JEAN INMAN DOMAIN 1 ACTUAL EXAM SCRIPT 2026 QUESTIONS AND SOLUTIONS GRADED A+

JEAN INMAN DOMAIN 1 ACTUAL EXAM
SCRIPT 2026 QUESTIONS AND SOLUTIONS
GRADED A+


◉Influence of pH on chlorophyl. Answer: olive green and forms
pheophytin in acid. Bright green, mushy, and forms chlorophyllin in
alkaline.


◉Influence of pH on anthocyanins. Answer: bright red in acid, bluish
in alkaline.


◉Influence of pH on anthoxanthins. Answer: colorless in acid, yellow
in alkaline


◉Grading of canned fruits and vegetables. Answer: Grade A = fancy;
Grade B = Choice; Grade C = Standard


◉How big is a #10 can?. Answer: 6 lb 9 oz, or 13 cups


◉Wholesome meat act of 1967. Answer: assures consumer that
animal was healthy at time of slaughter

, ◉Grading of meat. Answer: determined at time of slaughter and
based on maturity of animal, marbling, color, and texture. Grades:
prime, choice, select, and standard.


◉which meats need to be cooked to 145F? (7). Answer: pork, beef,
veal, lamb, steaks, roast, fish


◉which meats need to be cooked to 160F? (3). Answer: ground beef,
ground veal, ground lamb


◉which meats need to be cooked to 165F? (3). Answer: turkey,
chicken, duck


◉Grading of eggs. Answer: AA, A, and B


◉Food additives examples: emulsifiers (4). Answer: monoglycerides,
diglycerides, lecithin, disodium phosphate


◉Food additives examples: humectant (1). Answer: glycerol
monostearate; used to retain moisture.


◉Food additives examples: stabilizers (5). Answer: carrageenan,
pectin, cellulose, gelatin, vegetable proteins