Final(Question with complete solution)2023

Final A Certified Dietary Manager notices several items on the cafeteria buffet have not sold well when on the menu. What should the Certified Dietary Manager do? - correct answer Replace the items with items known to sell Keeping a kosher kitchen assures which of the following? - correct answer Keeping meat separate from dairy throughout the flow of food Providing clients with a choice of foods at meal times: - correct answer Gives the client some control over their care Honoring a client's request for food not on the menu can: - correct answer Help to ensure adequate calorie intake Rethermalization describes: - correct answer The operation of heating prepared food from a cold state just before service Which of the following types of service would need to be implemented in a facility adopting a culture change? - correct answer Selective menu The difference between centralized and decentralized meal service is: - correct answer In centralized meal service, food is delivered portioned on trays from one kitchen location Nursing assistants often deliver trays because one of the tasks when delivering trays may be: - correct answer Helping the client with feeding When making changes in dining services, the Certified Dietary Manager must remember the implementation must first be: - correct answer Driven by client food and dining preferences The conversion factor is: - correct answer The number a recipe will be adjusted by to get a new yield