CDR exam study set Questions and Answers 100% Pass

CDR exam study set Questions and Answers 100% Pass When you check overrun, you are checking: A. excess stock in the storeroom B. surplus soap and rinse aids in the dish machine C. the wt. of ice cream D. total cost of unexpected meals served - Answer- C. the wt. of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? A. gelling B. osmosis C. diffusion D. retrogradation - Answer- C. diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? A. milk B. flour C. sugar D. baking powder - Answer- C. sugar Why do egg whites beat more easily at room temperature? A. the pH is increased B. the protein is denatured C. the surface tension is lower D. the surface tension is higher - Answer- C. the surface tension is lower Which pigment does not change color in an acid or an alkaline solution? A. anthocyanin B. chlorophyll C. carotenoid D. flavones - Answer- C. carotenoid The end product of cellular oxidation are: A. water, carbon dioxide, energy B. carbon, hydrogen, nitrogen C. indigestible fiber, nitrogen D. monosaccharides, amino acids, energy - Answer- A. water, carbon dioxide, energy Carbohydrates listed in order of decreasing sweetness are: A. fructose, glucose, sucrose, sorbitol B. sucrose, glucose, fructose, sorbitol C. fructose, sucrose, glucose, sorbitol D. sorbitol, fructose, sucrose, glucose - Answer- C. fructose, sucrose, glucose, sorbitol The flakiness of pie crust depends on: A. type of fat B. oxidation of fat C. temperature of fat D. oven temperature - Answer- A. type of fat If the sole source of protein is gelatin, growth is inhibited because: A. gelatin has no tryptophan and is low in methionine and lysine B. gelatin has no methionine and is low in tryptophan C. gelatin has no lysine or methionine, and is low in tryptophan D. gelatin has no arginine - Answer- A. gelatin has no tryptophan and is low in methionine and lysine A #10 can holds how many cups of product? A. 10 B. 13 C. 12 D. 5 - Answer- B. 13 If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be: A. an increase in size because theres less fat B. a decrease in size because theres more fat C. no change D. an increase in size because theres more fat - Answer- B. a decrease in size because theres more fat Fat produces more calories than carbohydrates because: A. fat has more carbon and hydrogen in relation to oxygen B. fat has less carbon and hydrogen in relation to oxygen C. fat is a larger molecule D. fat is a smaller molecule - Answer- A. fat has more carbon and hydrogen in relation to oxygen Research has shown that the risk for neural tube defects is lowered by taking supplements of: A. iron B. folic acid C. glutamine D. arginine - Answer- B. folic acid The best lab value to use in assessing iron status is: A. hemoglobin B. hematocrit C. ferritin D. serum iron - Answer- C. ferritin Which is the best flour to use when making cakes? A. graham flour B. all-purpose flour C. whole wheat flour D. durum wheat flour - Answer- B. all-purpose flour Where is lactose absorbed? A. small intestine (villi of langerhan) B. stomach C. pancreas (only hormone release) D. liver - Answer- A. small intestine (villi of langerhan) Considering the following smoke points of various fats, which would be the best to use for frying? A. 300 F B. 325 F C. 375 F D. 400 F - Answer- D. 400 F Which minerals are involved in carbohydrate metabolism? A. cobalt, zinc B. chromium, zinc C. copper, chromium D. iron, zinc - Answer- B. chromium, zinc Acidic chyme becomes neutralized in the duodenum by: A. mixing with bicarbonate and fluids B. mixing with alkaline intestinal enzymes C. mixing with sodium and potassium D. mixing with bile - Answer- A. mixing with bicarbonate and fluids The colon functions in the absorption of: A. amino acids, fatty acids B. unsaturated fatty acids, electrolytes C. water, salts, vitamin K, thiamin, riboflavin D. glucose and fatty acids - Answer- C. water, salts, vitamin K, thiamin, riboflavin To prevent frozen gravy from separating when thawed: A. reheat slowly, stir constantly B. thaw it before heating and stir constantly C. prepare it with modified starch D. cook it longer before freezing to stabilize the gravy - Answer- C. prepare it with modified starch How much fluid is lost through insensible losses? A. 0.5 liters B. 1 liter C. 2liters (avg urine loss per day) D. 3-4 liters - Answer- B. 1 liter An amino acid that cannot be produced by the body is: A. alanine B. glycine C. tyrosine D. tryptophan - Answer- D. tryptophan The following is an irreversible reaction: A. pyruvic acid into lactic acid B. pyruvic acid into acetyl CoA C. glucose-6-phosphate into nitrogen D. glucose-6-phosphate into pyruvate - Answer- B. pyruvic acid into acetyl CoA Riboflavin, thiamin, and niacin are all involved in the: A. metabolism of carbohydrates B. metabolism of fat C. metabolism of protein D. production of amino acids - Answer- A. metabolism of carbohydrates An increased plasma pyruvate level is an indication of: A. iron deficiency B. riboflavin deficiency C. excess carbohydrate ingestion D. thiamin deficiency - Answer- D. thiamin deficiency Which of the following stabilizes an egg white foam? A. an acid B. water C. flour D. salt - Answer- A. an acid Winterized oil is: A. cloudy when refrigerated B. clear when refrigerated C. cloudy when stored for long periods of time D. clear only if kept at room temperature - Answer- B. clear when refrigerated What may cause EKG abnormalities? A. High serum K levels B. low serum K levels C. low serum Na levels D. High serum Na levels - Answer- A. High serum K levels (peaks the T-wave) K too high or too low can cause serious heart issues and lead to death In the fed state, the brain uses which nutrient as a source of energy? A. fatty acid B. lactic acid C. glucose D. ketone bodies - Answer- C. glucose In starvation, the brain uses which nutrient as a source of energy? A. fatty acid B. lactic acid C. glucose D. ketone bodies - Answer- D. ketone bodies Gluconeogenesis is the: A. catabolism of carbohydrate B. creation of glucose from glycerol and amino acids C. breakdown of glycogen releasing glucose D. creation of glycogen - Answer- B. creation of glucose from glycerol and amino acids Glycolysis is the: A. catabolism of carbohydrate B. creation of glucose from glycerol and amino acid C. breakdown of glycogen releasing glucose D. creation of glycogen - Answer- A. catabolism of carbohydrate Glyconeogenolysis is the: A. catabolism of carbohydrate B. creation of glucose from glycerol and amino aci