All Domains Jean Inman Actual Exam Questions
Bank with Definitive Explanations of Answers /
Newest 2025/2026.
Terms in this set (1,183)
Which amino acids must be b. tryptophan, phenylalanine, threonine, isoleucine
present in a parenteral solution?
a. valine, leucine, A parenteral solution requires adequate
glycine,alanine supplementation of all essential amino acids.
b. tryptophan,phenylalanine, Essential amino acids = those that cannot be
threonine, isoleucine produced by the body. Mneumonic: PVT TIM HLL:
c. phenylalanine,methionine, phenylaline, valine, tryptophan, threonine, isoleucine,
arginine, tyrosine methionine, histadine, lysine, leucine. Last two L's are
d. lysine, glutamic ketogenic amino acids (lysine and leucine).
acid,alanine, glycine Mneumonic: Tim LIVs for this BRANCH of the
militarybranched amino acids are leucine, isoleucine,
and valine. Note: arganine and glutamine are
conditionally essential.
c. the weight of the ice cream
When you check overrun, you are
checking Overrun is the increase in volume from freezing and
a. excess stock in whipping which is used to determine the weight. In ice
thestoreroom cream, overrun should be 70-80%
b. surplus soap and rinseaids
used in the dishmachine
c. the weight of ice cream
d. Total costs ofunexpected
meals served
,What is the process by which c. diffusion
the water content of a
vegetable is replaced by a Diffusion is when particles move from higher to lower
concentrated salt solution? concentration. In this example, the concentrated salt (higher
a. gelling concentration) moves towards the area of lower
b. osmosis concentration (the water in the vegetable).
c. diffusion
d. retro-gradation Osmosis is when fluid moves from less to more concentrated side
of memebrane (semi-permeable membrane).
Which recipe ingredient c. sugar
should be adjusted if a
cake has a crunchy crust Sugar provides tenderness (as hydrogroscopic) and flavor in
and compact moist baking. When too much is added, this results in falling in the
center and coarse texture. Not enough sugar causes poor
texture? a. milk
volume.
b. flour
c. sugar
d. baking powder
Why do egg whites beat c. the surface tension is lower
more easily at room
temperature?
a. the pH is increased
b. the protein is
denatured
c. the surface tension
islower
d. the surface tension
ishigher
,Which pigment does not c. carotenoid
change color in an acid or an
alkaline solution? a. Carotenoids have little to no change when exposed to acid
anthocyanin or base.
b. chlorophyll
c. carotenoid Anthocyanin is a type of flavone and turns bright red in
d. flavones acid, blue in base. Chlorophyll turns olive green in acid
(pheophytin), and bright green in base (chlorophyllin).
The end products of cellular a. water, carbon dioxide, energy
oxidation are:
a. water, carbon Cellular respiration is an oxidative process whereby an
dioxide,energy electron donor is oxidized and oxygen is reduced to
produce carbon dioxide, water, and energy.
b. carbon,
hydrogen,nitrogen
c. indigestible
fiber,nitrogen
d. monosaccharides,amino
acids, energy
c. fructose, sucrose, glucose, sorbitol
Carbohydrates listed in
order of decreasing
The order of carbohydrates from sweetest to least sweet
sweetness are:
is as follows: fructose, invert sugar, sucrose, glucose,
a. fructose, sorbitol, mannitol, galactose, maltose, lactose. Mainly
glucose,sucrose, sorbitol remember that fructose is the sweetest, sucrose is
b. sucrose, sweeter than glucose, and glucose is sweeter than
sorbitol and mannitol.
glucose,fructose, sorbitol
c. fructose,
sucrose,glucose, sorbitol
d. sorbitol,
fructose,sucrose, glucose
,The flakiness of pie crust a. type of fat
depends on:
a. type of fat Flakiness is promote by leaving fat in coarse particles. Fat in
b. oxidation of fat pieces melts and flows, leaving a hole where steam
colleccts and pushes upward against the upper surface of
c. temperature of the fat
the resulting cell. The cell is locked into that extended
d. oven temperature position, resulting in a flaky crust
A #10 can holds how many b. 13
cups of product?
