INMAN DOMAIN 1 CERTIFICATION EVALUATION
SET 2026 COMPLETE QUESTIONS AND
ANSWERS
◉ 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
◉ 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
◉ 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
◉ Which pigment does not change color in an acid or an alkaline
solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones. Answer: carotene
◉ 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
◉ 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
,◉ 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
◉ 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
◉ A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5. Answer: 13
, ◉ 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
◉ 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
◉ 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
◉ The best laboratory value to use in assessing iron status is:
SET 2026 COMPLETE QUESTIONS AND
ANSWERS
◉ 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
◉ 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
◉ 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
◉ Which pigment does not change color in an acid or an alkaline
solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones. Answer: carotene
◉ 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
◉ 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
,◉ 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
◉ 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
◉ A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5. Answer: 13
, ◉ 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
◉ 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
◉ 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
◉ The best laboratory value to use in assessing iron status is:
