JEAN INMAN DOMAIN 1 FINAL STUDY GUIDE
2026 COMPLETE SOLVED QUESTIONS
100% CORRECT
◉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 *
2026 COMPLETE SOLVED QUESTIONS
100% CORRECT
◉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 *
