CDRE Prep – Foodservice Exam Questions With 100% Correct Answers

CDRE Prep – Foodservice Exam Questions With 100% Correct Answers wheat - answerWhich food does NOT have amylopectin as the starch? whipping - answerStirring rapidly until a foam is obtained is called beating - answerThe method of mixing which smoothes as it incorporates air, is called: cut in - answerWhen a fat is mixed with the ingredients like flour, it is best to: drop batter - answerMuffins are made from a: more - answerHigh fat and high sugar batters absorb _____ fat when the product is deep fried. they are leavened with steam, air, agents - answerQuick breads rise because: keeps yeast from sticking - answerWhat function does salt have in baked products? bananas- fruits with low vitamin C brown rapidly from the enzymatic process - answerWhich has the lowest amount of vitamin C? adds tenderness - answerWhat function does fat have in baked products? cultured - answerButtermilk is often used in desserts. What type of milk is this? pasteurizing the milk - answerVitamin D can be increased in milk by all of the following, EXCEPT: niacin - answerWhich nutrient is more concentrated in bran? thiamin - answerWhich nutrient is most concentrated, in the germ? the volume of water should be 1-2 x the rice - answerThe cooking process needed to make rice palatable, leads to a destruction in the thiamin level. What is the "Rule of Thumb" for cooking rice to preserve the thiamin level? lower sodium content - answerWhich statement is NOT true about egg substitutes? 6 months - answerHow long may Grade A eggs be maintained in cold storage? brown eggs have a higher nutritive value than standard white - answerWhich statement is not true about eggs? broiling - answerWhich cooking method should have a temperature above 200°C (400°F). roasting - answerWhich type of cooking method lends to "carry over" cooking which can result in an undesirable product? vitamin B is water soluble - answerWhat vitamin is partially lost during the cooking process? spaghetti, prepared 1 month in advance & frozen - answerWhich food was prepared using the "cook-chill" method? kickback - answerA kickback is accepting a personal gift from a current or potential supplier of a product. specifications - answerensure that quality is maintained through clear, simple and concise explanations. They should include how the product is made, packaged, grades, and other quality standards that are acceptable. closed specification - answerthe description is so detailed that only one product may qualify. This may be useful if new materials or equipment need to coordinate with existing structures. open specifications - answerallows competitors to offer a number of products or materials that may be suitable. Products are examined for approval and assessed as equal or acceptable. manufacturer specification - answerwritten by a manufacturer for the purpose to sell their product. The best qualifications are presented for marketing purposes. performance specification - answerstipulates all of the requirements that the installation or product must meet, but does not cover the method. The method and materials may be determined by the contractor, who is then responsible for the results. grade - answerA product is given a specific grade based on quality, firmness, colour, maturity, freedom from defects, uniform size and shape. FIFO first in first out - answerInventory valuation method based on the assumption that pricing closely follows the physical flow of products through the operation. Prime vendor - answerA vendor, from which you receive the majority of your food and supplies. Suppliers usually require a contract for two years and a commitment to spend at least 70% - 80% of the estimated budget on their products. Discounts are based on the amount spent over the 70% - 80% minimum.