RD Exam Domain 1 Test Exam 2026
Questions and Answers
When you check overrun, you are checking:
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dishmachine
c. the weight of ice cream
d. total costs of unexpected meals served - Correct answer-the weight 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 - Correct answer-diffusion
Which recipe ingredient should be adjusted if a cake has a crunchy crust and
compact moist texture?
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,a. milk
b. flour
c. sugar
d. baking powder - Correct answer-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 - Correct answer-the surface tension is lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - Correct answer-carotene
The end products of cellular oxidation are:
a. water, carbon dioxide, energy
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,b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides, amino acids, energy - Correct answer-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 - Correct answer-fructose, sucrose, glucose,
sorbitol
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - Correct answer-type of fat
A group of rates being fed gelatin as the sole protein source are not growing well.
What is the likely reason?
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, 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 - Correct answer-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 - Correct answer-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 there is less fat
b. a decrease in size because there is more fat
c. no change
d. an increase in size because there is more fat - Correct answer-a decrease in size
because there is more fat
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Questions and Answers
When you check overrun, you are checking:
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dishmachine
c. the weight of ice cream
d. total costs of unexpected meals served - Correct answer-the weight 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 - Correct answer-diffusion
Which recipe ingredient should be adjusted if a cake has a crunchy crust and
compact moist texture?
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,a. milk
b. flour
c. sugar
d. baking powder - Correct answer-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 - Correct answer-the surface tension is lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - Correct answer-carotene
The end products of cellular oxidation are:
a. water, carbon dioxide, energy
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,b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides, amino acids, energy - Correct answer-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 - Correct answer-fructose, sucrose, glucose,
sorbitol
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - Correct answer-type of fat
A group of rates being fed gelatin as the sole protein source are not growing well.
What is the likely reason?
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, 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 - Correct answer-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 - Correct answer-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 there is less fat
b. a decrease in size because there is more fat
c. no change
d. an increase in size because there is more fat - Correct answer-a decrease in size
because there is more fat
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