All Domains Jean Inman: Questions
With Explanations Of Answers 2023
Which amino acids must be present in a parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine Correct Ans - b. tryptophan,
phenylalanine, threonine, isoleucine
A parenteral solution requires adequate supplementation of all essential
amino acids.
Essential amino acids = those that cannot be produced by the body.
Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine,
isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic
amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH of
the military- branched amino acids are leucine, isoleucine, and valine. Note:
arganine and glutamine are conditionally essential.
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 Correct Ans - c. the weight of
the ice cream
Overrun is the increase in volume from freezing and whipping which is used
to determine the weight. In ice cream, overrun should be 70-80%
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. retro-gradation Correct Ans - c. diffusion
,Diffusion is when particles move from higher to lower concentration. In this
example, the concentrated salt (higher concentration) moves towards the area
of lower concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more concentrated side of
memebrane (semi-permeable membrane).
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 Correct Ans - c. sugar
Sugar provides tenderness (as hydrogroscopic) and flavor in baking. When
too much is added, this results in falling in the center and coarse texture. Not
enough sugar causes poor volume.
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 Correct Ans - c. the surface tension is
lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones Correct Ans - c. carotenoid
Carotenoids have little to no change when exposed to acid or base.
Anthocyanin is a type of flavone and turns bright red in acid, blue in base.
Chlorophyll turns olive green in acid (pheophytin), and bright green in base
(chlorophyllin).
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 Correct Ans - a. water,
carbon dioxide, energy
Cellular respiration is an oxidative process whereby an electron donor is
oxidized and oxygen is reduced to produce carbon dioxide, water, and energy.
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 Correct Ans - c. fructose, sucrose,
glucose, sorbitol
The order of carbohydrates from sweetest to least sweet is as follows:
fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose,
lactose. Mainly remember that fructose is the sweetest, sucrose is sweeter
than glucose, and glucose is sweeter than sorbitol and mannitol.
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature Correct Ans - a. type of fat
Flakiness is promote by leaving fat in coarse particles. Fat in pieces melts and
flows, leaving a hole where steam colleccts and pushes upward against the
upper surface of the resulting cell. The cell is locked into that extended
position, resulting in a flaky crust
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 Correct Ans - b. 13
, #10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also
considered 3 quarts but dont get confused about cups because 3 quarts = 12
cups, most sources indicate 13 cups so just use that)
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 Correct Ans - a. gelatin has no tryptophan
and is low in methionine and lysine
Gelatin is not a complete protein source. It has no tryptophan and is low in
methionie and lysine. Can to remember this by thinking gelaTiN has No
Tyrpotophan, and geLatiN is LOW in LYSINE and methioNeNe.
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 Correct Ans - b. a
decrease in size because there is more fat
The % fat in half and half is no less than 10.5% fat, and the % fat in whipped
cream 35%. Subsequently, you are increasing the amount of fat in the ice
cream. When increasing the amount of fat in ice cream, it decreases in size
because fat inferes with crystal formation, making crystals small and
smoother. More fat = smaller crystals, less fat = bigger crystals.
Fat produces more calories than carbohydrate 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 Correct Ans - a. fat has more carbon and
hydrogen in relation to oxygen
Research has show that neural tube defects can be reduced with proper
supplementation of:
a. iron
With Explanations Of Answers 2023
Which amino acids must be present in a parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine Correct Ans - b. tryptophan,
phenylalanine, threonine, isoleucine
A parenteral solution requires adequate supplementation of all essential
amino acids.
Essential amino acids = those that cannot be produced by the body.
Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine,
isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic
amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH of
the military- branched amino acids are leucine, isoleucine, and valine. Note:
arganine and glutamine are conditionally essential.
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 Correct Ans - c. the weight of
the ice cream
Overrun is the increase in volume from freezing and whipping which is used
to determine the weight. In ice cream, overrun should be 70-80%
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. retro-gradation Correct Ans - c. diffusion
,Diffusion is when particles move from higher to lower concentration. In this
example, the concentrated salt (higher concentration) moves towards the area
of lower concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more concentrated side of
memebrane (semi-permeable membrane).
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 Correct Ans - c. sugar
Sugar provides tenderness (as hydrogroscopic) and flavor in baking. When
too much is added, this results in falling in the center and coarse texture. Not
enough sugar causes poor volume.
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 Correct Ans - c. the surface tension is
lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones Correct Ans - c. carotenoid
Carotenoids have little to no change when exposed to acid or base.
Anthocyanin is a type of flavone and turns bright red in acid, blue in base.
Chlorophyll turns olive green in acid (pheophytin), and bright green in base
(chlorophyllin).
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 Correct Ans - a. water,
carbon dioxide, energy
Cellular respiration is an oxidative process whereby an electron donor is
oxidized and oxygen is reduced to produce carbon dioxide, water, and energy.
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 Correct Ans - c. fructose, sucrose,
glucose, sorbitol
The order of carbohydrates from sweetest to least sweet is as follows:
fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose, maltose,
lactose. Mainly remember that fructose is the sweetest, sucrose is sweeter
than glucose, and glucose is sweeter than sorbitol and mannitol.
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature Correct Ans - a. type of fat
Flakiness is promote by leaving fat in coarse particles. Fat in pieces melts and
flows, leaving a hole where steam colleccts and pushes upward against the
upper surface of the resulting cell. The cell is locked into that extended
position, resulting in a flaky crust
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 Correct Ans - b. 13
, #10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also
considered 3 quarts but dont get confused about cups because 3 quarts = 12
cups, most sources indicate 13 cups so just use that)
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 Correct Ans - a. gelatin has no tryptophan
and is low in methionine and lysine
Gelatin is not a complete protein source. It has no tryptophan and is low in
methionie and lysine. Can to remember this by thinking gelaTiN has No
Tyrpotophan, and geLatiN is LOW in LYSINE and methioNeNe.
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 Correct Ans - b. a
decrease in size because there is more fat
The % fat in half and half is no less than 10.5% fat, and the % fat in whipped
cream 35%. Subsequently, you are increasing the amount of fat in the ice
cream. When increasing the amount of fat in ice cream, it decreases in size
because fat inferes with crystal formation, making crystals small and
smoother. More fat = smaller crystals, less fat = bigger crystals.
Fat produces more calories than carbohydrate 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 Correct Ans - a. fat has more carbon and
hydrogen in relation to oxygen
Research has show that neural tube defects can be reduced with proper
supplementation of:
a. iron
