All Domains Jean Inman Actual Exam
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Terms in this set (1183)
, b. tryptophan, phenylalanine, threonine,
Which amino acids isoleucine
must be present in
a parenteral A parenteral solution requires adequate
solution? supplementation of all essential amino
a. valine, leucine, acids.
glycine, alanine Essential amino acids = those that
b. tryptophan, cannot be produced by the body.
phenylalanine, Mneumonic: PVT TIM HLL: phenylaline,
threonine, valine, tryptophan, threonine,
isoleucine isoleucine, methionine, histadine, lysine,
c. phenylalanine, leucine. Last two L's are ketogenic
methionine, amino acids (lysine and leucine).
arginine, tyrosine Mneumonic: Tim LIVs for this BRANCH
d. lysine, glutamic of the military- branched amino acids
acid, alanine, are leucine, isoleucine, and valine. Note:
glycine arganine and glutamine are
conditionally essential.
,When you check c. the weight of the ice cream
overrun, you are
checking Overrun is the increase in volume from
a. excess stock in freezing and whipping which is used to
the storeroom determine the weight. In ice cream,
b. surplus soap overrun should be 70-80%
and rinse aids
used in the
dishmachine
c. the weight of ice
cream
d. Total costs of
unexpected meals
served
c. diffusion
What is the
process by which Diffusion is when particles move from
the water content higher to lower concentration. In this
of a vegetable is example, the concentrated salt (higher
replaced by a concentration) moves towards the area
concentrated salt of lower concentration (the water in the
solution? vegetable).
a. gelling
b. osmosis Osmosis is when fluid moves from less
c. diffusion to more concentrated side of
d. retro-gradation memebrane (semi-permeable
membrane).
, Which recipe c. sugar
ingredient should
be adjusted if a Sugar provides tenderness (as
cake has a crunchy hydrogroscopic) and flavor in baking.
crust and compact When too much is added, this results in
moist texture? falling in the center and coarse texture.
a. milk Not enough sugar causes poor volume.
b. flour
c. sugar
d. baking powder
Why do egg c. the surface tension is lower
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
Questions Bank with Definitive
Explanations of Answers / Newest
2025/2026.
Save
Terms in this set (1183)
, b. tryptophan, phenylalanine, threonine,
Which amino acids isoleucine
must be present in
a parenteral A parenteral solution requires adequate
solution? supplementation of all essential amino
a. valine, leucine, acids.
glycine, alanine Essential amino acids = those that
b. tryptophan, cannot be produced by the body.
phenylalanine, Mneumonic: PVT TIM HLL: phenylaline,
threonine, valine, tryptophan, threonine,
isoleucine isoleucine, methionine, histadine, lysine,
c. phenylalanine, leucine. Last two L's are ketogenic
methionine, amino acids (lysine and leucine).
arginine, tyrosine Mneumonic: Tim LIVs for this BRANCH
d. lysine, glutamic of the military- branched amino acids
acid, alanine, are leucine, isoleucine, and valine. Note:
glycine arganine and glutamine are
conditionally essential.
,When you check c. the weight of the ice cream
overrun, you are
checking Overrun is the increase in volume from
a. excess stock in freezing and whipping which is used to
the storeroom determine the weight. In ice cream,
b. surplus soap overrun should be 70-80%
and rinse aids
used in the
dishmachine
c. the weight of ice
cream
d. Total costs of
unexpected meals
served
c. diffusion
What is the
process by which Diffusion is when particles move from
the water content higher to lower concentration. In this
of a vegetable is example, the concentrated salt (higher
replaced by a concentration) moves towards the area
concentrated salt of lower concentration (the water in the
solution? vegetable).
a. gelling
b. osmosis Osmosis is when fluid moves from less
c. diffusion to more concentrated side of
d. retro-gradation memebrane (semi-permeable
membrane).
, Which recipe c. sugar
ingredient should
be adjusted if a Sugar provides tenderness (as
cake has a crunchy hydrogroscopic) and flavor in baking.
crust and compact When too much is added, this results in
moist texture? falling in the center and coarse texture.
a. milk Not enough sugar causes poor volume.
b. flour
c. sugar
d. baking powder
Why do egg c. the surface tension is lower
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
