RD Exam Practice Test

RD Exam Menus & Foodservice Systems Practice Questions

Menus & Foodservice Systems makes up 4 of every 50 questions on a Tigertest RD Exam practice test. Here are 10 of the 16 questions on it, each with the answer and the reason.

Updated 2026-11-10 by the Tigertest team. Based on the CDR Registration Examination for Dietitians test specifications. Original questions; 50 per test, weighted like the real exam. Not affiliated with the Commission on Dietetic Registration.

1. 1. A standardized recipe yields 40 portions. The production sheet calls for 150 portions. What is the conversion factor?

   • A.3.50
   • B.3.75
   • C.0.27
   • D.2.75

   Answer: B. Conversion factor = desired yield / original yield = 150 / 40 = 3.75; every ingredient is multiplied by it. Dividing the other way (40 / 150) gives 0.27.

2. 2. A recipe needs 36 lb of edible-portion carrots. The yield from as-purchased to edible portion is 80%. How much should be ordered?

   • A.43.2 lb
   • B.38 lb
   • C.28.8 lb
   • D.45 lb

   Answer: D. As-purchased weight = edible portion / yield = 36 / 0.80 = 45 lb. Multiplying by the yield (28.8 lb) would leave the kitchen short.

3. 3. In one month, a café's food cost was $5,880 on food sales of $16,800. What was the food cost percentage?

   • A.35%
   • B.54%
   • C.65%
   • D.40%

   Answer: A. Food cost % = food cost / food sales x 100 = 5,880 / 16,800 x 100 = 35%. The remaining 65% of sales must cover labor, other costs and profit.

4. 4. A kitchen used $31,500 of food in a month and its average inventory was $7,000. What is the inventory turnover rate?

   • A.3.5
   • B.2.25
   • C.4.5
   • D.0.22

   Answer: C. Inventory turnover = cost of food used / average inventory value = 31,500 / 7,000 = 4.5 times. Dividing by the sum of opening and closing inventory ($14,000) instead of their average gives 2.25. A very low rate means money is tied up in stock; a very high one can mean frequent stockouts.

5. 5. A #12 scoop holds about how much?

   • A.1/4 cup
   • B.3/4 cup
   • C.1/3 cup
   • D.1/2 cup

   Answer: C. The scoop number is how many level scoops make a quart. A quart is 4 cups, so a #12 holds 4 / 12 = 1/3 cup; a #8 holds 1/2 cup and a #16 holds 1/4 cup.

6. 6. Over the last three Tuesdays a cafeteria sold 410, 360 and 440 chicken entrees. Using a simple moving average, what is the forecast for next Tuesday?

   • A.About 403
   • B.About 440
   • C.About 1,210
   • D.About 360

   Answer: A. A simple moving average adds the recent periods and divides by their number: (410 + 360 + 440) / 3 = 1,210 / 3 = 403. The total of 1,210 is three weeks of sales, not one.

7. 7. A hospital rotates the same set of menus every 3 weeks. What type of menu is this?

   • A.Spoken menu
   • B.Static menu
   • C.Single-use menu
   • D.Cycle menu

   Answer: D. A cycle menu repeats a series of menus over a set period, which simplifies forecasting and purchasing while giving variety. A static menu offers the same items every day, as in a restaurant.

8. 8. In a HACCP plan, the step where cooked chili is cooled before storage is set as a point where control prevents a hazard. What is it called?

   • A.Verification step
   • B.Critical control point
   • C.Critical limit point
   • D.Corrective action step

   Answer: B. A critical control point is a step where control is essential to prevent or reduce a hazard. Critical limits are the time and temperature values that must be met at that point.

9. 9. Cooked stew must be cooled from 135 °F to 70 °F within what time under the FDA Food Code?

   • A.30 minutes
   • B.2 hours
   • C.4 hours
   • D.6 hours

   Answer: B. The Food Code two-stage method cools from 135 °F to 70 °F within 2 hours and then to 41 °F or below within the next 4 hours, 6 hours in all. Shallow pans and ice wands speed cooling.

10. 10. Which purchasing method uses written specifications, sealed bids and a contract awarded to the lowest responsive bidder?

    • A.Prime vendor agreement
    • B.Cost-plus purchasing
    • C.Informal open-market buying
    • D.Formal competitive bidding

    Answer: D. Formal bidding is common in schools, government and large hospitals and depends on clear specifications. Informal buying compares quotes by phone or online for smaller purchases.