All Domains Jean Inman Questions with Explanations of Answers | 100% Correct Answers | Verified | Latest 2024 Version

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 - b. 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 militarybranched 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 - 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. osmosisc. diffusion d. retro-gradation - 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 - 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 - 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 - c. carotenoidCarotenoids 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 - 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 - 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 - a. type of fatFlakiness 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 - b. 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 - a. 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 - b. 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 crea