CDRE Prep – Foodservice Exam Questions and Answers | Latest Update 2026 | Graded A+

CDRE Prep – Foodservice Exam Questions and Answers | Latest Update 2026 | Graded A+ wheat - answer-Which food does NOT have amylopectin as the starch? whipping - answer-Stirring rapidly until a foam is obtained is called beating - answer-The method of mixing which smoothes as it incorporates air, is called: cut in - answer-When a fat is mixed with the ingredients like flour, it is best to: drop batter - answer-Muffins are made from a: more - answer-High fat and high sugar batters absorb _____ fat when the product is deep fried. they are leavened with steam, air, agents - answer-Quick breads rise because: keeps yeast from sticking - answer-What function does salt have in baked products?bananas- fruits with low vitamin C brown rapidly from the enzymatic process - answer-Which has the lowest amount of vitamin C? adds tenderness - answer-What function does fat have in baked products? cultured - answer-Buttermilk is often used in desserts. What type of milk is this? pasteurizing the milk - answer-Vitamin D can be increased in milk by all of the following, EXCEPT: niacin - answer-Which nutrient is more concentrated in bran? thiamin - answer-Which nutrient is most concentrated, in the germ? the volume of water should be 1-2 x the rice - answer-The cooking process needed to make rice palatable, leads to a destruction in the thiamin level. What is the "Rule of Thumb" for cooking rice to preserve the thiamin level? lower sodium content - answer-Which statement is NOT true about egg substitutes? 6 months - answer-How long may Grade A eggs bemaintained in cold storage? brown eggs have a higher nutritive value than standard white - answer-Which statement is not true about eggs? broiling - answer-Which cooking method should have a temperature above 200°C (400°F). roasting - answer-Which type of cooking method lends to "carry over" cooking which can result in an undesirable product? vitamin B is water soluble - answer-What vitamin is partially lost during the cooking process? spaghetti, prepared 1 month in advance & frozen - answer-Which food was prepared using the "cook-chill" method? kickback - answer-A kickback is accepting a personal gift from a current or potential supplier of a product. specifications - answer-ensure that quality is maintained through clear, simple and concise explanations. They should include how the product is made, packaged, grades, and other quality standards that are acceptable. closed specification - answer-the description is so detailed that only one product may qualify. This may be useful if new materials or equipment need to coordinate with existing structures