DTR EXAM Questions and Answers

Whats the Danger Zone - ANSWER 41-135 What temp should food be cooked to - ANSWER 160 what temp for roasts, steaks, chops of beef - ANSWER 145 What temp should food be maintained at - ANSWER 140 What temp for ...

Whats the Danger Zone - ANSWER 41-135 What temp should food be cooked to - ANSWER 160 what temp for roasts, steaks, chops of beef - ANSWER 145 What temp should food be maintained at - ANSWER 140 What temp for recooking food - ANSWER 165 What are the functional subsystems - ANSWER receiving storing issuing inventory pre-prep prep serve sanitation maintenance management What type of foodservice system is scratch cooking made same day from food at any point in prep - ANSWER conventional Biggest advantages of centralized - ANSWER Better portion control, one set of equipment, not a lot of space, easier to supervise Biggest advantages of decentralized - ANSWER Food temperatures will be great and can handle food preferences easier. What is centralized procurement that then distributed prepared foods to several locations for final prep (pre-prepared croissants) - ANSWER Commissary Cook for inventory in own kitchen-food always on hand but passes through danger zones several times, bulk-heating, need blast chillers - ANSWER ready-prepared Frozen meals and pre-portioned salads, only needs assembly and heating, low need for kitchen and skilled staff-fast - ANSWER assembly/serve what drives the entire food service operations - ANSWER THE MENU Do you work forward or backward in production - ANSWER backward What are the 4 inputs - ANSWER Human materials facilities operational What are the 4 outputs - ANSWER Meals clientele satisfaction personnel satisfaction A renovation project, to impress the board of trustees for example - ANSWER Single-use plan Policy and procedures used repeatedly - ANSWER Standing plan What is the first graphic tool of management - ANSWER table of organization chart what are the 5 basic management functions and what is key - ANSWER planning organizing coordinating/directing controlling leading **planning is key What are the 2 main HR planning functions - ANSWER Hiring, determining qualifications Grapefruit juice interacts with what kind of medications - ANSWER blood pressure What does Warfarin prevent - ANSWER blood clots What vitamin helps make blood clots - ANSWER K What does St John's wort decrease - ANSWER HIV drug effectiveness Within how many hours must you perform nutrition screening in a hospital, according to JCAHO - ANSWER 48 hours What is APR related to - ANSWER acute/chronic inflammation Is positive or negative N balance wanted - ANSWER positive what is the protein DRI (g/kg) - ANSWER 0.8 What is APR indirectly related to - ANSWER Albumin Normal range for Albumin - ANSWER 3.5-5 g/dL pre-diabetes BG range - ANSWER 110-125 mg/dL Normal BG range - ANSWER 70-109 mg/Dl Having Diabetes is having >_____mg/dl - ANSWER 126 Overweight BMI range - ANSWER 25-29.9 What is the Hamwi rule of thumb for IBW for males and females - ANSWER Females:100 for first 5 feet, then 5 pounds for every inch after Males: 106 pounds for first 5 feet, then 6 pounds for every inch after What plasma protein is usually checked if weight loss is present in patient - ANSWER albumin High levels of what can cause dehydration - ANSWER albumin What is used as the standard tool to determine blood sugar control in patients with diabetes - ANSWER Hemoglobin A1C The ADA recommends an A1C of <___% - ANSWER 7 Normale range for LDL - ANSWER 100-120 Total CH should be below what to be normal - ANSWER 200 TG less than what is normal - ANSWER 150 What describes the requirements that should be expected in a job positing - ANSWER job specification The _____ includes examination of personal abilities, content, responsibilities entailed in a job posting - ANSWER job analysis/outline A written statement of the minimum standards that must be met be an applicant, including job title, statement of job - ANSWER Job description Is Glycerol or FAs Mono (and which is Poly) - ANSWER Glycerol-Mono FA-Poly What temp range does protein coagulate - ANSWER 62-70 Weeping, creating a tough, watery product - ANSWER Syneresis How many calories, protein and fat are in an egg - ANSWER 80 kcals, 6 g pro, 6 g fat peanut oil, black olives, nuts, avon are what kinds of fat - ANSWER monounsat Fish, sunflower oil, the Omegas are what kinds of fat - ANSWER polyunsat What is the browning reaction called - ANSWER Maillard What 3 colors are Anthocyanins - ANSWER Red, purple, blue Pork is a good source of - ANSWER Thiamin Who grades meat? - ANSWER USDA what 4 things is the USDA grading based on - ANSWER maturity, marbling, color and texture What % of your total kcal should come from fat (no more than) - ANSWER no more than 30% No more than what percent should your saturated fats come from - ANSWER 10 If you have heart disease, no more than what percent should saturated fat come from - ANSWER 7 Does insoluble or soluble fiber help lower cholesterol and slows transit through GI tract - ANSWER Soluble Does insoluble or soluble fiber add bulk and softness to stool - ANSWER Insoluble Does pectin increase or decrease transit time - ANSWER Increase Which DRI encompasses the 4 nutrient guidelines - ANSWER RDA Which DRI is used when the RDA cannot be determined - ANSWER AI The mac level of vitamin and mineral without seeing toxic effects - ANSWER UL Which DRI is half the average amount, used in particular life stage or gender group - ANSWER EAR low-fat on food labeling is less than how many grams - ANSWER 3 reduced fat is less than what percent less fat than the original - ANSWER 25% Fat free is less than how many grams on food labels - ANSWER <0.5 g "light" on food labeling means what - ANSWER 1/3 fewer calories "low sodium" on food labeling means less than how many mg - ANSWER <140 Does Vit K increase or decrease the effect of Coumadin - ANSWER decrease What drug suppresses appetite - ANSWER Amphetamine What drug increases appetite - ANSWER corticosteroids part of hemoglobin/myoglobin found in animal foods - ANSWER Heme Not part of hemoglobin, found in plant-based foods - ANSWER non-heme Iron in ___ is better absorbed - ANSWER meat What is BEE - ANSWER The amount of calories one needs Total meals served/day divided by labour hours/day - ANSWER meals/labor hour sum of hourly rate of each employee x hours worked for all employees - ANSWER pay roll cost/day The dollar cost of recipe or menu item - ANSWER Food cost