INMAN DOMAIN 1 QUESTIONS with correct answers|100% verified

INMAN DOMAIN 1 QUESTIONS with correct answers 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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-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 Correct Answer-a decrease in size because there is more fat Fat produces more calories than carbohydrates 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 larger molecule d. fat is a smaller molecule Correct Answer-fat has more carbon and hydrogen in relation to oxygen Research has shown that neural tube defects can be reduced with proper supplementation of: a. iron b. folic acid c. glutamine d. arginine Correct Answer-folic acid The best laboratory value to use in assessing iron status is: a. hemoglobin b. hematocrit c. ferritin d. serum iron Correct Answer-ferritin Which is the best flour when making cakes? a. graham flour b. all-purpose flour c. whole wheat flour c. durum wheat flour Correct Answer-all-purpose flour Where is lactose absorbed? a. small intestine b. stomach d. pancreas d. liver Correct Answer-small intestine Considering the following smoke points of various fats, which would be the best to use for frying? a. 300 'F b. 325 'F c. 375 'F d. 400 'F Correct Answer-400 'F Which minerals are involved in carbohydrate metabolism? a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc Correct Answer-chromium, zinc Acidic chyme becomes neutralized in the duodenum by: a. mixing with bicarbonate and fluids b. mixing with alkaline intestinal enzymes c. mixing with sodium and potassium d. mixing with bile Correct Answer-mixing with bicarbonate and fluids The colon functions in the absorption of: a. amino acids, fatty acids b. unsaturated fatty acids, electrolytes c. water, salts, vitamin K, thiamin, robflavin d. glucose and fatty acids Correct Answer-water, salts, vitamin K, thiamin, robflavin To prevent frozen gravy from separating when thawed: a. reheat slowly and stir constantly b. thaw it before heating and stir constantly