4D Practice Test Vol 1

As cashier, once you have counted & verified the money drawer, which is the next step?

The patient tray should appear balanced with the

Problems with the patient’s basic daily food allowance (BDFA) usually stems from

Which functional account code includes comprehensive nutritional care to outpatients?

One of the most important points when planning a menu is that it can be

Which is an effective food garnishing technique?

Which seasoning agent is made from red peppers and mixed with vinegar?

Type of maintenance involves troubleshooting to isolate the cause of equipment malfunction?

Which is the flash point of a flammable liquid

Which is the simplest method of biological agent decontamination?

Which is known as “closing the loop” which provides good customer service?

Which waste prevention technique helps food budgets stay w/in limits & add variety to meals?

How often must operating instructions be reviewed?

Responsible for ensuring only qualified personnel are selected f/management of AF property?

Which coding structure is used in the MEPRS?

AF form used to indicate diet order,patient’s name & meal f/therapeutic in-fligh meal

Personnel included in completing the DMHRSi f/purposes of time&salary distribution?

Which commercial announcement recalls food products?

Which is the single source for accessing, viewing, and ordering electronic publications?

Who appoints a disinterested person to perform a physical inventory of all food items?

Which process improvement method is used to monitor the cost effectiveness of cycle menus?

How many duty days will you receive custodial action list f/equipment that was turned-in

Stocks should be prepared with cold water because

Foods must be reheated to at least which degrees Fahrenheit?

Who gathers, validates, and inputs MEPRS data for NM personnel?

Which step in machine washing is the most important?

Guests who are issued a DoD Form 714 Meal Card indicating they are entitled for a meal free are

The most critical chemical sanitizing factors include temperature, contact time, pH, and

Which is the maximum percentage allowed for enhancements when operational meals are served?

Which Air Force form is used to obtain signatures of essential station messing (ESM) patrons?

A medical supply item is an item with a unit cost of less than

Last control point before menu, provides guidance to personnel on plan,prep,cooking & serving?

AF form IDs inpatients, APV & SDS patients authorized to eat @ dining facility?

Which is the first step in preparing a therapeutic diet food item?

When possible, sandwiches should be prepared

How are commercial publications ordered if a hospital library is not available?

Which types of patients receive disposable tray service?

At which degrees Fahrenheit should you prepare fresh pork to reduce shrinkage?

Progressive cooking results in improved use of food, time, and

Which causes perishable food to lose moisture when refrigerated?

Which type of vegetables is the most desirable?

Which seasoning is a blend of 22 different herbs and spices?

The degree of meat shrinkage is minimized by

Addition to 4 basic compo. of a sandwich, which is considered a compo. because of importance?

The serving line food temps study can id food items that are hard to keep warm &

At which critical control point (CCP) must foods be within established temperature ranges?

In the event that NM database system isnt working, how is production planning conducted?

The first thing you need to determine when developing an in-service training session is

Which method of costing menus determines the cost of each ingredient in the recipe?

Which AF form is used to record the number of meals served in a MTF?

Way to see if non-compliance is happening regularly & good place to focus your attention?

Personnel utilization skill where adding food w/lengthy preparation steps to one meal occur?

Menu planning characteristic refers to degree of firmness, viscosity, and density of food?

Vegies fully cooked @ temps that protect them vs bacteria before bagged,canned or boxed?

Adjustment factor of recipe if the original yield=100portions & you want to yield 150 portions?

How do you check the doneness of finfish?

Which evaluation method helps identify if a cashier is slower than another?

The 3 points to consider when menu planning: cooking method,the type of meal served &

Which statement represents the characteristics of an over-medium egg?

If the cost of food served=$345,000.00, your inventory value range should fall within

Which diners are charged a discounted menu price?

Which AF form provides daily financial transactions and current monthly cumulative totals?

When can Nutritional Medicine (NM) use the government purchase card (GPC)?

Besides PPE, which are three engineering controls that aid in controlling chemical hazards?

How many weeks is the recommended menu cycle length?

When serving bulk food items, how do you serve standardized portions consistently?

The fiscal year begins on the first day of

Of 4 elements required for the growth of toxins in food, which 2 are controlled by diet techs?

Which is used when handling hot pots and pans?

When is a back order release issue generated?

Which is the main source of stock?

Before a new work schedule begins,how far in advance should it be posted for employees to view?

Which food allowance requires 100 percent ground beef to be served?

How can you make customer follow-up more personal when getting suggestions on improving

Which Air Force form is used to issue food items manually?

Which is the weighted meal day factor for breakfast?

When should you submit a request to replace an old piece of equipment?

Which patrons in the aeromedical evacuation system do not pay or sign for their meals?

Who should a work order be submitted to when requesting repairs on a piece of equipment?

Why should poultry be steamed or simmered first, when being deep-fat fried?

Who do you work w/to establish primary and alt methods of accountability for meals served?

When frozen meat is used, how do you compensate in its preparation?

Which thawing method is most preferred

When measuring the amount of rice needed use one part

Which additional meal percentage is allowed for Thanksgiving and Christmas meals?

Which food is planned in the second step of menu planning by using the step-by-step method?

Why is it best to keep the skin on potatoes when preparing them?

Waste prevention begins when

When are parents authorized a meal on an inpatient unit?

Which is critical in healthcare foodservice to reduce the risk of foodborne illness?

Who approves inventory discreps that= 1/2%≤ total $ value of food used since last inven?

Which is the maximum percent that the price of a leftover can be reduced?

Which organization besides the DSCP establishes prime vendor contractual agreements?

What do sauces and gravies depend on for their quality?

From which food service concept is each food item priced and sold by the individual portion?

Who provides custody receipt/locator listing showing all property charged and due-ins?

Who picks personnel to perform patient feeding ops when diet tech isnt assigned to EMEDS?

Seasoning agent used as part of the classic bouquet garnish to flavor items such as stock?

How far does thermometer probe submerged into the food to get a proper reading?

Which step in recipe development do you decide on the desired yield?