POCKET PREP RD EXAM UPDATED ACTUAL QUESTIONS
AND CORRECT ANSWERS
Question:
1. what two items are sent to a vendor in an invitation for a competitive bid?
Answer:
written product specifications, estimated quantities
Question:
2. what type of evaluation assesses whether or not the participants in the program found is valuable?
Answer:
process
Question:
3. which of the following is not a part of the three steps in the model used to identify nutrient excess and
inadequacy in nutrition assessment?
Answer:
excretion
Question:
4. what type of law prevents employers from excluding non-union workers?
Answer:
Right-to-Work
Question:
5. when developing an education program to be delivered online to a wide audience, which of the
following should be addressed first in the program. Think about this in terms of the Health Access Process
Approach (HAPA).
Answer:
Motivation
Question:
6. which of the following lists includes an item that does not affect REE?
a. body size, climate, gender
b. age, digestion, body composition
c. nicotine, alcohol, lean body mass
d. hormonal status, temperature, caffeine
Answer:
age, digestion, body composition
, Question:
7. Paralytic shellfish poisoning, which can be fatal, is caused by what type of microbiological hazard?
a. parasite
b. virus
c. bacteria
d. microalgae
Answer:
microalgae
Question:
8. Which of the following is not a characteristic of proper dry storage in a food service operation?
a. temp at 72 degrees F
b. foods stored using FIFO
c. adequate ventilation
d. contains foods that do not require refrigeration
Answer:
foods stored using FIFO
Question:
9. Several hospitals within the same regional organization have a contract with a food vendor through a
purchasing department. What type of purchasing is this?
a. cooperative
b. centralized
c. single
d. group
Answer:
centralized
centralized purchasing occurs when units within an organization make their purchases through a single
purchasing department.
Group and cooperative purchasing involve units from more than one organization banding together to
make purchases.
Question:
10. Which of the following is an addition to the food label revision that began January 2020?
a. servings per container
b. added sugars
c. trans fat
d. vitamin percent daily values
Answer:
added sugars
Question:
11. Which of the following is not a security measure as it relates to receiving an order for a foodservice
operation?
a. check orders immediately upon delivery
b. inspect the delivery against the invoice
c. after accepting an order, move it to the storage area immediately
d. allow only authorized employees in the receiving area
AND CORRECT ANSWERS
Question:
1. what two items are sent to a vendor in an invitation for a competitive bid?
Answer:
written product specifications, estimated quantities
Question:
2. what type of evaluation assesses whether or not the participants in the program found is valuable?
Answer:
process
Question:
3. which of the following is not a part of the three steps in the model used to identify nutrient excess and
inadequacy in nutrition assessment?
Answer:
excretion
Question:
4. what type of law prevents employers from excluding non-union workers?
Answer:
Right-to-Work
Question:
5. when developing an education program to be delivered online to a wide audience, which of the
following should be addressed first in the program. Think about this in terms of the Health Access Process
Approach (HAPA).
Answer:
Motivation
Question:
6. which of the following lists includes an item that does not affect REE?
a. body size, climate, gender
b. age, digestion, body composition
c. nicotine, alcohol, lean body mass
d. hormonal status, temperature, caffeine
Answer:
age, digestion, body composition
, Question:
7. Paralytic shellfish poisoning, which can be fatal, is caused by what type of microbiological hazard?
a. parasite
b. virus
c. bacteria
d. microalgae
Answer:
microalgae
Question:
8. Which of the following is not a characteristic of proper dry storage in a food service operation?
a. temp at 72 degrees F
b. foods stored using FIFO
c. adequate ventilation
d. contains foods that do not require refrigeration
Answer:
foods stored using FIFO
Question:
9. Several hospitals within the same regional organization have a contract with a food vendor through a
purchasing department. What type of purchasing is this?
a. cooperative
b. centralized
c. single
d. group
Answer:
centralized
centralized purchasing occurs when units within an organization make their purchases through a single
purchasing department.
Group and cooperative purchasing involve units from more than one organization banding together to
make purchases.
Question:
10. Which of the following is an addition to the food label revision that began January 2020?
a. servings per container
b. added sugars
c. trans fat
d. vitamin percent daily values
Answer:
added sugars
Question:
11. Which of the following is not a security measure as it relates to receiving an order for a foodservice
operation?
a. check orders immediately upon delivery
b. inspect the delivery against the invoice
c. after accepting an order, move it to the storage area immediately
d. allow only authorized employees in the receiving area
