RD Exam 2025 Jean Inman Study
Guide Domain 4-Graded A
According to Jean Inman, the menu determines "everything". What 4 food service
related things are umbrellaed under the term "everything:?
when making angel food cake, if you forget the cream of tartar, what are the
characteristics of the product
a) tough, yellow, small
b) there's cream of tartar in angel food cake?!
c) crunchy, brown, fruity
d) fluffy, golden brown, large - ANSWER-a) tough, yellow, small
enzymes can all be classified as proteins that can be affected by which 2 outside
factors? - ANSWER-temp and pH
Maillard reaction: which 2 common baking foods result in a deep brown color? -
ANSWER-sugar and baking soda
Maillard reaction: if you want more rapid browning, increase ______ (6 or higher) and
increase _________________ - ANSWER-pH and temp
suppose you're heating something and using some sort of radiation, what is one major
disadvantage? - ANSWER-uneven heat
suppose you're heating something and using some sort of radiation, what does it mean
when someone is talking about "standing time"? - ANSWER-distribution of heat by
conductions when the magnetron is turned off
Food safety: what is the danger zone range - ANSWER-40-140*F
when thawing foods, where is the preferable place to store foods? - ANSWER-the fridge
when thawing foods and the use of a fridge is not an option, what is your "plan b" on
how to thaw the product properly and safely? - ANSWER-submerge under running cold
water (70*F or less)
RE: chemical preservatives
what are BHA and BHT - ANSWER-antioxidants for fatty products
, scoop size 60 = # T= ______ oz; used for ___________________________ -
ANSWER-scoop size 60 = 1 T= 0.5 oz; used for garnish
RE: Tools of production review--> PERT/CPM
the critical path is the [longest/shortest] pathway through and determines the
[maximum/minimum] time for completion which helps determine [overhead costs/labor
costs/inventory costs] - ANSWER-the critical path is the LONGEST pathway through
and determines the MINIMUM time for completion which helps determine LABOR
COSTS
when thinking about food delivery from a kitchen to the patient, an automated cart
system is a monorail type system where the food arrives to the patient in seconds
through built in corridors throughout the hospitals walls/tubing/etc. The decision to use
this system should be made when? - ANSWER-in the planning stage of the
kitchen/building design.
a satellite commissary centralizes procurement and production and food production and
service areas are in separate facilities. what is on advantage to this system regarding
the economical aspect? - ANSWER-centralized large volume purchasing
RE: ready-prepared/cook-chill/ cook-freeze foods:
bulk foods should be brought down to ___*F in _____mins or less - ANSWER-37*F' /
90mins
RE: ready-prepared/cook-chill/ cook-freeze foods:
when rethermalizing the product, use a convention oven to [4 words] - ANSWER-heat
food in bulk
A scramble, hollow square, free flow type of cafeteria is one where - ANSWER-there
are separate counters for hot foods, salads
serves a greater number of people
used with "repeat" customers
what formula would you use to determine seat turnover? - ANSWER-# of customers per
meal / # of seats
what is one advantage of a U-Shaped counter? - ANSWER-utilizes space to it's full
potential
RE: FDA Food Code temps:
Reheat to _____*F for ____ seconds within ____ hours - ANSWER-reheat to 165*F for
15 seconds within 2 hours
when cooling foods, there is a 2 stage process that takes a total of 6 hours:
1) cool quickly from ____*F to ___*F within ____ hours
Guide Domain 4-Graded A
According to Jean Inman, the menu determines "everything". What 4 food service
related things are umbrellaed under the term "everything:?
when making angel food cake, if you forget the cream of tartar, what are the
characteristics of the product
a) tough, yellow, small
b) there's cream of tartar in angel food cake?!
c) crunchy, brown, fruity
d) fluffy, golden brown, large - ANSWER-a) tough, yellow, small
enzymes can all be classified as proteins that can be affected by which 2 outside
factors? - ANSWER-temp and pH
Maillard reaction: which 2 common baking foods result in a deep brown color? -
ANSWER-sugar and baking soda
Maillard reaction: if you want more rapid browning, increase ______ (6 or higher) and
increase _________________ - ANSWER-pH and temp
suppose you're heating something and using some sort of radiation, what is one major
disadvantage? - ANSWER-uneven heat
suppose you're heating something and using some sort of radiation, what does it mean
when someone is talking about "standing time"? - ANSWER-distribution of heat by
conductions when the magnetron is turned off
Food safety: what is the danger zone range - ANSWER-40-140*F
when thawing foods, where is the preferable place to store foods? - ANSWER-the fridge
when thawing foods and the use of a fridge is not an option, what is your "plan b" on
how to thaw the product properly and safely? - ANSWER-submerge under running cold
water (70*F or less)
RE: chemical preservatives
what are BHA and BHT - ANSWER-antioxidants for fatty products
, scoop size 60 = # T= ______ oz; used for ___________________________ -
ANSWER-scoop size 60 = 1 T= 0.5 oz; used for garnish
RE: Tools of production review--> PERT/CPM
the critical path is the [longest/shortest] pathway through and determines the
[maximum/minimum] time for completion which helps determine [overhead costs/labor
costs/inventory costs] - ANSWER-the critical path is the LONGEST pathway through
and determines the MINIMUM time for completion which helps determine LABOR
COSTS
when thinking about food delivery from a kitchen to the patient, an automated cart
system is a monorail type system where the food arrives to the patient in seconds
through built in corridors throughout the hospitals walls/tubing/etc. The decision to use
this system should be made when? - ANSWER-in the planning stage of the
kitchen/building design.
a satellite commissary centralizes procurement and production and food production and
service areas are in separate facilities. what is on advantage to this system regarding
the economical aspect? - ANSWER-centralized large volume purchasing
RE: ready-prepared/cook-chill/ cook-freeze foods:
bulk foods should be brought down to ___*F in _____mins or less - ANSWER-37*F' /
90mins
RE: ready-prepared/cook-chill/ cook-freeze foods:
when rethermalizing the product, use a convention oven to [4 words] - ANSWER-heat
food in bulk
A scramble, hollow square, free flow type of cafeteria is one where - ANSWER-there
are separate counters for hot foods, salads
serves a greater number of people
used with "repeat" customers
what formula would you use to determine seat turnover? - ANSWER-# of customers per
meal / # of seats
what is one advantage of a U-Shaped counter? - ANSWER-utilizes space to it's full
potential
RE: FDA Food Code temps:
Reheat to _____*F for ____ seconds within ____ hours - ANSWER-reheat to 165*F for
15 seconds within 2 hours
when cooling foods, there is a 2 stage process that takes a total of 6 hours:
1) cool quickly from ____*F to ___*F within ____ hours
