CDR RD Exam Study Questions and Answers 100% Verified Graded A

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