Inman Domain 1 Exam Questions and Answers Already Passed
When you check overrun, you are checking... - Answers the weight of ice cream
What is the process by which the water content of a vegetable is replaced by a concentrated salt
solution? - Answers diffusion
Which recipe ingredient should be adjusted if a cake has a church crust and compact moist texture? -
Answers sugar
Why do egg whites beat more easily at room temperature? - Answers the surface tension is lower
which pigment does not change color in an acid or alkaline solution? - Answers carotene
the end products of cellular oxidation are - Answers water, carbon dioxide, energy
Carbohydrates listed in order of decreasing sweetness are - Answers fructose, sucrose, glucose, sorbitol
the flakiness of pie crust depends on - Answers type of fat
a group of rats are being fed deletion as the sole protein source are not growing well. what is likely the
reason? - Answers gelatin has no tryptophan and is low in methionine and lysine
a #10 can hold how many cups of product? - Answers 13
if you replace half and half with whipping cream in ice cream, the effects of the ice crystals will be: -
Answers a decrease in size because there is more fat
fat produces more calories than carbohydrates because - Answers fat has more carbon and hydrogen in
relation to oxygen
research has shown that neural tube defects can be reduced with proper supplementation of - Answers
folic acid
the best laboratory value to use in assessing iron status is - Answers ferritin
which is the best flour when making cakes - Answers all-puropose flour
where is lactose absorbed? - Answers the small intestine
When you check overrun, you are checking... - Answers the weight of ice cream
What is the process by which the water content of a vegetable is replaced by a concentrated salt
solution? - Answers diffusion
Which recipe ingredient should be adjusted if a cake has a church crust and compact moist texture? -
Answers sugar
Why do egg whites beat more easily at room temperature? - Answers the surface tension is lower
which pigment does not change color in an acid or alkaline solution? - Answers carotene
the end products of cellular oxidation are - Answers water, carbon dioxide, energy
Carbohydrates listed in order of decreasing sweetness are - Answers fructose, sucrose, glucose, sorbitol
the flakiness of pie crust depends on - Answers type of fat
a group of rats are being fed deletion as the sole protein source are not growing well. what is likely the
reason? - Answers gelatin has no tryptophan and is low in methionine and lysine
a #10 can hold how many cups of product? - Answers 13
if you replace half and half with whipping cream in ice cream, the effects of the ice crystals will be: -
Answers a decrease in size because there is more fat
fat produces more calories than carbohydrates because - Answers fat has more carbon and hydrogen in
relation to oxygen
research has shown that neural tube defects can be reduced with proper supplementation of - Answers
folic acid
the best laboratory value to use in assessing iron status is - Answers ferritin
which is the best flour when making cakes - Answers all-puropose flour
where is lactose absorbed? - Answers the small intestine
