RD Exam Practice Test 1 (CDR): CDR RD Exam: RD CDR
Exam: CDR DTR Practice Exam: FL CDR Sample
questions module 1-8:CDR Exam Preparation :RD Exam
Study Guide: 100% Verified Q& A
A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used
to:
1. Add color
2. Improve taste
3. Retain water and add protein
4. Act as an emulsifier - ANSWER3. Retain water and add protein
A viscosimeter measures: - ANSWERConsistency
Adding bran to a recipe will:
1. Increase the volume
2. Decrease the volume
3. Require an increase in oven temperature
4. Require a decrease in over temperature - ANSWER2. Decrease the volume
An angel food cake is made without cream of tartar. What is the result? - ANSWERA
yellow cake
Aseptically packaged milk should be stored: - ANSWERIn dry storage
Beef bottom round should be cooked: - ANSWERIn water for an extended time
What is the desired frying temperature for fat?
1. 300 F
2. 325 F
3. 375 F
4. 400 F - ANSWER4. 400 F
Fats high in monounsaturated fatty acids include:
1. Olive and canola
2. Safflower and corn
3. Coconut and palm
4. Soy and peanut - ANSWER1. Olive and canola
Fat used in frying can become rancid due to the: - ANSWEROxidation of unsaturated
fats
Five pounds of pressure creates a temperature that is (greater/less/equal) to the
boiling point of water. - ANSWERGreater
,French fries made from stored potatoes would have changes in:
1. Taste
2. Appearance
3. Texture - ANSWERTaste, appearance, and texture
Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for: - ANSWER3
weeks
Fresh meat consumption comes mainly with which bacteria: - ANSWERSalmonella
Frozen chicken has been thawed in warm water. You should: - ANSWERDiscard it
Green peas held on the serving line may turn olive green due to:
1. Pheophytin
2. Chlorophyllin
3. Anthoxanthins
4. Flavones - ANSWER1. Pheophytin
HACCP standards would be similar for which of the following foods?
1. Canned corn and frozen corn
2. Fresh chicken and frozen chicken
3. Fresh beef and frozen chicken
4. Frozen beef and frozen corn - ANSWER4. Frozen beef and frozen corn
If the sole source of protein is gelatin, growth is inhibited because:
1. Gelatin has no tryptophan and is low in methionine and lysine
2. Gelatin has no methionine and is low in tryptophan
3. Gelatin has no lysine or methionine and is low in tryptophan
4. Gelatin has no arginine - ANSWER1. Gelatin has no tryptophan and is low in
methionine and lysine
If you replace half and half with whipping cream in ice cream, the effects on the ice
crystals will be:
1. An increase in size because there is less fat
2. A decrease in size because there is more fat
3. No change because homogenization decreases the effect of fat
4. An increase in size because there is more fat - ANSWER2. A decrease in size
because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the: -
ANSWERFDA
Margarine has fatty acids in this order of predominance: - ANSWERPUFA, MUFA, SAT
Meatloaf has been left out for 5 hours. Should you serve it?
1. Yes
2. Yes, because bacteria are destroyed during the heat process
,3. No, because of the risk of botulism
4. No, because of the risk of staphylococcus - ANSWER4. No, because of the risk of
staphylococcus which can be found in reheated food.
Several patients receiving pureed foods at a long-term care facility have developed
salmonella infections. The most likely cause is:
1. Pots and pans were washed and left to air dry
2. Blender was washed in warm soapy water
3. The canned purred meat was stored at 70 degrees
4. The eggs from breakfast were held on the hotline at 165 degrees - ANSWER2.
Blender was washed in warm soapy water
The FDA:
1. Inspects meat, poultry, fish, and eggs,
2. Inspects factories,
3. Enforces the Food, Drug, and Cosmetic Act,
4. Monitors interstate shipping of shellfish - ANSWER2, 3, 4
The flour with the most starch and least amount of gluten is:
1. Cake
2. Whole wheat
3. Instatnitzed
4. Durum - ANSWER1. Cake
The greatest effect on the yield of meat cooked to a uniform internal temperature is
produced by what two things? - ANSWERCooking time and the oven temperature
The maximum number of calories per serving in a product labeled "low calories" is? -
ANSWER40
The temperature of a beef casserole drops below 140 degrees within an hour. What
should you do?
