Questions 1-110 Flashcards
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
c- 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
c- 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
c- sugar
Why do egg whites beat more easily at room temperature?
a- pH is increased
b- protein is denatured
c- the surface tension is lower
d- the surface tension is higher
c- the surface tension is lower
Which pigment does not change color in an acid or alkaline solution?
a- anthocyanin
b- chlorophyll
c- carotene
d- flavones
c- 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
a- water, carbon dioxide, energy
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
c- fructose sucrose glucose sorbitol
The flakiness of pie crust depends on:
a- type of fat
b- oxidation of fat
c- temperature of fat
d- oven temperature
a- type of fat
A group of rats being fed gelatin as protein are not growing well. What is the likely reason?
a- gelatin has no tryptophan, low methionine and lysine
b- gelatine has no methionine and low tryptophan
c- gelatin has no lysine or methionine, low tryptophan
d- gelatin has no arginine
a- gelatin has no tryptophan, low methionine and lysine
A #10 can holds how many cups of product?
a- 10
b- 13
c- 12
d - 5
b- 13
If you replace half and half with whipping cream in ice cream, the effects on the ice crystals will be:
a- increase in size due to less fat
b- decrease in size due to more fat
c- no change
d- increase in size due to more fat
b- decrease in size due to more fat
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- 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
b- folic acid
The best laboratory value to use in assessing iron status is:
a- hemoglobin
b- hematocrit
c- ferritin
d- serum iron
c- ferritin
Which is the best flour when making cakes?
a- graham
b- all-purpose
c- whole wheat
d- durum wheat
b- all-purpose
Where is lactose absorbed?
a- small intestine
b- stomach
c- pancreas
d- liver
a- small intestine
Considering the following smoke points of various fats, which would be the best to use for frying?
a- 300F
b- 325F
c- 375F
d- 400F
d- 400F
Which minerals are involved in carbohydrate metabolism?
a- cobalt, zinc
b- chromium, zinc
c- copper, chromium
d- iron, zinc
b- 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
a- 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, riboflavin
d- glucose and fatty acids
c- water, salts, vitamin K, thiamin, riboflavin
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 gravy
c- prepare it with modified starch
How much fluid is lost through insensible losses?
a- .5 liters
b- 1 liter
c- 2 liters
d- 3-4 liters
b- 1 liter
An amino acid that cannot be produced by the body is:
a- alanine
b- glycine
c- tyrosine
d- tryptophan
d- tryptophan
The following is an irreversible reaction:
a- pyruvic acid into lactic acid
b- pyruvic acid into Acetyl CoA
c- g-6-p into glycogen
d- g-6-p into pyruvate
b- pyruvic 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
a- metabolism of carbohydrate
An increased plasma pyruvate level is an indication of:
a- iron deficiency
b- riboflavin deficiency
c- excess carbohydrates intake
d- thiamin deficiency
d- thiamin deficiency
Which of the following stabilizes an egg white foam?
a- acid
b- water
c- flour
d- salt
a- acid
Winterized oil is:
a- cloudy when refrigerated
b- clear when refrigerated
c- cloudy when stored for long time periods
d- clear only if kept room temperature
b- clear when refrigerated
What may cause EKG abnormalities?
a- high serum potassium
b- low serum potassium
c- low serum sodium
d- high serum sodium
a- high serum potassium
In the fed state, the brain uses which nutrient as a source of energy?
a- fatty acid
b- lactic acid
c- glucose
d- ketones
c- glucose
In starvation, the brain uses which nutrient as an energy source?
a- fatty acid
b- lactic acid
c- glucose
d- ketones
d- ketones
Gluconeogenesis is the:
a- catabolism of carbohydrates
b- creation of glucose from glycerol and amino acids
c- breakdown of glycogen to release glucose
d- creation of glycogen
b- creation of glucose from glycerol and amino acids
Glycolysis is the:
a- catabolism of carbohydrates
b- creation of glucose from glycerol and amino acids
c- breakdown of glycogen to release glucose
d- creation of glycogen
a- catabolism of carbohydrates
Glycogenolysis is the:
a- catabolism of carbohydrates
b- creation of glucose from glycerol and amino acids
c- breakdown of glycogen to release glucose
d- creation of glycogen
c- breakdown of glycogen to release glucose
The end product of aerobic glycolysis is:
a- Acetyl CoA
b- pyruvic acid
c- lactic acid
d- glycogen
b- pyruvic acid
Protein-bound Iodine (PBI) measures:
a- nutritional status
b- toxic levels of iodine
c- deficiency of epinephrine
d- level of thyroxine being produced
d- level of thyroxine being produced
The hormone epinephrine:
a- lowers blood glucose during catabolic stress
b- raises blood glucose during catabolic stress
c- is secreted from the pituitary gland
d- stimulates glycogen production
b- raises blood glucose during catabolic stress
A provitamin is:
a- nutrient that can be converted into vitamin
b- vitamin that can be converted into nutrient
c- endogenous form of a vitamin
d- man made copy of a vitamin
a- nutrient that can be converted into vitamin
The formula for producing active Vitamin D is:
a- vitamin D3 converting to 7-dehydrocholesterol
b- ergosterol converting to calciferol
c- cholesterol converting to calciferol
d- 7-dehydrocholesterol converting to cholecalciferol
d- 7-dehydrocholesterol converting to cholecalciferol
In the human, Vit K is affected by:
a- anticoagulants and antibiotics
b- iodine
c- water-soluble vitamins
d- gluten
a- anticoagulants and antibiotics
Which hormone regulates Calcium levels?
