JEAN INMAN ALL DOMAINS EXAM 2026
QUESTIONS WITH EXPLANATIONS OF
ANSWERS GRADED A+
⩥ 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. Answer: c. the weight of the
ice cream
Overrun is the increase in volume from freezing and whipping which is
used to determine the weight. In ice cream, overrun should be 70-80%
⩥ 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. retro-gradation. Answer: c. diffusion
,Diffusion is when particles move from higher to lower concentration. In
this example, the concentrated salt (higher concentration) moves towards
the area of lower concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more concentrated side of
memebrane (semi-permeable membrane).
⩥ 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 provides tenderness (as hydrogroscopic) and flavor in baking.
When too much is added, this results in falling in the center and coarse
texture. Not enough sugar causes poor volume.
⩥ 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
,⩥ Which pigment does not change color in an acid or an alkaline
solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones. Answer: c. carotenoid
Carotenoids have little to no change when exposed to acid or base.
Anthocyanin is a type of flavone and turns bright red in acid, blue in
base. Chlorophyll turns olive green in acid (pheophytin), and bright
green in base (chlorophyllin).
⩥ 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. Answer: a. water, carbon
dioxide, energy
Cellular respiration is an oxidative process whereby an electron donor is
oxidized and oxygen is reduced to produce carbon dioxide, water, and
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. Answer: c. fructose, sucrose,
glucose, sorbitol
The order of carbohydrates from sweetest to least sweet is as follows:
fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose,
maltose, lactose. Mainly remember that fructose is the sweetest, sucrose
is sweeter than glucose, and glucose is sweeter than sorbitol and
mannitol.
⩥ The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature. Answer: a. type of fat
Flakiness is promote by leaving fat in coarse particles. Fat in pieces
melts and flows, leaving a hole where steam colleccts and pushes
upward against the upper surface of the resulting cell. The cell is locked
into that extended position, resulting in a flaky crust
QUESTIONS WITH EXPLANATIONS OF
ANSWERS GRADED A+
⩥ 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. Answer: c. the weight of the
ice cream
Overrun is the increase in volume from freezing and whipping which is
used to determine the weight. In ice cream, overrun should be 70-80%
⩥ 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. retro-gradation. Answer: c. diffusion
,Diffusion is when particles move from higher to lower concentration. In
this example, the concentrated salt (higher concentration) moves towards
the area of lower concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more concentrated side of
memebrane (semi-permeable membrane).
⩥ 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 provides tenderness (as hydrogroscopic) and flavor in baking.
When too much is added, this results in falling in the center and coarse
texture. Not enough sugar causes poor volume.
⩥ 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
,⩥ Which pigment does not change color in an acid or an alkaline
solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones. Answer: c. carotenoid
Carotenoids have little to no change when exposed to acid or base.
Anthocyanin is a type of flavone and turns bright red in acid, blue in
base. Chlorophyll turns olive green in acid (pheophytin), and bright
green in base (chlorophyllin).
⩥ 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. Answer: a. water, carbon
dioxide, energy
Cellular respiration is an oxidative process whereby an electron donor is
oxidized and oxygen is reduced to produce carbon dioxide, water, and
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. Answer: c. fructose, sucrose,
glucose, sorbitol
The order of carbohydrates from sweetest to least sweet is as follows:
fructose, invert sugar, sucrose, glucose, sorbitol, mannitol, galactose,
maltose, lactose. Mainly remember that fructose is the sweetest, sucrose
is sweeter than glucose, and glucose is sweeter than sorbitol and
mannitol.
⩥ The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature. Answer: a. type of fat
Flakiness is promote by leaving fat in coarse particles. Fat in pieces
melts and flows, leaving a hole where steam colleccts and pushes
upward against the upper surface of the resulting cell. The cell is locked
into that extended position, resulting in a flaky crust