1. Throw it out
2. Return it to the hot-holding cabinet to reheat it to a temperature of 165 degrees
3. Return it to the oven to reheat it to a minimum of 140 degrees
4. Return it to the oven to reheat it to a minimum of 165 degrees - ANSWER4. Return
it to the oven to reheat it to a minimum of 165 degrees
The use of sugar substitutes is regulated by: - ANSWERFDA
To prevent frozen gravy from separating when thawed:
1. Reheat it more slowly and stir constantly
2. Thaw it before heating it and stir constantly
3. Make it with modified starch
4. Cook it longer before freezing to stabilize the gravy - ANSWER3. Make it with
modified starch
, Two of the listed ingredients on a frozen food label are BHA and BHT. What is their
function? - ANSWERTo prevent lipid oxidation
What causes egg yolk color to change? - ANSWERAlteration of the feed given to the
hen
What does the term "USDA graded" on meat tell the consumer? - ANSWERIt defines
quality
What is the function of cream of tartar in a recipe? - ANSWERPrevents the Maillard
reaction
What is the best way to reduce the fat content of a brown recipe?
1. Use margarine instead of butter
2. Cut out all the fat
3. Cut out half the fat
4. Use prune puree in place of half the fat - ANSWER4. Use prune puree in place of
half the fat
What is the process by which the water content of a vegetable is replaced by a
concentrated salt solution? - ANSWERDiffusion (high to low)
When adding bran to a flour mixture, what should be changed?
1. Baking temperature
2. Increase the fat and liquid
3. Increase the oxidizing agent
4. Increase the flour and liquid - ANSWER4. Increase the flour and liquid
When meat is irradiated, the best flavor comes from:
1. Meat that has been frozen
2. Fresh meat
3. Aged meat
4. Young meat - ANSWER1. Meat that has been frozen
The cold sterilization of food used to prevent off-flavors in meat - ANSWERIrradiation
When you check overrun, you are checking:
1. Excess stock in the storeroom
2. Surplus soap and rinse aids used in the dish machine
3. The weight of ice cream
4. Total costs of unexpected meals served - ANSWER3. The weight of ice cream
A class B fire extinguisher is considered? - ANSWERFlammable liquids, gasses, and
greases occurring around a range.
Which additive improves crispness in vegetables? - ANSWERcalcium
Exam: CDR DTR Practice Exam: FL CDR Sample
questions module 1-8:CDR Exam Preparation :RD Exam
Study Guide: 100% Verified Q& A
A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used
to:
1. Add color
2. Improve taste
3. Retain water and add protein
4. Act as an emulsifier - ANSWER3. Retain water and add protein
A viscosimeter measures: - ANSWERConsistency
Adding bran to a recipe will:
1. Increase the volume
2. Decrease the volume
3. Require an increase in oven temperature
4. Require a decrease in over temperature - ANSWER2. Decrease the volume
An angel food cake is made without cream of tartar. What is the result? - ANSWERA
yellow cake
Aseptically packaged milk should be stored: - ANSWERIn dry storage
Beef bottom round should be cooked: - ANSWERIn water for an extended time
What is the desired frying temperature for fat?
1. 300 F
2. 325 F
3. 375 F
4. 400 F - ANSWER4. 400 F
Fats high in monounsaturated fatty acids include:
1. Olive and canola
2. Safflower and corn
3. Coconut and palm
4. Soy and peanut - ANSWER1. Olive and canola
Fat used in frying can become rancid due to the: - ANSWEROxidation of unsaturated
fats
Five pounds of pressure creates a temperature that is (greater/less/equal) to the
boiling point of water. - ANSWERGreater
,French fries made from stored potatoes would have changes in:
1. Taste
2. Appearance
3. Texture - ANSWERTaste, appearance, and texture
Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for: - ANSWER3
weeks
Fresh meat consumption comes mainly with which bacteria: - ANSWERSalmonella
Frozen chicken has been thawed in warm water. You should: - ANSWERDiscard it
Green peas held on the serving line may turn olive green due to:
1. Pheophytin
2. Chlorophyllin
3. Anthoxanthins
4. Flavones - ANSWER1. Pheophytin
HACCP standards would be similar for which of the following foods?