a- insulin
b- thyroid
c- parathyroid (pth)
d- aldosterone
c- parathyroid (pth)
Pyridoxine acts as a coenzyme in:
a- iron transfer
b- deamination and transamination
c- fat transfer through the lymphatic system
d- osmotic pressure of body fluids
b- deamination and transamination
Which of the following are synthesized by intestinal bacteria?
a- biotin, pantothenic acid, vit K
b- vit E, vit K, biotin
c- pyridoxine, vit E
d- ascorbic acid, pyridoxine, vit K
a- biotin, pantothenic acid, vit K
Ascorbic acid aids in healing. Which applies?
a- collagen -> hydroxyproline
b- proline -> hydroxyproline -> collagen
c- hydroxyproline -> proline -> collagen
d- hydroxyproline -> collagen
b- proline -> hydroxyproline -> collagen
Biotin is considered a coenzyme in the synthesis of:
a- protein
b- carbohydrate
c- glycogen
d- fatty acids
d- fatty acids
Food iron is the ________ form.
a- ferric
b- ferritin
c- transferrin
d- ferrous
a- ferric
Food iron is reduced in the stomach to the more absorbable form:
a- ferric
b- ferrous
c- transferrin
d- ferritin
b- ferrous
Which would aid in the absorption of an iron supplement?
a- cows milk, eggs
b- orange juice, hamburger
c- milk, eggs, cheese
d- dates, eggs
b- orange juice, hamburger
Bile is produced in the ____ and stored in the ____.
a- liver, gallbladder
b- gallbladder, liver
c- liver, liver
d- gallbladder, gallbladder
a- liver, gallbladder
Cholecystokinin causes:
a- contraction of the gallbladder
b- peristalsis
c- pancreatic juice secretion
d- contraction of the liver
a- contraction of the gallbladder
What enzyme are involved in protein digestion?
a- ptyalin, lipase, sucrase
b- amylase, lipase, trypsin
c- pepsin, trypsin, chymotrypsin, carboxypeptidase
d- trypsin, lipase, amylase
c- pepsin, trypsin, chymotrypsin, carboxypeptidase
Protein digestion begins in the:
a- mouth
b- stomach
c- small intestine
d- ileum
b- stomach
Lactase is produced in the:
a- stomach
b- small intestine
c- gallbladder
d- pancrease
b- small intestine
Which enzymes are secreted by the pancreas?
a- amylase, lipase, chol esterase, trypsin, chymotrypsin
b- sucrose, maltase, lactase, aminopeptidase
c- ptyalin
d- aminopeptidase, dipeptidase
a- amylase, lipase, chol esterase, trypsin, chymotrypsin
Which conversion requires g-6-p?
a- glucose into liver glycogen
b- glucose into pyruvic acid
c- pyruvic into lactic acid
d- liver glycogen into glucose
d- liver glycogen into glucose
NADPH is:
a- essential in fatty acid synthesis
b- essential in glycogen synthesis
c- involved in protein catabolism
d- essential in transamination
a- essential in fatty acid synthesis
The following are required for the conversion of pyruvic acid into active acetate?
a- thiamin, NAD, oxaloacetic acid
b- oxygen, pantothenic acid, vitamin E
c- thiamin, niacin, riboflavin, pantothenic acid, NAD
d- pantothenic acid, oxaloacetate, citric acid
c- thiamin, niacin, riboflavin, pantothenic acid, NAD
Which vitamin acts as a coenzyme in transamination?
