INMAN DOMAIN 1 UPDATED EXAMS TEST PAPER
QUESTIONS AND ANSWERS SURE A+
✔✔What gives the structure to quick breads?
a. flour and milk
b. flour and water
c. egg and flour
d. egg - ✔✔egg and flour
✔✔When taking an anticoagulant, avoid the following:
a. thiamin supplements
b. vitamin E supplements above 400 IU per day
c. supplements of calcium and vitamin D
d. niacin supplements - ✔✔vitamin E supplements above 400 IU per day
✔✔What is a function of cream of tarter in a recipe?
a. prevents the Maillard reaction
b. enhances the Maillard reaction
c. increases the alkalinity allowing for better leavening
d. enhances gelation - ✔✔prevents the Maillard reaction
✔✔The flour with the most starch is:
a. cake
,b. whole wheat
c. instantized
d. durum - ✔✔cake
✔✔Salmonella contamination in a foodservice can be best controlled by focusing on:
a. meat delivery procedures
b. sanitizing of the meat slicer
c. serving less meat
d. meat storage procedures - ✔✔sanitizing of the meat slicer
✔✔Homemade rolls are crumbly and fall apart easily. The most likely cause of the poor
texture in the yeast bread is:
a. use of a high-protein flour
b. use of a lower-protein flour
c. insufficient proofing time
d. excessive proofing time - ✔✔use of a lower-protein flour
✔✔According to Chinese beliefs, foods and herbs that may be used to treat illnesses
are grouped in:
a. yin (bright, hot) / yang (dark, cold)
b. yin (dark, cold) / yang (bright, hot)
c. action / maintenance
d. harmful / beneficial - ✔✔yin (dark, cold) / yang (bright, hot)
✔✔A commercial muffin mix is described as a "rich formula," which means it contains:
a. high proportions of sugar and shortening
b. high-fructose corn syrup instead of crystalline sugar
c. high amounts of whey instead of nonfat dry milk solids
d. more chemical leavening than is used in a "lean formula" - ✔✔high proportions of
sugar and shortening
✔✔The greatest effect on the yield of meat cooked to a uniform internal temperature is
produced by the:
a. type of oven and source of the heat
b. weight of meat and the oven temp
c. degree of tempering and the grade of meat
d. cooking time and the oven temperature - ✔✔cooking TIME and the oven
TEMPERATURE
✔✔The most likely source of Clostridium perfringens is:
a. egg
b. meat
c. fruit
d. vegetable - ✔✔meat
, ✔✔Which of the following will stabilize the egg in a recipe?
a. a base
b. an acid
c. sugar
d. salt - ✔✔an acid
✔✔A natural plant hormone that is used to ripen fruits is:
a. methanol
b. ethylene
c. acetyl acid
d. ethanol - ✔✔ethylene
✔✔Aseptically packaged milk should be stored:
a. in dry storage
b. in the refrigerator
c. in the freezer
d. below 40 degrees - ✔✔in dry storage
✔✔Which of the following has a slow onset and is anaerobic?
a. staphylococcus aureus
b. clostridium perfringens
c. clostridium botulinum
d. salmonella - ✔✔clostridium botulinum
✔✔A frozen meal contains steak, mashed potatoes, BHA, BHT and TVP. The TVP is
used to:
a. add color
b. improve taste
c. retain water and add protein
d. act as an emulsifier - ✔✔retain water and add protein
✔✔If broccoli in a vegetable mixture turns olive green during holding, it may be due to:
a. lemon juice
b. baking soda
c. salt
d. vinegar - ✔✔lemon juice
✔✔In the alanine cycle, alanine is released from muscle, taken up by the liver, and:
a. excreted in the urine
b. deaminated to release glucose
c. converted into adipose
d. oxidized to nitric acid - ✔✔deaminated to release glucose
QUESTIONS AND ANSWERS SURE A+
✔✔What gives the structure to quick breads?
a. flour and milk
b. flour and water
c. egg and flour
d. egg - ✔✔egg and flour
✔✔When taking an anticoagulant, avoid the following:
a. thiamin supplements
b. vitamin E supplements above 400 IU per day
c. supplements of calcium and vitamin D
d. niacin supplements - ✔✔vitamin E supplements above 400 IU per day
✔✔What is a function of cream of tarter in a recipe?
a. prevents the Maillard reaction
b. enhances the Maillard reaction
c. increases the alkalinity allowing for better leavening
d. enhances gelation - ✔✔prevents the Maillard reaction
✔✔The flour with the most starch is:
a. cake
,b. whole wheat
c. instantized
d. durum - ✔✔cake
✔✔Salmonella contamination in a foodservice can be best controlled by focusing on:
a. meat delivery procedures
b. sanitizing of the meat slicer
c. serving less meat
d. meat storage procedures - ✔✔sanitizing of the meat slicer
✔✔Homemade rolls are crumbly and fall apart easily. The most likely cause of the poor
texture in the yeast bread is:
a. use of a high-protein flour
b. use of a lower-protein flour
c. insufficient proofing time
d. excessive proofing time - ✔✔use of a lower-protein flour
✔✔According to Chinese beliefs, foods and herbs that may be used to treat illnesses
are grouped in:
a. yin (bright, hot) / yang (dark, cold)
b. yin (dark, cold) / yang (bright, hot)
c. action / maintenance
d. harmful / beneficial - ✔✔yin (dark, cold) / yang (bright, hot)
✔✔A commercial muffin mix is described as a "rich formula," which means it contains:
a. high proportions of sugar and shortening
b. high-fructose corn syrup instead of crystalline sugar
c. high amounts of whey instead of nonfat dry milk solids
d. more chemical leavening than is used in a "lean formula" - ✔✔high proportions of
sugar and shortening
✔✔The greatest effect on the yield of meat cooked to a uniform internal temperature is
produced by the:
a. type of oven and source of the heat
b. weight of meat and the oven temp
c. degree of tempering and the grade of meat
d. cooking time and the oven temperature - ✔✔cooking TIME and the oven
TEMPERATURE
✔✔The most likely source of Clostridium perfringens is:
a. egg
b. meat
c. fruit
d. vegetable - ✔✔meat
, ✔✔Which of the following will stabilize the egg in a recipe?
a. a base
b. an acid
c. sugar
d. salt - ✔✔an acid
✔✔A natural plant hormone that is used to ripen fruits is:
a. methanol
b. ethylene
c. acetyl acid
d. ethanol - ✔✔ethylene
✔✔Aseptically packaged milk should be stored:
a. in dry storage
b. in the refrigerator
c. in the freezer
d. below 40 degrees - ✔✔in dry storage
✔✔Which of the following has a slow onset and is anaerobic?
a. staphylococcus aureus
b. clostridium perfringens
c. clostridium botulinum
d. salmonella - ✔✔clostridium botulinum
✔✔A frozen meal contains steak, mashed potatoes, BHA, BHT and TVP. The TVP is
used to:
a. add color
b. improve taste
c. retain water and add protein
d. act as an emulsifier - ✔✔retain water and add protein
✔✔If broccoli in a vegetable mixture turns olive green during holding, it may be due to:
a. lemon juice
b. baking soda
c. salt
d. vinegar - ✔✔lemon juice
✔✔In the alanine cycle, alanine is released from muscle, taken up by the liver, and:
a. excreted in the urine
b. deaminated to release glucose
c. converted into adipose
d. oxidized to nitric acid - ✔✔deaminated to release glucose
