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Inman Domain 3 and 4 exam questions and answers.
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Inman Domain 3 and 4 exam questions and answers.
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Inman Domain 3 and 4 examquestions and answers
what temperature range is recommended for a diary refrigerator
a. 28-32F
b. 36-40F
c. 45-50F
d. 55-60F - answer b. 36-40F
which piece of food service equipment is the least energy efficient
a. convection oven
b. deck oven
c. steam jacketed kettle
d. rotary oven - answer b. deck oven
a dietitian ordering canned goods can be assured of a reliable
product if they
a. buy directly from the manufacturer
b. accept the most reasonable bid
c. conduct a can cutting analysis
d. buy the same brand, grade, size as the last time - answer c.
conduct a can cutting analysis
which piece of food service equipment may be restricted by a local
law
a. toaster
b. steam jacketed kettle
c. convection oven
,d. garbage disposal - answer d. garbage disposal
what gas is released from a fire
a. helium
b. hydrogen
c. carbon dioxide
d. carbon monoxide - answer d. carbon monoxide
if you worked overtime and did not get paid, which labor law would
help your claim
a. the equal opportunity act
b. the fair labor standards act
c. the equal pay act
d. the civil rights act - answer b. the fair labor standards act
if a female is hired and does not receive the same pay as a male in
the same position, she can seek help from
a. the equal opportunity act
b. the fair labor standards act
c. the equal pay act
d. the fair wage act - answer c. the equal pay act
what is the labor turnover rate if 6 employees in a department of 55
were terminated and replaced
a. 12%
b. 10%
c. 9%
d. 11% - answer d. 11% (6/55=10.91%)
,what is the food cost percentage if the cost of food is $325 and the
income is $865
a. 38%
b. 36%
c. 34%
d. 32% - answer a. 38% (325/865=37.58%)
if a union member repeatedly arrives late, you should
a. fire him
b. report him to management
c. say nothing but make a note of it
d. forget it - answer b. report him to management
what method of food service is used when one school delivers meals
to another
a. ready-prepared
b. commissary-satellite
c. assembly serve
d. cook-chill - answer b. commissary-satellite
after an outbreak of food borne illness in the cafeteria, you discover
one of your employees has an infected cut on his finger. you should
a. call the state public health office to investigate
b. have the lab culture the kitchen
c. fire the employee
d. send the employee home until the cut has healed - answer d.
send the employee home until the cut has healed
if an employee works 5 days each week, how many regular
employees can be covered by one relief worker a. 1 1/2 b. 2 c. 2 1/2
, d. 3 - answer c. 2 1/2 (hospital food service positions cover a 7 day
week. employees work 5 days and have 2 days off; a relief worker
covers those 2 days off and can also work a 5 day week; a relief
worker can cover the "days off" of a 2.5 full time workers each week.
5/2=2.5)
how much hamburger will it take to make 300 three ounce patties
with a 20% shrinkage
a. 52lbs
b. 68lbs
c. 90lbs
d. 70lbs - answer d. 70lbs (3oz x 300 servings = 900oz/16 =
56.25lbs/.80(yield) = 70.31lb)
a food service operates with a 35% food cost. if a menu item has a
raw food cost of $1.25, and it takes an employee 45 minutes at
$6.00 an hour to prepare, what is the traditional selling price
a. 2.75
b. 3.25
c. 2.50
d. 3.58 - answer d. 3.58 (100/35 = 2.857 (mark-up); 2.857 x 1.25
(raw food cost) = 3.57 (selling price) or 1.25/.35 = 3.5715
an 8 lb roast beef cost $2.79/lb. the edible portion is 65%. what is
the AP price of the roast
a. $21.19
b. $22.00
c. $22.32
d. $23.04 - answer c. $22.32
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