CDR DTR Exam Questions and Answers(Verified)

CDR DTR Exam Questions and Answers(Verified) CDR DTR Exam Questions and Answers(Verified) CDR DTR Exam Questions and Answers(Verified) CDR DTR Exam Questions and Answers(Verified) 1. Which of the following foods can a patient who needs a wheat free diet safely consume? A. Graham Crackers B. Bran Flakes C. Couscous D. Rice ANSD Rice 2. Which of the following types of wheat flour has the highest protein con- tent? A. All-purpose flour B. Pastry Flour C. Bread flour D. Cake flour ANSC Bread flour 3. Which of the following menus provides the best source of protein and iron for a client on a vegetarian diet? A. Cheese sandwich, apple B. Baked beans, corn bread C. Vegetable stir fry, hard roll D. Vegetable pasta salad, french bread ANSB Baked beans, corn bread 4. Which of the following is a critical control point at all stages of food processing and service in a cook-chill system? A. Use of clean pans and dishes B. Rapid cooling from 140 to 40 C. Rapid reheating of foods to 140 for service D. Good personal hygiene for food handlers throughout the process ANSB Rapid cooling from 140 to 40 5. What is the most appropriate biochemical test result for screening clients of a public health clinic for anemia? A. Transferrin B. Hematocrit C. Serum iron D. Total iron binding capacity ANSB Hematocrit 6. What is the minimum temperature to which cooked, chilled, boneless turkey breast should be reheated? A. 140 B. 155 C. 165 D. 180 ANSC 165 7. Which of the following visual aids is most likely to be effective in educating clients about the total fat content of foods? A. A chart listing total fat content B. Food models that illustrate total caloric content C. A printed nutrient analysis of a sample diet D. Fat models equal to fat content of common foods ANSD Fat models equal to fat content of common foods