1 Exam (elaborations) eFood Managers Practice Test correctly answered 2023 2 Exam (elaborations) Learn2Serve Food Manager Certification - Notes fully solved 2023 3 Exam (elaborations) Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food...
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Certified Dietary Manager (CDM) ExamAcute Care - correct answer Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - correct answer The accepted terminology for which services are provided in any settin...
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Add to cartCertified Dietary Manager (CDM) ExamAcute Care - correct answer Healthcare services for individuals who become acutely or suddenly ill and need to be hospitalized, generally over a short period of time. Client - correct answer The accepted terminology for which services are provided in any settin...
CDM Practice TestA client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - correct answer 7% The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - correct answer section K Which of the...
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Add to cartCDM Practice TestA client weighs 162 pounds today. One month ago, the client weighed 174 pounds. The percent of weight change is: - correct answer 7% The section of the minimum data set (MDS) that contains the most nutrition information is designated as: - correct answer section K Which of the...
CDM ExamOn what products would you specify Grade A or AA when ordering? - correct answer Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Endpoint temperature - correct answer Endpoint temperature is the temperature a...
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Add to cartCDM ExamOn what products would you specify Grade A or AA when ordering? - correct answer Both eggs and butter are graded and specifying at least Grade A or AA would be the best quality for most foodservice operations. Endpoint temperature - correct answer Endpoint temperature is the temperature a...
CDM Test Questions A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should first: a. ask vendors to lower their prices. b. ask the consultant to recommend other vendors. c. complete a comparison study of vendors. d. discontinue purchasing from the...
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Add to cartCDM Test Questions A Certified Dietary Manager is dissatisfied with prices from current vendors. The Manager should first: a. ask vendors to lower their prices. b. ask the consultant to recommend other vendors. c. complete a comparison study of vendors. d. discontinue purchasing from the...
CDM examstandardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - correct answer Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of fo...
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Add to cartCDM examstandardized recipes list ingredients, yields, portion size, and instructions how to prepare. what else is important to include in standardized recipe? - correct answer Time and temperature controls The certified dietary manager has a policy in place that states that the temperature of fo...
Pre-Test missed questionsApproximately how many servings of pears would be in a #10 can? - correct answer 25 (Foodservice management, pg 385) What would be an appropriate substitute for broccoli that will provide the same Vitamin A content? - correct answer Mashed sweet potatoes (Foodservice mana...
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Add to cartPre-Test missed questionsApproximately how many servings of pears would be in a #10 can? - correct answer 25 (Foodservice management, pg 385) What would be an appropriate substitute for broccoli that will provide the same Vitamin A content? - correct answer Mashed sweet potatoes (Foodservice mana...
Certified Professional Food Manager Exam4 high risk groups - correct answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - correct answer caused by eating food that contains living, disease causing microorganisms Foodborne int...
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Add to cartCertified Professional Food Manager Exam4 high risk groups - correct answer pregnant/lactating women infants and children elderly people with impaired immune systems Foodborne infection - correct answer caused by eating food that contains living, disease causing microorganisms Foodborne int...
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Institutional Food Mgmt. EXAM 1What other certification programs or credentials might you see in foodservice managers? - correct answer - ServSafe - CDM, Certified Dietary Manager - CFPP, Certified Food Protection Professional CDM Certified Dietary Manager - correct answer - part of a national...
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Add to cartInstitutional Food Mgmt. EXAM 1What other certification programs or credentials might you see in foodservice managers? - correct answer - ServSafe - CDM, Certified Dietary Manager - CFPP, Certified Food Protection Professional CDM Certified Dietary Manager - correct answer - part of a national...
Food Manager Practice ExamNo, homemade foods may not be sold or used in a public food service establishment - correct answer Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - correct answer During a delivery of fro...
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Add to cartFood Manager Practice ExamNo, homemade foods may not be sold or used in a public food service establishment - correct answer Can homemade salad dressing be sold in public food service establishment? Food is delivered within an acceptable temperature range - correct answer During a delivery of fro...
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...
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Add to cartFinal 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...
CDM exam 1What can the Certified Dietary Manager to do monitor food waste? - correct answer Develop a policy and procedure for food waste CMS regulations F 242 expect a facility to demonstrate - correct answer The clients are able to determine when and what they want to eat A selective menu ma...
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Add to cartCDM exam 1What can the Certified Dietary Manager to do monitor food waste? - correct answer Develop a policy and procedure for food waste CMS regulations F 242 expect a facility to demonstrate - correct answer The clients are able to determine when and what they want to eat A selective menu ma...
Test Five Study Guide-Ch 12, 13, 14A CDM receives a diet order that does not match diets offered by the facility. What should the CDM do? - correct answer who is responsible to request change should be determined by facilities policies and procedures, if no policy exists confer with RDN A client ...
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Add to cartTest Five Study Guide-Ch 12, 13, 14A CDM receives a diet order that does not match diets offered by the facility. What should the CDM do? - correct answer who is responsible to request change should be determined by facilities policies and procedures, if no policy exists confer with RDN A client ...
Food Manager Exam (all 100% correct answers)An outbreak of Salmonella is commonly associated with ______. - correct answer Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the ...
