JEAN INMAN DOMAINS 3 and 4 Practice
exam Questions with 100% Correct answers
Latest Versions 2025 top Rated A+
What function is served by glyceral monosteatorate? - answer Acts as a humectant
Humectant - answer Retains or preserves moisture
Why should a manager not allow employees to wear long jewelry in the kitchen? - answer
Employee safety and sanitation
Example of self-actualization - answer Asking for additional training
In the past 5-10 years, why have food costs risen? - answer Increase in labor costs
Which is the least time efficient way for an RD to evaluate a new piece of equipment for
purchase? - answer Attend food service trade fairs
NOT discuss with others or read material regarding equipment
What is added to frozen yogurt for bulk? - answer Microcrystalline cellulose
Where does the best flavor come from in meat that has been irradiated? - answer Meat that
has been frozen
Which interview provides more information on the applicant, non-directed or directed? -
answer Non-directed, allows for more openness
,How would you increase the # of patrons served in the cafeteria during lunch? - answer
Use the scramble system
What management function is involved in preparing a budget? - answer Controlling
Examples of operational costs - answer Utilities, cleaning, laundry service, etc.
NOT labor costs
What type of item would appear in a capital budget? - answer Food service equipment
What tool is helpful in work simplification? - answer Flow chart
What additive improves crispiness in vegetables? - answer Calcium
What is stressed by the human relations theory of management? - answer Employee needs
What would be used to analyze tray line accuracy? - answer Process control chart
What do equipment purchases depend on? - answer The menu
What is a formal study to verify that documentation and processes have been followed? -
answer The audit
What is something that a hospital administrator might be concerned with? - answer
Increased length of stay of patients
Spaghetti sauce prepared on Monday is to be served on Wednesday. What do you
recommend to the cook? - answer Store the sauce in the shallow pans in the refrigerator
, What is Theory Z based on? - answer Mutual worker-employer loyalty
Which group is responsible for nutrition labeling? - answer FDA
Perpetual inventory - answer Method used when you log in and out movement from the
storeroom
Previously cooked hazardous food must be reheated to an internal temperature of 165
degrees within what time frame? - answer 2 hours
What does Theory Z (Ouchi) state? - answer Employee involvement is the key to
productivity
What does the line type of organizational chart show? - answer A direct flow of authority
from top to bottom
Who regulates adulterated food? - answer FDA under the Food, Drug, and Cosmetic Act
Adulterated food - answer Impure, unsafe, or unwholesome food
Approximately how many patient trays per minute must a centralized tray assembly unit
produce in order to serve 400 patients during 90 minutes? - answer 4.5
How would you convince administration that a former nutrition program should be
reinstated? - answer Show that 75% of those who attended had fewer hospital stays
What should the width of a main kitchen aisle be? - answer 60"
Why are mono and di-glycerides added to the shortening used in cakes? - answer As
emulsifiers
exam Questions with 100% Correct answers
Latest Versions 2025 top Rated A+
What function is served by glyceral monosteatorate? - answer Acts as a humectant
Humectant - answer Retains or preserves moisture
Why should a manager not allow employees to wear long jewelry in the kitchen? - answer
Employee safety and sanitation
Example of self-actualization - answer Asking for additional training
In the past 5-10 years, why have food costs risen? - answer Increase in labor costs
Which is the least time efficient way for an RD to evaluate a new piece of equipment for
purchase? - answer Attend food service trade fairs
NOT discuss with others or read material regarding equipment
What is added to frozen yogurt for bulk? - answer Microcrystalline cellulose
Where does the best flavor come from in meat that has been irradiated? - answer Meat that
has been frozen
Which interview provides more information on the applicant, non-directed or directed? -
answer Non-directed, allows for more openness
,How would you increase the # of patrons served in the cafeteria during lunch? - answer
Use the scramble system
What management function is involved in preparing a budget? - answer Controlling
Examples of operational costs - answer Utilities, cleaning, laundry service, etc.
NOT labor costs
What type of item would appear in a capital budget? - answer Food service equipment
What tool is helpful in work simplification? - answer Flow chart
What additive improves crispiness in vegetables? - answer Calcium
What is stressed by the human relations theory of management? - answer Employee needs
What would be used to analyze tray line accuracy? - answer Process control chart
What do equipment purchases depend on? - answer The menu
What is a formal study to verify that documentation and processes have been followed? -
answer The audit
What is something that a hospital administrator might be concerned with? - answer
Increased length of stay of patients
Spaghetti sauce prepared on Monday is to be served on Wednesday. What do you
recommend to the cook? - answer Store the sauce in the shallow pans in the refrigerator
, What is Theory Z based on? - answer Mutual worker-employer loyalty
Which group is responsible for nutrition labeling? - answer FDA
Perpetual inventory - answer Method used when you log in and out movement from the
storeroom
Previously cooked hazardous food must be reheated to an internal temperature of 165
degrees within what time frame? - answer 2 hours
What does Theory Z (Ouchi) state? - answer Employee involvement is the key to
productivity
What does the line type of organizational chart show? - answer A direct flow of authority
from top to bottom
Who regulates adulterated food? - answer FDA under the Food, Drug, and Cosmetic Act
Adulterated food - answer Impure, unsafe, or unwholesome food
Approximately how many patient trays per minute must a centralized tray assembly unit
produce in order to serve 400 patients during 90 minutes? - answer 4.5
How would you convince administration that a former nutrition program should be
reinstated? - answer Show that 75% of those who attended had fewer hospital stays
What should the width of a main kitchen aisle be? - answer 60"
Why are mono and di-glycerides added to the shortening used in cakes? - answer As
emulsifiers
