RD Exam - Practice Questions/Equations
And Answers.
Can Sizes: 10, 3, 2.5, 2, 300 -
\# Can; #case; net weight; measure; #servings
10; 6 per case; 6 lbs 9 oz weight; 13 cups measure; 20-25
3; 12 per case; 46 oz weight; 5.75 cups measure; 12-15
2.5; 24 per case;1 lb 13 oz weight; 3.5 cups measure; 6-8
2; 24 per case; 1 lb 4 oz weight; 2.5 cups measure; 4-6
300; 24 per case; 14-16 oz weight; 1.75 cups measure; 3-5
Cooking Temperatures
Roasting, Steaming, Simmer, Frying
Pork - Beef - Veal - Lamb - Steaks - Roasts - Fish
Ground Meat
Turkey - Chicken - Duck
Coffee
Reheated Food -
\325 roasting
212 steam
170-185 simmer
>400 frying
145 - pork, beef, veal, lamb, steaks, roasts, fish
160 - ground beef, ground veal, ground lamb
165 - turkey, chicken, duck
185 - 203 coffee
Based on the food code, reheated must reach the highest temperature listed: 165°F.
Grades of Beef -
\highest to lowest:
prime, choice, select, standard, commercial, utility, cutter, and canner
Storage Temps -
\Dry Storage - 50-70 degrees; 50-60% humidity
- fruit and veg need 85-90% humidity
, Refrigeration
< 41 F all potentially hazardous food
fruit-veg 40-45; meat, dairy, eggs, 32-40
Frozen
0-10 degrees
Core concept of management principles -
\Human
Physical
Financial
FDA Code Temps -
\hold frozen 0-10
cold food <41
transport hot 165-170
do not hold between 41-135
reheat to 165 for 15 seconds within 2 hrs
leftovers cooled rapidly from 135 to 70 in 2 hours and and from 70 to 41 within 4 hrs
Protein coagulates at -
\62-70
Pasteurization -
\destroys bacteria
145 for 30 min or 160 for 15 seconds
Baking at high altitudes -
\water boils at lower temp, decrease baking powder and add more liquid
Linear Relationship -
\r = 0, no relationship
r = -1, negative relationship
r = 1, positive relationship
r = 0.1, very weal relationship
RQ= -
\VC02 expires/V02 consumed
CHO = 1
PRO = 0.82
FAT = 0.7
Mixed = 0.85
Amino Acids -
And Answers.
Can Sizes: 10, 3, 2.5, 2, 300 -
\# Can; #case; net weight; measure; #servings
10; 6 per case; 6 lbs 9 oz weight; 13 cups measure; 20-25
3; 12 per case; 46 oz weight; 5.75 cups measure; 12-15
2.5; 24 per case;1 lb 13 oz weight; 3.5 cups measure; 6-8
2; 24 per case; 1 lb 4 oz weight; 2.5 cups measure; 4-6
300; 24 per case; 14-16 oz weight; 1.75 cups measure; 3-5
Cooking Temperatures
Roasting, Steaming, Simmer, Frying
Pork - Beef - Veal - Lamb - Steaks - Roasts - Fish
Ground Meat
Turkey - Chicken - Duck
Coffee
Reheated Food -
\325 roasting
212 steam
170-185 simmer
>400 frying
145 - pork, beef, veal, lamb, steaks, roasts, fish
160 - ground beef, ground veal, ground lamb
165 - turkey, chicken, duck
185 - 203 coffee
Based on the food code, reheated must reach the highest temperature listed: 165°F.
Grades of Beef -
\highest to lowest:
prime, choice, select, standard, commercial, utility, cutter, and canner
Storage Temps -
\Dry Storage - 50-70 degrees; 50-60% humidity
- fruit and veg need 85-90% humidity
, Refrigeration
< 41 F all potentially hazardous food
fruit-veg 40-45; meat, dairy, eggs, 32-40
Frozen
0-10 degrees
Core concept of management principles -
\Human
Physical
Financial
FDA Code Temps -
\hold frozen 0-10
cold food <41
transport hot 165-170
do not hold between 41-135
reheat to 165 for 15 seconds within 2 hrs
leftovers cooled rapidly from 135 to 70 in 2 hours and and from 70 to 41 within 4 hrs
Protein coagulates at -
\62-70
Pasteurization -
\destroys bacteria
145 for 30 min or 160 for 15 seconds
Baking at high altitudes -
\water boils at lower temp, decrease baking powder and add more liquid
Linear Relationship -
\r = 0, no relationship
r = -1, negative relationship
r = 1, positive relationship
r = 0.1, very weal relationship
RQ= -
\VC02 expires/V02 consumed
CHO = 1
PRO = 0.82
FAT = 0.7
Mixed = 0.85
Amino Acids -
