RD Exam Domain 1 Test Questions with Complete and Certified Solutions

RD Exam Domain 1 Test Questions with Complete and Certified Solutions When you check overrun, you are checking: a. excess stock in the storeroom b. surplus soap and rinse aids used in the dishmachine c. the weight of ice cream d. total costs of unexpected meals served the weight of ice cream What is the process by which the water content of a vegetable is replaced by a concentrated salt solution? a. gelling b. osmosis c. diffusion d. retrogradation diffusion Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture? a. milk b. flour c. sugar d. baking powder sugar Why do egg 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 the surface tension is lower Which pigment does not change color in an acid or an alkaline solution? a. anthocyanin b. chlorophyll c. carotene d. flavones carotene The end products of cellular oxidation are: a. water, carbon dioxide, energy b. carbon, hydrogen, nitrogen c. indigestible fiber, nitrogen d. monosaccharides, amino acids, energy water, carbon dioxide, energy Carbohydrates listed in order of decreasing sweetness are: a. fructose, glucose, sucrose, sorbitol b. sucrose, glucose, fructose, sorbitol c. fructose, sucrose, glucose, sorbitol d. sorbitol, fructose, sucrose, glucose fructose, sucrose, glucose, sorbitol The flakiness of pie crust depends on: a. type of fat b. oxidation of fat c. temperature of the fat d. oven temperature type of fat A group of rates being fed gelatin as the sole protein source are not growing well. What is the likely reason? a. gelatin has no tryptophan and is low in methionine and lysine b. gelatin has no methionine and is low in tryptophan c. gelatin has no lysine or methionine, and is low in tryptophan d. gelatin has no arginine gelatin has no tryptophan and is low in methionine and lysine A #10 can holds how many cups of product? a. 10 b. 13 c. 12 d. 5 13 If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be: a. an increase in size because there is less fat b. a decrease in size because there is more fat c. no change d. an increase in size because there is more fat a decrease