RD Exam - Domain IV Study Questions
And Answers.
B-
\You are delivering lunchtime trays and are surprised by the parents' strong objections
when you deliver a tray to a 16 year old Muslim cancer patient. You reviewed and
verified all foods are acceptable. What could be the problem?
A. The parents already informed the staff that the child is not hungry so not to bring any
food in
B. It is Ramadan, so the child is not to eat after the sun has risen or prior to it fully
setting.
C. The food is in a covered dish which is unacceptable
D. The food is not under a covered dish which is unacceptable
C-
\You are having an ice cream social to raise money for charity. You expect 725 people
to show up. Using a #16 scoop to serve 1 scoop each, how many gallons of ice cream
will you need to purchase?
A. 10
B. 8
C. 12
D. 15
D-
\What is a tilting braising pan used for?
A. Boiling, stewing, and braising
B. Boiling, braising, and grilling
C. Frying, steaming, and poaching
D. All of the above
B-
\Food distribution is sometimes completed via de-centralized service. What does this
mean?
A. All food is purchased pre-packaged and sent to various locations where it is then
portioned out.
B. Food is packaged in bulk in one area then sent to other locations where it is then
portioned out and distributed
C. Plate or trays are assembled within the production environment or close by and then
they are delivered to their final destinations via various forms
D. It is a cafeteria. People come to you to get the food
B-
, \Heat that is transferred directly from a source to an item via direct contact is also
known as ____?
A. Induction
B. Conduction
C. Convection
D. Radiation
E. Conventional
D-
\When using a convection oven instead of a conventional oven you
A. Need to decrease the cooking temperature
B. Need to decrease the cooking time
C. Need to increase the cooking time
D. A and B
D-
\Which of the following is not a result of portion control?
A. It helps control costs
B. It helps achieve nutritional accountability
C. It helps achieve desired yields
D. It increases work hours
B-
\Bacillus cereus is most commonly known to contaminate ______.
A. Milk and dairy products, cold cuts
B. Rice, and other starch foods
C. Poultry and fish
D. Improperly canned items
D-
\HACCP is based upon seven sequential steps. What is step 6?
A. Document the results of your implementation
B. Identifying corrective actions
C. Establishing critical limits
D. Verify your plan is working
B-
\Beef stew has been unrefridgerated for 4 hours after preparations. What should you
do?
A. reheat it to 140F and refrigerate it in a shallow pan
B. discard the stew
C. reheat it to 165F and refrigerate it
D. refrigerate the stew in shallow pans
A-
\A drawing of an area showing the path of a worker during a process is:
And Answers.
B-
\You are delivering lunchtime trays and are surprised by the parents' strong objections
when you deliver a tray to a 16 year old Muslim cancer patient. You reviewed and
verified all foods are acceptable. What could be the problem?
A. The parents already informed the staff that the child is not hungry so not to bring any
food in
B. It is Ramadan, so the child is not to eat after the sun has risen or prior to it fully
setting.
C. The food is in a covered dish which is unacceptable
D. The food is not under a covered dish which is unacceptable
C-
\You are having an ice cream social to raise money for charity. You expect 725 people
to show up. Using a #16 scoop to serve 1 scoop each, how many gallons of ice cream
will you need to purchase?
A. 10
B. 8
C. 12
D. 15
D-
\What is a tilting braising pan used for?
A. Boiling, stewing, and braising
B. Boiling, braising, and grilling
C. Frying, steaming, and poaching
D. All of the above
B-
\Food distribution is sometimes completed via de-centralized service. What does this
mean?
A. All food is purchased pre-packaged and sent to various locations where it is then
portioned out.
B. Food is packaged in bulk in one area then sent to other locations where it is then
portioned out and distributed
C. Plate or trays are assembled within the production environment or close by and then
they are delivered to their final destinations via various forms
D. It is a cafeteria. People come to you to get the food
B-
, \Heat that is transferred directly from a source to an item via direct contact is also
known as ____?
A. Induction
B. Conduction
C. Convection
D. Radiation
E. Conventional
D-
\When using a convection oven instead of a conventional oven you
A. Need to decrease the cooking temperature
B. Need to decrease the cooking time
C. Need to increase the cooking time
D. A and B
D-
\Which of the following is not a result of portion control?
A. It helps control costs
B. It helps achieve nutritional accountability
C. It helps achieve desired yields
D. It increases work hours
B-
\Bacillus cereus is most commonly known to contaminate ______.
A. Milk and dairy products, cold cuts
B. Rice, and other starch foods
C. Poultry and fish
D. Improperly canned items
D-
\HACCP is based upon seven sequential steps. What is step 6?
A. Document the results of your implementation
B. Identifying corrective actions
C. Establishing critical limits
D. Verify your plan is working
B-
\Beef stew has been unrefridgerated for 4 hours after preparations. What should you
do?
A. reheat it to 140F and refrigerate it in a shallow pan
B. discard the stew
C. reheat it to 165F and refrigerate it
D. refrigerate the stew in shallow pans
A-
\A drawing of an area showing the path of a worker during a process is:
