Exam (elaborations)
INMAN DOMAIN 1 /324 QUESTIONS AND ANSWERS (A+)
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- INMAN DOMAIN 1
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- INMAN DOMAIN 1
INMAN DOMAIN 1 /324 QUESTIONS AND ANSWERS (A+)
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INMAN DOMAIN 1 /324QUESTIONS AND ANSWERS (A+)
When you check overrun, you are checking:
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dishmachine
c. the weight of ice cream
d. total costs of unexpected meals served -
√Answer :the weight of ice cream
Quiz :What is the process by which the water content of
a vegetable is replaced by a concentrated salt solution?
a. gelling
b. osmosis
c. diffusion
d. retrogradation - √Answer :diffusion
Quiz :Which recipe ingredient should be adjusted if a
cake has a crunchy crust and compact moist texture?
a. milk
b. flour
c. sugar
d. baking powder - √Answer :sugar
Quiz :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
d. the surface tension is higher - √Answer :the surface
tension is lower
,Quiz :Which pigment does not change color in an acid
or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - √Answer :carotene
Quiz :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 -
√Answer :water, carbon dioxide, energy
Quiz :Carbohydrates listed in order of decreasing
sweetness are:
a. fructose, glucose, sucrose, sorbitol
b. sucrose, glucose, fructose, sorbitol
c. fructose, sucrose, glucose, sorbitol
d. sorbitol, fructose, sucrose, glucose -
√Answer :fructose, sucrose, glucose, sorbitol
Quiz :The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - √Answer :type of fat
Quiz :A group of rates being fed gelatin as the sole
protein source are not growing well. What is the likely
reason?
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 - √Answer :gelatin has no
tryptophan and is low in methionine and lysine
Quiz :A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - √Answer :13
Quiz :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
c. no change
d. an increase in size because there is more fat -
√Answer :a decrease in size because there is more fat
Quiz :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
c. fat is a larger molecule
d. fat is a smaller molecule - √Answer :fat has more
carbon and hydrogen in relation to oxygen
Quiz :Research has shown that neural tube defects can
be reduced with proper supplementation of:
a. iron
, b. folic acid
c. glutamine
d. arginine - √Answer :folic acid
Quiz :The best laboratory value to use in assessing iron
status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - √Answer :ferritin
Quiz :Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
c. durum wheat flour - √Answer :all-purpose flour
Quiz :Where is lactose absorbed?
a. small intestine
b. stomach
d. pancreas
d. liver - √Answer :small intestine
Quiz :Considering the following smoke points of various
fats, which would be the best to use for frying?
a. 300 'F
b. 325 'F
c. 375 'F
d. 400 'F - √Answer :400 'F
Quiz :Which minerals are involved in carbohydrate
metabolism?
a. cobalt, zinc
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