a. 10 #10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings
b. 13 (it is also considered 3 quarts but dont get confused about
cups because 3 quarts = 12 cups, most sources indicate 13
c. 12
cups so just use that)
d. 5
a. gelatin has no tryptophan and is low in methionine and lysine
If the sole source of protein
is gelatin, growth is
Gelatin is not a complete protein source. It has no tryptophan
inhibited because: a.
and is low in methionie and lysine. Can to remember this by
gelatin has no tryptophan thinking gelaTiN has No Tyrpotophan, and geLatiN is LOW in
and is low in methionine LYSINE and methioNeNe.
and lysine b. gelatin has no
methionine and is low in
tryptophan
c. gelatin has no lysine
ormethionine, and is low in
tryptophan
d. gelatin has no
arginine
,If you replace half and half b. a decrease in size because there is more fat
with whipping cream in ice
cream, the effects on the ice The % fat in half and half is no less than 10.5% fat, and the %
crystals will be: a. an fat in whipped cream 35%. Subsequently, you are increasing
the amount of fat in the ice cream. When increasing the
increase in size because
amount of fat in ice cream, it decreases in size because fat
there is less fat b. a decrease inferes with crystal formation, making crystals small and
in size because there is smoother. More fat = smaller crystals, less fat = bigger
more fat c. no change crystals.
d. an increase in size because
there is more fat
Fat produces more calories a. fat has more carbon and hydrogen in relation to oxygen
than carbohydrate
because: a. fat has more
carbon and hydrogen in
relation to oxygen
b. fat has less carbon
andhydrogen in relation to
oxygen
c. fat is a larger
molecule
d. fat is a smaller
molecule
b. folic acid
Research has show that
neural tube defects can be
Supplement 400 mcg per day in pregnant women to prevent
reduced with proper
neural tube defects, such as spina bifida and anencephaly.
supplementation of: a.
iron
b. folic acid
c. glutamine
d. arginine
,The best laboratory value to c. ferritin
use in assessing iron status
is: Ferritin is the storage form of iron, and thus indicates if
a. hemoglobin adequate stores. Ferritin indicates the size of iron storage
pool. Hemoglobin and hematocrit will be low in IDA,
b. hematocrit
pernicious anemia, and folate deficiency anemia so while it
c. ferritin is a helpful indicator, it is not the best lab value to assess
d. serum iron iron status specifically.
Which is the best flour to b. all-purpose flour
use when making cakes? a.
graham flour When making cakes, you want to use a lower protein, higher
b. all-purpose flour starch flour as it has the weakest and least gluten formation.
c. whole wheat flour Low protein flour = tender crumb, higher protein flour =
d. durum wheat flour chewy crumb (i.e. pizza). The preferred flour would be cake
flour. If cake flour is not available, would use pastry flour. If
pastry flour is not available, then all-purpose flour would be
used.
Graham flour is whole wheat flour, which would not be used
in cakes. Durum wheat flour is used to make pasta.
a. small intestine
Where is lactose absorbed
Lactose is converted by lactase into glucose and galactose on
a. small intestine
the brush border membrane of the small intestine, where it
b. stomach
is absorbed into the enterocyte.
c. pancreas
d. liver
The pancreas releases digestive enzymes when food enters the
duodenum, including pancreatic amylase.
,Considering the following d. 400F
smoke points of various fats,
which would be the best to Smoke point is the temperature at which an oil or fat begins
use for frying? a. 300F to produce a continuous bluish smoke that becomes clearly
b. 323F visible. Most foods are fried between the temperatures of
c. 375F 350-450 degrees
d. 400F Fahrenheit so it is best to choose an oil with a smoking point
above 400 degrees.
Which minerals are involved b. chromium, zinc
in carbohydrate metabolism
a. cobalt, zinc Chromium aids in insulin action and zinc enhances insulin
b. chromium, zinc action.
c. copper, chromium
d. iron, zinc
a. mixing with bicarbonate and fluids
Acidic chyme becomes
neutralized in the duodenum
When the acidic chyme from the stomach enters the
by:
duodenum, secretin from pancreas releases bicarbonate
a. mixing with and CCK. CCK releases digestive enzymes as well as
bicarbonateand fluids "squeezes" the gallbladder to release bile. Bicarbonate +
b. mixing with digestive enzymes is called "pancreatic juices". Bicarbonate
alkalineintestinal enzymes and fluids work to neutralize the aciditity from chyme.
