Jean Inman Practice Questions - Domain 1 questions with correct answers

What are you checking when you check overrun? Correct Answer-The weight of the ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? Correct Answer-Diffusion Why do egg whites beat more easily at room temperature? Correct Answer-The surface tension is lower Which pigment does not change color in an acid or alkaline solution? Correct Answer-Carotene What are the end products of cellular oxidation? Correct Answer-Water, carbon dioxide, energy CHO listed in order of decreasing sweetness Correct Answer-Fructose Sucrose Glucose Sorbitol What does the flakiness of pie crust depend on? Correct Answer-Type of fat A group of rats being fed gelatin as the sole protein source are not growing well. What is the likely reason? Correct Answer-Gelatin has no tryptophan and is low in methionine and lysine