RD Exam: Domain 4 Questions And
Answers.
Name 3 types of selective or choice menus. -
\Static/fixed/set, single use, and cycle
What do you call an item that has high profitability and high popularity? -
\Star
What do you call an item that has low profitability and low popularity? -
\Dog
What do you call an item that has high profitability and low popularity? -
\Puzzle
What do you call an item that has high popularity and low profitability? -
\Plowhorse
What temperature should dry storage be held? -
\50-70 degrees F
How long can fresh eggs be held? -
\3-5 weeks
How long can fresh poultry, fish, shellfish, and ground meat be held? -
\1-2 days
How long can steak, chops, and roasts be held? -
\3-5 days
What type of heat moves from one particle to another? -
\Conduction
Name materials that are good conductors of heat. -
\Copper, black cast iron, aluminum
Name poor conductors of heat. -
\Glass and stainless steel
Meat kept warm on a dish sitting on a heated pellet is an example of what type of heat?
-
\Conduction
, Name the heat that includes heated air moved with fan. -
\Convection
What type of heat uses electrical magnetic vibrations to excite molecules of metal
cooking surfaces? -
\Induction
What type of heat uses infrared waves coming from glowing heat? -
\Radiation
What is the danger zone temperature range? -
\41-135 degrees F
What conditions do mold grow best under? -
\Warm (77-86'F), damp, dark conditions, on acidic, neutral, sweet foods
What conditions do yeasts grow best under? -
\Water, energy, acid medium in oxygen, 77-86'F
What conditions do bacteria grow best under? -
\Moisture, neutral, 68-113'F
How many ounces is in a #6 scoop? -
\5
How man ounces is in a #8 scoop? -
\4
How man ounces is in a #10 scoop? -
\3 1/4
How man ounces is in a #16 scoop? -
\2
How man ounces is in a #30 scoop? -
\1
What is the temperature range of frozen storage? -
\0 to -10'F
What is the temperature range of hot holding? -
\165-170'F
What are the guidelines for reheating foods? -
\Reheat to 165'F for 15 seconds within 2 hours
Answers.
Name 3 types of selective or choice menus. -
\Static/fixed/set, single use, and cycle
What do you call an item that has high profitability and high popularity? -
\Star
What do you call an item that has low profitability and low popularity? -
\Dog
What do you call an item that has high profitability and low popularity? -
\Puzzle
What do you call an item that has high popularity and low profitability? -
\Plowhorse
What temperature should dry storage be held? -
\50-70 degrees F
How long can fresh eggs be held? -
\3-5 weeks
How long can fresh poultry, fish, shellfish, and ground meat be held? -
\1-2 days
How long can steak, chops, and roasts be held? -
\3-5 days
What type of heat moves from one particle to another? -
\Conduction
Name materials that are good conductors of heat. -
\Copper, black cast iron, aluminum
Name poor conductors of heat. -
\Glass and stainless steel
Meat kept warm on a dish sitting on a heated pellet is an example of what type of heat?
-
\Conduction
, Name the heat that includes heated air moved with fan. -
\Convection
What type of heat uses electrical magnetic vibrations to excite molecules of metal
cooking surfaces? -
\Induction
What type of heat uses infrared waves coming from glowing heat? -
\Radiation
What is the danger zone temperature range? -
\41-135 degrees F
What conditions do mold grow best under? -
\Warm (77-86'F), damp, dark conditions, on acidic, neutral, sweet foods
What conditions do yeasts grow best under? -
\Water, energy, acid medium in oxygen, 77-86'F
What conditions do bacteria grow best under? -
\Moisture, neutral, 68-113'F
How many ounces is in a #6 scoop? -
\5
How man ounces is in a #8 scoop? -
\4
How man ounces is in a #10 scoop? -
\3 1/4
How man ounces is in a #16 scoop? -
\2
How man ounces is in a #30 scoop? -
\1
What is the temperature range of frozen storage? -
\0 to -10'F
What is the temperature range of hot holding? -
\165-170'F
What are the guidelines for reheating foods? -
\Reheat to 165'F for 15 seconds within 2 hours