c. mixing with sodium
andpotassium
d. mixing with bile
,The colon functions in the c. water, salts, vitamin K, thiamine, riboflavin
absorption of:
a. amino acids, fatty acids In the colon, the majority of water absorption occurs. Think
b. unsaturated fatty about if someone has a colectomy and colostomy. Output
will be greater since the colon isn't there to absorb the water.
acids,electrolytes
Bile salts are also absorbed to be recycled. Vitamin K can be
c. water, salts, vitamin synthesized and absorbed by gut bacteria in the colon.
K,thiamine, riboflavin Thiamin and riboflavin are primarily absorbed in the jejunum
d. glucose and fatty acids but some are absorbed when water is absorbed in colon as
they are water-soluble.
To prevent frozen gravy from c. prepare it with modified starch
separating when thawed
a. reheat slowly and Starch is a thickner, which would prevent seperating with
stirconstantly thawed. Gelatinization is the swelling that occurs when starch
is heated in water close to the boiling point- heat dissociates
b. thaw it before
the bonds, water moves in, and swell granules which causes
heatingand stir constantly the paste to thicken.
c. prepare it with
modifiedstarch
d. cook it longer
beforefreezing to stabilize the
gravy
b. 1 liter
How much fluid is lost through
insensible losses? a. 0.5 liters Insensible fluid loss is the amount of body fluid lost daily
b. 1 liter that is not easily measured, from the respiratory system,
c. 2 liters skin, and water in the excreted stool. The exact amount is
d. 3-4 liters unmeasurable but is estimated to be
0.8-1.2L per day.
,An amino acid that cannot be d. tryptophan
produced by the body is:
a. alanine Essential amino acids = those that cannot be produced by the
b. glycine body. Mneumonic: PVT TIM HLL:
c. tyrosine phenylaline, valine, tryptophan, threonine, isoleucine,
d. tryptophan methionine, histadine, lysine, leucine. Last two L's are
ketogenic amino acids (lysine and leucine).
Mneumonic: Tim LIVs for this BRANCH of the
militarybranched amino acids are leucine, isoleucine, and
valine. Note: arganine and glutamine are conditionally
essential.
Since this question is asking which cannot be produced by the
body, it is asking which is essential.
Tryptophan is an essential amino acid.
The following is an b. pyruvic acid into acetyl coA
irreversible reaction:
a. pyruvic acid into
lacticacicd
b. pyruvic acid into
acetyl
coA
c. glucose-6-
phosphateinto glycogen
d. glucose-6-
phosphateinto pyruvate
a. metabolism of carbohydrate
Riboflavin, thiamine, niacin
are all involved in the: a.
Riboflavin = FAD, FMN
metabolism of carbohydrate
Thiamin = coenzyme is TTP; cofactor for enzymes that break
b. metabolism of fat
down glucose for energy production; plays a role in the
c. metabolism of
synthesis of ribose from glucose
protein
Niacin = NAD, NADP
d. production of
aminoacids
, An increased plasma d. thiamine deficiency
pyruvate level is an
indication of: Vitamin B1 (thiamine) is a co-factor for pyruvate
a. iron deficiency dehydrogenase, an essential enzyme for aerobic
metabolism. In the absence of thiamine, the conversion of
b. riboflavin deficiency
pyruvate to acetyl-CoA is inhibited and pyruvate cannot
c. excess enter the Kreb's cycle.
carbohydrateingestion
d. thiamine deficiency
Which of the following a. an acid
stabilizes an egg white foam?
a. an acid An acid stiffens an egg white foam by tenderizing the protein and
b. water allowing it to extend more easily.
c. flour
d. salt
Winterized oil is: a. b. clear when refrigerated
cloudy when
refrigerated Winterized oils are oil that is chilled to 45 degrees F, and
b. clear when then fatty acids with high melting points crystallize and are
refrigerated filtered out. Subsequently, winterized oil will not crystillize
when cold and is CLEAR not cloudy. Winterized oils are
c. cloudy when stored
commonly used for salad dressings and include corn, soy
forlong periods of time and cottonseed oils. Olive oil is NOT winterized.
d. clear only if kept
atroom temperature
Bank with Definitive Explanations of Answers /
Newest 2025/2026.
