RD Exam Domain 1 Test Questions with 100% correct answers verified&updated 2023/24

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 the weight of ice cream 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 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 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 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 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 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 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 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 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 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 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 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 folic acid The best laboratory value to use in assessing iron status is: a. hemoglobin b. hematocrit c. ferritin d. serum iron ferritin Which is the best flour when making cakes? a. graham flour b. all-purpose flour c. whole wheat flour c. durum wheat flour all-purpose flour Where is lactose absorbed? a. small intestine b. stomach d. pancreas d. liver small intestine Considering the following smoke points of various fats, which would be the best to use for frying? a. 300 'F b. 325 'F c. 375 'F d. 400 'F 400 'F Which minerals are involved in carbohydrate metabolism? a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc chromium, zinc Acidic chyme becomes neutralized in the duodenum by: a. mixing with bicarbonate and fluids b. mixing with alkaline intestinal enzymes c. mixing with sodium and potassium d. mixing with bile mixing with bicarbonate and fluids The colon functions in the absorption of: a. amino acids, fatty acids b. unsaturated fatty acids, electrolytes c. water, salts, vitamin K, thiamin, robflavin d. glucose and fatty acids water, salts, vitamin K, thiamin, robflavin To prevent frozen gravy from separating when thawed: a. reheat slowly and stir constantly b. thaw it before heating and stir constantly c. prepare it with modified starch d. cook it longer before freezing to stabilize the gravy prepare it with modified starch How much fluid is lost through insensible losses? a. 0.5 liters b. 1 liter c. 2 liters d. 3 - 4 liters 1 liter An amino acid that cannot be produced by the body is: a. alanine b. glycine c. tyrosine d. tryptophan tryptophan The following is an irreversible reaction: a. pyruvic acid into lactic acid b. pyruvic acid into acetyl CoA c. glucose-6-phosphate into glycogen d. glucose-6-phosphate into pyruvate pyruvic acid into acetyl CoA Riboflavin, thiamin, and niacin are all involved in the: a. metabolism of carbohydrate b. metabolism of fat c. metabolism of protein d. production of amino acids metabolism of carbohydrate An increased plasma pyruvate level is an indication of: a. iron deficiency b. riboflavin deficiency c. excess carbohydrate ingestion d. thiamin deficiency thiamin deficiency Which of the following stabilizes an egg white foam? a. an acid b. water c. flour d. milk an acid Winterized oil is: a. cloudy when refrigerated b. clear when refrigerated c. cloudy when stored for long periods of time d. clear only if kept at room temperature clear when refrigerated What may cause EKG abnormalities? a. high serum potassium level b. low serum potassium level c. low serum sodium level d. high serum sodium level high serum potassium level In the fed state, the brain uses which nutrient as a source of energy? a. fatty acid b. lactic acid c. glucose d. ketone bodies glucose In starvation, the brain uses which nutrient as an energy source? a. fatty acid b. lactic acid c. glucose d. ketone bodies ketone bodies Gluconeogenesis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen creation of glucose from glycerol and amino acids Glycoysis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen catabolism of carbohydrate Glycogenolysis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen breakdown of glycogen releasing glucose The end product of aerobic glycolysis is: a. acetyl-CoA b. pyruvic acid c. lactic acid d. glycogen pyruvic acid Protein-bound iodine (PBI) measures: a. nutritional status b. toxic levels of iodine c. deficiency of epinephrine d. level of thyroxine being produced level of thyroxine being produced The hormone epinephrine: a. lowers blood glucose during catabolic stress b. raises blood glucose during catabolic stress c. is secreted from the pituitary gland d. stimulates glycogen production raises blood glucose during catabolic stress A provitamin is: a. a nutrient that can be converted into a vitamin b. a vitamin that can be converted into a nutrient c. the endogenous form of a vitamin d. a man-made copy of a vitamin a nutrient that can be converted into a vitamin The formula for producing the active form of vitamin D is: a. vitamin D3 converting into 7-dehydrocholesterol b. ergosterol converting into calciferol c. cholesterol converting into calciferol d. 7-dehydrocholesterol converting into cholecalciferol 7-dehydrocholesterol converting into cholecalciferol In the human, vitamin K is affected by: a. anticoagulants and antibodies b. iodine c. water-soluble vitamins d. gluten anticoagulants and antibodies Which hormone regulates calcium levels? a. insulin b. thyroid c. parathyroid c. aldosterone parathyroid Pyridoxine acts as a coenzyme in: a. iron transfer b. deamination and transamination c. fat transfer through the lymphatic system d. osmotic pressure of body fluids deamination and transamination Which of the following are synthesized by intestinal bacteria? a. biotin, pantothenic acid, vitamin K b. vitamin E, vitamin K, biotin c. pyridoxine, vitamin E d. ascorbic acid, pyridoxine, vitamin K biotin, pantothenic acid, vitamin K Ascorbic acid aids in healing. Which of the following applies? a. collagen -> hydroxyproline b. proline -> hydroxyproline -> collagen c. hydroxyproline -> proline -> collagen d. hydroxyproline -> collagen proline -> hydroxyproline -> collagen Biotin is considered a coenzyme in the synthesis of: a. protein b. carbohydrate c. glycogen d. fatty acids fatty acids Food iron is in the _____ form. a. ferric b. ferritin c. transferrin d. ferrous ferric Food iron is reduced in the stomach to the more absorbable form of: a. ferric b. ferrous c. transferrin d. ferritin ferrous Which would aid the absorption of an iron supplement? a. cow's milk, eggs b. orange juice, hamburger c. milk, eggs, cheese d, dates, eggs orange juice, hamburger Bile is produced in the ______ and stored in the ______. a. liver, gallbladder b. gallbladder, liver c. liver, liver d. gallbladder, gallbladder liver, gallbladder