RD EXAM Test Questions And Answers.
Low Cholesterol -
\<20 mg/serving and 2 g or less of saturated fat per serving
Low Calories -
\no more than 40 calories/serving
Low Fat -
\3 grams or less of fat per serving
Low Sodium -
\no more than 140 mg/serving
Low Saturated Fat -
\1 g or less / serving
Gluten-free -
\<20 mg gluten
A local food service company hired high school students. The FSM asked a 17 year-old
to set up & operate the meat slicer. Is this allowed?
a. Yes because she is in a food-related programs
b. No child labor laws prevent it
c. Yes, she is exempt from labor laws due to her age
d. No because of the Americans Disability Act -
\B. Child labor laws restrict the operation of power driven bakery machinery. In food
service, students can handle clean, clean, and use meat slicers only if enrolled in a food
related programs. Rachel is not exempt from child labor laws because she is under 18.
A restaurant is open from 5 pm to 11 pm. They predict a seat turnover of 1.3 times per
hour & need to seat 275 customers. How many seats does the restaurant need?
a. 211
b. 8
c. 35
d. 275 -
\c. 35
1. Determine how many people can be served from one seat: 6 hours of operation x 1.3
seat turnover = 7.8 people can be seated from one seat.
2. Determine seats needed: .8 = 35.265 --> 35 seats needed.
To see seat turnover: = 7.8
When baking at high altitudes, atmospheric pressure is reduced & requires adjustments
to correct this. What needs to be adjusted when baking at high altitudes?
, a. increase baking powder & liquid
b. decrease baking powder & increase liquid
c. decrease baking soda & flour
d. increase baking soda & fat -
\b. The inverse relationship between altitude & pressure (high altitude, low pressure vs
low altitude, high pressure) requires alterations in cooking. At high altitudes, the boiling
point is decreased and cooking time is decreased. Therefor, foods take longer to cook
at lower temperature because temperatures decrease as elevation increases.
During high altitude cooking process, decreased air pressure causes gas to expand
faster and steam to form earlier. As result, gas expansion may occur before the protein
has coagulated & starch has gelatinized, leaving an unstable structure. Therefore,
baking powder which is a leavening agent, should be reduced. Liquid should be
increased because liquid evaporate faster.
The Campinha-Bacote model of cultural competence has five constructs. Which
involves collecting data?
a. Awareness
b. Skill
c. Knowledge
d. Encounter -
\b.
The five constructs include awareness, knowledge, skill, encounter, and desire. The skill
construct encompasses collecting cultural data and assessing a clients therapeutic uses
of foods.
Awareness involves assessing your own cultural background and beliefs.
Knowledge involves assessing the clients beliefs & explanations about their
illness/dietary practices.
Encounter considers how many face-to-face encounters you have had with the clients
culture.
Desire involves continuing learning, as culture is continuously evolving
The food service management team is developing a HACCP plan. Currently, the team is
formulating a list of hazards within the facility that is reasonably likely to cause illness or
injury in the absence of control. What HACCP principle is the team working on?
a. establishing critical limits
b. determining critical control points
c. conducting a hazard analysis
d. establishing record keeping and documentation procedures -
\c.
HACCP is a systematic approach to the identification, evaluation, and control of food
safety hazards based on the following seven principles:
1) conduct a hazard analysis
2) determine the CCPs
3) establish monitoring procedures
4) establish monitoring procedures
5) establish corrective actions
Low Cholesterol -
\<20 mg/serving and 2 g or less of saturated fat per serving
Low Calories -
\no more than 40 calories/serving
Low Fat -
\3 grams or less of fat per serving
Low Sodium -
\no more than 140 mg/serving
Low Saturated Fat -
\1 g or less / serving
Gluten-free -
\<20 mg gluten
A local food service company hired high school students. The FSM asked a 17 year-old
to set up & operate the meat slicer. Is this allowed?
a. Yes because she is in a food-related programs
b. No child labor laws prevent it
c. Yes, she is exempt from labor laws due to her age
d. No because of the Americans Disability Act -
\B. Child labor laws restrict the operation of power driven bakery machinery. In food
service, students can handle clean, clean, and use meat slicers only if enrolled in a food
related programs. Rachel is not exempt from child labor laws because she is under 18.
A restaurant is open from 5 pm to 11 pm. They predict a seat turnover of 1.3 times per
hour & need to seat 275 customers. How many seats does the restaurant need?
a. 211
b. 8
c. 35
d. 275 -
\c. 35
1. Determine how many people can be served from one seat: 6 hours of operation x 1.3
seat turnover = 7.8 people can be seated from one seat.
2. Determine seats needed: .8 = 35.265 --> 35 seats needed.
To see seat turnover: = 7.8
When baking at high altitudes, atmospheric pressure is reduced & requires adjustments
to correct this. What needs to be adjusted when baking at high altitudes?
, a. increase baking powder & liquid
b. decrease baking powder & increase liquid
c. decrease baking soda & flour
d. increase baking soda & fat -
\b. The inverse relationship between altitude & pressure (high altitude, low pressure vs
low altitude, high pressure) requires alterations in cooking. At high altitudes, the boiling
point is decreased and cooking time is decreased. Therefor, foods take longer to cook
at lower temperature because temperatures decrease as elevation increases.
During high altitude cooking process, decreased air pressure causes gas to expand
faster and steam to form earlier. As result, gas expansion may occur before the protein
has coagulated & starch has gelatinized, leaving an unstable structure. Therefore,
baking powder which is a leavening agent, should be reduced. Liquid should be
increased because liquid evaporate faster.
The Campinha-Bacote model of cultural competence has five constructs. Which
involves collecting data?
a. Awareness
b. Skill
c. Knowledge
d. Encounter -
\b.
The five constructs include awareness, knowledge, skill, encounter, and desire. The skill
construct encompasses collecting cultural data and assessing a clients therapeutic uses
of foods.
Awareness involves assessing your own cultural background and beliefs.
Knowledge involves assessing the clients beliefs & explanations about their
illness/dietary practices.
Encounter considers how many face-to-face encounters you have had with the clients
culture.
Desire involves continuing learning, as culture is continuously evolving
The food service management team is developing a HACCP plan. Currently, the team is
formulating a list of hazards within the facility that is reasonably likely to cause illness or
injury in the absence of control. What HACCP principle is the team working on?
a. establishing critical limits
b. determining critical control points
c. conducting a hazard analysis
d. establishing record keeping and documentation procedures -
\c.
HACCP is a systematic approach to the identification, evaluation, and control of food
safety hazards based on the following seven principles:
1) conduct a hazard analysis
2) determine the CCPs
3) establish monitoring procedures
4) establish monitoring procedures
5) establish corrective actions
