INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
When you check overrun, you are checking:
A. excess stock in the storeroom
B. surplus soap and rinse aids used in the dish machine
C. the weight of ice cream
D. total costs of unexpected meals served - (ANSWER)C. the weight of ice cream - overrun refers to the
amount of air in the ice cream, so the more air the lower the weight.
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 - (ANSWER)C. Diffusion - salt is a solute that would move from the area of higher
concentration (salt solution) to the area of lower concentration (vegetable)
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 - (ANSWER)C. sugar - sugar prevents development of gluten and weighs down the
cake, results in course cells, shiny crust, and crumbly texture
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 - (ANSWER)C. the surface tension is lower - yield larger volume
Which pigment does not change color in an acid or an alkaline solution?
A. anthocyanin
,INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
B. chlorophyll
C. carotenoid
D. flavones - (ANSWER)C. carotenoids - carotenoids are least affected by changes in pH. Chlorophyll
turns olive green in acid and bright green in alkaline. Anthocyanin turns red in acid and blue in alkaline.
Flavones are colorless in acid and yellow in alkaline.
The end products of cellular oxidation are:
a. water, CO2, energy
b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides, amino acids, energy - (ANSWER)A. water, CO2, energy (see TCA cycle diagram)
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 - (ANSWER)C. fructose, sucrose, glucose, sorbitol - Sucrose is the
reference sugar with a sweetness of 1.
Lactose - .16
Maltose - .33
Sorbitol - .6
Glucose - .74
Sucrose - 1
Fructose - 1.17-1.75
Aspartame - 180-250
Sucralose - 600
The flakiness of pie crust depends on
a. type of fat
b. oxidation of fat
,INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
c. temperature of the fat
d. oven temperature - (ANSWER)a. type of fat - solid fats can be cut into coarse particles that melt and
flow when heated, leaving holes where steam collects and pushes upward against the upper surface of
the space. Space is locked into extended position, causing flaky crust.
If the sole source of protein is gelatin, growth is inhibited because:
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 - (ANSWER)a. gelatin has no tryptophan and is low in methionine and lysine -
gelatin is an incomplete protein
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - (ANSWER)b. 13 - #10 can weighs 6lbs and 9oz and holds 13 cups or 20-25 servings
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 - (ANSWER)b. a decrease in size because there is more
fat - fat interferes with crystal formation, making crystals small and smooth. More fat --> smaller
crystals. Whipped cream has more fat than half and half.
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
, INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
d. fat is a smaller molecule - (ANSWER)a. fat has more carbon and hydrogen in relation to oxygen - fats
need more oxygen in order to oxidize all of the carbon and have more carbon in the same weight of fat
than carbohydrates
Research has shown that the risk for neural tube defects is lowered by taking supplements of:
a. iron
b. folic acid
c. glutamine
d. arginine - (ANSWER)b. folic acid
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - (ANSWER)C. ferritin - storage form
Which is the best flour to use when making cakes?
a. graham flour
b. all purpose flour
c. whole wheat flour
d. durum wheat flour - (ANSWER)b. all purpose flour - not whole wheat, contains least amount of gluten
out of the options, has some soft wheat, can be substituted for pastry or cake flour (all soft wheat)
Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver - (ANSWER)a. small intestine
Considering the following smoke points of various fats, which would be the best to use for frying?
PASSED.
When you check overrun, you are checking:
A. excess stock in the storeroom
B. surplus soap and rinse aids used in the dish machine
C. the weight of ice cream
D. total costs of unexpected meals served - (ANSWER)C. the weight of ice cream - overrun refers to the
amount of air in the ice cream, so the more air the lower the weight.
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 - (ANSWER)C. Diffusion - salt is a solute that would move from the area of higher
concentration (salt solution) to the area of lower concentration (vegetable)
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 - (ANSWER)C. sugar - sugar prevents development of gluten and weighs down the
cake, results in course cells, shiny crust, and crumbly texture
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 - (ANSWER)C. the surface tension is lower - yield larger volume
Which pigment does not change color in an acid or an alkaline solution?
A. anthocyanin
,INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
B. chlorophyll
C. carotenoid
D. flavones - (ANSWER)C. carotenoids - carotenoids are least affected by changes in pH. Chlorophyll
turns olive green in acid and bright green in alkaline. Anthocyanin turns red in acid and blue in alkaline.
Flavones are colorless in acid and yellow in alkaline.
The end products of cellular oxidation are:
a. water, CO2, energy
b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides, amino acids, energy - (ANSWER)A. water, CO2, energy (see TCA cycle diagram)
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 - (ANSWER)C. fructose, sucrose, glucose, sorbitol - Sucrose is the
reference sugar with a sweetness of 1.
Lactose - .16
Maltose - .33
Sorbitol - .6
Glucose - .74
Sucrose - 1
Fructose - 1.17-1.75
Aspartame - 180-250
Sucralose - 600
The flakiness of pie crust depends on
a. type of fat
b. oxidation of fat
,INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
c. temperature of the fat
d. oven temperature - (ANSWER)a. type of fat - solid fats can be cut into coarse particles that melt and
flow when heated, leaving holes where steam collects and pushes upward against the upper surface of
the space. Space is locked into extended position, causing flaky crust.
If the sole source of protein is gelatin, growth is inhibited because:
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 - (ANSWER)a. gelatin has no tryptophan and is low in methionine and lysine -
gelatin is an incomplete protein
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - (ANSWER)b. 13 - #10 can weighs 6lbs and 9oz and holds 13 cups or 20-25 servings
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 - (ANSWER)b. a decrease in size because there is more
fat - fat interferes with crystal formation, making crystals small and smooth. More fat --> smaller
crystals. Whipped cream has more fat than half and half.
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
, INMAN DOMAIN 1 QUESTIONS 2025/26 WITH COMPLETE SOLUTIONS ALREADY
PASSED.
d. fat is a smaller molecule - (ANSWER)a. fat has more carbon and hydrogen in relation to oxygen - fats
need more oxygen in order to oxidize all of the carbon and have more carbon in the same weight of fat
than carbohydrates
Research has shown that the risk for neural tube defects is lowered by taking supplements of:
a. iron
b. folic acid
c. glutamine
d. arginine - (ANSWER)b. folic acid
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - (ANSWER)C. ferritin - storage form
Which is the best flour to use when making cakes?
a. graham flour
b. all purpose flour
c. whole wheat flour
d. durum wheat flour - (ANSWER)b. all purpose flour - not whole wheat, contains least amount of gluten
out of the options, has some soft wheat, can be substituted for pastry or cake flour (all soft wheat)
Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver - (ANSWER)a. small intestine
Considering the following smoke points of various fats, which would be the best to use for frying?