Terms in this set (1,183)
Which amino acids must be b. tryptophan, phenylalanine, threonine, isoleucine
present in a parenteral solution?
a. valine, leucine, A parenteral solution requires adequate
glycine,alanine supplementation of all essential amino acids.
b. tryptophan,phenylalanine, Essential amino acids = those that cannot be
threonine, isoleucine produced by the body. Mneumonic: PVT TIM HLL:
c. phenylalanine,methionine, phenylaline, valine, tryptophan, threonine, isoleucine,
arginine, tyrosine methionine, histadine, lysine, leucine. Last two L's are
d. lysine, glutamic ketogenic amino acids (lysine and leucine).
acid,alanine, glycine Mneumonic: Tim LIVs for this BRANCH of the
militarybranched amino acids are leucine, isoleucine,
and valine. Note: arganine and glutamine are
conditionally essential.
c. the weight of the ice cream
When you check overrun, you are
checking Overrun is the increase in volume from freezing and
a. excess stock in whipping which is used to determine the weight. In ice
thestoreroom cream, overrun should be 70-80%
b. surplus soap and rinseaids
used in the dishmachine
c. the weight of ice cream
d. Total costs ofunexpected
meals served
,What is the process by which c. diffusion
the water content of a
vegetable is replaced by a Diffusion is when particles move from higher to lower
concentrated salt solution? concentration. In this example, the concentrated salt (higher
a. gelling concentration) moves towards the area of lower
b. osmosis concentration (the water in the vegetable).
c. diffusion
d. retro-gradation Osmosis is when fluid moves from less to more concentrated side
of memebrane (semi-permeable membrane).
Which recipe ingredient c. sugar
should be adjusted if a
cake has a crunchy crust Sugar provides tenderness (as hydrogroscopic) and flavor in
and compact moist baking. When too much is added, this results in falling in the
center and coarse texture. Not enough sugar causes poor
texture? a. milk
volume.
b. flour
c. sugar
d. baking powder
Why do egg whites beat c. the surface tension is lower
more easily at room
temperature?
a. the pH is increased
b. the protein is
denatured
c. the surface tension
islower
d. the surface tension
ishigher
,Which pigment does not c. carotenoid
change color in an acid or an
alkaline solution? a. Carotenoids have little to no change when exposed to acid
anthocyanin or base.
b. chlorophyll
c. carotenoid Anthocyanin is a type of flavone and turns bright red in
d. flavones acid, blue in base. Chlorophyll turns olive green in acid
(pheophytin), and bright green in base (chlorophyllin).
The end products of cellular a. water, carbon dioxide, energy
oxidation are:
a. water, carbon Cellular respiration is an oxidative process whereby an
dioxide,energy electron donor is oxidized and oxygen is reduced to
produce carbon dioxide, water, and energy.
b. carbon,
hydrogen,nitrogen
c. indigestible
fiber,nitrogen
d. monosaccharides,amino
acids, energy
c. fructose, sucrose, glucose, sorbitol
Carbohydrates listed in
order of decreasing
The order of carbohydrates from sweetest to least sweet
sweetness are:
is as follows: fructose, invert sugar, sucrose, glucose,
a. fructose, sorbitol, mannitol, galactose, maltose, lactose. Mainly
glucose,sucrose, sorbitol remember that fructose is the sweetest, sucrose is
b. sucrose, sweeter than glucose, and glucose is sweeter than
sorbitol and mannitol.
glucose,fructose, sorbitol
c. fructose,
sucrose,glucose, sorbitol
d. sorbitol,
fructose,sucrose, glucose
,The flakiness of pie crust a. type of fat
depends on:
a. type of fat Flakiness is promote by leaving fat in coarse particles. Fat in
b. oxidation of fat pieces melts and flows, leaving a hole where steam
colleccts and pushes upward against the upper surface of
c. temperature of the fat
the resulting cell. The cell is locked into that extended
d. oven temperature position, resulting in a flaky crust
A #10 can holds how many b. 13
cups of product?
