Inman's Domain I Part 1

20 Questions | By Bdaustin7 | Updated: Mar 22, 2022 | Attempts: 266

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RD EXAM TEST PREP covering DOMAIN I: FOOD AND NUTRITION SCIENCE of Inmans review materialsFirst 20 questions.

Questions and Answers

1.

When you check "overrun", you are checking...
- A.
  
  Excess stock in the stock room
- B.
  
  Surplus soap and rinse aids used in the dish machine
- C.
  
  The weight of ice cream
- D.
  
  The total cost of unexpected meals served
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
3.

What ingredient should be adjusted in a recipe if a cake has a crunchy crust and a compact moist texture?
- A.
  
  Milk
- B.
  
  Flour
- C.
  
  Sugar
- D.
  
  Baking powder
4.

Why do egg whites beat easier at room temperature?
- A.
  
  The pH is increased
- B.
  
  The protein is denatured
- C.
  
  There is lower surface tension
- D.
  
  The surface tension is higher
5.

Which pigment does not change color in an acid or alkaline solution?
- A.
  
  Anthocyanin
- B.
  
  Chlorophyll
- C.
  
  Carotene
- D.
  
  Flavone
6.

The principle end product of cellular oxidation are:
- A.
  
  Water, carbon dioxide, energy
- B.
  
  Carbon, hydrogen, nitrogen
- C.
  
  Indigestible fiber, nitrogen
- D.
  
  Monosaccharides, amino acids, energy
7.

Carbohydrates listed in order of decreasing sweetness:
- A.
  
  Fructose, glucose, sucrose, sorbitol
- B.
  
  Sucrose, glucose, fructose, sorbitol
- C.
  
  Fructose, sucrose, glucose, sorbitol
- D.
  
  Sorbitol, fructose, sucrose, glucose
8.

Which is more costly?
- A.
  
  Fruit packed as "dietetic"
- B.
  
  Fruit packed in its own natural juice
- C.
  
  Fruit packed in light syrup
- D.
  
  Fruit packed in heavy syrup
9.

A group of rats being fed gelatin as the sole protein source were not growing well. What was 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, no methionine and is low in tryptophan
- D.
  
  Gelatin has no arginine
10.

How can you decrease cholesterol in a recipe?I. use skim milk II. use margarine III. use egg substitute
- A.
  
  I,II
- B.
  
  I,II,III
- C.
  
  II,III
- D.
  
  III
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 chance because homogenization decreases the effect of fat
- D.
  
  An increase in size because there is more fat
12.

Fat produces more calories than carbohydrates when oxidized 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
13.

Research has shown that neural tuube defects can be reduced with proper supplementation of:
- A.
  
  Iron
- B.
  
  Folic Acid
- C.
  
  Glutamine
- D.
  
  Arginine
14.

The best laboratory value to use in assessing iron status is:
- A.
  
  Hemoglobin
- B.
  
  Hematocrit
- C.
  
  Ferritin
- D.
  
  Serum iron
15.

Which flour is best for making cakes?
- A.
  
  Graham flour
- B.
  
  All-purpose flour
- C.
  
  Whole wheat flour
- D.
  
  Durum flour
16.

Where is lactose absorbed?
- A.
  
  Small intestine
- B.
  
  Stomach
- C.
  
  Pancreas
- D.
  
  Liver
17.

Considering the following smoke points for various fats, which would be best for frying?
- A.
  
  300 F
- B.
  
  325 F
- C.
  
  375 F
- D.
  
  420 F
18.

Which minerals are involved in carbohydrate metabolism?
- A.
  
  Cobalt, zinc
- B.
  
  Chromium, zinc
- C.
  
  Copper, chromium
- D.
  
  Iron, zinc
19.

Acidic chyme becomes neutralized in the duodenum by:
- A.
  
  Mixing with bicarbonate and fluids
- B.
  
  Mixing with intestinal enzymes
- C.
  
  Mixing with sodium and potassium
- D.
  
  Mixing with bile
20.

The colon functions in the absorption of:
- A.
  
  Amino acids, fatty acids
- B.
  
  Unsaturated fatty acids, electrolytes
- C.
  
  Water, salts, vitamin K, thiamin, riboflavin
- D.
  
  Glucose, fatty acids

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Inman's Domain I Part 1

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