1. Canned corn and frozen corn
2. Fresh chicken and frozen chicken
3. Fresh beef and frozen chicken
4. Frozen beef and frozen corn - ANSWER4. Frozen beef and frozen corn
If the sole source of protein is gelatin, growth is inhibited because:
1. Gelatin has no tryptophan and is low in methionine and lysine
2. Gelatin has no methionine and is low in tryptophan
3. Gelatin has no lysine or methionine and is low in tryptophan
4. Gelatin has no arginine - ANSWER1. Gelatin has no tryptophan and is low in
methionine and lysine
If you replace half and half with whipping cream in ice cream, the effects on the ice
crystals will be:
1. An increase in size because there is less fat
2. A decrease in size because there is more fat
3. No change because homogenization decreases the effect of fat
4. An increase in size because there is more fat - ANSWER2. A decrease in size
because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the: -
ANSWERFDA
Margarine has fatty acids in this order of predominance: - ANSWERPUFA, MUFA, SAT
Meatloaf has been left out for 5 hours. Should you serve it?
1. Yes
2. Yes, because bacteria are destroyed during the heat process
,3. No, because of the risk of botulism
4. No, because of the risk of staphylococcus - ANSWER4. No, because of the risk of
staphylococcus which can be found in reheated food.
Several patients receiving pureed foods at a long-term care facility have developed
salmonella infections. The most likely cause is:
1. Pots and pans were washed and left to air dry
2. Blender was washed in warm soapy water
3. The canned purred meat was stored at 70 degrees
4. The eggs from breakfast were held on the hotline at 165 degrees - ANSWER2.
Blender was washed in warm soapy water
The FDA:
1. Inspects meat, poultry, fish, and eggs,
2. Inspects factories,
3. Enforces the Food, Drug, and Cosmetic Act,
4. Monitors interstate shipping of shellfish - ANSWER2, 3, 4
The flour with the most starch and least amount of gluten is:
1. Cake
2. Whole wheat
3. Instatnitzed
4. Durum - ANSWER1. Cake
The greatest effect on the yield of meat cooked to a uniform internal temperature is
produced by what two things? - ANSWERCooking time and the oven temperature
The maximum number of calories per serving in a product labeled "low calories" is? -
ANSWER40
The temperature of a beef casserole drops below 140 degrees within an hour. What
should you do?
1. Throw it out
2. Return it to the hot-holding cabinet to reheat it to a temperature of 165 degrees
3. Return it to the oven to reheat it to a minimum of 140 degrees
4. Return it to the oven to reheat it to a minimum of 165 degrees - ANSWER4. Return
it to the oven to reheat it to a minimum of 165 degrees
The use of sugar substitutes is regulated by: - ANSWERFDA
To prevent frozen gravy from separating when thawed:
1. Reheat it more slowly and stir constantly
2. Thaw it before heating it and stir constantly
3. Make it with modified starch
4. Cook it longer before freezing to stabilize the gravy - ANSWER3. Make it with
modified starch
, Two of the listed ingredients on a frozen food label are BHA and BHT. What is their
function? - ANSWERTo prevent lipid oxidation
What causes egg yolk color to change? - ANSWERAlteration of the feed given to the
hen
What does the term "USDA graded" on meat tell the consumer? - ANSWERIt defines
quality
What is the function of cream of tartar in a recipe? - ANSWERPrevents the Maillard
reaction
What is the best way to reduce the fat content of a brown recipe?
1. Use margarine instead of butter
2. Cut out all the fat
3. Cut out half the fat
4. Use prune puree in place of half the fat - ANSWER4. Use prune puree in place of
half the fat
What is the process by which the water content of a vegetable is replaced by a
concentrated salt solution? - ANSWERDiffusion (high to low)
When adding bran to a flour mixture, what should be changed?
1. Baking temperature
2. Increase the fat and liquid
3. Increase the oxidizing agent
4. Increase the flour and liquid - ANSWER4. Increase the flour and liquid
When meat is irradiated, the best flavor comes from:
1. Meat that has been frozen
2. Fresh meat
3. Aged meat
4. Young meat - ANSWER1. Meat that has been frozen
The cold sterilization of food used to prevent off-flavors in meat - ANSWERIrradiation
When you check overrun, you are checking:
1. Excess stock in the storeroom
2. Surplus soap and rinse aids used in the dish machine
3. The weight of ice cream
4. Total costs of unexpected meals served - ANSWER3. The weight of ice cream
A class B fire extinguisher is considered? - ANSWERFlammable liquids, gasses, and
greases occurring around a range.
Which additive improves crispness in vegetables? - ANSWERcalcium