a. 10 #10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings
b. 13 (it is also considered 3 quarts but dont get confused about
cups because 3 quarts = 12 cups, most sources indicate 13
c. 12
cups so just use that)
d. 5
a. gelatin has no tryptophan and is low in methionine and lysine
If the sole source of protein
is gelatin, growth is
Gelatin is not a complete protein source. It has no tryptophan
inhibited because: a.
and is low in methionie and lysine. Can to remember this by
gelatin has no tryptophan thinking gelaTiN has No Tyrpotophan, and geLatiN is LOW in
and is low in methionine LYSINE and methioNeNe.
and lysine b. gelatin has no
methionine and is low in
tryptophan
c. gelatin has no lysine
ormethionine, and is low in
tryptophan
d. gelatin has no
arginine
,If you replace half and half b. a decrease in size because there is more fat
with whipping cream in ice
cream, the effects on the ice The % fat in half and half is no less than 10.5% fat, and the %
crystals will be: a. an fat in whipped cream 35%. Subsequently, you are increasing
the amount of fat in the ice cream. When increasing the
increase in size because
amount of fat in ice cream, it decreases in size because fat
there is less fat b. a decrease inferes with crystal formation, making crystals small and
in size because there is smoother. More fat = smaller crystals, less fat = bigger
more fat c. no change crystals.
d. an increase in size because
there is more fat
Fat produces more calories a. fat has more carbon and hydrogen in relation to oxygen
than carbohydrate
because: a. fat has more
carbon and hydrogen in
relation to oxygen
b. fat has less carbon
andhydrogen in relation to
oxygen
c. fat is a larger
molecule
d. fat is a smaller
molecule
b. folic acid
Research has show that
neural tube defects can be
Supplement 400 mcg per day in pregnant women to prevent
reduced with proper
neural tube defects, such as spina bifida and anencephaly.
supplementation of: a.
iron
b. folic acid
c. glutamine
d. arginine
,The best laboratory value to c. ferritin
use in assessing iron status
is: Ferritin is the storage form of iron, and thus indicates if
a. hemoglobin adequate stores. Ferritin indicates the size of iron storage
pool. Hemoglobin and hematocrit will be low in IDA,
b. hematocrit
pernicious anemia, and folate deficiency anemia so while it
c. ferritin is a helpful indicator, it is not the best lab value to assess
d. serum iron iron status specifically.
Which is the best flour to b. all-purpose flour
use when making cakes? a.
graham flour When making cakes, you want to use a lower protein, higher
b. all-purpose flour starch flour as it has the weakest and least gluten formation.
c. whole wheat flour Low protein flour = tender crumb, higher protein flour =
d. durum wheat flour chewy crumb (i.e. pizza). The preferred flour would be cake
flour. If cake flour is not available, would use pastry flour. If
pastry flour is not available, then all-purpose flour would be
used.
Graham flour is whole wheat flour, which would not be used
in cakes. Durum wheat flour is used to make pasta.
a. small intestine
Where is lactose absorbed
Lactose is converted by lactase into glucose and galactose on
a. small intestine
the brush border membrane of the small intestine, where it
b. stomach
is absorbed into the enterocyte.
c. pancreas
d. liver
The pancreas releases digestive enzymes when food enters the
duodenum, including pancreatic amylase.
,Considering the following d. 400F
smoke points of various fats,
which would be the best to Smoke point is the temperature at which an oil or fat begins
use for frying? a. 300F to produce a continuous bluish smoke that becomes clearly
b. 323F visible. Most foods are fried between the temperatures of
c. 375F 350-450 degrees
d. 400F Fahrenheit so it is best to choose an oil with a smoking point
above 400 degrees.
Which minerals are involved b. chromium, zinc
in carbohydrate metabolism
a. cobalt, zinc Chromium aids in insulin action and zinc enhances insulin
b. chromium, zinc action.
c. copper, chromium
d. iron, zinc
a. mixing with bicarbonate and fluids
Acidic chyme becomes
neutralized in the duodenum
When the acidic chyme from the stomach enters the
by:
duodenum, secretin from pancreas releases bicarbonate
a. mixing with and CCK. CCK releases digestive enzymes as well as
bicarbonateand fluids "squeezes" the gallbladder to release bile. Bicarbonate +
b. mixing with digestive enzymes is called "pancreatic juices". Bicarbonate
alkalineintestinal enzymes and fluids work to neutralize the aciditity from chyme.
c. mixing with sodium
andpotassium
d. mixing with bile
,The colon functions in the c. water, salts, vitamin K, thiamine, riboflavin
absorption of:
a. amino acids, fatty acids In the colon, the majority of water absorption occurs. Think
b. unsaturated fatty about if someone has a colectomy and colostomy. Output
will be greater since the colon isn't there to absorb the water.
acids,electrolytes
Bile salts are also absorbed to be recycled. Vitamin K can be
c. water, salts, vitamin synthesized and absorbed by gut bacteria in the colon.
