QUALYS VMDR TRAINING COMPREHENSIVE
TEST PAPER WITH COMPLETE SOLUTIONS
◉ Centralized Meal Service.
Answer: Foods prepared and portioned onto trays of plates at a
central location in or adjacent to the main kitchen.
◉ Closed Question.
Answer: A question with a limited number of answers such as one
easily answered with yes or no.
◉ Comfort Food.
Answer: Any food that imparts a unique sense of emotional well-
being such as chicken soup.
◉ Cultural Change.
Answer: Focus on person-centered, resident-driven services and
care for older Americans allowing expansion of choices in a
healthcare community.
◉ Cycle Menu.
Answer: Changes to a menu daily over a period of time or cycle such
as three days or three weeks.
,◉ Decentralized Meal Service.
Answer: Bulk quantities of prepared foods are sent hot or cold to
other locations for finishing and service.
◉ External Nutrition.
Answer: Supplemental feeding, by mouth or by tube, of formulas or
food that contain essential nutrients.
◉ Kosher.
Answer: Fit, proper, or in agreement with religious law. Kosher meat
means the animal has been slaughtered in a special way. Kosher
foods are typically blessed by a rabbi.
◉ Likert Scale.
Answer: A common rating technique that uses words of numbers.
◉ Non-selective Menus.
Answer: One in which clients do not have the opportunity to make
choices for main dishes.
◉ Nutrition Support.
,Answer: General term describing providing foods and liquids to
improve nutritional status.
◉ Open-ended Question.
Answer: Allows the participant to answer freely, saying whatever
comes to mind.
◉ Productivity Indexes.
Answer: Measures to determine productivity level involving careful
calculations of time, meals, and labor. Includes meals per labor hour,
minutes per meal, and labor hours per meal.
◉ Quality Assessment.
Answer: The evaluation of processes and outcomes to determine if a
defined standard of quality is being achieved.
◉ Quality Assurance.
Answer: Sum total of structure, processes, and procedures designed
to ensure that clients feel that both food and services are excellent
and the facility meets of exceeds an expected standard of quality.
◉ Quality Indicator.
Answer: Measures outcomes.
, ◉ Quality Improvement.
Answer: The on-going process to improve the delivery of food,
services, and outcomes.
◉ Quality Standard.
Answer: The facility's definition of what constitutes quality for a
product such as food or service.
◉ Restaurant-style Service.
Answer: Dining that may include wait staff, foods ordered and
delivered in courses, food plated in the dining room, and specials
offered tableside from a cart.
◉ Rethermalize.
Answer: Reheat.
◉ Selective Menu.
Answer: One in which clients have the opportunity to make choices
or selections in advance or immediately prior to meal service.
◉ Single Use Menu.
Answer: A fixed menu for service on a special day such as Mother's
Day.
TEST PAPER WITH COMPLETE SOLUTIONS
◉ Centralized Meal Service.
Answer: Foods prepared and portioned onto trays of plates at a
central location in or adjacent to the main kitchen.
◉ Closed Question.
Answer: A question with a limited number of answers such as one
easily answered with yes or no.
◉ Comfort Food.
Answer: Any food that imparts a unique sense of emotional well-
being such as chicken soup.
◉ Cultural Change.
Answer: Focus on person-centered, resident-driven services and
care for older Americans allowing expansion of choices in a
healthcare community.
◉ Cycle Menu.
Answer: Changes to a menu daily over a period of time or cycle such
as three days or three weeks.
,◉ Decentralized Meal Service.
Answer: Bulk quantities of prepared foods are sent hot or cold to
other locations for finishing and service.
◉ External Nutrition.
Answer: Supplemental feeding, by mouth or by tube, of formulas or
food that contain essential nutrients.
◉ Kosher.
Answer: Fit, proper, or in agreement with religious law. Kosher meat
means the animal has been slaughtered in a special way. Kosher
foods are typically blessed by a rabbi.
◉ Likert Scale.
Answer: A common rating technique that uses words of numbers.
◉ Non-selective Menus.
Answer: One in which clients do not have the opportunity to make
choices for main dishes.
◉ Nutrition Support.
,Answer: General term describing providing foods and liquids to
improve nutritional status.
◉ Open-ended Question.
Answer: Allows the participant to answer freely, saying whatever
comes to mind.
◉ Productivity Indexes.
Answer: Measures to determine productivity level involving careful
calculations of time, meals, and labor. Includes meals per labor hour,
minutes per meal, and labor hours per meal.
◉ Quality Assessment.
Answer: The evaluation of processes and outcomes to determine if a
defined standard of quality is being achieved.
◉ Quality Assurance.
Answer: Sum total of structure, processes, and procedures designed
to ensure that clients feel that both food and services are excellent
and the facility meets of exceeds an expected standard of quality.
◉ Quality Indicator.
Answer: Measures outcomes.
, ◉ Quality Improvement.
Answer: The on-going process to improve the delivery of food,
services, and outcomes.
◉ Quality Standard.
Answer: The facility's definition of what constitutes quality for a
product such as food or service.
◉ Restaurant-style Service.
Answer: Dining that may include wait staff, foods ordered and
delivered in courses, food plated in the dining room, and specials
offered tableside from a cart.
◉ Rethermalize.
Answer: Reheat.
◉ Selective Menu.
Answer: One in which clients have the opportunity to make choices
or selections in advance or immediately prior to meal service.
◉ Single Use Menu.
Answer: A fixed menu for service on a special day such as Mother's
Day.
