Jean Inman Domain 1
when you check the *overrun* you are checking? - ANS-A. excess stock in the
storeroom
B. surplus soap and rinse aids in the dish machine
C. the wt. of ice cream*
D. total cost of unexpected meals served
Overrun - ANS-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* - ANS-A. milk
B. flour
C. sugar * mallard reaction/browning
D. baking powder
Why do *egg whites* beat more easily at room temperature? - ANS-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? - ANS-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 - ANS-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 - ANS-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: - ANS-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? - ANS-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 - ANS-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 - ANS-http://www.aminoacidsguide.com/Met.html
a # 10 can hold how many cups of product? - ANS-A. 10
B. 13 *
C. 12
D. 5
Scoops Sizes in ounces, cups and cans -
ANS-http://www.chefs-resources.com/Scoop-DisherSizeshtm
http://whatscookingamerica.net/Information/CanSize.htm
If you replace *half and half* with *whipping Cream* in ice cream, the effects of the ice
crystals will be? - ANS-A. an increase in size due to less fat
B. a decrease in size due to more fat*
C. no change
D. an increase in size due to more fat
Fat produces more calories than CHO because - ANS-A. fat has *more* carbon and
hydrogen in relation to oxygen**
B. Fat has less carbon and hydrogen in relation to oxygen
C. fat is a large molecule (yes, but not what we're looking for)
D. fat is a smaller molecule (more carbons, it will be bigger)
Reasearch has shown that *neural tube defects* can be reduced with proper
supplementation of:
, Remember back always relate this one with children and pregnant mothers***
What is essential for mother during pregnancy* - ANS-A. iron (they may need to
supplement but not related to NTB)
B. folic acid*
C. glutamine
D. arginine
The best laboratory value to use in *assessing iron status* is - ANS-A. hemoglobin
B. hematocrit
C. ferritin* (stored iron)
D. serum iron (measure amt of iron in the blood)
A and B look for Fe Def and anemia indicator*
https://labtestsonline.org/understanding/analytes/iron/tab/test/
Which of the following is the best flour when making cakes? - ANS-A. graham flour
B. All-purpose (light, fluffy, moist. No wheat or bran makes a fluffy, lighter cake)**
C. whole wheat
D. durhum wheat
A,C,D all contain higher whole wheat contents making the flour grainy and effects the
chemistry.
where is lactose absorbed - ANS-A. SI * (villi of langerhan)
B. stomach
C. pancreas (only hormone release)
D. liver
when you check the *overrun* you are checking? - ANS-A. excess stock in the
storeroom
B. surplus soap and rinse aids in the dish machine
C. the wt. of ice cream*
D. total cost of unexpected meals served
Overrun - ANS-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* - ANS-A. milk
B. flour
C. sugar * mallard reaction/browning
D. baking powder
Why do *egg whites* beat more easily at room temperature? - ANS-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? - ANS-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 - ANS-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 - ANS-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: - ANS-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? - ANS-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 - ANS-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 - ANS-http://www.aminoacidsguide.com/Met.html
a # 10 can hold how many cups of product? - ANS-A. 10
B. 13 *
C. 12
D. 5
Scoops Sizes in ounces, cups and cans -
ANS-http://www.chefs-resources.com/Scoop-DisherSizeshtm
http://whatscookingamerica.net/Information/CanSize.htm
If you replace *half and half* with *whipping Cream* in ice cream, the effects of the ice
crystals will be? - ANS-A. an increase in size due to less fat
B. a decrease in size due to more fat*
C. no change
D. an increase in size due to more fat
Fat produces more calories than CHO because - ANS-A. fat has *more* carbon and
hydrogen in relation to oxygen**
B. Fat has less carbon and hydrogen in relation to oxygen
C. fat is a large molecule (yes, but not what we're looking for)
D. fat is a smaller molecule (more carbons, it will be bigger)
Reasearch has shown that *neural tube defects* can be reduced with proper
supplementation of:
, Remember back always relate this one with children and pregnant mothers***
What is essential for mother during pregnancy* - ANS-A. iron (they may need to
supplement but not related to NTB)
B. folic acid*
C. glutamine
D. arginine
The best laboratory value to use in *assessing iron status* is - ANS-A. hemoglobin
B. hematocrit
C. ferritin* (stored iron)
D. serum iron (measure amt of iron in the blood)
A and B look for Fe Def and anemia indicator*
https://labtestsonline.org/understanding/analytes/iron/tab/test/
Which of the following is the best flour when making cakes? - ANS-A. graham flour
B. All-purpose (light, fluffy, moist. No wheat or bran makes a fluffy, lighter cake)**
C. whole wheat
D. durhum wheat
A,C,D all contain higher whole wheat contents making the flour grainy and effects the
chemistry.
where is lactose absorbed - ANS-A. SI * (villi of langerhan)
B. stomach
C. pancreas (only hormone release)
D. liver
