Jean Inman Domain 1 Practice Questions
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 - ANSC. the wt. of ice cream
Overrun - ANSThe 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
D. baking powder - ANSC. sugar * mallard reaction/browning
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 - ANSC. surface tension is lower
Which pigment does *not change* color in an *acid* or an *alkaline* solution?
A. anthocynanin
B. chlorophyll
,C. carotene
D. flavones - ANSA. 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
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) -
ANSA. water, carbon dioxide, energy*
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 - ANSC. fructose, sucrose, glucose, sorbitol *
The flakiness of pie crust depends on:
A. type of fat
B. oxidation of fat
C. temperature of fat
D. oven temperature - ANSA. type of fat*
What is the process by which water content of a *vegetable* is replaced by a concentrated *salt
solution?
,A. gelling
B. Osmosis
C. diffusion
D. retrogradation - ANSA. 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) *
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 - ANSA. gelatin has no tryptophan and is low in methionine and lysine*
Complete amino acid guide - ANShttp://www.aminoacidsguide.com/Met.html
a # 10 can hold how many cups of product?
A. 10
B. 13
C. 12
D. 5 - ANSA. 10
B. 13 *
C. 12
D. 5
, Scoops Sizes in ounces, cups and cans -
ANShttp://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 - ANSA. 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
D. fat is a smaller molecule - ANSA. 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:
A. iron
B. folic acid
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 - ANSC. the wt. of ice cream
Overrun - ANSThe 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
D. baking powder - ANSC. sugar * mallard reaction/browning
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 - ANSC. surface tension is lower
Which pigment does *not change* color in an *acid* or an *alkaline* solution?
A. anthocynanin
B. chlorophyll
,C. carotene
D. flavones - ANSA. 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
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) -
ANSA. water, carbon dioxide, energy*
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 - ANSC. fructose, sucrose, glucose, sorbitol *
The flakiness of pie crust depends on:
A. type of fat
B. oxidation of fat
C. temperature of fat
D. oven temperature - ANSA. type of fat*
What is the process by which water content of a *vegetable* is replaced by a concentrated *salt
solution?
,A. gelling
B. Osmosis
C. diffusion
D. retrogradation - ANSA. 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) *
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 - ANSA. gelatin has no tryptophan and is low in methionine and lysine*
Complete amino acid guide - ANShttp://www.aminoacidsguide.com/Met.html
a # 10 can hold how many cups of product?
A. 10
B. 13
C. 12
D. 5 - ANSA. 10
B. 13 *
C. 12
D. 5
, Scoops Sizes in ounces, cups and cans -
ANShttp://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 - ANSA. 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
D. fat is a smaller molecule - ANSA. 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:
A. iron
B. folic acid
