RD Exam Questions: Topics from Domain 1
(Study Schedule: Week 1, Day 1) UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Two fats that are high in saturated fat and solid at room temperature include: - CORRECT
ANSWER - Coconut oil and Palm Kernel oil
Which flavor enhancer from seaweed might be included in a recipe to prove "umami"? -
CORRECT ANSWER - Monosodium glutamate
When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first.
The primary purpose of this process is to _____ and improve product _____ - CORRECT
ANSWER - deactivate enzymes
quality
Building an appropriate protein matrix is essential for achieving the proper quality features in
baked goods. Increasing the amount of sugar in a recipe will have which of the following effects
on gluten development and the mixing process? - CORRECT ANSWER - Added sugar
will slow gluten development and require more manipulation
Which of the following fats/oils have the highest smoke point, making it ideal for high heat
cooking?
Peanut oil
Olive oil
Shortening
Safflower oil - CORRECT ANSWER - Safflower Oil
,When added to gelatin, fruit containing which of the following substances will keep the gelatin
from forming a gel?
Sucralose
Papain
Pectin
Sorbitol - CORRECT ANSWER - Papain
Freezing is both a simple and successful method of food preservation. To ensure high-quality
results, it is recommended to keep salt content of prepared foods to a minimum. The reason for
this is: - CORRECT ANSWER - Salt accelerates rancidity of fats within the food
(and loss of flavor)
Which is an example of chemical spoilage?
-Acidic action of foods with metal-lined containers
-Metal curls from a worn-out can opener that fall into the food when the can is being opened
-Development of an off-flavor due to uncontrolled enzyme reaction
-Anasakis contamination from fish - CORRECT ANSWER - Acidic action of foods with
metal-lined containers
Which additive used in smoked and cured meats forms a color pigment that may oxidize to an
undesirable yellow or greenish color when exposed to oxygen and light? - CORRECT
ANSWER - sodium nitrate
Which additive is in baking powder and reacts with the sodium bicarbonate to produce carbon
dioxide gas? - CORRECT ANSWER - Sodium aluminum sulfate
, What is the result of adding baking soda to green peas? - CORRECT ANSWER - Mushy
texture
(adding an alkali will cause vegetables to soften faster)
Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a
muffin?
Sorbitol
Sodium acetate
Sodium bicarbonate
Saccharin - CORRECT ANSWER - Sorbitol
What kind of damage results from dehydration of a frozen breaded chicken patty due to extreme
cold? - CORRECT ANSWER - Freezer burn
In order to prevent deterioration by slowing respiration, ____ would be stored in modified-
atmosphere packaging - CORRECT ANSWER - apple slices
Which fat would be most susceptible to flavor reversion due to oxidative rancidity?
Butter fat
Coconut oil
Soybean oil
Olive oil - CORRECT ANSWER - Soybean oil
(oxidation primarily occurs with unsat fats)
(Study Schedule: Week 1, Day 1) UPDATED
ACTUAL Exam Questions and CORRECT
Answers
Two fats that are high in saturated fat and solid at room temperature include: - CORRECT
ANSWER - Coconut oil and Palm Kernel oil
Which flavor enhancer from seaweed might be included in a recipe to prove "umami"? -
CORRECT ANSWER - Monosodium glutamate
When preparing most vegetables for freezing, it is imperative that you blanch the vegetable first.
The primary purpose of this process is to _____ and improve product _____ - CORRECT
ANSWER - deactivate enzymes
quality
Building an appropriate protein matrix is essential for achieving the proper quality features in
baked goods. Increasing the amount of sugar in a recipe will have which of the following effects
on gluten development and the mixing process? - CORRECT ANSWER - Added sugar
will slow gluten development and require more manipulation
Which of the following fats/oils have the highest smoke point, making it ideal for high heat
cooking?
Peanut oil
Olive oil
Shortening
Safflower oil - CORRECT ANSWER - Safflower Oil
,When added to gelatin, fruit containing which of the following substances will keep the gelatin
from forming a gel?
Sucralose
Papain
Pectin
Sorbitol - CORRECT ANSWER - Papain
Freezing is both a simple and successful method of food preservation. To ensure high-quality
results, it is recommended to keep salt content of prepared foods to a minimum. The reason for
this is: - CORRECT ANSWER - Salt accelerates rancidity of fats within the food
(and loss of flavor)
Which is an example of chemical spoilage?
-Acidic action of foods with metal-lined containers
-Metal curls from a worn-out can opener that fall into the food when the can is being opened
-Development of an off-flavor due to uncontrolled enzyme reaction
-Anasakis contamination from fish - CORRECT ANSWER - Acidic action of foods with
metal-lined containers
Which additive used in smoked and cured meats forms a color pigment that may oxidize to an
undesirable yellow or greenish color when exposed to oxygen and light? - CORRECT
ANSWER - sodium nitrate
Which additive is in baking powder and reacts with the sodium bicarbonate to produce carbon
dioxide gas? - CORRECT ANSWER - Sodium aluminum sulfate
, What is the result of adding baking soda to green peas? - CORRECT ANSWER - Mushy
texture
(adding an alkali will cause vegetables to soften faster)
Which additive would add sweetness, act as a stabilizer and thickener, and retain moistness in a
muffin?
Sorbitol
Sodium acetate
Sodium bicarbonate
Saccharin - CORRECT ANSWER - Sorbitol
What kind of damage results from dehydration of a frozen breaded chicken patty due to extreme
cold? - CORRECT ANSWER - Freezer burn
In order to prevent deterioration by slowing respiration, ____ would be stored in modified-
atmosphere packaging - CORRECT ANSWER - apple slices
Which fat would be most susceptible to flavor reversion due to oxidative rancidity?
Butter fat
Coconut oil
Soybean oil
Olive oil - CORRECT ANSWER - Soybean oil
(oxidation primarily occurs with unsat fats)
