Practice Quiz

Dietetic Technician DTR Exam Prep - Question List

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16. How many servings are obtained from 15 pounds of bacon with a 50% yield and a 2-ounce serving size?
  1. 100
  2. 80
  3. 70
  4. 60
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17. The prime cost method for setting a selling price for a food item involves:
  1. Adding raw food costs and direct labor costs
  2. Calculating a markup factor from the percentages of raw food and labor costs
  3. Subtracting depreciation
  4. A & B
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18. How many ounces are in size 24 serving scoop?
  1. 2 ⅔
  2. 1 ⅓
  3. 2 ¼
  4. 4 ⅝
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19. Several community hospitals have decided to order their supplies together. The advantages of group purchasing are:
  1. Quicker delivery times
  2. Reduced costs may be available when large volumes are purchased
  3. Increased vendor loyalty and reliability
  4. B & C
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20. A written product specification submitted with a purchase order to a vendor should include:
  1. Identification of the product name, description, brand, quality, and grade
  2. Certification of acceptable contaminant levels
  3. Industry sensory standards
  4. All of the above
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