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CDR RD PROFESSIONAL CREDENTIAL
◉ A frozen meal contains steak, mashed potatoes, BHA, BHT, and TVP. The TVP is used to:
- Add color
- Improve taste
- Retain water and add protein
- Act as an emulsifier. Answer: 3. Retain water and add protein ◉ A viscosimeter measures: Answer: Consistency ◉ Adding bran to a recipe will:
- Increase the volume
- Decrease the volume
- Require an increase in oven temperature
- 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?
- 300 F
- 325 F
- 375 F
- 400 F. Answer: 4. 400 F ◉ Fats high in monounsaturated fatty acids include:
- Olive and canola
- Safflower and corn
- Coconut and palm
- 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:
- Taste
- Appearance
- Gelatin has no tryptophan and is low in methionine and lysine
- Gelatin has no methionine and is low in tryptophan
- Gelatin has no lysine or methionine and is low in tryptophan
- 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:
- An increase in size because there is less fat
- A decrease in size because there is more fat
- No change because homogenization decreases the effect of fat
- 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?
- Yes
- Yes, because bacteria are destroyed during the heat process
- No, because of the risk of botulism
- 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:
- Pots and pans were washed and left to air dry
- Blender was washed in warm soapy water
- The canned purred meat was stored at 70 degrees
- The eggs from breakfast were held on the hotline at 165 degrees. Answer: 2. Blender was washed in warm soapy water ◉ The FDA:
- Inspects meat, poultry, fish, and eggs,
- Inspects factories,
- Enforces the Food, Drug, and Cosmetic Act,
- Monitors interstate shipping of shellfish. Answer: 2, 3, 4 ◉ The flour with the most starch and least amount of gluten is:
- Cake
- Whole wheat
- Instatnitzed
- Durum. Answer: 1. Cake
◉ Two of the listed ingredients on a frozen food label are BHA and BHT. What is their function? Answer: To prevent lipid oxidation ◉ What causes egg yolk color to change? Answer: Alteration of the feed given to the hen ◉ What does the term "USDA graded" on meat tell the consumer? Answer: It defines quality ◉ What is the function of cream of tartar in a recipe? Answer: Prevents the Maillard reaction ◉ What is the best way to reduce the fat content of a brown recipe?
- Use margarine instead of butter
- Cut out all the fat
- Cut out half the fat
- Use prune puree in place of half the fat. Answer: 4. Use prune puree in place of half the fat ◉ What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? Answer: Diffusion (high to low) ◉ When adding bran to a flour mixture, what should be changed?
- Baking temperature
- Increase the fat and liquid
- Increase the oxidizing agent
- Increase the flour and liquid. Answer: 4. Increase the flour and liquid ◉ When meat is irradiated, the best flavor comes from:
- Meat that has been frozen
- Fresh meat
- Aged meat
- Young meat. Answer: 1. Meat that has been frozen ◉ The cold sterilization of food used to prevent off-flavors in meat. Answer: Irradiation ◉ When you check overrun, you are checking:
- Excess stock in the storeroom
- Surplus soap and rinse aids used in the dish machine
- The weight of ice cream
- Total costs of unexpected meals served. Answer: 3. The weight of ice cream ◉ A class B fire extinguisher is considered? Answer: Flammable liquids, gasses, and greases occurring around a range.
- evaporated skim milk. Answer: 4. evaporated skim milk ◉ Which of the following has the most bacteria?
- roast chicken
- ground beef
- roast veal
- roast pork. Answer: 2. Ground beef ◉ Which of the following is a grade for fresh produce?
- US select
- US grade A
- US no 1
- US standard. Answer: 3. US no 1 ◉ What foods are considered grade A? Answer: desserts and salads ◉ Which foods are considered grade C. Answer: puddings and pies ◉ Which foods are considered fancy, extra #1, #1, combination, and #2. Answer: Fresh produce ◉ Which pigment does not change color in an acid or an alkaline solution? Answer: Carotene
◉ Why do egg whites beat easier at room temperature? Answer: there is a lowers surface tension ◉ A dietitian ordering canned goods can be assured of a reliable product if they: Answer: Conduct a can cutting analysis ◉ A food service operates with a 35% food cost. If a menu has a raw food cost of $1.25, and it takes an employee 45 minutes at $6.00 an hour to prepare, what is the traditional selling price?
- $2.
- $3.
- $2.
- $3.58. Answer: 4. $3. ◉ A home-delivered meals program for the elderly chooses a non- selective menu primarily to:
- Control food volume
- Encourage client participation
- Minimize food drop-off time
- Minimize labor costs. Answer: 4. minimize labor costs ◉ After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an infected cut on his finger. You should: Answer: Send the employee home until the cut has healed.