K,thiamine, riboflavin Thiamin and riboflavin are primarily absorbed in the jejunum
d. glucose and fatty acids but some are absorbed when water is absorbed in colon as
they are water-soluble.
To prevent frozen gravy from c. prepare it with modified starch
separating when thawed
a. reheat slowly and Starch is a thickner, which would prevent seperating with
stirconstantly thawed. Gelatinization is the swelling that occurs when starch
is heated in water close to the boiling point- heat dissociates
b. thaw it before
the bonds, water moves in, and swell granules which causes
heatingand stir constantly the paste to thicken.
c. prepare it with
modifiedstarch
d. cook it longer
beforefreezing to stabilize the
gravy
b. 1 liter
How much fluid is lost through
insensible losses? a. 0.5 liters Insensible fluid loss is the amount of body fluid lost daily
b. 1 liter that is not easily measured, from the respiratory system,
c. 2 liters skin, and water in the excreted stool. The exact amount is
d. 3-4 liters unmeasurable but is estimated to be
0.8-1.2L per day.
,An amino acid that cannot be d. tryptophan
produced by the body is:
a. alanine Essential amino acids = those that cannot be produced by the
b. glycine body. Mneumonic: PVT TIM HLL:
c. tyrosine phenylaline, valine, tryptophan, threonine, isoleucine,
d. tryptophan methionine, histadine, lysine, leucine. Last two L's are
ketogenic amino acids (lysine and leucine).
Mneumonic: Tim LIVs for this BRANCH of the
militarybranched amino acids are leucine, isoleucine, and
valine. Note: arganine and glutamine are conditionally
essential.
Since this question is asking which cannot be produced by the
body, it is asking which is essential.
Tryptophan is an essential amino acid.
The following is an b. pyruvic acid into acetyl coA
irreversible reaction:
a. pyruvic acid into
lacticacicd
b. pyruvic acid into
acetyl
coA
c. glucose-6-
phosphateinto glycogen
d. glucose-6-
phosphateinto pyruvate
a. metabolism of carbohydrate
Riboflavin, thiamine, niacin
are all involved in the: a.
Riboflavin = FAD, FMN
metabolism of carbohydrate
Thiamin = coenzyme is TTP; cofactor for enzymes that break
b. metabolism of fat
down glucose for energy production; plays a role in the
c. metabolism of
synthesis of ribose from glucose
protein
Niacin = NAD, NADP
d. production of
aminoacids
, An increased plasma d. thiamine deficiency
pyruvate level is an
indication of: Vitamin B1 (thiamine) is a co-factor for pyruvate
a. iron deficiency dehydrogenase, an essential enzyme for aerobic
metabolism. In the absence of thiamine, the conversion of
b. riboflavin deficiency
pyruvate to acetyl-CoA is inhibited and pyruvate cannot
c. excess enter the Kreb's cycle.
carbohydrateingestion
d. thiamine deficiency
Which of the following a. an acid
stabilizes an egg white foam?
a. an acid An acid stiffens an egg white foam by tenderizing the protein and
b. water allowing it to extend more easily.
c. flour
d. salt
Winterized oil is: a. b. clear when refrigerated
cloudy when
refrigerated Winterized oils are oil that is chilled to 45 degrees F, and
b. clear when then fatty acids with high melting points crystallize and are
refrigerated filtered out. Subsequently, winterized oil will not crystillize
when cold and is CLEAR not cloudy. Winterized oils are
c. cloudy when stored
commonly used for salad dressings and include corn, soy
forlong periods of time and cottonseed oils. Olive oil is NOT winterized.
d. clear only if kept
atroom temperature
