CDR RD Exam Questions With Accurate Answers.
A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP
is used to:
1. Add color
2. Improve taste
3. Retain water and add protein
4. Act as an emulsifier Accurate Answer - 3. Retain water and add protein
A viscosimeter measures: Accurate Answer - Consistency
Adding bran to a recipe will:
1. Increase the volume
2. Decrease the volume
3. Require an increase in oven temperature
4. Require a decrease in over temperature Accurate Answer - 2. Decrease the
volume
An angel food cake is made without cream of tartar. What is the result?
Accurate Answer - A yellow cake
Aseptically packaged milk should be stored: Accurate Answer - In dry
storage
Beef bottom round should be cooked: Accurate Answer - In water for an
extended time
What is the desired frying temperature for fat?
1. 300 F
2. 325 F
3. 375 F
4. 400 F Accurate Answer - 4. 400 F
Fats high in monounsaturated fatty acids include:
1. Olive and canola
2. Safflower and corn
3. Coconut and palm
4. Soy and peanut Accurate Answer - 1. Olive and canola
,Fat used in frying can become rancid due to the: Accurate Answer -
Oxidation of unsaturated fats
Five pounds of pressure creates a temperature that is (greater/less/equal) to
the boiling point of water. Accurate Answer - Greater
French fries made from stored potatoes would have changes in:
1. Taste
2. Appearance
3. Texture Accurate Answer - Taste, appearance, and texture
Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for:
Accurate Answer - 3 weeks
Fresh meat consumption comes mainly with which bacteria: Accurate
Answer - Salmonella
Frozen chicken has been thawed in warm water. You should: Accurate
Answer - Discard it
Green peas held on the serving line may turn olive green due to:
1. Pheophytin
2. Chlorophyllin
3. Anthoxanthins
4. Flavones Accurate Answer - 1. Pheophytin
HACCP standards would be similar for which of the following foods?
1. Canned corn and frozen corn
2. Fresh chicken and frozen chicken
3. Fresh beef and frozen chicken
4. Frozen beef and frozen corn Accurate Answer - 4. Frozen beef and frozen
corn
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 Accurate 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 Accurate Answer - 2. A
decrease in size because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the:
Accurate Answer - FDA
Margarine has fatty acids in this order of predominance: Accurate 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 Accurate 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 Accurate
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 Accurate 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 Accurate Answer - 1. Cake
The greatest effect on the yield of meat cooked to a uniform internal
temperature is produced by what two things? Accurate Answer - Cooking
time and the oven temperature
The maximum number of calories per serving in a product labeled "low
calories" is? Accurate 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 Accurate
Answer - 4. Return it to the oven to reheat it to a minimum of 165 degrees
The use of sugar substitutes is regulated by: Accurate 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 Accurate 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? Accurate Answer - To prevent lipid oxidation
What causes egg yolk color to change? Accurate Answer - Alteration of the
feed given to the hen
What does the term "USDA graded" on meat tell the consumer? Accurate
Answer - It defines quality
What is the function of cream of tartar in a recipe? Accurate Answer -
Prevents the Maillard reaction
A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP
is used to:
1. Add color
2. Improve taste
3. Retain water and add protein
4. Act as an emulsifier Accurate Answer - 3. Retain water and add protein
A viscosimeter measures: Accurate Answer - Consistency
Adding bran to a recipe will:
1. Increase the volume
2. Decrease the volume
3. Require an increase in oven temperature
4. Require a decrease in over temperature Accurate Answer - 2. Decrease the
volume
An angel food cake is made without cream of tartar. What is the result?
Accurate Answer - A yellow cake
Aseptically packaged milk should be stored: Accurate Answer - In dry
storage
Beef bottom round should be cooked: Accurate Answer - In water for an
extended time
What is the desired frying temperature for fat?
1. 300 F
2. 325 F
3. 375 F
4. 400 F Accurate Answer - 4. 400 F
Fats high in monounsaturated fatty acids include:
1. Olive and canola
2. Safflower and corn
3. Coconut and palm
4. Soy and peanut Accurate Answer - 1. Olive and canola
,Fat used in frying can become rancid due to the: Accurate Answer -
Oxidation of unsaturated fats
Five pounds of pressure creates a temperature that is (greater/less/equal) to
the boiling point of water. Accurate Answer - Greater
French fries made from stored potatoes would have changes in:
1. Taste
2. Appearance
3. Texture Accurate Answer - Taste, appearance, and texture
Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for:
Accurate Answer - 3 weeks
Fresh meat consumption comes mainly with which bacteria: Accurate
Answer - Salmonella
Frozen chicken has been thawed in warm water. You should: Accurate
Answer - Discard it
Green peas held on the serving line may turn olive green due to:
1. Pheophytin
2. Chlorophyllin
3. Anthoxanthins
4. Flavones Accurate Answer - 1. Pheophytin
HACCP standards would be similar for which of the following foods?
1. Canned corn and frozen corn
2. Fresh chicken and frozen chicken
3. Fresh beef and frozen chicken
4. Frozen beef and frozen corn Accurate Answer - 4. Frozen beef and frozen
corn
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 Accurate 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 Accurate Answer - 2. A
decrease in size because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the:
Accurate Answer - FDA
Margarine has fatty acids in this order of predominance: Accurate 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 Accurate 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 Accurate
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 Accurate 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 Accurate Answer - 1. Cake
The greatest effect on the yield of meat cooked to a uniform internal
temperature is produced by what two things? Accurate Answer - Cooking
time and the oven temperature
The maximum number of calories per serving in a product labeled "low
calories" is? Accurate 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 Accurate
Answer - 4. Return it to the oven to reheat it to a minimum of 165 degrees
The use of sugar substitutes is regulated by: Accurate 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 Accurate 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? Accurate Answer - To prevent lipid oxidation
What causes egg yolk color to change? Accurate Answer - Alteration of the
feed given to the hen
What does the term "USDA graded" on meat tell the consumer? Accurate
Answer - It defines quality
What is the function of cream of tartar in a recipe? Accurate Answer -
Prevents the Maillard reaction
