Inman's Domain I Part 1
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When you check "overrun", you are checking...
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Excess stock in the stock room
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Surplus soap and rinse aids used in the dish machine
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The weight of ice cream
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The total cost of unexpected meals served
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RD EXAM TEST PREP covering DOMAIN I: FOOD AND NUTRITION SCIENCE of Inmans review materialsFirst 20 questions.
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- 2.
What is the process by which the water content of a vegetable is replaced by a concentrated salt solution?
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Gelling
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Osmosis
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Diffusion
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Retrogradation
Correct Answer
A. DiffusionExplanation
Diffusion is the process by which the water content of a vegetable is replaced by a concentrated salt solution. Diffusion refers to the movement of molecules from an area of higher concentration to an area of lower concentration. In this case, the water molecules in the vegetable move outwards and are replaced by the salt molecules in the concentrated solution, resulting in a decrease in water content and an increase in salt content within the vegetable.Rate this question:
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- 3.
What ingredient should be adjusted in a recipe if a cake has a crunchy crust and a compact moist texture?
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Milk
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Flour
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Sugar
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Baking powder
Correct Answer
A. SugarExplanation
If a cake has a crunchy crust and a compact moist texture, adjusting the amount of sugar in the recipe would be the most appropriate solution. Sugar helps to add moisture to baked goods and also contributes to the texture. If the crust is too crunchy and the texture is too compact, it suggests that there may be too much sugar in the recipe. By reducing the amount of sugar, the crust will become less crunchy and the texture will become lighter and more fluffy. Adjusting the other ingredients, such as milk, flour, or baking powder, may not have the same impact on the crust and texture of the cake.Rate this question:
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- 4.
Why do egg whites beat easier at room temperature?
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The pH is increased
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The protein is denatured
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There is lower surface tension
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The surface tension is higher
Correct Answer
A. There is lower surface tensionExplanation
At room temperature, egg whites beat easier because there is lower surface tension. Surface tension refers to the force that holds the molecules of a liquid together at its surface. When the surface tension is lower, it becomes easier to beat or whip the egg whites as the molecules are not as tightly held together. This allows for more air to be incorporated into the egg whites, resulting in a lighter and fluffier texture when cooked.Rate this question:
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- 5.
Which pigment does not change color in an acid or alkaline solution?
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Anthocyanin
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Chlorophyll
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Carotene
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Flavone
Correct Answer
A. CaroteneExplanation
Carotene is a pigment that does not change color in an acid or alkaline solution. This is because carotene is a stable pigment that is not affected by changes in pH. On the other hand, anthocyanin, chlorophyll, and flavone are pigments that can change color in an acid or alkaline solution due to their chemical properties and interactions with the surrounding environment.Rate this question:
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- 6.
The principle end product of cellular oxidation are:
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Water, carbon dioxide, energy
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Carbon, hydrogen, nitrogen
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Indigestible fiber, nitrogen
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Monosaccharides, amino acids, energy
Correct Answer
A. Water, carbon dioxide, energyExplanation
The principle end products of cellular oxidation are water, carbon dioxide, and energy. During cellular oxidation, glucose is broken down in the presence of oxygen to produce energy in the form of ATP. This process, known as cellular respiration, occurs in the mitochondria of cells. Carbon dioxide is a waste product that is released during the breakdown of glucose, while water is formed as a result of the combination of hydrogen ions and oxygen. Overall, cellular oxidation provides the necessary energy for various cellular processes and produces water and carbon dioxide as byproducts.Rate this question:
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- 7.
Carbohydrates listed in order of decreasing sweetness:
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Fructose, glucose, sucrose, sorbitol
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Sucrose, glucose, fructose, sorbitol
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Fructose, sucrose, glucose, sorbitol
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Sorbitol, fructose, sucrose, glucose
Correct Answer
A. Fructose, sucrose, glucose, sorbitolExplanation
The given answer is fructose, sucrose, glucose, sorbitol. This means that fructose is the sweetest carbohydrate, followed by sucrose, glucose, and sorbitol. This is based on the order of decreasing sweetness, indicating that fructose is the sweetest and sorbitol is the least sweet among the listed carbohydrates.Rate this question:
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- 8.
Which is more costly?
