RD Exam Domain 1 Test Questions
And Answers
,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 - ANS the 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 - ANS diffusion
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 - ANS sugar
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 - ANS the 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 - ANS carotene
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 - ANS water, 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 - ANS fructose, 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 - ANS type 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 - ANS gelatin 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 - ANS 13
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 - ANS a 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 - ANS fat 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 - ANS folic acid
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - ANS ferritin
Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
c. durum wheat flour - ANS all-purpose flour
Where is lactose absorbed?
a. small intestine
b. stomach
d. pancreas
d. liver - ANS small 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 - ANS 400 'F
Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - ANS chromium, 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 - ANS mixing 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 - ANS water, salts, vitamin K, thiamin, robflavin
And Answers
,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 - ANS the 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 - ANS diffusion
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 - ANS sugar
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 - ANS the 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 - ANS carotene
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 - ANS water, 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 - ANS fructose, 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 - ANS type 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 - ANS gelatin 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 - ANS 13
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 - ANS a 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 - ANS fat 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 - ANS folic acid
The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - ANS ferritin
Which is the best flour when making cakes?
a. graham flour
b. all-purpose flour
c. whole wheat flour
c. durum wheat flour - ANS all-purpose flour
Where is lactose absorbed?
a. small intestine
b. stomach
d. pancreas
d. liver - ANS small 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 - ANS 400 'F
Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc - ANS chromium, 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 - ANS mixing 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 - ANS water, salts, vitamin K, thiamin, robflavin