a- pyridoxine
b- thiamin
c- riboflavin
d- vit B12
a- pyridoxine
Glucocorticoids are:
a- thyroid hormones
b- pituitary hormones
c- adrenal hormones
d- parathyroid hormones
c- adrenal hormones
Glucocorticoids:
a- convert glucose into protein
b- convert fatty acids into glucose
c- convert glucose into fat
d- convert protein into glucose
d- convert protein into glucose
Fats enter the blood as ____ and leave liver as ____.
a- phospholipids, chylomicrons
b- chylomicrons, phospholipids
c- chylomicrons, lipoproteins
d- lipoproteins, chylomicrons
c- chylomicrons, lipoproteins
The oxidation of fatty acids forms:
a- Acetyl CoA
b- pyruvic acid
c- lactic acid
d- oxaloacetate
a- Acetyl CoA
Pantothenic acid, thiamin, riboflavin, and niacin are all involved in:
a- converting pyruvate into acetyl CoA
b- converting tyrosine into phenylalanine
c- converting glycogen into glucose
d- converting lactic acid into oxaloacetate
a- converting pyruvate into acetyl CoA
Which of the following can be reversed with Vitamin A?
a- xerophthalmia
b- nyctalopia
c- Wilsons Disease
d- homocysteinuria
b- nyctalopia
Fresh meat contamination comes mainly from:
a- botulism
b- staphylococcus
c- clostridium
d- salmonella
d- salmonella
Which amino acids must be present is a parenteral solution?
a- valine, leucine, glycine, alanine
b- tryptophan, phenylalanine, threonine, isoleucine
c- phenylalanine, methionine, arginine, tyrosine
d- lysine, glutamic acid, alanine, glycine
b- tryptophan, phenylalanine, threonine, isoleucine
Iron absorption is enhanced by:
a- acidic chyme in the duodenum
b- alkalinity of the duodenum
c- oxalates and phytates
d- absence of ascorbic acid
a- acidic chyme in the duodenum
Which of the following inhibits gluconeogenesis?
a- glycogen
b- insulin
c- catecholamines
d- glucocorticoids
b- insulin
Which has the lowest cholesterol content?
a- peanut butter and crackers
b- yogurt with fruit
c- chocolate cake
d- roast beef sandwich
a- peanut butter and crackers
What is the difference between cake flour and bread flour?
a- cake flour has less gluten, weaker gluten, less protein
b- bread flour has less gluten, weaker gluten, less protein
c- cake flour has weaker gluten, but more protein
d- bread flour has stronger gluten and less protein
a- cake flour has less gluten, weaker gluten, less protein
Vitamin A is involved in:
a- growth and development
b- blood clotting
c- growth of bones and teeth
d- development of tissue and skin
d- development of tissue and skin
A patient with metabolic alkalosis would have:
a- excess base excretion by kidneys
b- retention of base by lungs
c- excretion of base by lungs
d- retention of base by kidneys
d- retention of base by kidneys
Which foods should be washed just before serving?
a- plums and grapes
b- peaches and carrots
c- strawberries and mushrooms
d- apples and celery
c- strawberries and mushrooms
Which government agency inspects and grades meat?
a- FDA
b- DHHS
c- USDA
d- Department of Commerce
c- USDA
If linoleic acid replaces carbohydrate in the diet:
a- LDL decreases, HDL increases
b- LDL and HDL decrease
c- LDL and HDL increase
d- LDL increases, HDL decreases
a- LDL decreases, HDL increases
Which is not absorbed directly into the portal blood?
a- monosaccharides
b- amino acids
c- medium chain fatty acids
d- long chain fatty acids
d- long chain fatty acids
When substituting buttermilk for whole milk in pastry:
a- decrease the liquid
b- increase the baking soda
c- increase butter
d- increase liquid
b- increase the baking soda
Ground meat will spoil faster than sliced meat because:
a- it has more enzyme activity
b- it has more fat
c- more surface area is exposed
d- it has less fat
c- more surface area is exposed
Evaporated milk has:
a- slightly more than half of the water removed
b- added sugar
c- fat content 3-6%
d- lactose removed
a- slightly more than half of the water removed
Ketones are most associated with:
a- complex carbs
b- simple sugars
c- fats
d- amino acids
c- fats
Which best describes sorbitol and glucose?
a- sorbitol is sweeter than glucose
b- they each provide 7 cals per gram
c- sorbitol is absorbed more slowly
d- they both convert into fructose
c- sorbitol is absorbed more slowly
What causes egg yolk color to change?
a- alteration of the feed provided
b- storage length
c- shell color
d- storage conditions
a- alteration of the feed provided
Which data is needed to convert weight into volume?
