Domain 1 Jean Inman Test Questions
with Guaranteed Pass Solutions 2025-
2026 Updated.
Onions - Answer may turn yellow when cooked in aluminum pan
What is crispness in vegetables? - Answer The crispness of fruits and vegetables depends
mainly on osmotic pressure within water filled vacoules. The hope is that the cells will pull in
water, toughen up and improve crispness of the vegetable
What is Ethylene Gas used for? - Answer used to accelerate ripening of fruits during storage.
most produce can be stored in the fridge; not avocados, bananas, pears, and tomatoes they
ripen best at room temperature.
Berries and mushrooms should be washed just before serving: Berries are very perishable if you
wash them in the morning to be served with dinner by dinnertime they will be mush. The
berries absorb water and soon fall apart.
What effects does carotonoids have? - Answer Very little effects on pigments in either an
acid or alkaline solution.
What are Lycopenes - Answer a pigment responsible for the red-hued vegetables; a
phytochemical that may act as an antioxidant in the body.
What are Fruits & Vegetables Grades - Answer A: desserts, salads; fancy. B: Processed
(choice) C: Puddings, Pies (standard) Fresh produce: Fancy, Extra #1, #1, Combination #2.
Graded by USDA
Frozen Vegetables - Answer Cooking times are shorter than fresh vegetables because
blanching and freezing have made them tender.
Cooking Cabbage - Answer To minimize the development of a strong flavor: Cook for a short
time, keep lid off initially to let acids escape, cook in large amounts of water.
#10 Can - Answer #/case- 6
net weight- 6 lbs 9 oz
measure- 13 cups
#servings- 20-25
,Meat - Answer Collagen- structural part of tendon that surrounds muscle. In heat- collagen
hydrolzed to gelatin; becomes tender and softens. (that's why you have to cook these meats
LONGER)
Elastin- resistant to heat- little changes in cooking. This is found in ligaments, cartilage; yellow
color
Pork - Answer Good source of thiamin
What is the significance of fish? - Answer FIsh has less fat and more moisture than meat;
fewer calories
calcium content is high in fish canned with bones; fish paste also a nondairy source of calcium,
oysters, shrimp.
What is Vacuum Packaged Meat? - Answer It is anaerobic (sous vide). It extends the storage
life of meat
What does USDA do in inspection (mandatory) and grading? - Answer inspects and grades
meat at slaughter. The inspection is mandatory and assures the consumer the meat comes from
a healthy animal.
What are the grades of meat? - Answer prime, choice, select, standard
What does the cut of meat determine? - Answer the method of cooking. the most tender
cuts come from the least used muscle (loin, backbone)
The least tender cuts come from the most used muscles.
What are the cookery principles for meat? - Answer 325 degrees F for roasting.
High temperatures increase shrinkage, toughen.
A slow-cooked roast yields less waste.
Insert meat thermometer BEFORE cooking
Safe minimum internal temperatures:
145 degrees Farenheit is pork, beef, lamb, steaks, roash fish (meat and fish)
160 degrees farenheit is ground beef, ground veil, ground lamb (ground foods)
165 degrees farenheit is turkey, chicken, duck
, What are cured meats pink from? - Answer from the nitrites that are added to prevent
botulism.
What is carry over cooking? - Answer the increase in internal meat temperature after
removal from the heat source
Roast should be able to stand 30 minutes before carving
How do you cook bottom round meat? - Answer Cook in water for several hours
What is braising? - Answer a moist heat cooking method
Protoletic Enzyme (papain) - Answer Tenderizes meat (blend of papaya and salt)
How should fresh fish be delivered? - Answer with bright gills, bright shiny skin, flesh that
springs back when touched
Dull gray gills with cloudy skin and sunken eyes; and leaves an imprint when touching it reject it.
What is significant about eggs? - Answer More concentrated than white, has more protein
by weight.
How are eggs graded? - Answer Graded by candling. A fresh egg will sink to the bottom and
has a dull, rough shell. If it floats to the top the shell has become porous with age increasing the
air space inside.
What does an acid do? - Answer Cream of tarter will stiffen an egg white foam. The acid
tenderizes the egg protein so it extends more easily.
Egg white foams are compared by measuring specific gravity. This is a measure of the relative
density of a substance in relation to that to water.
What are significant about egg whites temperatures? - Answer At room temperature whip
more quickly and yield a larger amount due to LOWER surface tension.
