CDR RD Exam UPDATED Exam Questions
and CORRECT Answers
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 - CORRECT ANSWER - 1. 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 - CORRECT ANSWER - 2. A decrease in
size because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the: - CORRECT
ANSWER - FDA
Margarine has fatty acids in this order of predominance: - CORRECT ANSWER - PUFA,
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 - CORRECT ANSWER - 4. 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 - CORRECT
ANSWER - 2. 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 - CORRECT ANSWER - 2, 3, 4
The flour with the most starch and least amount of gluten is:
1. Cake
2. Whole wheat
3. Instatnitzed
4. Durum - CORRECT ANSWER - 1. Cake
The greatest effect on the yield of meat cooked to a uniform internal temperature is produced by
what two things? - CORRECT ANSWER - Cooking time and the oven temperature
The maximum number of calories per serving in a product labeled "low calories" is? -
CORRECT ANSWER - 40
,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 - CORRECT ANSWER -
4. Return it to the oven to reheat it to a minimum of 165 degrees
The use of sugar substitutes is regulated by: - CORRECT ANSWER - FDA
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 - CORRECT ANSWER - 3. Make
it with modified starch
Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function? -
CORRECT ANSWER - To prevent lipid oxidation
What causes egg yolk color to change? - CORRECT ANSWER - Alteration of the feed
given to the hen
What does the term "USDA graded" on meat tell the consumer? - CORRECT ANSWER -
It defines quality
What is the function of cream of tartar in a recipe? - CORRECT ANSWER - Prevents 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 - CORRECT ANSWER - 4. 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? - CORRECT ANSWER - Diffusion (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 - CORRECT ANSWER - 4. 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 - CORRECT ANSWER - 1. Meat that has been frozen
The cold sterilization of food used to prevent off-flavors in meat - CORRECT ANSWER -
Irradiation
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
and CORRECT Answers
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 - CORRECT ANSWER - 1. 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 - CORRECT ANSWER - 2. A decrease in
size because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the: - CORRECT
ANSWER - FDA
Margarine has fatty acids in this order of predominance: - CORRECT ANSWER - PUFA,
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 - CORRECT ANSWER - 4. 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 - CORRECT
ANSWER - 2. 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 - CORRECT ANSWER - 2, 3, 4
The flour with the most starch and least amount of gluten is:
1. Cake
2. Whole wheat
3. Instatnitzed
4. Durum - CORRECT ANSWER - 1. Cake
The greatest effect on the yield of meat cooked to a uniform internal temperature is produced by
what two things? - CORRECT ANSWER - Cooking time and the oven temperature
The maximum number of calories per serving in a product labeled "low calories" is? -
CORRECT ANSWER - 40
,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 - CORRECT ANSWER -
4. Return it to the oven to reheat it to a minimum of 165 degrees
The use of sugar substitutes is regulated by: - CORRECT ANSWER - FDA
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 - CORRECT ANSWER - 3. Make
it with modified starch
Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function? -
CORRECT ANSWER - To prevent lipid oxidation
What causes egg yolk color to change? - CORRECT ANSWER - Alteration of the feed
given to the hen
What does the term "USDA graded" on meat tell the consumer? - CORRECT ANSWER -
It defines quality
What is the function of cream of tartar in a recipe? - CORRECT ANSWER - Prevents 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 - CORRECT ANSWER - 4. 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? - CORRECT ANSWER - Diffusion (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 - CORRECT ANSWER - 4. 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 - CORRECT ANSWER - 1. Meat that has been frozen
The cold sterilization of food used to prevent off-flavors in meat - CORRECT ANSWER -
Irradiation
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
