CDR RD COMPREHENSIVE TEST 2026
QUESTIONS WITH SOLUTIONS GRADED A+
◉ The greatest effect on the yield of meat cooked to a uniform
internal temperature is produced by what two things. Answer:
Cooking time and the oven temperature
◉ The maximum number of calories per serving in a product labeled
"low calories" is?. 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.
Answer: 4. Return it to the oven to reheat it to a minimum of 165
degrees
◉ The use of sugar substitutes is regulated by:. 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. 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?. Answer: To prevent lipid oxidation
◉ What causes egg yolk color to change?. Answer: Alteration of the
feed given to the hen
◉ What does the term "USDA graded" on meat tell the consumer?.
Answer: It defines quality
◉ What is the function of cream of tartar in a recipe?. 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. 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?. 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. 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. Answer: 1. Meat that has been frozen
◉ The cold sterilization of food used to prevent off-flavors in meat.
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
4. Total costs of unexpected meals served. Answer: 3. The weight of
ice cream
◉ A class B fire extinguisher is considered?. Answer: Flammable
liquids, gasses, and greases occurring around a range.
◉ Which additive improves crispness in vegetables?. Answer:
calcium
◉ Which cheese has the highest moisture content?
1. Cheddar
2. Swiss
3. Mozzarella
4. Gorgonzola. Answer: 3. Mozarella
◉ Which is the best flour to use when making cakes?. Answer: All-
purpose
QUESTIONS WITH SOLUTIONS GRADED A+
◉ The greatest effect on the yield of meat cooked to a uniform
internal temperature is produced by what two things. Answer:
Cooking time and the oven temperature
◉ The maximum number of calories per serving in a product labeled
"low calories" is?. 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.
Answer: 4. Return it to the oven to reheat it to a minimum of 165
degrees
◉ The use of sugar substitutes is regulated by:. 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. 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?. Answer: To prevent lipid oxidation
◉ What causes egg yolk color to change?. Answer: Alteration of the
feed given to the hen
◉ What does the term "USDA graded" on meat tell the consumer?.
Answer: It defines quality
◉ What is the function of cream of tartar in a recipe?. 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. 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?. 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. 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. Answer: 1. Meat that has been frozen
◉ The cold sterilization of food used to prevent off-flavors in meat.
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
4. Total costs of unexpected meals served. Answer: 3. The weight of
ice cream
◉ A class B fire extinguisher is considered?. Answer: Flammable
liquids, gasses, and greases occurring around a range.
◉ Which additive improves crispness in vegetables?. Answer:
calcium
◉ Which cheese has the highest moisture content?
1. Cheddar
2. Swiss
3. Mozzarella
4. Gorgonzola. Answer: 3. Mozarella
◉ Which is the best flour to use when making cakes?. Answer: All-
purpose