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Fruit packed as "dietetic"
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Fruit packed in its own natural juice
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Fruit packed in light syrup
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Fruit packed in heavy syrup
Correct Answer
A. Fruit packed as "dietetic"Explanation
The fruit packed as "dietetic" is more costly because it is marketed as a specialized product for dietary purposes. This suggests that it may have undergone additional processing or have specific nutritional modifications, which could increase its production cost compared to the other options.Rate this question:
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- 9.
A group of rats being fed gelatin as the sole protein source were not growing well. What was the likely reason?
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Gelatin has no tryptophan, and is low in methionine and lysine
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Gelatin has no methionine and is low in tryptophan
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Gelatin has no lysine, no methionine and is low in tryptophan
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Gelatin has no arginine
Correct Answer
A. Gelatin has no tryptophan, and is low in methionine and lysineExplanation
The likely reason why the group of rats being fed gelatin as the sole protein source were not growing well is because gelatin lacks tryptophan and is low in methionine and lysine. These essential amino acids are necessary for proper growth and development in rats. Without an adequate supply of these amino acids, the rats' growth is likely to be stunted. Additionally, gelatin does not contain arginine, but this is not the main reason for the poor growth in this case.Rate this question:
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- 10.
How can you decrease cholesterol in a recipe?I. use skim milk II. use margarine III. use egg substitute
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I,II
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I,II,III
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II,III
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III
Correct Answer
A. I,II,IIIExplanation
Using skim milk, margarine, and egg substitute can all help decrease cholesterol in a recipe. Skim milk is low in saturated fat and cholesterol compared to whole milk. Margarine made from plant oils can be used as a substitute for butter, which is high in saturated fat and cholesterol. Egg substitute, made from egg whites or other ingredients, can be used instead of whole eggs, which are high in cholesterol. By incorporating all three of these options, the recipe can be made healthier and lower in cholesterol.Rate this question:
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- 11.
If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be:
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An increase in size because there is less fat
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A decrease in size because there is more fat
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No chance because homogenization decreases the effect of fat
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An increase in size because there is more fat
Correct Answer
A. A decrease in size because there is more fatExplanation
When half and half is replaced with whipping cream in ice cream, the increase in fat content will result in a decrease in the size of ice crystals. This is because fat acts as an emulsifier, preventing the formation of large ice crystals and creating a smoother texture in the ice cream. Higher fat content in the whipping cream will enhance this effect, leading to smaller ice crystals and a creamier consistency in the ice cream.Rate this question:
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- 12.
Fat produces more calories than carbohydrates when oxidized because:
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Fat has more carbon and hydrogen in relation to oxygen
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Fat has less carbon and hydrogen in relation to oxygen
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Fat is a larger molecule
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Fat is a smaller molecule
Correct Answer
A. Fat has more carbon and hydrogen in relation to oxygenExplanation
Fat produces more calories than carbohydrates when oxidized because it has more carbon and hydrogen in relation to oxygen. When fat is metabolized, it undergoes oxidation, releasing energy in the form of calories. Fat molecules contain more carbon and hydrogen atoms compared to oxygen atoms, which results in a higher energy yield when these molecules are broken down. In contrast, carbohydrates have a higher ratio of oxygen atoms to carbon and hydrogen atoms, leading to a lower calorie output during oxidation. Therefore, fat is a more calorie-dense fuel source compared to carbohydrates.Rate this question:
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- 13.
Research has shown that neural tuube defects can be reduced with proper supplementation of:
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Iron
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Folic Acid
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Glutamine
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Arginine
Correct Answer
A. Folic AcidExplanation
Folic acid is the correct answer because research has shown that proper supplementation of folic acid can reduce the risk of neural tube defects. Neural tube defects are birth defects that occur when the neural tube, which forms the baby's brain and spinal cord, does not close properly during early development. Folic acid is a B vitamin that is important for the development of a baby's neural tube. It is recommended that women of childbearing age take a daily supplement of folic acid to reduce the risk of neural tube defects.Rate this question:
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- 14.
