Practice Quiz

Dietetic Technician DTR Exam Prep - Question List

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66. Which of the following is not true about steam cooking?
  1. It may use 5-15 PSI
  2. Temperature is inversely related to PSI
  3. Cooking temperature can exceed 212’ F
  4. A & B
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67. Rare or undercooked steak may be sold under what conditions?
  1. The clientele is not a high-risk population
  2. Information outlining the risks of eating rare meat is clearly posted
  3. It is the only meat item on the menu that day
  4. A & B
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68. What is the order point of stewed tomatoes if 3 cases are used each day, 5 cases are needed as safety stock, and 7 days are needed for delivery from the time an order is placed?
  1. 30 cases
  2. 18 cases
  3. 26 cases
  4. 36 cases
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69. The cook/chill method of food preparation involves:
  1. Preparing and refrigerating foods that will be served cold
  2. Deep-freezing large batches of cooked foods
  3. Cooking and rapid chilling food for use at other locations within 5 days
  4. None of the above
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70. Sous vide cookery involves which of the following processes?
  1. Vacuum-packing
  2. Convection heating
  3. Blast chilling
  4. None of the above
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