CDR DTR EXAM LATEST VERSION 2025
ACTUAL EXAM QUESTIONS AND
DETAILED CORRECT ANSWERS |
ALREADY GRADED A+
As a DTR in a rehab hospital, you are responsible for
determining customer satisfaction with meals. Some of the
ways you may accomplish this include all of the following,
except:
a. comment cards or surveys
b. observational surveys
c. eavesdropping
d. plate waste studies Correct Answer c. eavesdropping
food that is purchased from an instate vendor and shipped
intrastate is subject to all of the following regulations
except:
a. USDA
b. FDA
c. Food and Nutrition Service
d. all local and state regulations if they are at least the
equivalent of the federal regulations Correct Answer c.
food and nutrition service
The type of federal regulation that defines bittersweet
chocolate must contain at least 35% cocoa butter with a
30-35% fat content is called:
a. standards of fill
b. standards of identity
,c. standards of quality
d. standards of labeling Correct Answer b. standards of
identity
Which of the following is not essential information to
consider during vendor selection?
a. vender's ability to reliably meet contract specifications
b. vender's emergency/disaster delivery policy
c. attractiveness of the vender's website
d. vender's credit/refund policies delivered products that
do not meet specifications Correct Answer c.
attractiveness of the vender's website
Which of the following grades of beef is the least
desirable?
a. prime
b. choice
c. select
d. standard Correct Answer d. standard
All of the following are true about USDA grades for
processed fruits and vegetable products, except:
a. the grade standards are mandatory
b. the grade standards are voluntary
c. standards are defined in terms of attributes such as
color, appearance, character, flavor, odor, etc
d. grades may consist of US grade A, B, C or substandard
Correct Answer a. the grade standards are mandatory
During inventory of a community hospital kitchen, a DTR
notes that there are 2 cases of canned peaches. He
,decides to order 1 case of canned peaches. Which of the
following is the most likely inventory scenario?
a. according to the par stock system of inventory, the par
level for canned peaches must be 2 cases
b. according to the par stock system of inventory, the par
level must be 3 cases
c. according to the mini-max system of inventory, the
safety stock level must be 2 and the maximum inventory
level must be 5
d. the DTR is basing the decision to purchase another
case solely on instinct Correct Answer b. according to the
par stock system of inventory, the par level must be 3
cases
Which of the following statements about the receiving
process is false?
a. the receiving area should be close to the delivery docks
b. each delivery should be visually checked against the
purchase order and the invoice
c. frozen items should be placed immediately in the
freezer before inspection
d. cases or crates should be randomly opened to verify
contents Correct Answer c. frozen items should be placed
immediately in the freezer before inspection
You enter the dry food storage area and make a few
observations. Which of the following would be the most
concerning to you?
a. the temp is 68
b. new orders are being placed on top of existing inventory
c. bags of rice are stored on shelves 8" above the floor
, d. an open sack of flour is found in a covered and labeled
plastic container Correct Answer b. new orders are being
placed on top of existing inventory
- dry storage temp should be 50-70
You are completing inventory in the walk in refrigerator.
Which of the following should be discarded?
a. 2-day old leftover beef stew w/ a temp of 40
b. hard cooked eggs cooked 5 days ago w/ a temp of 39
c. tightly wrapped hard cheese that is 5 months old w/ a
temp of 40
d. 4-day old ground beef w/ a temp of 42 Correct Answer
d. 4-day old ground beef w/ a temp of 42
- no higher than 38 for more than 2 days
- hard cooked eggs can be kept at 40 for 7 days
- tightly wrapped hard cheese kept at 40 for up to 6
months
- leftover beef stew kept at 40 is good up to 4 days
Which of the following terms means predicting the amount
of food needed for a specific event?
a. production
b. forecasting
c. purchasing
d. food scheduling Correct Answer b. forecasting
The DTR at the local community hospital is busy with
nutrition screening, assessment, documentation, and
education. The RD position has been vacant for quite a
few months with no immediate prospects. The Director of
Nutrition and Food Services feels the DTR is doing a great
job. Is there a need to be concerned?
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