This is the content of the pop-over!
  
Exam Edge Dark Logo Exam Edge Dark Logo
Business
Healthcare
Education
World


Recent Searches
Try searching for



Canadian CDRE (CDRE) Practice Tests & Test Prep by Exam Edge - Related Blogs



** Sample images, content may not apply to your exam **

The more you know about the Canadian CDRE exam the better prepared you will be! Our practice tests are designed to help you master both the subject matter and the art of test-taking to be sure you are fully prepared for your exam.

Here are a few things to think about:

  • What is the Canadian CDRE certification exam?
  • Who is Responsible for the Canadian Nursing exam?
  • Am I eligibility for the Canadian CDRE Exam?
  • What is the best way to ensure your succes on the first try?
  • The benefits of using Exam Edge to pass your Canadian CDRE exam.

Not ready to purchase our complete practice tests yet? Start with a Canadian Dietitian Registration Exam FREE Practice Test first!

Excellent

  
170 reviews


Select Quantity

Buy one or save big with a Multi Test Value Pack for the Canadian CDRE exam.

All transactions
secured and encrypted
All prices are
in US dollars
Get Instant Online Access Now!

Additional test information
Back To General Exam Info

All Blogs related to the Canadian Dietitian Registration Exam Exam

Canadian Dietitian Registration Exam - Blogs Sample Questions

All of the following increase the fat content in preparing chicken or fish in fast food restaurants except:

Correct Answer:
broiling
*

*the question presented asks which method of preparing chicken or fish in fast food restaurants does not increase the fat content. the options given are breading, broiling, battering, and frying. to answer this question effectively, it's important to understand the impact of each cooking method on the fat content of the food. *

*breading, battering, and frying are cooking methods that generally involve coating the chicken or fish with a layer of breadcrumbs or batter and then cooking them in oil. the process of frying involves submerging the food in hot oil, which leads to a high absorption of fat. similarly, breading and battering, even if followed by frying or deep-frying, also significantly increase the fat content because the coating absorbs oil during the frying process. these methods are popular in fast food settings for their ability to create a crispy and appealing texture but result in higher calorie and fat content in the final product. *

*on the other hand, broiling is a cooking method that involves cooking food with high heat from above. in broiling, the intense direct heat cooks the food quickly, creating a flavorful and slightly charred surface. this method does not require oil or fat for cooking, although some might be used minimally to prevent sticking or to enhance flavor. importantly, broiling does not inherently increase the fat content of chicken or fish. in fact, any excess fat in the food typically drips away due to the positioning and heat intensity, potentially reducing the overall fat content. *

*therefore, out of the options listed - breading, broiling, battering, and frying - broiling is the method that does not increase the fat content of chicken or fish. this method is a healthier choice compared to the other techniques mentioned, which all involve the use of significant amounts of cooking oil, thereby increasing the fat and calorie content of the food. in a fast-food context, opting for broiled chicken or fish can be a lower-fat alternative to the more commonly found breaded, battered, and fried options.

Additional Blogs for Canadian Nursing - Canadian Nursing dfgdfgdfg

In your journey to get Canadian Dietitian Registration Exam certified it is important for you to have all information related to your exam. So we have pulled together a list of additional blogs that may be of interest to you because that are all related to the Canadian Nursing.

Exam Edge Blogs for Canadian Nursing - Canadian Nursing