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Eat Right Prep Test Questions- Test 3 Questions and Answers Complete 100-.
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Eat Right Prep TestQuestions- Test 3
Questions and Answers
Complete 100%
Denning [Date] [Course title]
,To generate revenue, the bakery department produces a photo sheet of its decorated cakes and
distributes it to all units in the hospital. The cafeteria bundles the decorated cake service with a
discounted coffee service. This is an example of
transformation.
output.
synergy.
permeability of boundaries. - Correct Answers: The correct answer is C.
Synergy is working together to create greater outcomes than would be possible working individually.
The cakes plus the discounted coffee service allows the bakery to sell more cakes.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed.
Upper Saddle River, NJ: Pearson; 2016.
Which of the following government agencies is responsible for setting the quality standards for fresh
fruits and vegetables, meat, dairy, and eggs?
US Department of Commerce (USDC)
US Department of Agriculture (USDA)
US Public Health Services (USPHS)
Food and Drug Administration (FDA) - Correct Answers: The correct answer is B.
Agricultural commodities sold in the United States meet certain quality standards as determined by the
USDA. Standards are set for meat, dairy, eggs, and fresh fruits and vegetables.
Gregoire MB. Foodservice Organizations: A Managerial and Systems Approach. 9th ed. Upper Saddle
River, NJ: Pearson; 2016.
Which agency would certify that a package of potato chips labeled "organic" is, in fact, organic?
,Food and Drug Administration (FDA)
Food Safety and Inspection Service (FSIS)
US Department of Agriculture (USDA)
US Department of Commerce - Correct Answers: The correct answer is C.
Under the Organic Food Production Act of 1990, a product or food that bears a USDA Organic label has
been produced using approved methods set by the USDA. Processed foods must be at least 95% organic
in content to bear the USDA Organic Label.
US Department of Agriculture. National Organic Program. Available at:
https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program. Accessed December
10, 2016.
Gregoire MB. Foodservice Organizations: A Managerial and Systems Approach. Upper Saddle River, NJ:
Pearson; 2016.
Which phrase best describes a leader?
Copes with complexities, seeks to be understood, empowers
Organizes, motivates, copes with complexities
Seeks to be understood, perseveres, copes with change
Copes with change, empowers, perseveres - Correct Answers: The correct answer is D.
Effective leaders accept that change should and will occur and work with others in order to facilitate the
pace and outcome of change. This empowers both themselves and others.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed.
Upper Saddle River, NJ: Pearson; 2016.
Which of the following would be an example of a sol?
, Balsamic vinaigrette
Egg white meringue on a pie
Turkey gravy
Flan - Correct Answers: The correct answer is C.
A sol is a colloidal dispersion of a solid in a liquid and has flow properties, so turkey gravy is the correct
answer. The egg white meringue is a foam. The flan, which is baked custard, is a gel and doesn't flow.
The vinaigrette is an example of an emulsion.
McWilliams M. Foods: Experimental Perspectives. 8th ed. New York City, NY: Pearson; 2016.
Which "leadership powers" tend to be related to subordinate satisfaction and performance?
Expert, referent
Legitimate, expert
Referent, reward
Reward, legitimate - Correct Answers: The correct answer is A.
Those with expert leadership powers are viewed as competent and those with referent leadership
power are well-liked. Legitimate leadership power is based on position in the organization, and reward
leadership power allows leader to reward others.
Gregoire MB, Spears MC. Foodservice Organizations: A Managerial and Systems Approach. 9th ed.
Upper Saddle River, NJ: Pearson; 2016.
The NDTR receives information from the patients about food temperatures. The line cooks receive
information from the RDN about recipe modifications. The health inspector provides an assessment of
the dishroom. Are these interactions examples of feedback?
No, because feedback is only from the external environment.
No, because feedback flows from the bottom to the top of an organization.
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