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Eat Right Prep Exam 2Questions and Answers Complete 100-.
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Eat Right Prep Exam2Questions and Answers
Complete 100%
Denning [Date] [Course title]
,Which statement best describes the F component of the FOCUS-PDSA performance improvement
model?
Identify a process to improve
Develop a team
Explain the current process
Maintain and continue improvement - Correct Answers: Identify a process to improve
The first step of the FOCUS-PDSA model is F, or find, and its purpose is to identify the process that needs
to be improved. Development of the team is included in O, or objectives; explanation of current
processes is part of C, or clarify the problem; and maintenance and continued improvement are part of
A.
The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for
regulatory agencies responsible for overseeing food safety in retail outlets:
Food Code
Food Law
FoodNet
Food Regulations - Correct Answers: Food Code
Which of the following financial terms represents current liabilities?
Accrued expenses, depreciation
Depreciation, retained earnings
Retained earnings, accounts payable
Accounts payable, accrued expenses - Correct Answers: Accounts payable, accrued expen
ses
A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie,
current, long term), and owner's equity at a given time. Current liabilities (ie, accounts payable, accrued
expenses, current mortgage payable) are debts that must be paid within 12 months. Depreciation is a
fixed asset. Retained earnings are owner's equity.
,What type of metal pan is best for retaining the anthocyanin coloring in turnips ?
Stainless steel
Cast iron
Copper
Aluminum - Correct Answers: Stainless steel
Reactive metals can affect pigment in foods. Non-reactive metal cookware. Therefore, use stainless steel
or heat-safe glass for cooking anthocyanin vegetables and fruits and store them in stainless steel or glass
containers.
What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds?
509
623
687
724 - Correct Answers: 687
Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14 pound
(6.36 kg) infant, 687 kcal is the estimated caloric requirement.
When cooking fish, it should reach an internal temperature of:
135°F for 15 seconds.
145°F for 15 seconds.
155°F for 15 seconds.
165°F for 15 seconds. - Correct Answers: 145°F for 15 seconds.
, A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice
operation most likely will
not be able to meet long-term financial obligations.
not be able to generate profit in relation to sales.
be able to control expenses.
be able to pay bills when due. - Correct Answers: be able to pay bills when due.
Current ratio is calculated by dividing current assets by current liabilities. The resulting number indicates
an organization's ability to meet current financial obligations, and therefore, is a measure of bill-paying
ability. Creditors use the current ratio to help determine if an organization has sufficient assets to repay
debts over the next 12 months. Current ratios that are greater than 1 indicate the organization most
likely will be able to pay bills when due and over the next 12 months.
This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in
frozen desserts, shortening, and margarine.
Lecithin
EDTA (ethylenediaminetetraacetic acid)
Diglycerides
Glycerol - Correct Answers: Diglycerides
At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides.
Diglycerides are emulsifiers that are used in the food industry to improve texture, stability, volume,
softness, aeration, homogenization, and shelf life.
A family is having difficulty providing food for all its members. The father skips meals occasionally and
the mother eats very little to ensure that the children have enough to eat. Using established categories
of food security status, this family would be classified as having
high food security.
marginal food insecurity.
low food security.
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