The best laboratory value to use in assessing iron status is:
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Hemoglobin
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Hematocrit
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Ferritin
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Serum iron
Correct Answer
A. FerritinExplanation
Ferritin is the best laboratory value to use in assessing iron status because it is a protein that stores iron in the body. By measuring the levels of ferritin in the blood, it can provide information about the body's iron stores. Low levels of ferritin indicate iron deficiency, while high levels can indicate iron overload or inflammation. Hemoglobin and hematocrit are measures of red blood cells and can be affected by factors other than iron status, while serum iron levels can fluctuate throughout the day and may not accurately reflect iron stores.Rate this question:
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- 15.
Which flour is best for making cakes?
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Graham flour
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All-purpose flour
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Whole wheat flour
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Durum flour
Correct Answer
A. All-purpose flourExplanation
All-purpose flour is the best flour for making cakes because it has a moderate protein content, which helps to create a tender and moist texture in cakes. It also has a fine texture and a neutral flavor, allowing it to blend well with other ingredients. Graham flour, whole wheat flour, and durum flour have higher protein contents and stronger flavors, which may result in denser and less tender cakes.Rate this question:
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- 16.
Where is lactose absorbed?
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Small intestine
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Stomach
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Pancreas
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Liver
Correct Answer
A. Small intestineExplanation
Lactose, a sugar found in milk and dairy products, is absorbed in the small intestine. The small intestine is responsible for the majority of nutrient absorption in the digestive system. It contains specialized cells called enterocytes that produce an enzyme called lactase, which breaks down lactose into its component sugars, glucose and galactose. These sugars are then absorbed through the walls of the small intestine and enter the bloodstream for further use by the body. The stomach, pancreas, and liver do not play a direct role in lactose absorption.Rate this question:
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- 17.
Considering the following smoke points for various fats, which would be best for frying?
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300 F
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325 F
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375 F
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420 F
Correct Answer
A. 420 FExplanation
The higher the smoke point of a fat, the better it is for frying. When a fat reaches its smoke point, it starts to break down and release smoke, which can lead to a burnt or unpleasant taste in the food. Therefore, the fat with the highest smoke point, which in this case is 420 F, would be the best choice for frying as it can withstand higher temperatures without smoking or burning.Rate this question:
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- 18.
Which minerals are involved in carbohydrate metabolism?
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Cobalt, zinc
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Chromium, zinc
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Copper, chromium
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Iron, zinc
Correct Answer
A. Chromium, zincExplanation
Chromium and zinc are involved in carbohydrate metabolism. Chromium is essential for the metabolism of glucose and the regulation of insulin, which helps to control blood sugar levels. Zinc is also involved in insulin production and function, as well as in the metabolism of carbohydrates. Both minerals play important roles in the breakdown and utilization of carbohydrates in the body.Rate this question:
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- 19.
Acidic chyme becomes neutralized in the duodenum by:
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Mixing with bicarbonate and fluids
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Mixing with intestinal enzymes
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Mixing with sodium and potassium
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Mixing with bile
Correct Answer
A. Mixing with bicarbonate and fluidsExplanation
In the duodenum, the acidic chyme from the stomach is neutralized by mixing with bicarbonate and fluids. Bicarbonate is secreted by the pancreas into the duodenum, where it reacts with the acidic chyme to form water and carbon dioxide, raising the pH and neutralizing the acidity. This process is important for the proper digestion and absorption of nutrients in the small intestine. Mixing with intestinal enzymes, sodium and potassium, and bile also play important roles in the digestion process, but they do not specifically neutralize the acidic chyme in the duodenum.Rate this question:
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- 20.
The colon functions in the absorption of:
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Amino acids, fatty acids
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Unsaturated fatty acids, electrolytes
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Water, salts, vitamin K, thiamin, riboflavin
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Glucose, fatty acids
Correct Answer
A. Water, salts, vitamin K, thiamin, riboflavinExplanation
The colon is responsible for the absorption of water, salts, vitamin K, thiamin, and riboflavin. These substances are essential for various bodily functions. Water and salts are necessary for maintaining proper hydration and electrolyte balance. Vitamin K is important for blood clotting, while thiamin and riboflavin are essential for energy production and metabolism. The colon plays a crucial role in absorbing these nutrients and ensuring their proper distribution throughout the body.Rate this question:
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Mar 22, 2023Quiz Edited by
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Feb 20, 2010Quiz Created by
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