Inman Master Questions Bank | 100% Correct
Answers | Verified | Latest 2024 Version
1. When you check overrun, you are checking :
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dish machine
c. the weight of ice cream
d. total costs of unexpected meals served - ✔✔c
2. What is the process by which the water content of a vegetable is replaced by a concentrated salt
solution?
a. gelling
b. osmosis
c. diffusion
d. retrogradation - ✔✔c
3. Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture?
a. milk
b. flour
c. sugar
d. baking powder - ✔✔c
4. Why do egg whites beat more easily at room temperature?
a. the pH is increased
b. the protein is denatured
c. the surface tension is lower
d. the surface tension is higher - ✔✔c
5. Which pigment does not change color in an acid or an alkaline solution?
,a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - ✔✔c
6. The end products of cellular oxidation are:
a. water, carbon dioxide, energy
b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides , amino acids, energy - ✔✔a
7. Carbohydrates listed in order of decreasing sweetness are:
a. fructose, glucose, sucrose, sorbitol
b. sucrose, glucose, fructose, sorbitol
c. fructose, sucrose, glucose, sorbitol
d. sorbitol, fructose, sucrose, glucose - ✔✔c
8. The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - ✔✔a
9. A group of rats being fed gelatin as the sole protein source are not growing well. What is the likely
reason?
a. gelatin has no tryptophan and is low in methionine and lysine
b. gelatin has no methionine and is low in tryptophan
c. gelatin has no lysine or methionine, and is low in tryptophan
d. gelatin has no arginine - ✔✔a
,10. A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - ✔✔b
11. If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be :
a. an increase in size because there is less fat
b. a decrease in size because there is more fat
c. no change
d. an increase in size because there is more fat - ✔✔b
12. Fat produces more calories than carbohydrate because :
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 larger molecule
d. fat is a smaller molecule - ✔✔a
13. Research has shown that neural tube defects can be reduced with proper supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine - ✔✔b
14. The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
, c. ferritin
d. serum iron - ✔✔c
15. Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
d. durum wheat flour - ✔✔b
16. Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver - ✔✔a
17. Considering the following smoke points of various fats, which would be the best to use for frying?
a. 300 'F
b. 325'F
c. 375'F
d.400'F - ✔✔d
18. Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - ✔✔b
19. Acidic chyme becomes neutralized in the duodenum by:
Answers | Verified | Latest 2024 Version
1. When you check overrun, you are checking :
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dish machine
c. the weight of ice cream
d. total costs of unexpected meals served - ✔✔c
2. What is the process by which the water content of a vegetable is replaced by a concentrated salt
solution?
a. gelling
b. osmosis
c. diffusion
d. retrogradation - ✔✔c
3. Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact moist texture?
a. milk
b. flour
c. sugar
d. baking powder - ✔✔c
4. Why do egg whites beat more easily at room temperature?
a. the pH is increased
b. the protein is denatured
c. the surface tension is lower
d. the surface tension is higher - ✔✔c
5. Which pigment does not change color in an acid or an alkaline solution?
,a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - ✔✔c
6. The end products of cellular oxidation are:
a. water, carbon dioxide, energy
b. carbon, hydrogen, nitrogen
c. indigestible fiber, nitrogen
d. monosaccharides , amino acids, energy - ✔✔a
7. Carbohydrates listed in order of decreasing sweetness are:
a. fructose, glucose, sucrose, sorbitol
b. sucrose, glucose, fructose, sorbitol
c. fructose, sucrose, glucose, sorbitol
d. sorbitol, fructose, sucrose, glucose - ✔✔c
8. The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - ✔✔a
9. A group of rats being fed gelatin as the sole protein source are not growing well. What is the likely
reason?
a. gelatin has no tryptophan and is low in methionine and lysine
b. gelatin has no methionine and is low in tryptophan
c. gelatin has no lysine or methionine, and is low in tryptophan
d. gelatin has no arginine - ✔✔a
,10. A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - ✔✔b
11. If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be :
a. an increase in size because there is less fat
b. a decrease in size because there is more fat
c. no change
d. an increase in size because there is more fat - ✔✔b
12. Fat produces more calories than carbohydrate because :
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 larger molecule
d. fat is a smaller molecule - ✔✔a
13. Research has shown that neural tube defects can be reduced with proper supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine - ✔✔b
14. The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
, c. ferritin
d. serum iron - ✔✔c
15. Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
d. durum wheat flour - ✔✔b
16. Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver - ✔✔a
17. Considering the following smoke points of various fats, which would be the best to use for frying?
a. 300 'F
b. 325'F
c. 375'F
d.400'F - ✔✔d
18. Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - ✔✔b
19. Acidic chyme becomes neutralized in the duodenum by:
