Jean Inman Exams BUNDLE, VERIFIED|

DOMAIN III & IV Jean Inman Practice Questions & Answers, VERIFIED/ What temperature range is recommended for a dairy refrigerator? a. 28-32F b. 36-40F c. 45-50F d.55-60F - -b. 36-40F Note: meat, poultry, eggs and dairy should be kept between 32-40F. The School Breakfast Program and School L...

Domain 1 Jean Inman NOTE. Questions and answers, rated A+ Onions - -may turn yellow when cooked in aliminum pan What is crispness in vegetables? - -The crispness of fruits and vegetables depends mainly on osmotic pressure within water filled vacoules. The hope is that the cells will pull in wa...

Jean Inman Domain I, Questions and answers, verified/ Turgor - -State of crispness due to osmotic pressure of water-filled vacuoles Ethylene gas - -Accelerates ripening of fruits during storage Aging is delayed in apples - -Stored in controlled atmosphere (reduced oxygen) What should be washed...

JEAN INMAN DOMAIN III & IV, Questions and answers, VERIFIED/ What refrigeration range is recommended for a dairy refrigerator? - -36-40 A RD ordering canned gods can be assured of a reliable product if they: - -conduct a can cutting analysis Which piece of food service equipment may be restri...

Jean Inman 2022: Domain 2 pg 1-17. Questions and answers. Rated A+ What is the Nutrition Care Process? (NCP) A standardized, consistent structure and framework used to provide nutrition care What are the 4 steps of the NCP? 1. Assess, diagnose, intervene, monitor, and evaluate (ADIME) Brainpo...

Jean Inman Domain I - Missed Questions & Answers. VERIFIED/ Which pigment does not change color in an acid or alkaline solution? a. anthocyanin b. chlorophyll c. carotenoid d. flavones - -c. carotenoid The end productions of cellular oxidation are: a. water, carbon dioxide, energy b. carbon...

The Best Jean Inman Questions Domain 2, Questions and answers, rated A+ 1) In community surveys, a frequent symptom of malnutrition is: A) scurvy B) rickets C) low serum albumin D) low hemoglobin - -low hemoglobin 2) Data reviewed during assessment is also reviewed during: A) diagnosis, mon...

Jean Inman Domain 1 Quiz- answers, Rated A+ when you check the *overrun* you are checking? - -the wt. of ice cream* 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 c...

Jean Inman: Domain III, Questions and answers, Verified/ What are the 5 main functions of management? - -Plan, organize, staff, direct, control/evaluate Which one is NOT one of the 5 main functions of management? A) Plan B) Direct C) Budget D) Staff - -Budget Basic function of management wh...

Jean Inman Domain 1. Questions and answers., Rated A+ *Acidic* chyme becomes neutralized in the duodenum by: - -A. mixing bicarb and fluids* (lowers pH) B. mixing alkaline intestinal enzymes C. mixing Na and potassium D. mixing with bile *Active listening* in counseling sessions involves: -...

Jean Inman Domain I. Questions and answers, rated A+ Crispness is due to? - -osmotic pressure of water filled vacuoles What accelerates the ripening of fruits during storage? - -ethylene gas How do you delay aging in apples? - -Store in controlled atmosphere (reduced oxygen) Climacteric fruits...

Jean Inman Domain 1 (Principles of Dietetics) Topic A (Food Science and Nutrient Composition of Food), crispness (state or turgor) - -due to osmotic pressure of water-filled vacuoles ethylene gas - -accelerates ripening of fruits during storage aging is delayed in apples stored in - -controll...

Jean Inman: Domain I Principles of Dietetics, Questions and answers, rated A+ F/V: Crispiness (state of turgor) is d/t - -Osmotic pressure of water-filled vacuoles F/V: How is aging delayed in apples? - -Apples are stored in a controlled atmosphere with reduced O2 F/V: Climacteric Fruits - ...

Jean Inman Domain 1: Exam Review QUESTIONS AND ANSWERS. VERIFIED/ when 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 push...

Jean Inman Domain 2: Questions and answers, VERIFIED/ What is the Nutrition Care Process? (NCP) - -A standardized, consistent structure and framework used to provide nutrition care What are the 4 steps of the NCP? - -1. Assess, diagnose, intervene, monitor, and evaluate (ADIME) Each step of t...

Jean Inman Domain 1, Exam Review Questions and answers, VERIFIED/ composition of *fruits and vegetables* - -*75-93%* water carbohydrates (digestible and indigestible) some minerals (calcium in oranges/greens) vitamins C, A and some B *crispness* (state of turgor) is due to - -*osmotic pressur...