DTR EXAM: FOOD SCIENCE AND
SERVICE - & MANAGEMENT
QUESTIONS AND ANSWERS
Selective menu - ANSWER-Multiple food choices for several categories
Nonselective menu - ANSWER-One food choice for each/one category
Static menu - ANSWER-Same menu items are offered every day; that is, a restaurant-
type menu; typically selective
Cyclic menu - ANSWER-A cycle menu is a series of menus that is repeated over a
specific period of time, such as 4 weeks. The menu is different each day during the
cycle. And, At the end of the cycle, the menu is repeated
Three most common types of food service - ANSWER-Retail, restaurant, room service
Retail food - ANSWER-purchased at establishment, consumed off sight
Room service - ANSWER-hotels and long-term care; static selective
Federal regulations for meals - ANSWER-nutritious, edible, tasty, balance of macros
and micros suitable to needs
Assistive devices for eating - ANSWER-Lip plate, cup, weighted utensils, feeding
devices, paid feeding assistant
Paid feeding assistants - ANSWER-work under nurse supervision; state-approved
course (at least 8 hours); trained in feeding techniques, communication, proper
response to behavior, safety and emergency techniques, infection control, resident
rights, documentation of behavior changes
NOT trained to feed patients who have difficulty swallowing, aspiration of lungs, of TF
Edible yield - ANSWER-The amount of a product that can be consumed; amount of food
served to customer after being washed, trimmed, prepared
USDA grades are used for _____ different foods and agricultural items - ANSWER-300
Grade determines - ANSWER-quality and value
Market form - ANSWER-Preservation and processing method before it is packaged;
chicken breasts->chicken nuggets, fruit->whole, frozen, cut, garlic->fresh, minced, dry
, Commissary production system - ANSWER-Centralized food production at one location
then transported to satellite kitchens
Ready prepared foodservice - ANSWER-Food is prepped and cooked onsite; chilled or
frozen until reheated for service
Assembly Serve foodservice - ANSWER-purchasing food that needs little to no
preparation
Difference in USDA and FDA in food service - ANSWER-USDA inspects and grades
food products
FDA creates safety guidelines
FDA Food Code - ANSWER-Government recommendation for foodservice regulations;
updated every 2 years; gives state health departments a guide in creating foodservice
inspection programs (states not required to adopt the practices)
CDC services regarding foodservice - ANSWER-- Explore outbreaks in food borne
illness
- Examine cause and control of disease
- Report stats and case studies in Morbidity and Mortality Weekly Report (MMWR)
- Educational information for sanitation
- Conducts inspection program for cruise ships (Vessel Sanitation Program)
Most prominent factor in selecting product to order - ANSWER-Intended use
Value-added products - ANSWER-when a company makes a product more profitable by
adding features, services or enhancing its reputation (branding) to give it a greater
sense of value to the consumer
Temperature control for safety foods - ANSWER-Salads (chicken, egg, tuna, pasta,
potato); high risk of food borne illness
Hazard Analysis Critical Control Point (HACCP) - ANSWER-Identifies biological,
chemical, physical hazards at specific points during production of food
7 Principles of HACCP - ANSWER-Hazard analysis conducted to determine/assess
potential hazards in food being served
Critical control points (CCP) are determined to reduce food risk
Minimum and maximum limits established for each CCP
Monitoring procedures established to ensure critical limits within acceptable range
Corrective actions and steps taken when limits not met
Verification that system is working
Procedures for record keeping and documentation are established
SERVICE - & MANAGEMENT
QUESTIONS AND ANSWERS
Selective menu - ANSWER-Multiple food choices for several categories
Nonselective menu - ANSWER-One food choice for each/one category
Static menu - ANSWER-Same menu items are offered every day; that is, a restaurant-
type menu; typically selective
Cyclic menu - ANSWER-A cycle menu is a series of menus that is repeated over a
specific period of time, such as 4 weeks. The menu is different each day during the
cycle. And, At the end of the cycle, the menu is repeated
Three most common types of food service - ANSWER-Retail, restaurant, room service
Retail food - ANSWER-purchased at establishment, consumed off sight
Room service - ANSWER-hotels and long-term care; static selective
Federal regulations for meals - ANSWER-nutritious, edible, tasty, balance of macros
and micros suitable to needs
Assistive devices for eating - ANSWER-Lip plate, cup, weighted utensils, feeding
devices, paid feeding assistant
Paid feeding assistants - ANSWER-work under nurse supervision; state-approved
course (at least 8 hours); trained in feeding techniques, communication, proper
response to behavior, safety and emergency techniques, infection control, resident
rights, documentation of behavior changes
NOT trained to feed patients who have difficulty swallowing, aspiration of lungs, of TF
Edible yield - ANSWER-The amount of a product that can be consumed; amount of food
served to customer after being washed, trimmed, prepared
USDA grades are used for _____ different foods and agricultural items - ANSWER-300
Grade determines - ANSWER-quality and value
Market form - ANSWER-Preservation and processing method before it is packaged;
chicken breasts->chicken nuggets, fruit->whole, frozen, cut, garlic->fresh, minced, dry
, Commissary production system - ANSWER-Centralized food production at one location
then transported to satellite kitchens
Ready prepared foodservice - ANSWER-Food is prepped and cooked onsite; chilled or
frozen until reheated for service
Assembly Serve foodservice - ANSWER-purchasing food that needs little to no
preparation
Difference in USDA and FDA in food service - ANSWER-USDA inspects and grades
food products
FDA creates safety guidelines
FDA Food Code - ANSWER-Government recommendation for foodservice regulations;
updated every 2 years; gives state health departments a guide in creating foodservice
inspection programs (states not required to adopt the practices)
CDC services regarding foodservice - ANSWER-- Explore outbreaks in food borne
illness
- Examine cause and control of disease
- Report stats and case studies in Morbidity and Mortality Weekly Report (MMWR)
- Educational information for sanitation
- Conducts inspection program for cruise ships (Vessel Sanitation Program)
Most prominent factor in selecting product to order - ANSWER-Intended use
Value-added products - ANSWER-when a company makes a product more profitable by
adding features, services or enhancing its reputation (branding) to give it a greater
sense of value to the consumer
Temperature control for safety foods - ANSWER-Salads (chicken, egg, tuna, pasta,
potato); high risk of food borne illness
Hazard Analysis Critical Control Point (HACCP) - ANSWER-Identifies biological,
chemical, physical hazards at specific points during production of food
7 Principles of HACCP - ANSWER-Hazard analysis conducted to determine/assess
potential hazards in food being served
Critical control points (CCP) are determined to reduce food risk
Minimum and maximum limits established for each CCP
Monitoring procedures established to ensure critical limits within acceptable range
Corrective actions and steps taken when limits not met
Verification that system is working
Procedures for record keeping and documentation are established