◉ If an employee is not performing well, the first thing to do is check the: Answer: job description ◉ If an employee works 5 days each week, how many regular employees can be covered by one relief employee? Answer: 2. ◉ If you open sealed bids and place the order with the lowest bid, you are using which buying method? Answer: Formal, Competitive bid ◉ If you were an employee and member of the union, and were involved in initial labor dispute talks, you would be called: Answer: A shop steward ◉ In dry storage, the humidity should be: Answer: 50-60% ◉ You find out next year's budget will change by the following: 10% increase in labor cost; 5% increase in food cost; 2% increase in overhead. What will the total budgets be if the following info is from the current year? Labor costs: $100, Food costs: $100, Overhead costs: $40,000. Answer: $255, ◉ Quality control is:
- Outcome or output oriented
- A measure of the quality of care provided
- Patient oriented
- Proactive- focuses on the prevention of errors in food service. Answer: 1. Outcome or output oriented ◉ Six sigma improves quality by:
- Reducing waste
- Removing defects and their causes
- Decreasing labor minutes
- Reorganizing workflow. Answer: 2. Removing defects and their causes ◉ Store frozen fruits and vegetables at: Answer: - 10 to 0 ◉ The best use of performance appraisals is: Answer: to improve performance ◉ The cleanliness of on-line steam is not an issue when purchasing a: Answer: Steam-jacketed kettle ◉ The efficiency of a foodservice employee is increased if the work center is designed to allow the employee to: Answer: use two hands
◉ What is not shown on an organizational chart?
- Relationships of positions to one another
- The degree of authority and informal relationships
- Advisory responsibilities
- Lines of communication. Answer: 2. The degree of authority and informal relationships ◉ What is the benefit: cost ratio of a program intervention that cost $1,890,000 if the savings as a result of the program were $5.67 million? Answer: 3: ◉ What law guarantees workers the right to organize and join labor unions? Answer: National Labor Relations Act ◉ What temperature range is recommended for a dairy refrigerator? Answer: 36- 40 ◉ What is the labor cost per meal? Total food purchased: $32, 123 Total cafeteria sales: $23, Total labor expenses: $25, Meal equivalent factor: $2. Total patient meals served: 1923. Answer: $2.
◉ When cleaning _____, use chlorine or quaternary ammonia. Answer: countertops ◉ When determining the labor turnover rate in one period look at the number of:
- Employees at the beginning of the period and the number of new employees
- Employees at the beginning of the period and the number who left
- Employees at the end of the period and the number of new employees
- The number of employees at the end of the period and the number who left. Answer: 4. The number of employees at the end of the period and the number who left ◉ When does a breakeven point increase? Answer: When costs increase ◉ What is the breakeven equation? Answer: BE = fixed costs / 1 - (variable costs / sales) ◉ Which food service system is least likely to have microbial contamination? Answer: assembly serve ◉ Which process results in creative, prioritized decision-making? Answer: Nominal group technique
c. HHS d. CACFP. Answer: c. HHS ◉ A primary use of the dietary reference intakes is to: a. Calculate parenteral nutrition requirements b. Assess nutrient intakes of at-risk populations c. Plan menus for healthy people d. Educate an individual with hyperlipidemia. Answer: c. Plan menus for healthy people ◉ A typical meal of a pregnant teenager consists of a hamburger, French fries, and diet soda. Which of the following changes would be most beneficial? a. Substitute fresh vegetables for FF b. Substitute a milkshake for diet soda c. Add fresh fruit to the meal d. Add another hamburger. Answer: d. Add another hamburger ◉ An example of a "Healthy People 2020" goal is: a. A decrease in saturated fat consumption b. An increase in iron intake c. Promote healthy behaviors across every stage of life d. An increase in the intake of complex carbohydrates. Answer: c. Promote healthy behaviors across every stage of life
◉ Funding for public health programs comes primarily from: a. Foundation grants b. General revenue c. Charitable organizations d. Public/private partnerships. Answer: a. Foundation grants ◉ In the Transtheoretical Model, which stage of change is represented by this comment: "Although I do not like and therefore do not eat many vegetables, I saw an interesting vegetable side dish at a friend's cookout." a. Pre-contemplation b. Preparation c. Action d. Contemplation. Answer: d. Contemplation ◉ Infants should be given solid foods at: a. 4-6 months b. 3-4 months c. 2-4 months d. 6-8 months. Answer: a. 4-6 months ◉ Roman Catholic dietary laws state that fish is: a. To be served every Friday all year
