RDN Food Service Management 2

Question 1

A food service manager notices that the steam table temperature has dropped to 130°F. What is the correct action?

Accepted Answer

Discard all food held below 135°F for more than 2 hours

Answer

Foods held in the temperature danger zone (41–135°F) for more than 2 hours must be discarded to prevent foodborne illness.

Question 2

Which inventory method assigns the cost of the most recently purchased items to cost of goods sold first?

Accepted Answer

LIFO (Last-In, First-Out)

Answer

LIFO assumes the most recently purchased (last-in) items are sold first, which is often used for cost accounting during inflation.

Question 3

A hospital cafeteria wants to reduce plate waste. Which strategy is most directly effective?

Accepted Answer

Implementing a selective menu with patient preferences

Answer

Selective menus allow patients to choose preferred foods, which significantly reduces plate waste and improves intake.

Question 4

In a cook-chill system, cooked food must be chilled from 135°F to 41°F within how many hours?

Accepted Answer

6 hours

Answer

The FDA Food Code requires that cooked food in a cook-chill system be cooled from 135°F to 41°F within 6 hours (135°F to 70°F within 2 hours, then to 41°F within 4 more hours).

Question 5

When calculating a menu item's food cost percentage, which formula is correct?

Accepted Answer

Food cost ÷ selling price × 100

Answer

Food cost percentage = (food cost ÷ selling price) × 100, indicating what proportion of the menu price is spent on ingredients.

(RDN) Registered Dietitian Nutritionist Practice Test

(RDN) Registered Dietitian Nutritionist Practice Test

RDN Food Service Management 2