RD Exam Domain 1 Test Questions and
answers Graded A+
When you check overrun, you are checking:
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dishmachine
c. the weight of ice cream
d. total costs of unexpected meals served - answersthe weight of ice cream
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 - answersdiffusion
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 - answerssugar
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 - answersthe surface tension is lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - answerscarotene
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 - answerswater, carbon dioxide, energy
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 - answersfructose, sucrose, glucose, sorbitol
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - answerstype of fat
A group of rates 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 - answersgelatin has no tryptophan and is low in methionine
and lysine
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - answers13
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 - answersa decrease in size because
there is more fat
Fat produces more calories than carbohydrates 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 - answersfat has more carbon and hydrogen in relation to
oxygen
Research has shown that neural tube defects can be reduced with proper
supplementation of:
a. iron
,b. folic acid
c. glutamine
d. arginine - answersfolic acid
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - answersferritin
Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
c. durum wheat flour - answersall-purpose flour
Where is lactose absorbed?
a. small intestine
b. stomach
d. pancreas
d. liver - answerssmall intestine
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 - answers400 'F
Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - answerschromium, zinc
Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
c. mixing with sodium and potassium
d. mixing with bile - answersmixing with bicarbonate and fluids
The colon functions in the absorption of:
a. amino acids, fatty acids
b. unsaturated fatty acids, electrolytes
c. water, salts, vitamin K, thiamin, robflavin
d. glucose and fatty acids - answerswater, salts, vitamin K, thiamin, robflavin
, To prevent frozen gravy from separating when thawed:
a. reheat slowly and stir constantly
b. thaw it before heating and stir constantly
c. prepare it with modified starch
d. cook it longer before freezing to stabilize the gravy - answersprepare it with modified
starch
How much fluid is lost through insensible losses?
a. 0.5 liters
b. 1 liter
c. 2 liters
d. 3 - 4 liters - answers1 liter
An amino acid that cannot be produced by the body is:
a. alanine
b. glycine
c. tyrosine
d. tryptophan - answerstryptophan
The following is an irreversible reaction:
a. pyruvic acid into lactic acid
b. pyruvic acid into acetyl CoA
c. glucose-6-phosphate into glycogen
d. glucose-6-phosphate into pyruvate - answerspyruvic acid into acetyl CoA
Riboflavin, thiamin, and niacin are all involved in the:
a. metabolism of carbohydrate
b. metabolism of fat
c. metabolism of protein
d. production of amino acids - answersmetabolism of carbohydrate
An increased plasma pyruvate level is an indication of:
a. iron deficiency
b. riboflavin deficiency
c. excess carbohydrate ingestion
d. thiamin deficiency - answersthiamin deficiency
Which of the following stabilizes an egg white foam?
a. an acid
b. water
c. flour
d. milk - answersan acid
Winterized oil is:
a. cloudy when refrigerated
answers Graded A+
When you check overrun, you are checking:
a. excess stock in the storeroom
b. surplus soap and rinse aids used in the dishmachine
c. the weight of ice cream
d. total costs of unexpected meals served - answersthe weight of ice cream
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 - answersdiffusion
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 - answerssugar
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 - answersthe surface tension is lower
Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotene
d. flavones - answerscarotene
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 - answerswater, carbon dioxide, energy
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 - answersfructose, sucrose, glucose, sorbitol
The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - answerstype of fat
A group of rates 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 - answersgelatin has no tryptophan and is low in methionine
and lysine
A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - answers13
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 - answersa decrease in size because
there is more fat
Fat produces more calories than carbohydrates 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 - answersfat has more carbon and hydrogen in relation to
oxygen
Research has shown that neural tube defects can be reduced with proper
supplementation of:
a. iron
,b. folic acid
c. glutamine
d. arginine - answersfolic acid
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - answersferritin
Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
c. durum wheat flour - answersall-purpose flour
Where is lactose absorbed?
a. small intestine
b. stomach
d. pancreas
d. liver - answerssmall intestine
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 - answers400 'F
Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - answerschromium, zinc
Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
c. mixing with sodium and potassium
d. mixing with bile - answersmixing with bicarbonate and fluids
The colon functions in the absorption of:
a. amino acids, fatty acids
b. unsaturated fatty acids, electrolytes
c. water, salts, vitamin K, thiamin, robflavin
d. glucose and fatty acids - answerswater, salts, vitamin K, thiamin, robflavin
, To prevent frozen gravy from separating when thawed:
a. reheat slowly and stir constantly
b. thaw it before heating and stir constantly
c. prepare it with modified starch
d. cook it longer before freezing to stabilize the gravy - answersprepare it with modified
starch
How much fluid is lost through insensible losses?
a. 0.5 liters
b. 1 liter
c. 2 liters
d. 3 - 4 liters - answers1 liter
An amino acid that cannot be produced by the body is:
a. alanine
b. glycine
c. tyrosine
d. tryptophan - answerstryptophan
The following is an irreversible reaction:
a. pyruvic acid into lactic acid
b. pyruvic acid into acetyl CoA
c. glucose-6-phosphate into glycogen
d. glucose-6-phosphate into pyruvate - answerspyruvic acid into acetyl CoA
Riboflavin, thiamin, and niacin are all involved in the:
a. metabolism of carbohydrate
b. metabolism of fat
c. metabolism of protein
d. production of amino acids - answersmetabolism of carbohydrate
An increased plasma pyruvate level is an indication of:
a. iron deficiency
b. riboflavin deficiency
c. excess carbohydrate ingestion
d. thiamin deficiency - answersthiamin deficiency
Which of the following stabilizes an egg white foam?
a. an acid
b. water
c. flour
d. milk - answersan acid
Winterized oil is:
a. cloudy when refrigerated
