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Jean Inman - Domain 1 Questions with 100% correct answers _ verified _ latest update 2024
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Jean Inman - Domain 1When you check overrun, you are checking
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dish machine
✅✅
c. the weight of ice cream
d. total costs of unexpected meals served - -c. the weight of ice cream
What is the process bu which water content of a vegetable is replaced by a
concentrated salt solution?
a. gelling
b. osmosis
✅✅-c. diffusion
c. diffusion
d. retrogradation -
Which recipe ingredient should be adjusted if a cake has a crunchy crust and
compact moist texture?
a. milk
b. flour
✅✅-c. sugar
c. sugar
d. baking powder -
Why do egg whites beat more easily at room temperature?
a. the pH is increased
b. the protein is denatured
✅✅-c. the surface tension is lower
c. the surface tension is lower
d. the surface tension is higher -
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
✅✅-c. carotenoid
c. carotenoid
d. flavones -
The end products of cellular oxidation are:
a. water, carbon dioxide, energy
b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
,d. monosaccharides, amino acids, energy - ✅✅-a. water, carbon dioxide, energy
Carbohydrates listed in order of decreasing sweetness are:
a. fructose, glucose, sucrose, sorbitol
b. sucrose, glucose, fructose, sorbitol
✅✅-c. fructose, sucrose, glucose, sorbitol
c. fructose, sucrose, glucose, sorbitol
d. sorbitol, fructose, sucrose, glucose -
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
✅✅-a. type of fat
c. temperature of the fat
d. over temperature -
If the sole source of protein is gelatin, growth is inhibited because:
a. gelatin has no tryptophan and is low in methionine and lysine
b. gelatin has no methionine and is low in tryptophan
✅✅
c. gelatin has no lysine or methionine, and is low in tryptophan
d. gelatin has no arginine - -a. gelatin has no tryptophan and is low in
methionine and lysine
A #10 can holds how many cups of product?
a. 10
b. 13
✅✅-b. 13
c. 12
d. 5 -
If you replace half and half with whipping cream in ice cream, the effects on the ice
crystals will be:
a. an increase in size because there is less fat
b. a decrease in size because there is more fat
✅✅-b. a decrease in size
c. no change
d. an increase in size because there is more fat -
because there is more fat
Fat produces more calories than carbohydrates because:
a. fat has more carbon and hydrogen in relation to oxygen
b. fat has less carbon and hydrogen in relation to oxygen
, ✅✅-a. fat has more carbon and hydrogen in relation
c. fat is a larger molecule
d. fat is a smaller molecule -
to oxygen
Research has shown that neural tube defects can be reduced with proper
supplementation of:
a. iron
b. folic acid
✅✅-b. folic acid
c. glutamine
d. arginine -
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
✅✅-c. ferritin
c. ferritin
d. serum iron -
Which is the best flour to use when making cakes?
a. graham flour
b. all-purpose flour
✅✅-b. all-purpose flour
c. whole wheat flour
d. durum wheat flour -
Where is lactose absorbed?
a. small intestine
b. stomach
✅✅
c. pancreas
d. liver - -a. small intestine
Considering the following smoke points of various fats, which would be best to use
for frying?
a. 300'F
b. 325'F
✅✅-d. 400'F
c. 375'F
d. 400'F -
Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
, b. chromium, zinc
✅✅
c. copper, chromium
d. iron, zinc - -b. chromium, zinc
Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
✅✅
c. mixing with sodium and potassium
d. mixing with bile - -a. mixing with bicarbonate and fluids
The colon functions in the absorption of:
a. amino acids, fatty acids
b. unsaturated fatty acids, electrolytes
✅✅
c. water, salts, vitamin K, thiamin, riboflavin
d. glucose, fatty acids - -c. water, salts, vitamin K, thiamin, riboflavin
To prevent frozen gravy from separating when thawed:
a. reheat slowly and stir constantly
b. thaw it before heating and stir constantly
✅✅-c. prepare it with
c. prepare it with modified starch
d. cook it longer before freezing to stabilize the gravy -
modified starch
How much fluid is lost through insensible losses?
a. 0.5 liters
b. 1 liter
✅✅-b. 1 liter
c. 2 liters
d. 3-4 liters -
An amino acid that cannot be produced by the body is:
a. alanine
b. glycine
✅✅-d. tryptophan
c. tyrosine
d. tryptophan -
The following is an irreversible reaction:
a. pyruvic acid into lactic acid
b. pyruvic acid into acetyl CoA
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