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CDR Domain III & IV Review Questions And Answers.
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CDR Domain III & IV Review Questions And Answers.
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CDR Domain III & IV Review QuestionsAnd Answers.
What temperature range is recommended for a dairy refrigerator? -
\36-40 F
The School Breakfast and School Lunch Programs together provide approximately how
much of the RDS's daily requirements? -
\1/2
A Dietitian ordering canned goods can be assured of a reliable product if they: -
\conduct a can cutting analysis
Which piece of food service equipment may be restricted by a local law? -
\garbage disposal
What gas is released from a grease fire? -
\carbon monoxide
If you worked overtime and did not get paid, which labor law would help your claim? -
\the fair labor standards act
If a female is hired and does not receive the same pay as a male in the same position,
she can seek help from: -
\the equal pay act
What is the labor turnover rate if 6 employees in a department of 55 were terminated? -
\11%
What is the food cost percentage if the cost of food is $325 and the income is $865? -
\38%
If a union member repeatedly arrives late, you should... -
\report him to management
What method of food service is used when one school delivers meals to another? -
\commissary-satallite
After an outbreak of food-borne illness in the cafeteria, you discover one of your
employees has an infected cut on his finger. You should: -
\send the employee home until the cut has healed
,If an employee works 5 days each week, how many regular employees can be covered
by one relief employees? -
\2 1/2
How much hamburger will it take to make 300 3oz. patties with a 20% shrinkage? -
\70 lbs
A food service operates with a 35% food cost. If a menu item has a raw food cost of
$1.25, and it takes an employee 45 minutes at $6.00 an hour to prepare, what is the
traditional selling price? -
\$3.58
An 8 lb. roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price f the
roast? -
\$22.32
The FDA: -
\inspects factories, enforces the Food, Drug, and Cosmetic Act, and monitors interstate
shipping of shellfish
Find the cost per meal if you serve 120,000 meals, spend $46000 in food purchases
and $1250 worth of food was removed from the inventory. -
\$.39
How many meals were served per labor minute if 34 FTE produced 3800 meals in one
40 hour week? -
\0.05
Which management functions should require the greatest allotment of time by a
production manager? -
\directing and controlling
A cafeteria seats 80 customers. Lunch runs from 11:15 AM to 1:00 PM. Turnover is 2.5
customers/hour. How many can be served during those hours? -
\350
You have been promoted to a top management position. What adjustment in skills is
needed? -
\technical skills decrease, conceptual skills increase
Beef stew has been unrefrigerated for 4 hours after preparation. What should you do? -
\discard the stew
Which type of power is ineffective in motivating behavioral change and may create
resistance? -
\coercive power
, A business pats 4% of its income as rent ($1200), 70% towards labor and food costs,
and $2500 towards other monthly expenses. How much profit does this business make
per month? -
\$5300
When determining the labor turnover rate in one period look at the number of: -
\employees at the end fo the period and the number who left
A component of the DRI's is the EAR which is used" -
\assess the nutrient adequacy of a population
Using the scientific approach to management, which of the following would result? -
\decreased labor minutes per meal
Where should a hand-washing sink be located? -
\neat the food preparation area
Which food service system is least likely to have microbial contamination? -
\assesmbly-serve
What can an employer do regarding an employee who wishes to join the union? -
\tell him about union dues
Which of the following is a paid employee who represents other union workers? -
\the shop steward
Which oven is most energy efficient? -
\deck oven
The Dietitian dins that the ice cream freezer is not working and everything inside has
melted. She decides to throw it all out and substitute another item for dessert. She is
demonstrating what type of leadership? -
\autocratic
Which of the following food service systems has the lowest labor costs? -
\convienence
Which of the following is poor management? -
\two supervisors for one employee
How does a new supervisor gain respect? -
\communicate regularly with them to keep them informed
Which is considered a hazardous situation? -
\an employee washing floors during rush hour
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