Exam (elaborations)
Jean Inman Domain 1 Questions with 100% correct answers _ verified _ latest update 2024
- Course
- Institution
Jean Inman Domain 1 Questions with 100% correct answers _ verified _ latest update 2024
[Show more]
Seller
Follow
stuviaexam
Content preview
Jean Inman Domain 1when you check the *overrun* you are checking? - ✅✅-A. excess stock in the
storeroom
B. surplus soap and rinse aids in the dish machine
C. the wt. of ice cream*
D. total cost of unexpected meals served
Overrun - ✅✅ -The amount of air pushed into the ice cream while it is being made.
The standard of 50% overrun means that the ice cream is made with one part air to
every two parts cream.
✅✅
Which recipe ingredient should be adjusted if a cake has a *crunchy crust* and a
*compact moist texture* - -A. milk
B. flour
C. sugar * mallard reaction/browning
D. baking powder
Why do *egg whites* beat more easily at room temperature? - ✅✅-A. pH is
decreased
B. protein is denatured (done when heated to high temps)
C. surface tension is lower*
D. surface tension is higher
✅✅
Which pigment does *not change* color in an *acid* or an *alkaline* solution? -
-A. anthocynanin (blue, changes color)
B. chlorophyll (green changes to brownish)
C. carotene (stay orange the whole time)*
D. flavones
The end products of *cellular* oxidation are - ✅✅-A. water, carbon dioxide, energy*
,B. carbon, hydrogen, nitrogen (protein byproduct)
C. indigestible fiber, nitrogen
D. monosaccharides, amino acids, energy (Intestinal breakdown of macro's not yet in
the cells
CHO's listed in order of decreasing sweetness - ✅✅-A. fructose, glucose, sucrose,
sorbitol
B. sucrose, glucose, fructose, 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
C. temperature of fat
D. oven temperature
✅✅
What is the process by which water content of a *vegetable* is replaced by a
concentrated *salt solution? - -A. gelling
B. Osmosis (high to low concentration. ex water outside surface coming inside to the
fruit)
C. diffusion (your pushing out water and forcing in Na. Low to High) *
D. retrogradation (gelatininzing, holding together)
✅✅
A group of rats being fed gelatin as the sole protein source are not *growing* well.
What is likely the reason - -A. gelatin has no tryptophan and is low in
methionine and lysine*
B. has no methionine and low in tryptophan
C. no lysine, methionine, low tryptophan
D. no arginine
Complete amino acid guide -✅✅-http://www.aminoacidsguide.com/Met.html
a # 10 can hold how many cups of product? - ✅✅-A. 10
,B. 13 *
C. 12
D. 5
✅✅
Scoops Sizes in ounces, cups and cans -
-http://www.chefs-resources.com/Scoop-DisherSizeshtm
http://whatscookingamerica.net/Information/CanSize.htm
✅✅
If you replace *half and half* with *whipping Cream* in ice cream, the effects of the
ice crystals will be? - -A. an increase in size due to less fat
B. a decrease in size due to more fat*
C. no change
D. an increase in size due to more fat
Fat produces more calories than CHO because - ✅✅ -A. fat has *more* carbon and
hydrogen in relation to oxygen**
B. Fat has less carbon and hydrogen in relation to oxygen
C. fat is a large molecule (yes, but not what we're looking for)
D. fat is a smaller molecule (more carbons, it will be bigger)
Reasearch has shown that *neural tube defects* can be reduced with proper
supplementation of:
Remember back always relate this one with children and pregnant mothers***
What is essential for mother during pregnancy* - ✅✅-A. iron (they may need to
supplement but not related to NTB)
B. folic acid*
C. glutamine
D. arginine
The best laboratory value to use in *assessing iron status* is - ✅✅-A. hemoglobin
, B. hematocrit
C. ferritin* (stored iron)
D. serum iron (measure amt of iron in the blood)
A and B look for Fe Def and anemia indicator*
https://labtestsonline.org/understanding/analytes/iron/tab/test/
Which of the following is the best flour when making cakes? - ✅✅ -A. graham flour
B. All-purpose (light, fluffy, moist. No wheat or bran makes a fluffy, lighter cake)**
C. whole wheat
D. durhum wheat
A,C,D all contain higher whole wheat contents making the flour grainy and effects
the chemistry.
where is lactose absorbed - ✅✅-A. SI * (villi of langerhan)
B. stomach
C. pancreas (only hormone release)
D. liver
✅✅
Considering the following *smoke points* of various fats, which would be the best to
use *frying*? - -A. 300F
B. 325F
C. 375F
D 400F*
Which minerals are in involved in carbohydrate metabolism? - ✅✅-A. cobalt, zinc
B. chromium, zinc *
C. copper chromium
D. iron, zinc
http://tinyurl.com/qagq59a
The benefits of buying summaries with Stuvia:
Guaranteed quality through customer reviews
Stuvia customers have reviewed more than 700,000 summaries. This how you know that you are buying the best documents.
Quick and easy check-out
You can quickly pay through credit card or Stuvia-credit for the summaries. There is no membership needed.
Focus on what matters
Your fellow students write the study notes themselves, which is why the documents are always reliable and up-to-date. This ensures you quickly get to the core!
Frequently asked questions
What do I get when I buy this document?
You get a PDF, available immediately after your purchase. The purchased document is accessible anytime, anywhere and indefinitely through your profile.
Satisfaction guarantee: how does it work?
Our satisfaction guarantee ensures that you always find a study document that suits you well. You fill out a form, and our customer service team takes care of the rest.
Who am I buying these notes from?
Stuvia is a marketplace, so you are not buying this document from us, but from seller stuviaexam. Stuvia facilitates payment to the seller.
Will I be stuck with a subscription?
No, you only buy these notes for $9.79. You're not tied to anything after your purchase.
Can Stuvia be trusted?
4.6 stars on Google & Trustpilot (+1000 reviews)
79751 documents were sold in the last 30 days
Founded in 2010, the go-to place to buy study notes for 14 years now