CPE Quiz: Recipe Development: Expert Tips and Submission Guidelines

Continuing Professional Education quizzes offer dietetics professionals the opportunity to earn CPE credit. Food & Nutrition offers 2.0 CPE hours via a self study (not professional reading) for completing the entire issue. Quiz questions reflect a series of articles, not a single article.

IMPORTANT: If you are reading this through the FoodNutriMag app on your tablet or smart phone, copy this URL (FoodandNutrition.org/CPE) and paste it into your device internet browser (Safari, Chrome, Firefox, etc.) for full functionality.


Below are links to Food & Nutrition CPE quizzes. All questions are multiple choice and include an answer key.

  1. Enter your name and CDR registration number.
  2. Answer all of the quiz questions.
  3. Enter the Captcha® code. (This is to ensure you are a real person and not a spam bot.)
  4. Press the SUBMIT button.
  5. From the confirmation page, you may choose to download a Certificate of Completion or email yourself a link to the certificate. Click one of the links — either to download or to email certificate:
    • Download: the certificate will appear in your browser window as a PDF; print the certificate from this page or right-click to download and save.
    • Email: this will open your computer's default email program with a populated message that includes a link to download the certificate. Be sure to change the email recipient "To:" field to your email address.
  6. Print and fill out the certificate for your records. Retain a copy for your portfolio and licensure needs. Food & Nutrition will have your participation on file for seven (7) years.
  7. Registered Dietitian Nutritionists (RDNs) and Dietetic Technicians, Registered (DTRs) will need to manually log this activity in the Step 4 CPE Activity Log. It is up to the practitioner to determine which learning needs code is most appropriate for his or her portfolio.

Release Date   7/18/2016
Quiz Expiration Date 7/18/2019
Number of CPEUs Awarded 1.0


Educational Objectives

At the conclusion of this activity, the participant will be able to:

  • Describe why accurate measuring in recipe development is imperative and how to do so.
  • Execute a decision-making process for when and how to use seasonings in recipe development.
  • Identify the tools to acquire to build a recipe development kitchen


CDR Registration Number

1. True or False: Food & Nutrition Magazine recipe developers must weigh liquid ingredients.

A. True
B. False

2. Do 1 cup of water and 1 cup of flour both weigh 8 ounces?

A. Yes
B. No

3. How should the ingredients list be ordered in a recipe?

A. Alphabetically
B. From greatest quantity to least
C. In the order they appear in the recipe directions
D. From heaviest to lightest

4. True or False: One teaspoon of any kind of salt contains 2,300 milligrams of sodium.

A. True
B. False

5. What should you do to modify an existing recipe in an ethically sound way?

A. Swap out ingredients for those that are in season
B. Change techniques used in the method
C. Rewrite recipe directions in your own words
D. All of the above




1. A - True
2. B - No
3. C
4. B - False
5. D