What is significant about custards? - Answer the larger the % sage, the more tender the gel
(objective measure of quality). The more tender the gel the more it will sag or bend in when
pressure is applied to the surface. If the custard is tough or overcooked, the center will not sag
but crack from too much pressure.
with Guaranteed Pass Solutions 2025-
2026 Updated.
Onions - Answer may turn yellow when cooked in aluminum pan
What is crispness in vegetables? - Answer The crispness of fruits and vegetables depends
mainly on osmotic pressure within water filled vacoules. The hope is that the cells will pull in
water, toughen up and improve crispness of the vegetable
What is Ethylene Gas used for? - Answer used to accelerate ripening of fruits during storage.
most produce can be stored in the fridge; not avocados, bananas, pears, and tomatoes they
ripen best at room temperature.
Berries and mushrooms should be washed just before serving: Berries are very perishable if you
wash them in the morning to be served with dinner by dinnertime they will be mush. The
berries absorb water and soon fall apart.
What effects does carotonoids have? - Answer Very little effects on pigments in either an
acid or alkaline solution.
What are Lycopenes - Answer a pigment responsible for the red-hued vegetables; a
phytochemical that may act as an antioxidant in the body.
What are Fruits & Vegetables Grades - Answer A: desserts, salads; fancy. B: Processed
(choice) C: Puddings, Pies (standard) Fresh produce: Fancy, Extra #1, #1, Combination #2.
Graded by USDA
Frozen Vegetables - Answer Cooking times are shorter than fresh vegetables because
blanching and freezing have made them tender.
Cooking Cabbage - Answer To minimize the development of a strong flavor: Cook for a short
time, keep lid off initially to let acids escape, cook in large amounts of water.
#10 Can - Answer #/case- 6
net weight- 6 lbs 9 oz
measure- 13 cups
#servings- 20-25
,Meat - Answer Collagen- structural part of tendon that surrounds muscle. In heat- collagen
hydrolzed to gelatin; becomes tender and softens. (that's why you have to cook these meats
LONGER)
Elastin- resistant to heat- little changes in cooking. This is found in ligaments, cartilage; yellow
color
Pork - Answer Good source of thiamin
What is the significance of fish? - Answer FIsh has less fat and more moisture than meat;
fewer calories
calcium content is high in fish canned with bones; fish paste also a nondairy source of calcium,
oysters, shrimp.
What is Vacuum Packaged Meat? - Answer It is anaerobic (sous vide). It extends the storage
life of meat
What does USDA do in inspection (mandatory) and grading? - Answer inspects and grades
meat at slaughter. The inspection is mandatory and assures the consumer the meat comes from
a healthy animal.
What are the grades of meat? - Answer prime, choice, select, standard
What does the cut of meat determine? - Answer the method of cooking. the most tender
cuts come from the least used muscle (loin, backbone)
The least tender cuts come from the most used muscles.
What are the cookery principles for meat? - Answer 325 degrees F for roasting.
High temperatures increase shrinkage, toughen.
A slow-cooked roast yields less waste.
Insert meat thermometer BEFORE cooking
Safe minimum internal temperatures:
145 degrees Farenheit is pork, beef, lamb, steaks, roash fish (meat and fish)
160 degrees farenheit is ground beef, ground veil, ground lamb (ground foods)
165 degrees farenheit is turkey, chicken, duck
, What are cured meats pink from? - Answer from the nitrites that are added to prevent
botulism.
What is carry over cooking? - Answer the increase in internal meat temperature after
removal from the heat source
Roast should be able to stand 30 minutes before carving
How do you cook bottom round meat? - Answer Cook in water for several hours
What is braising? - Answer a moist heat cooking method
Protoletic Enzyme (papain) - Answer Tenderizes meat (blend of papaya and salt)
How should fresh fish be delivered? - Answer with bright gills, bright shiny skin, flesh that
springs back when touched
Dull gray gills with cloudy skin and sunken eyes; and leaves an imprint when touching it reject it.
What is significant about eggs? - Answer More concentrated than white, has more protein
by weight.
How are eggs graded? - Answer Graded by candling. A fresh egg will sink to the bottom and
has a dull, rough shell. If it floats to the top the shell has become porous with age increasing the
air space inside.
What does an acid do? - Answer Cream of tarter will stiffen an egg white foam. The acid
tenderizes the egg protein so it extends more easily.
Egg white foams are compared by measuring specific gravity. This is a measure of the relative
density of a substance in relation to that to water.
What are significant about egg whites temperatures? - Answer At room temperature whip
more quickly and yield a larger amount due to LOWER surface tension.
What is significant about custards? - Answer the larger the % sage, the more tender the gel
(objective measure of quality). The more tender the gel the more it will sag or bend in when
pressure is applied to the surface. If the custard is tough or overcooked, the center will not sag
but crack from too much pressure.