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Add to cartFood Manager Exam (all 100% correct answers)An outbreak of Salmonella is commonly associated with ______. - correct answer Undercooked poultry The restaurant staff noticed the health inspector coming in the door and assumed correctly they would be inspected. One of the employees quickly took the ...
RD Exam Prep - Food Service ManagementEfficient - correct answer Efficiency is the means to get the most output from the least amount of input. Theft - correct answer Theft is the premeditated taking of something without force, permission, or right. An example of pilfering is when an employee...
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Add to cartRD Exam Prep - Food Service ManagementEfficient - correct answer Efficiency is the means to get the most output from the least amount of input. Theft - correct answer Theft is the premeditated taking of something without force, permission, or right. An example of pilfering is when an employee...
Food Safety Manager ExamThe Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - correct an...
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Add to cartFood Safety Manager ExamThe Person In Charge (PIC) is responsible for all of the following except a) training all staff in food safety b) complying with all state and local regulations c) correctly answer questions regarding food safety d) complying with staff's vacation requests - correct an...
Food Manager Practice TestA food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties ...
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Add to cartFood Manager Practice TestA food worker at bar was diagnosed with E. coli and has not shown symptoms for a couple of days. What must her manager do? a. restrict until regulatory approval is obtained b. Exclude until regulatory approval is obtained c. allow the worker to resume her normal duties ...
Food Service Management (RD Exam Prep)If there is an increase in input and output, productivity will - correct answer remain constant The area of interdependency between two subsystems is referred to as the - correct answer interface A system is: - correct answer A system is an organized group...
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Add to cartFood Service Management (RD Exam Prep)If there is an increase in input and output, productivity will - correct answer remain constant The area of interdependency between two subsystems is referred to as the - correct answer interface A system is: - correct answer A system is an organized group...
Food Safety Manager Test - Practice QuestionsWhat is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - correct answer a. a metal probed thermometer it is a thermometer with a metal p...
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Add to cartFood Safety Manager Test - Practice QuestionsWhat is a thermocouple? a. a metal probed thermometer b. a type of single us impermeable glove c. a thermostat in a walk in cooler d. a backflow prevention device - correct answer a. a metal probed thermometer it is a thermometer with a metal p...
Prometric Food Manager ExamChapter 1 - correct answer Introduction to Food Safety Safe Food - correct answer food that is free of contaminants Adulterated Food - correct answer food that is generally impure, unsafe, or unwholesome Misbranding - correct answer false or misleading information...
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Add to cartPrometric Food Manager ExamChapter 1 - correct answer Introduction to Food Safety Safe Food - correct answer food that is free of contaminants Adulterated Food - correct answer food that is generally impure, unsafe, or unwholesome Misbranding - correct answer false or misleading information...
Food Manager Certification ExamAverage number of food borne illnesses per year - correct answer 76 million people (1/4 people in the us) Symptoms of foodborne illness - correct answer cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - correct...
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Add to cartFood Manager Certification ExamAverage number of food borne illnesses per year - correct answer 76 million people (1/4 people in the us) Symptoms of foodborne illness - correct answer cramping in the abdominal area vomiting nausea diarrhea fever dehydration Listeria and Botulism - correct...
Exam QuestionsThe degree of saturation for fatty acids is based on which of the following? - correct answer The number of C-C double bonds because fatty acids vary in the length of their of hydrocarbon chains (chain length) and the number of C-C double bonds within the chain Hydrogenation of a ve...
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Add to cartExam QuestionsThe degree of saturation for fatty acids is based on which of the following? - correct answer The number of C-C double bonds because fatty acids vary in the length of their of hydrocarbon chains (chain length) and the number of C-C double bonds within the chain Hydrogenation of a ve...
Nutrition 123 exam 2How do you handle substitutions when people request them? - correct answer Substitutions should be allowed within reason, and the staff should work with the customer to find an acceptable alternative that meets their dietary needs. What are the benefits of including whole grai...
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Add to cartNutrition 123 exam 2How do you handle substitutions when people request them? - correct answer Substitutions should be allowed within reason, and the staff should work with the customer to find an acceptable alternative that meets their dietary needs. What are the benefits of including whole grai...
Food Manager Certification Symptoms of Food borne illness - correct answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - correct answer 1. infection 2. contamination foodborne infection - correct answer produced by the ingestion of...
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Add to cartFood Manager Certification Symptoms of Food borne illness - correct answer cramping in the abdominal area, vomiting, nausea, diarrhea, fever, and dehydration. 2 foodborne illness - correct answer 1. infection 2. contamination foodborne infection - correct answer produced by the ingestion of...
Food Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct a...
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Add to cartFood Safety Manager Flash Cards, ServSafe Manager Exam(80 Questions), Texas food manager, Food Manager Exam, Food Manager Practice Exam180 - correct answer In a heat-sanitizing dishwashing machine, what is the minimum temperature for the final rinse? Jaundice, vomiting and/or diarrhea - correct a...
Learn2Serve Food Manager Certification - NotesThawing food can be part of the cooking process if - correct answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - correct answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium B...
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Add to cartLearn2Serve Food Manager Certification - NotesThawing food can be part of the cooking process if - correct answer cooked to the requirements of the FDA food code Foodborne Pathogens easily transmitted through food - correct answer Salmonella, Shigella, Norovirus, E Coli, Hepatits A, Clostridium B...
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