CDR exam Test 2 Questions missed (100% Correct Answers)

The FDA, Food Safety and Inspection Service, and CDC jointly publish this reference document for regulatory agencies responsible for overseeing food safety in retail outlets: Food Code Food Law F oodNet Food Regulations The correct answer is A. Every four years, these regulatory agencies release the Food Code. Which of the following financial terms represents current liabilities? Accrued expenses, depreciation Depreciation, retained earnings Retained earnings, accounts payable Accounts payable, accrued expenses The correct answer is D. A balance sheet provides a statement of an organization's assets (ie, current, fixed), liabilities (ie, current, long term), and owner's equity at a given time. Current liabilities (ie, accounts payable, accrued expenses, current mortgage payable) are debts that must be paid within 12 months. Depreciation is a fixed asset. Retained earnings are owner's equity. Anthocyanin in turnips may change to a blue-black or red-brown color if heated excessively in which type of pan? Cast iron Stainless steel Porcelain Aluminum The correct answer is A. Anthocyanin is a water-soluble red to blue pigment. Metals such as cast iron, tin, and sometimes aluminum will turn the anthocyanin pigment to various shades of blue. Therefore, use stainless steel or heat-safe glass for cooking anthocyanin vegetables and fruits and store them in stainless steel or glass containers. What are the estimated kilocalorie needs of a 4-month-old infant who weighs 14 pounds? The correct answer is C. Energy needs are calculated as 108 kcal/kg for infants 6 months of age and younger. For a 14 pound (6.36 kg) infant, 687 kcal is the estimated caloric requirement. When cooking fish, it should reach an internal temperature of: 135°F for 15 seconds. 145°F for 15 seconds. 155°F for 15 seconds. 165°F for 15 seconds. The correct answer is B. The minimum internal temperature to ensure safety for consuming fish is 145°F. A foodservice operation has a 1.93 current ratio. This value indicates to creditors that the foodservice operation most likely will not be able to meet long-term financial obligations. not be able to generate profit in relation to sales. be able to control expenses. be able to pay bills when due. The correct answer is D. Current ratio is calculated by dividing current assets by current liabilities. The resulting number indicates an organization's ability to meet current financial obligations, and therefore, is a measure of bill-paying ability. Creditors use the current ratio to help determine if an organization has sufficient assets to repay debts over the next 12 months. Current ratios that are greater than 1 indicate the organization most likely will be able to pay bills when due and over the next 12 months. This emulsifier is manufactured by splitting a fatty acid off triacylglycerol molecules and is useful in frozen desserts, shortening, and margarine. Lecithin EDTA (ethylenediaminetetraacetic acid) Diglycerides Glycerol The correct answer is C. At high temperatures, triglycerides are capable of rearranging into monoglycerides and diglycerides. Diglycerides are emulsifiers that are used in the food industry to improve texture, stability, volume, softness, aeration, homogenization, and shelf life. In order for a manufacturer to label a food as "healthy," it must contain <3 g fat and <120 mg cholesterol. <480 mg sodium. >2 grams of protein. >3 grams of dietary fiber. The correct answer is B. In order for a manufacturer to label a food as "healthy," it must contain <3 g fat; <1g saturated fat; <480 mg sodium; and <60 mg cholesterol. Which additive would inhibit mold in soda pop? Sorbitol Sodium benzoate Caramel Propyl gallate The correct answer is B. Sodium benzoate is a preservative, bacteriostatic and fungistatic under acidic conditions. It is most widely used in acidic foods such as salad dressings (vinegar), carbonated drinks (carbonic acid), jams and fruit juices (citric acid), pickles (vinegar), and condiments. Which natural colorant might be added to pickles? Acetic acid Calcium chloride Turmeric Tragacanth gum The correct answer is C. Turmeric is added to pickles for flavor and color enhancement. Which agency enforces food safety in a restaurant? Centers for Disease Control and Prevention State or local regulatory authority Food and Drug Administration US Department of Agriculture The correct answer is B. State and local regulatory authorities inspect operations, enforce regulations, and investigate complaints and illnesses. The Centers for Disease Control and Prevention investigates outbreaks of foodborne illness. The Food and Drug Administration issues the Model Food Code. The Department of Agriculture regulates food that crosses state boundaries or involves more than one state. Which pectic substance found in mature fruits loses its ability to form a gel? Pectic acid Pectinic acid Pectin Protopectin The correct answer is B. As fruit ripens, there is maximum protopectin present; thereafter, it breaks down to pectin, pectinic acid, and, finally, pectic acid, and the fruit softens as the adhesive between the cells breaks down. Fruit that is just underripe or just ripe contains the highest level of pectin that the fruit is going to reach; past that, the pectin levels will decrease. What is the minimum internal cooking temperature of shell eggs that are hot-held for service? 165°F 155°F 145°F 135°F The correct answer is B. Shell eggs that will be served immediately are cooked to 145°F, but shell eggs hot-held for service are cooked to 155°F. Which additive might be useful as a sequestrant to maintain whiteness of canned potatoes? Disodium inosinate Ethylenediaminetetraacetic acid (EDTA) Guar gum Dipotassium phosphate The correct answer is B. A class of food additives known as sequestrants can be added to food to react with trace metals in foods, forming tightly bound complexes (sequestered), thereby preventing the decomposition of the food. The sodium and calcium salts of EDTA are common sequestrants in many kinds of foods and beverages. To comply with Joint Commission certification standards, who should perform documentation of nutrition screening? Registered dietitian nutritionists on staff at the hospital Registered dietitian nutritionists or nutrition and dietetic tech