JEAN INMAN ALL DOMAINS
EXAMINATION TEST 2026 QUESTIONS
WITH CORRECT ANSWERS AND
EXPLANATIONS VERIFIED A+
⩥ Overrun Answer: The amount of air pushed into the ice cream while it
is being made. The standard of 50% overrun means that the ice cream is
made with one part air to every two parts cream.
⩥ Which recipe ingredient should be adjusted if a cake has a *crunchy
crust* and a *compact moist texture* Answer: A. milk
B. flour
C. sugar * mallard reaction/browning
D. baking powder
⩥ Why do *egg whites* beat more easily at room temperature? Answer:
A. pH is decreased
B. protein is denatured (done when heated to high temps)
,C. surface tension is lower*
D. surface tension is higher
⩥ Which pigment does *not change* color in an *acid* or an *alkaline*
solution? Answer: A. anthocynanin (blue, changes color)
B. chlorophyll (green changes to brownish)
C. carotene (stay orange the whole time)*
D. flavones
⩥ The end products of *cellular* oxidation are Answer: A. water, carbon
dioxide, energy*
B. carbon, hydrogen, nitrogen (protein byproduct)
C. indigestible fiber, nitrogen
D. monosaccharides, amino acids, energy (Intestinal breakdown of
macro's not yet in the cells
,⩥ CHO's listed in order of decreasing sweetness Answer: A. fructose,
glucose, sucrose, sorbitol
B. sucrose, glucose, fructose, sorbitol
C. fructose, sucrose, glucose, sorbitol *
D. sorbitol, fructose, sucrose, glucose
⩥ The flakiness of pie crust depends on: Answer: A. type of fat*
B. oxidation of fat
C. temperature of fat
D. oven temperature
⩥ What is the process by which water content of a *vegetable* is
replaced by a concentrated *salt solution? Answer: A. gelling
B. Osmosis (high to low concentration. ex water outside surface coming
inside to the fruit)
C. diffusion (your pushing out water and forcing in Na. Low to High) *
, D. retrogradation (gelatininzing, holding together)
⩥ A group of rats being fed gelatin as the sole protein source are not
*growing* well. What is likely the reason Answer: A. gelatin has no
tryptophan and is low in methionine and lysine*
B. has no methionine and low in tryptophan
C. no lysine, methionine, low tryptophan
D. no arginine
⩥ Complete amino acid guide Answer:
http://www.aminoacidsguide.com/Met.html
⩥ a # 10 can hold how many cups of product? Answer: A. 10
B. 13 *
C. 12
D. 5
EXAMINATION TEST 2026 QUESTIONS
WITH CORRECT ANSWERS AND
EXPLANATIONS VERIFIED A+
⩥ Overrun Answer: The amount of air pushed into the ice cream while it
is being made. The standard of 50% overrun means that the ice cream is
made with one part air to every two parts cream.
⩥ Which recipe ingredient should be adjusted if a cake has a *crunchy
crust* and a *compact moist texture* Answer: A. milk
B. flour
C. sugar * mallard reaction/browning
D. baking powder
⩥ Why do *egg whites* beat more easily at room temperature? Answer:
A. pH is decreased
B. protein is denatured (done when heated to high temps)
,C. surface tension is lower*
D. surface tension is higher
⩥ Which pigment does *not change* color in an *acid* or an *alkaline*
solution? Answer: A. anthocynanin (blue, changes color)
B. chlorophyll (green changes to brownish)
C. carotene (stay orange the whole time)*
D. flavones
⩥ The end products of *cellular* oxidation are Answer: A. water, carbon
dioxide, energy*
B. carbon, hydrogen, nitrogen (protein byproduct)
C. indigestible fiber, nitrogen
D. monosaccharides, amino acids, energy (Intestinal breakdown of
macro's not yet in the cells
,⩥ CHO's listed in order of decreasing sweetness Answer: A. fructose,
glucose, sucrose, sorbitol
B. sucrose, glucose, fructose, sorbitol
C. fructose, sucrose, glucose, sorbitol *
D. sorbitol, fructose, sucrose, glucose
⩥ The flakiness of pie crust depends on: Answer: A. type of fat*
B. oxidation of fat
C. temperature of fat
D. oven temperature
⩥ What is the process by which water content of a *vegetable* is
replaced by a concentrated *salt solution? Answer: A. gelling
B. Osmosis (high to low concentration. ex water outside surface coming
inside to the fruit)
C. diffusion (your pushing out water and forcing in Na. Low to High) *
, D. retrogradation (gelatininzing, holding together)
⩥ A group of rats being fed gelatin as the sole protein source are not
*growing* well. What is likely the reason Answer: A. gelatin has no
tryptophan and is low in methionine and lysine*
B. has no methionine and low in tryptophan
C. no lysine, methionine, low tryptophan
D. no arginine
⩥ Complete amino acid guide Answer:
http://www.aminoacidsguide.com/Met.html
⩥ a # 10 can hold how many cups of product? Answer: A. 10
B. 13 *
C. 12
D. 5
