RD Exam Domain III Practice Questions
And Answers.
1. What temperature range is recommended for a dairy refrigerator?
a. 28-32'F
b. 36-40F
c. 15-50'F
d. 55-60'F -
\b. 36-40F
2. The School Breakfast and School Lunch programs together provide approximately
how much of the RDA's daily requirements?
a. 1/3
b. 1/2
C. 1/4
d. 2/3 -
\b. 1/2
3. A Dietitian ordering canned goods can be assured of a reliable product if they:
a. buy directly from the manufacturer
b. accept the most reasonable bid
c, conduct a can cutting analysis
d. buy the same brand, grade, size as the last time -
\c, conduct a can cutting analysis
4. Which piece of food service equipment may be restricted by a local law?
a. toaster
b. steam-jacketed kettle
C. convection oven
d. garbage disposal -
\d. garbage disposal
5. What gas is released from a fire?
a. helium
b. hydrogen
c. carbon dioxide
d. carbon monoxide -
\d. carbon monoxide
6. If you worked overtime and did not get paid, which labor law would help your claim?
a. The Equal Opportunity Act
b. The Fair Labor Standards Act
c. The Equal Pay Act
,d. The Civil Rights Act -
\b. The Fair Labor Standards Act
7. If a female is hired and does not receive the same pay as a male in the same
position, she can seek help from:
a. The Equal Opportunity Act
b. The Fair Labor Standards Act
c. the Equal Pay Act
d. The Fair Wage Act -
\c. the Equal Pay Act
8. What is the labor turnover rate if 6 employees in a department of 55 were terminated
and replaced?
a. 12%
b. 10%
c. 9%
d. 11% -
\d. 11%
9. What is the food cost percentage if the cost of food is $325 and the income is $865?
a. 38%
b. 36%
c. 34%
d. 32% -
\a. 38%
10. If a union member repeatedly arrives late, you should...
a. fire him
b. report him to management
C. say nothing but make a note of it
d. forget it -
\b. report him to management
11. What method of food service is used when one school delivers meals to
another?
a. ready-prepared
b. commissary-satellite
c. assembly serve
d. cook-chili -
\b. commissary-satellite
12. 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:
a, call the state public health office to investigate
b, have the lab culture the kitchen
c. fire the employee
,d. send the employee home until the cut has healed -
\d. send the employee home until the cut has healed
13. If an employee works 5 days each week, how many regular employees can be
covered by one relief employee?
a. 1 1/2
b.2
c. 2 1/2
d.3 -
\c. 2 1/2
14. How much hamburger will it take to make 300 three ounce patties with a 20%
shrinkage?
a. 52 lbs.
b. 68 lbs.
c. 90 lbs.
d. 70 lbs. -
\d. 3oz x 300 portions/ 16 oz / 80%= 70 lbs.
15. 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?
a. $2.75
b. $3.25
c. $2.50
d. $3.58 -
\d. raw food cost/ food cost % = $1.25 / .35 $3.58
16. An 8 lb, roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price of
the roast?
a. $21.19
b. $22.00
c. $22.32
d. $23.04 -
\c. $22.32
17. The FDA:
I. inspects meat, poultry, fish, eggs
II, inspects factories
III. enforces the Food, Drug and Cosmetic Act
IV. monitors interstate shipping of shellfish
a. I, II, III
b. III, IV
c. II, III, IV
d. I. III -
\c. II, III, IV
, 18. 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.
a. $.39
b. $.42
c. $.37
d. $.43 -
\a. $.39
19. How many meals were served per labor minute if 34 FTE produced 3800 meals in
one 40 hour week?
a. 2.79
b. 0.05
c. 1.12
d. 0.25 -
\b. (34 x 40) x 60 = 816003800 meals / 81600= 0.05
20. Which management functions should require the greatest allotment of time by a
production manager?
a. planning and organizing
b. organizing and directing
c. directing and controlling
d. organizing and controlling -
\c. directing and controlling
21. A cafeteria seats 80 customers. Lunch runs from 11:15AM to 1:00 PM. Turnover is
2.5 customers/hour. How many can be served during those hours?
a. 125
b. 216
C. 350
d. 550 -
\C. 1.75 hours x 80 customers seated x 2.5 turnover= 350
22. You have been promoted to a top management position. What adjustment in skills is
needed?
a. technical skills decrease, conceptual skills increase
b. conceptual skills decrease, technical and human skills increase
C. technical skills increase, conceptual skills decrease
d. technical skills decrease, conceptual and human skills increase -
\a. technical skills decrease, conceptual skills increase
23. Beef stew has been unrefrigerated for 4 hours after preparation, What should you
do?
a. reheat it to 140'F and refrigerate it in a shallow pan
b. discard the stew
C. reheat it to 165'F and refrigerate it
And Answers.
1. What temperature range is recommended for a dairy refrigerator?
a. 28-32'F
b. 36-40F
c. 15-50'F
d. 55-60'F -
\b. 36-40F
2. The School Breakfast and School Lunch programs together provide approximately
how much of the RDA's daily requirements?
a. 1/3
b. 1/2
C. 1/4
d. 2/3 -
\b. 1/2
3. A Dietitian ordering canned goods can be assured of a reliable product if they:
a. buy directly from the manufacturer
b. accept the most reasonable bid
c, conduct a can cutting analysis
d. buy the same brand, grade, size as the last time -
\c, conduct a can cutting analysis
4. Which piece of food service equipment may be restricted by a local law?
a. toaster
b. steam-jacketed kettle
C. convection oven
d. garbage disposal -
\d. garbage disposal
5. What gas is released from a fire?
a. helium
b. hydrogen
c. carbon dioxide
d. carbon monoxide -
\d. carbon monoxide
6. If you worked overtime and did not get paid, which labor law would help your claim?
a. The Equal Opportunity Act
b. The Fair Labor Standards Act
c. The Equal Pay Act
,d. The Civil Rights Act -
\b. The Fair Labor Standards Act
7. If a female is hired and does not receive the same pay as a male in the same
position, she can seek help from:
a. The Equal Opportunity Act
b. The Fair Labor Standards Act
c. the Equal Pay Act
d. The Fair Wage Act -
\c. the Equal Pay Act
8. What is the labor turnover rate if 6 employees in a department of 55 were terminated
and replaced?
a. 12%
b. 10%
c. 9%
d. 11% -
\d. 11%
9. What is the food cost percentage if the cost of food is $325 and the income is $865?
a. 38%
b. 36%
c. 34%
d. 32% -
\a. 38%
10. If a union member repeatedly arrives late, you should...
a. fire him
b. report him to management
C. say nothing but make a note of it
d. forget it -
\b. report him to management
11. What method of food service is used when one school delivers meals to
another?
a. ready-prepared
b. commissary-satellite
c. assembly serve
d. cook-chili -
\b. commissary-satellite
12. 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:
a, call the state public health office to investigate
b, have the lab culture the kitchen
c. fire the employee
,d. send the employee home until the cut has healed -
\d. send the employee home until the cut has healed
13. If an employee works 5 days each week, how many regular employees can be
covered by one relief employee?
a. 1 1/2
b.2
c. 2 1/2
d.3 -
\c. 2 1/2
14. How much hamburger will it take to make 300 three ounce patties with a 20%
shrinkage?
a. 52 lbs.
b. 68 lbs.
c. 90 lbs.
d. 70 lbs. -
\d. 3oz x 300 portions/ 16 oz / 80%= 70 lbs.
15. 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?
a. $2.75
b. $3.25
c. $2.50
d. $3.58 -
\d. raw food cost/ food cost % = $1.25 / .35 $3.58
16. An 8 lb, roast beef cost $2.79/lb. The edible portion is 65%. What is the AP price of
the roast?
a. $21.19
b. $22.00
c. $22.32
d. $23.04 -
\c. $22.32
17. The FDA:
I. inspects meat, poultry, fish, eggs
II, inspects factories
III. enforces the Food, Drug and Cosmetic Act
IV. monitors interstate shipping of shellfish
a. I, II, III
b. III, IV
c. II, III, IV
d. I. III -
\c. II, III, IV
, 18. 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.
a. $.39
b. $.42
c. $.37
d. $.43 -
\a. $.39
19. How many meals were served per labor minute if 34 FTE produced 3800 meals in
one 40 hour week?
a. 2.79
b. 0.05
c. 1.12
d. 0.25 -
\b. (34 x 40) x 60 = 816003800 meals / 81600= 0.05
20. Which management functions should require the greatest allotment of time by a
production manager?
a. planning and organizing
b. organizing and directing
c. directing and controlling
d. organizing and controlling -
\c. directing and controlling
21. A cafeteria seats 80 customers. Lunch runs from 11:15AM to 1:00 PM. Turnover is
2.5 customers/hour. How many can be served during those hours?
a. 125
b. 216
C. 350
d. 550 -
\C. 1.75 hours x 80 customers seated x 2.5 turnover= 350
22. You have been promoted to a top management position. What adjustment in skills is
needed?
a. technical skills decrease, conceptual skills increase
b. conceptual skills decrease, technical and human skills increase
C. technical skills increase, conceptual skills decrease
d. technical skills decrease, conceptual and human skills increase -
\a. technical skills decrease, conceptual skills increase
23. Beef stew has been unrefrigerated for 4 hours after preparation, What should you
do?
a. reheat it to 140'F and refrigerate it in a shallow pan
b. discard the stew
C. reheat it to 165'F and refrigerate it
