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RD Exam Practice Questions- Equations with Right Grades of Beef highest to lowest: prime, choice, select, standard, commercial, utility, cutter, and canner Storage Temps Dry Storage - 50-70 degrees; 50-60% humidity - fruit and veg need 85-90% humidity Refrigeration < 41 F all po...

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  • September 27, 2024
  • 14
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

Subjects

  • rd exam practice questions equations with right a
  • can sizes can case net we
  • cooking temperatures roasting steaming simmer

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  • CDR
  • CDR

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RD Exam Practice Questions Equations
with Right answers

Can Sizes: 10, 3, 2.5, 2, 300 - answers# Can; #case; net weight; measure; #servings

10; 6 per case; 6 lbs 9 oz weight; 13 cups measure; 20-25
3; 12 per case; 46 oz weight; 5.75 cups measure; 12-15
2.5; 24 per case;1 lb 13 oz weight; 3.5 cups measure; 6-8
2; 24 per case; 1 lb 4 oz weight; 2.5 cups measure; 4-6
300; 24 per case; 14-16 oz weight; 1.75 cups measure; 3-5

Cooking Temperatures

Roasting, Steaming, Simmer, Frying

Pork - Beef - Veal - Lamb - Steaks - Roasts - Fish
Ground Meat
Turkey - Chicken - Duck
Coffee


Reheated Food - answers325 roasting
212 steam
170-185 simmer
>400 frying

145 - pork, beef, veal, lamb, steaks, roasts, fish
160 - ground beef, ground veal, ground lamb
165 - turkey, chicken, duck
185 - 203 coffee

Based on the food code, reheated must reach the highest temperature listed: 165°F.

Grades of Beef - answershighest to lowest:
prime, choice, select, standard, commercial, utility, cutter, and canner

Storage Temps - answersDry Storage - 50-70 degrees; 50-60% humidity
- fruit and veg need 85-90% humidity

, Refrigeration
< 41 F all potentially hazardous food
fruit-veg 40-45; meat, dairy, eggs, 32-40

Frozen
0-10 degrees

Core concept of management principles - answersHuman
Physical
Financial

FDA Code Temps - answershold frozen 0-10
cold food <41
transport hot 165-170
do not hold between 41-135
reheat to 165 for 15 seconds within 2 hrs

leftovers cooled rapidly from 135 to 70 in 2 hours and and from 70 to 41 within 4 hrs

Protein coagulates at - answers62-70

Pasteurization - answersdestroys bacteria
145 for 30 min or 160 for 15 seconds

Baking at high altitudes - answerswater boils at lower temp, decrease baking powder
and add more liquid

Linear Relationship - answersr = 0, no relationship
r = -1, negative relationship
r = 1, positive relationship
r = 0.1, very weal relationship

RQ= - answersVC02 expires/V02 consumed
CHO = 1
PRO = 0.82
FAT = 0.7
Mixed = 0.85

Amino Acids - answersEssential: Threonine, Valine, Tryptophan, Isoleucine, Leucine,
Lysine, Phenylalanine, Methionine, Histidine (TV TILL PMH)

Conditionally Essential: Arginine, Glutamine

Tryptophan is a precursor for serotonin and niacin

Tyrosine can be synthesized from phenylalanine

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