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RD Exam Domain 1 Test Questions graded A+
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RD Exam Domain 1 Test Questions graded A+
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RD Exam Domain 1 Test QuestionsWhen 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 - ANSthe 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 - ANSdiffusion
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 - ANSsugar
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 - ANSthe 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 - ANScarotene
The end products of cellular oxidation are:
a. water, carbon dioxide, energy
b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides, amino acids, energy - ANSwater, 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 - ANSfructose, 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 - ANStype of fat
A group of rates being fed gelatin as the sole protein source are not growing well. What is the
likely reason?
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 - ANSgelatin 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 - ANS13
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 - ANSa decrease in size because there is 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
d. fat is a smaller molecule - ANSfat has more carbon and hydrogen in relation to oxygen
Research has shown that neural tube defects can be reduced with proper supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine - ANSfolic acid
The best laboratory value to use in assessing iron status is:
,a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - ANSferritin
Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
c. durum wheat flour - ANSall-purpose flour
Where is lactose absorbed?
a. small intestine
b. stomach
d. pancreas
d. liver - ANSsmall intestine
Considering the following smoke points of various fats, which would be the best to use for
frying?
a. 300 'F
b. 325 'F
c. 375 'F
d. 400 'F - ANS400 'F
Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - ANSchromium, zinc
Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
c. mixing with sodium and potassium
d. mixing with bile - ANSmixing with bicarbonate and fluids
The colon functions in the absorption of:
a. amino acids, fatty acids
b. unsaturated fatty acids, electrolytes
c. water, salts, vitamin K, thiamin, robflavin
d. glucose and fatty acids - ANSwater, salts, vitamin K, thiamin, robflavin
To prevent frozen gravy from separating when thawed:
a. reheat slowly and stir constantly
, b. thaw it before heating and stir constantly
c. prepare it with modified starch
d. cook it longer before freezing to stabilize the gravy - ANSprepare it with modified starch
How much fluid is lost through insensible losses?
a. 0.5 liters
b. 1 liter
c. 2 liters
d. 3 - 4 liters - ANS1 liter
An amino acid that cannot be produced by the body is:
a. alanine
b. glycine
c. tyrosine
d. tryptophan - ANStryptophan
The following is an irreversible reaction:
a. pyruvic acid into lactic acid
b. pyruvic acid into acetyl CoA
c. glucose-6-phosphate into glycogen
d. glucose-6-phosphate into pyruvate - ANSpyruvic acid into acetyl CoA
Riboflavin, thiamin, and niacin are all involved in the:
a. metabolism of carbohydrate
b. metabolism of fat
c. metabolism of protein
d. production of amino acids - ANSmetabolism of carbohydrate
An increased plasma pyruvate level is an indication of:
a. iron deficiency
b. riboflavin deficiency
c. excess carbohydrate ingestion
d. thiamin deficiency - ANSthiamin deficiency
Which of the following stabilizes an egg white foam?
a. an acid
b. water
c. flour
d. milk - ANSan acid
Winterized oil is:
a. cloudy when refrigerated
b. clear when refrigerated
c. cloudy when stored for long periods of time
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