a- mass
b- temperature
c- specific gravity
d- pH
c- specific gravity
The tartness in fruits and vegetables is due too:
a- flavones
b- chlorophyll
c- anthoxanthins
d- tannins
d- tannins
When a white sauce tastes starchy and grainy, the likely cause is:
a- too much starch
b- improper ingredient proportions
c- starch was added before the fat melted
d- uncooked flour
d- uncooked flour
The scientific process by which water makes lettuce crisp is:
a- osmotic pressure of water-filled vacuoles
b- diffusion
c- transamination
d- water active diffusion
a- osmotic pressure of water-filled vacuoles
Four hours after eating you develop nausea, diarrhea, but no fever. The cause may be:
a- staphylococcus aureus
b- clostridium botulinum
c- clostrifium perfringens
d- streptococcus
a- staphylococcus aureus
Which hormone greatly influences BMR?
a- endocrine hormone
b- thyroxine
c- growth hormone
d- insulin
b- thyroxine
If linoleic acid replaces saturated fat in the diet:
a- total cholesterol including HDL decreases
b- HDL increases
c- LDL increases
d- no change in lipid levels
a- total cholesterol including HDL decreases
Which oil is highest in MUFAs?
a- olive
b- canola
c- peanut
d- sunflower
a- olive
Which oil is highest in saturated fat?
a- coconut
b- palm
c- cocoa butter
d- butter
a- coconut
Which of the following may result in metabolic acidosis?
a- decreased retention of bicarbonate
b- decreased retention of hydrogen
c- decreased retention of chloride
d- increased retention of bicarbonate
a- decreased retention of bicarbonate
A high protein diet increases the need for:
a- riboflavin and water
b- thiamin
c- water
d- ascorbic acid
a- riboflavin and water
Dry heat cookery should be used for which cut of meat?
a- shoulder
b- neck
c- brisket
d- near the backbone
d- near the backbone
What color do onions turn when cooked in an aluminum pan?
a- purple
b- blue
c- red
d- yellow
d- yellow
Which cooking method would best convert collagen to gelatin in a bottom round roast?
a- grilling to medium rare
b- braising
c- broiling
d- searing
b- braising
Which method of bread making is not as dependent on the length of time the dough sits to rise?
a- straight dough method
b- sponge dough method
c- continuous method
d- prime bake method
c- continuous method
Which nutrient is added for flour enrichment?
a- vit A
b- iodine
c- fluorine
d- iron
d- iron
What does the term USDA graded on meat tell the consumer?
a- it assures wholesomeness
b- it was free of disease at the time of slaughter
c- the meat is fit for human consumption
d- it defines quality
d- it defines quality
A cake with a fallen center may be the result of:
a- too little fat
b- too little sugar
c- excess sugar and fat
d- too little baking powder
c- excess sugar and fat
Which of the following has the least amount of saturated fat?
a- 2% milk
b- half and half
c- non-dairy creamer
d- evaporated skim milk
d- evaporated skim milk
Coarse texture in a cake is due to:
a- too little baking powder
b- over-mixing
c- too much baking powder or sugar
d- oven temperature too high
c- too much baking powder or sugar
Nitrogen equilibrium is associated with:
a- 25 year old pregnant female
b- 25 year old male
c- 15 year old girl
d- 4 year old child
b- 25 year old male
Childrens diets are found to be low in iron due to emphasis on:
a- vegetables
b- milk
c- fruits
d- cereals
b- milk
Which mineral is involved in blood clotting?
a- calcium
b- phosphorus
c- iron
d- selenium
a- calcium
Which of the following is true regarding flour?
a- all purpose flour is made from soft wheat
b- all purpose flour has more protein than bread flour
c- cake flour has the least and weakest gluten
d- cake flour has less starch than bread flour
c- cake flour has the least and weakest gluten
The main function of glycolysis is to provide:
a- pyruvate for the TCA cycle
b- lactic acid for energy use by muscle
c- muscle and liver glycogen
d- substrate for the Cori Cycle
a- pyruvate for the TCA cycle
Food service employees should wash their hands for at least:
a- 30 seconds
b- 25 seconds
c- 20 seconds
d- 15 seconds
c- 20 seconds
Metabolites of the Krebs cycle are:
a- water, energy, carbon dioxide
b- energy and pyruvic acid
c- electrolytes and water
d- lactic acid and glycogen
a- water, energy, carbon dioxide
Meat graded “US Standard” is the grade given at the:
a- time of purchase
b- time of delivery
c- storage facility
d- time of slaughter
d- time of slaughter
