All Domains Jean Inman Questions with
Explanations of Answers
Which amino acids must be present in a parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine - ANSb. tryptophan, phenylalanine, threonine,
isoleucine
A parenteral solution requires adequate supplementation of all essential amino acids.
Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL:
phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last
two L's are ketogenic amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH
of the military- branched amino acids are leucine, isoleucine, and valine. Note: arganine and
glutamine are conditionally essential.
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 - ANSc. 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 - ANSc. 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 - ANSc. 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 - ANSc. 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 - ANSc. 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 - ANSa. 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 - ANSc. 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 - ANSa. 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
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - ANSb. 13
#10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also considered 3 quarts but
dont get confused about cups because 3 quarts = 12 cups, most sources indicate 13 cups so
just use that)
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 - ANSa. gelatin has no tryptophan and is low in methionine and lysine
Gelatin is not a complete protein source. It has no tryptophan and is low in methionie and lysine.
Can to remember this by thinking gelaTiN has No Tyrpotophan, and geLatiN is LOW in LYSINE
and methioNeNe.
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 - ANSb. a decrease in size because there is
more fat
The % fat in half and half is no less than 10.5% fat, and the % fat in whipped cream 35%.
Subsequently, you are increasing the amount of fat in the ice cream. When increasing the
, amount of fat in ice cream, it decreases in size because fat inferes with crystal formation,
making crystals small and smoother. More fat = smaller crystals, less fat = bigger crystals.
Fat produces more calories than carbohydrate 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 - ANSa. fat has more carbon and hydrogen in relation to oxygen
Research has show that neural tube defects can be reduced with proper supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine - ANSb. folic acid
Supplement 400 mcg per day in pregnant women to prevent neural tube defects, such as spina
bifida and anencephaly.
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - ANSc. ferritin
Ferritin is the storage form of iron, and thus indicates if adequate stores. Ferritin indicates the
size of iron storage pool. Hemoglobin and hematocrit will be low in IDA, pernicious anemia, and
folate deficiency anemia so while it is a helpful indicator, it is not the best lab value to assess
iron status specifically.
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 - ANSb. all-purpose flour
When making cakes, you want to use a lower protein, higher starch flour as it has the weakest
and least gluten formation. Low protein flour = tender crumb, higher protein flour = chewy crumb
(i.e. pizza). The preferred flour would be cake flour. If cake flour is not available, would use
pastry flour. If pastry flour is not available, then all-purpose flour would be used.
Graham flour is whole wheat flour, which would not be used in cakes. Durum wheat flour is used
to make pasta.
Where is lactose absorbed
Explanations of Answers
Which amino acids must be present in a parenteral solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine - ANSb. tryptophan, phenylalanine, threonine,
isoleucine
A parenteral solution requires adequate supplementation of all essential amino acids.
Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL:
phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last
two L's are ketogenic amino acids (lysine and leucine). Mneumonic: Tim LIVs for this BRANCH
of the military- branched amino acids are leucine, isoleucine, and valine. Note: arganine and
glutamine are conditionally essential.
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 - ANSc. 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 - ANSc. 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 - ANSc. 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 - ANSc. 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 - ANSc. 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 - ANSa. 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 - ANSc. 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 - ANSa. 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
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - ANSb. 13
#10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also considered 3 quarts but
dont get confused about cups because 3 quarts = 12 cups, most sources indicate 13 cups so
just use that)
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 - ANSa. gelatin has no tryptophan and is low in methionine and lysine
Gelatin is not a complete protein source. It has no tryptophan and is low in methionie and lysine.
Can to remember this by thinking gelaTiN has No Tyrpotophan, and geLatiN is LOW in LYSINE
and methioNeNe.
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 - ANSb. a decrease in size because there is
more fat
The % fat in half and half is no less than 10.5% fat, and the % fat in whipped cream 35%.
Subsequently, you are increasing the amount of fat in the ice cream. When increasing the
, amount of fat in ice cream, it decreases in size because fat inferes with crystal formation,
making crystals small and smoother. More fat = smaller crystals, less fat = bigger crystals.
Fat produces more calories than carbohydrate 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 - ANSa. fat has more carbon and hydrogen in relation to oxygen
Research has show that neural tube defects can be reduced with proper supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine - ANSb. folic acid
Supplement 400 mcg per day in pregnant women to prevent neural tube defects, such as spina
bifida and anencephaly.
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - ANSc. ferritin
Ferritin is the storage form of iron, and thus indicates if adequate stores. Ferritin indicates the
size of iron storage pool. Hemoglobin and hematocrit will be low in IDA, pernicious anemia, and
folate deficiency anemia so while it is a helpful indicator, it is not the best lab value to assess
iron status specifically.
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 - ANSb. all-purpose flour
When making cakes, you want to use a lower protein, higher starch flour as it has the weakest
and least gluten formation. Low protein flour = tender crumb, higher protein flour = chewy crumb
(i.e. pizza). The preferred flour would be cake flour. If cake flour is not available, would use
pastry flour. If pastry flour is not available, then all-purpose flour would be used.
Graham flour is whole wheat flour, which would not be used in cakes. Durum wheat flour is used
to make pasta.
Where is lactose absorbed
