4D051 Practice Test

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  • 1 . One of the most important points in menu planning is to plan a menu that
    can be conveniently converted and prepared for therapeutic meals.
  • 2 . What is the final rinse water temperature for the mechanical method dishwasher?
  • 3 . When is a back order release issue generated?
    When the back order item is received and processed by Medical Materiel.
  • 4 . What number of meals may be better tolerated for geriatric patients than three large meals?
    4–6 smaller feedings
  • 5 . What is the suggested amount of meals to be eaten on a high calorie diet?
  • 6 . What status must earning minus issues not exceed at the end of the first three quarters?
    + 5 percent.
  • 7 . What subjects other than good nutrition may you be asked to lecture on by a special interest group?
    Subject of specific dietary interest to that group.
  • 8 . What information can be used as a piece of the enemy’s intelligence puzzle?
    Scheduled clinic appointments
  • 9 . Which form is used for interviewing inpatients who are on therapeutic diets?
    AF Form 1741
  • 10 . Sauces and gravies are used for all of the following reasons except to
    prevent oxidation