CDR RD EXAM 280 EXAM QUESTIONS & CORRECT
ANSWERS LATEST 2025
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 - ANSWER-3. Retain water and add protein
A viscosimeter measures: - 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 - ANSWER-2. Decrease the volume
An angel food cake is made without cream of tartar. What is the result? -
ANSWER-A yellow cake
Aseptically packaged milk should be stored: - ANSWER-In dry storage
,Beef bottom round should be cooked: - 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 - 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 - ANSWER-1. Olive and canola
Fat used in frying can become rancid due to the: - ANSWER-Oxidation of
unsaturated fats
Five pounds of pressure creates a temperature that is (greater/less/equal) to the
boiling point of water. - ANSWER-Greater
French fries made from stored potatoes would have changes in:
1. Taste
2. Appearance
3. Texture - ANSWER-Taste, appearance, and texture
,Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for: - ANSWER-
3 weeks
Fresh meat consumption comes mainly with which bacteria: - ANSWER-
Salmonella
Frozen chicken has been thawed in warm water. You should: - ANSWER-Discard it
Green peas held on the serving line may turn olive green due to:
1. Pheophytin
2. Chlorophyllin
3. Anthoxanthins
4. Flavones - 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 - 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 - 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 - ANSWER-2. A decrease in size
because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the: -
ANSWER-FDA
Margarine has fatty acids in this order of predominance: - 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 - 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:
ANSWERS LATEST 2025
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 - ANSWER-3. Retain water and add protein
A viscosimeter measures: - 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 - ANSWER-2. Decrease the volume
An angel food cake is made without cream of tartar. What is the result? -
ANSWER-A yellow cake
Aseptically packaged milk should be stored: - ANSWER-In dry storage
,Beef bottom round should be cooked: - 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 - 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 - ANSWER-1. Olive and canola
Fat used in frying can become rancid due to the: - ANSWER-Oxidation of
unsaturated fats
Five pounds of pressure creates a temperature that is (greater/less/equal) to the
boiling point of water. - ANSWER-Greater
French fries made from stored potatoes would have changes in:
1. Taste
2. Appearance
3. Texture - ANSWER-Taste, appearance, and texture
,Fresh eggs in the shell can be stored in a refrigerator at 40 degrees for: - ANSWER-
3 weeks
Fresh meat consumption comes mainly with which bacteria: - ANSWER-
Salmonella
Frozen chicken has been thawed in warm water. You should: - ANSWER-Discard it
Green peas held on the serving line may turn olive green due to:
1. Pheophytin
2. Chlorophyllin
3. Anthoxanthins
4. Flavones - 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 - 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 - 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 - ANSWER-2. A decrease in size
because there is more fat
Interstate shipping of shellfish and egg substitutes are monitored by the: -
ANSWER-FDA
Margarine has fatty acids in this order of predominance: - 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 - 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:
