ALL DOMAINS JEAN INMAN (ACTUAL 2025)
QUESTIONS WITH EXPLANATIONS OF
VERIFIED 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
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
military- branched amino acids are leucine, isoleucine, and
valine. Note: arganine and glutamine are conditionally
essential.
,Where is the most efficient place to locate the refrigerator and
the freezer?
a. close to the receiving dock
b. near the production area
c. close to the serving line
d. away from cooked food service
b. near the production area
Having refrigerator and freezer near production area
minimizes travel time and thus makes production more
efficient. It also may reduce risk of time-temperature control
issues as it is convenient to put foods in refrigerator/freezer if
you are preparing foods nearby.
When you change from a conventional to a cook-chill system,
which should be considered?
a. need less storage space
b. need outside delivery equipment
c. need fewer employees
d. need additional equipment and storage
d. need additional equipment and storage
Cook-chill is not used for immediate service but for inventory
and subsequent withdrawl. Foods are prepared on site, then
,frozen, chilled for later use. Cook-chill systems require a blast
chiller or freezer and adequate storage space.
Which production system has the smallest production area?
a. cook-chill
b. assembly-serve
c. conventional
d. commissary-satellite
b. assembly-serve
Advantages of assembly-serve include that is curtails labor
time by separating manufacture from distribution, no skilled
cooks or pre-pre needed, equipment and space requirement
minimal
How much water should be available per person per day in a
disaster?
a. one gallon for two days
b. one gallon for a minimum of three days
c. one gallon for a minimum of one week
d. one gallon for a maximum of two days
b. one gallon for a minimum of three days
, The best way to prevent the spread of food-borne illness is to:
a. wash hands regularly
b. cook all foods thoroughly
c. purchase food from trusted vendors
d. prepare food shortly before serving
a. wash hands regularly
Preventing a Listeria monocytogenes outbreak requires
special care because:
a. it is insensitive to light
b. it is sensitive to low temperatures
c. it is able to grow at temperatures of 34 - 113F
d. it is able to grow at temperatures of 140 - 160F
c. it is able to grow at temperatures of 34 - 113F
Listeria grows in cool, moist environments (including
refrigerators).
Use separate cutting boards for raw chicken and vegetables to
avoid illness due to:
QUESTIONS WITH EXPLANATIONS OF
VERIFIED 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
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
military- branched amino acids are leucine, isoleucine, and
valine. Note: arganine and glutamine are conditionally
essential.
,Where is the most efficient place to locate the refrigerator and
the freezer?
a. close to the receiving dock
b. near the production area
c. close to the serving line
d. away from cooked food service
b. near the production area
Having refrigerator and freezer near production area
minimizes travel time and thus makes production more
efficient. It also may reduce risk of time-temperature control
issues as it is convenient to put foods in refrigerator/freezer if
you are preparing foods nearby.
When you change from a conventional to a cook-chill system,
which should be considered?
a. need less storage space
b. need outside delivery equipment
c. need fewer employees
d. need additional equipment and storage
d. need additional equipment and storage
Cook-chill is not used for immediate service but for inventory
and subsequent withdrawl. Foods are prepared on site, then
,frozen, chilled for later use. Cook-chill systems require a blast
chiller or freezer and adequate storage space.
Which production system has the smallest production area?
a. cook-chill
b. assembly-serve
c. conventional
d. commissary-satellite
b. assembly-serve
Advantages of assembly-serve include that is curtails labor
time by separating manufacture from distribution, no skilled
cooks or pre-pre needed, equipment and space requirement
minimal
How much water should be available per person per day in a
disaster?
a. one gallon for two days
b. one gallon for a minimum of three days
c. one gallon for a minimum of one week
d. one gallon for a maximum of two days
b. one gallon for a minimum of three days
, The best way to prevent the spread of food-borne illness is to:
a. wash hands regularly
b. cook all foods thoroughly
c. purchase food from trusted vendors
d. prepare food shortly before serving
a. wash hands regularly
Preventing a Listeria monocytogenes outbreak requires
special care because:
a. it is insensitive to light
b. it is sensitive to low temperatures
c. it is able to grow at temperatures of 34 - 113F
d. it is able to grow at temperatures of 140 - 160F
c. it is able to grow at temperatures of 34 - 113F
Listeria grows in cool, moist environments (including
refrigerators).
Use separate cutting boards for raw chicken and vegetables to
avoid illness due to:
