RD Exam - Final Practice Questions/Equations with 100% Complete Solutions

RD Exam - Final Practice Questions/Equations with 100% Complete Solutions Cooking Temperatures Roasting, Steaming, Simmer, Frying Pork - Beef - Veal - Lamb - Steaks - Roasts - Fish Ground Meat Turkey - Chicken - Duck Coffee Reheated Food - Answer- 325 roasting 212 steam 170-185 simmer >400 frying 145 - pork, beef, veal, lamb, steaks, roasts, fish 160 - ground beef, ground veal, ground lamb 165 - turkey, chicken, duck 185 - 203 coffee Based on the food code, reheated must reach the highest temperature listed: 165°F. Grades of Beef - Answer- highest to lowest: *determined at slaughter prime (most marbeling) choice select standard (least marbeling) Grades for canned fruit and vegetables - Answer- Grade A- Fancy Grade B- Choice Grade C- Standard Grades of Fresh produce - Answer- Fancy Extra #1 #1 Combination #2 Grades of eggs - Answer- AA, A, B Boiling point of water - Answer- 100 degrees C (212 F) Storage Temps - Answer- Dry Storage - 50-70 degrees; 50-60% humidity - fruit and veg need 85-90% humidity Refrigeration < 41 F all potentially hazardous food fruit-veg 40-45; meat, dairy, eggs, 32-40 Frozen 0-10 degrees Core concept of management principles - Answer- Human Physical Financial FDA Code Temps - Answer- hold frozen 0-10 cold food <41 transport hot 165-170 do not hold between 41-135 reheat to 165 for 15 seconds within 2 hrs leftovers cooled rapidly from 135 to 70 in 2 hours and and from 70 to 41 within 4 hrs Protein coagulates at - Answer- 62-70 Pasteurization - Answer- destroys bacteria 145 for 30 min or 160 for 15 seconds Baking at high altitudes - Answer- water boils at lower temp, decrease baking powder and add more liquid Canning at altitude - Answer- Temperat