RD EXAM QUESTIONS: TOPICS FROM DOMAIN STUDY

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RD EXAM QUESTIONS: TOPICS FROM DOMAIN 3/4 (STUDY

SCHEDULE: WEEK 3, DAY 4)

Actual Qs and Ans - Expert-Verified Explanation -Guaranteed passing score -57 Questions and Answers

-Format: Multiple-choice / Flashcard

Question 1: Which of the following is an example of work simplification?

Use static menus to offer the same choices every day Reconfigure the kitchen layout to make it easier for the cooks to get around Using standardized recipes to control the ingredient inventory Invest in disposable dishware to reduce the amount of items needing cleaning and sanitizing

Answer:

Reconfigure the kitchen layout to make it easier for the cooks to get around (work simplification is the process of obtaining the participation of workers in simplifying their work.studies may be conducted to find easier workflow for the employees.)

Question 2: Which piece of equipment may be restricted for use by local law?

Microwave oven Ice bin Heating lamp Garbage disposal

Answer:

Garbage disposal

Question 3: An employee has cut his finger at work. What should happen next?

Answer:

Have him wash the cut with soap and warm water, bandage and put on a clean glove and return to work

Question 4: Which type of material is best used for a food tray cart?

Answer:

Aluminum (lightweight and sturdy) Question 5: Inserting a thermometer during the cooking of a roast beef to check when the meat

has reached its acceptable internal temp is known as:

Answer:

Monitoring Question 6: At the state hospital, there are several special units on a central campus. Food is prepared in one location and transported to the units. What type of system is this?

Answer:

decentralized (in decentralized meal assembly, the food products are produced in one location and transported to assembly sites) Question 7: Which of the following might be used to reduce unnecessary activity in a kitchen?-A floor plan showing the most direct route to equipment -Counter tops less than 36" high -Charts on a bulletin board showing simplified steps for using equipment

Answer:

A floor plan showing the most direct route to equipment

Question 8: What is the primary cause of foodborne illness?

Bacteria Parasites Protozoa Viruses

Answer:

Bacteria

Question 9: Based on the principles of FIFO, which of the following canned items are correctly placed (by date) on the shelves?-(Front of shelf) 2/12, 2/15, 2/25, 3/1, 2/27 (back of shelf) -(Front of shelf) 3/1, 2/15, 2/25, 2/12, 2/27 (back of shelf) -(Front of shelf) 3/1, 2/27, 2/25, 2/15, 3/1 (back of shelf) -(Front of shelf) 2/12, 2/15, 2/25, 2/27, 3/1 (back of shelf)

Answer:

(Front of shelf) 2/12, 2/15, 2/25, 2/27, 3/1 (back of shelf) Question 10: The temperature control gauge on a hospital foodservice dishwasher is not functioning. A repair service has been called but will be unable to fix the gauge until tomorrow.What instruction should be given to the kitchen staff?-Use the dishwasher anyway since it is functional -Hand wash the dishes in hot water, rinse, towel-dry -Hand wash the dishes in hot water, disinfect in a sanitizing solution, rinse, air-dry.-Wait until the repair service fixes the dishwasher

Answer:

Hand wash the dishes in hot water, disinfect in a sanitizing solution, rinse, air-dry.Question 11: Dry storage foods should be: Kept warm Stored at a temperature of 50-70 degrees F Used immediately Stored at a humidity 70-80%

Answer:

Stored at a temperature of 50-70 degrees F Question 12: Your HACCP plan says to cook chicken to a minimum internal temperature of 165 degrees F for 15 seconds. What is this known as?

Answer:

Critical limit (critical limits are the minimum and maximum limits that the critical control point must meet to prevent, eliminate or reduce a hazard to a limit) Question 13: Your cook has developed a sore throat in the middle of the a shift. What should you do?

Answer:

Send him home until he feels better (anytime an employee is ill, whether it is a fever, vomiting, diarrhea, or sore throat, he should be sent home until the symptoms.)

Question 14: What is the first thing you should do in the event of a fire, if you are the first to witness the fire?

Answer:

Pull the fire alarm (Remember the acronym RACE - Rescue anyone in immediate danger. Activate the nearest fire alarm.Confine the fire by closing (not locking) doors to the fire. Evacuate the area by way of stairs, not elevator) Question 15: Foodborne illness may be caused by which of the following? (Choose all that apply.) -Poor personal hygiene of food handlers -Failure to reheat leftovers properly -Chilling prepared foods too quickly -None of the above

Answer:

Poor personal hygiene of food handlers Failure to reheat leftovers properly Question 16: In manual warewashing technique, at least how many total stations should there be?

Answer:

5 (1st step = rinsing, scraping, or soaking. 2nd step = washing. 3rd step = rinsing. 4th step = sanitizing.5th step = air drying.) Question 17: An effective HACCP plan will:

Answer:

Prevent food safety hazards before they occur Question 18: A food handler who is chopping vegetables removes his disposable gloves in order to assist a co-worker load a shipment of carrots into the refrigerator. When he is finished helping his co-worker he rinses his hands in cool water and puts the gloves back on. What should the food handler have done differently in this situation?-Use hand sanitizer before putting the gloves back on.-Wash his hands with warm water and soap in the food preparation sink before putting the gloves back on.-Wash his hands with warm water and soap in the hand-washing sink and replace the gloves with new ones -Wash his hands with warm water and soap and forget the gloves.

Answer: