Practice Quiz

Registered Dietitian Exam Prep - Question List

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31. The growth of foodborne pathogens can be controlled by which of the following measures?
  1. Heating leftovers to 165’ F
  2. Holding cooked foods at 70-125’ F
  3. Cooling cooked foods to 40’ F within 8 hours
  4. Cooking ground beef to a temperature of 130 ’F
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32. What information is optional when developing a standardized recipe?
  1. AP (as purchased) and EP (edible portion) amounts of ingredients
  2. Recipe yield
  3. Nutrient analysis
  4. Serving size
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33.

Which of the following is true about the contribution margin in foodservice? Choose all that apply.

  1. It is a measure of the profitability of an individual menu item
  2. It varies with food cost and selling price
  3. It is set by the foodservice director
  4. None of the above
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34. Which of the following is an acceptable sanitizing solution?
  1. 30 ppm acetic acid
  2. 50 ppm chlorine
  3. 25 ppm iodine
  4. B & C
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35. A PERT (Program Evaluation and Review Technique) chart is used to:
  1. Diagram the flow and timing of all activities related to a project
  2. Evaluate employee strengths and weaknesses during performance reviews
  3. Outline responsibilities of staff supervisors
  4. Keep track of vendor compliance with delivery schedules
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