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Jean Inman Domain 1
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 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*
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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
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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
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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
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Jean Inman Domain 1
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 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*
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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
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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
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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
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