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