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Inman All Domain Test > Questions 1-110 > Flashcards

Questions 1-110 Flashcards

1
Q

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

A

c- the weight of ice cream

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2
Q

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

A

c- diffusion

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3
Q

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

A

c- sugar

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4
Q

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

A

c- the surface tension is lower

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5
Q

Which pigment does not change color in an acid or alkaline solution?

a- anthocyanin
b- chlorophyll
c- carotene
d- flavones

A

c- carotene

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6
Q

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

a- water, carbon dioxide, energy

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7
Q

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

A

c- fructose sucrose glucose sorbitol

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8
Q

The flakiness of pie crust depends on:

a- type of fat
b- oxidation of fat
c- temperature of fat
d- oven temperature

A

a- type of fat

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9
Q

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

a- gelatin has no tryptophan, low methionine and lysine

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10
Q

A #10 can holds how many cups of product?

a- 10
b- 13
c- 12
d - 5

A

b- 13

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11
Q

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

A

b- decrease in size due to more fat

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12
Q

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

a- fat has more carbon and hydrogen in relation to oxygen

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13
Q

Research has shown that neural tube defects can be reduced with proper supplementation of:

a- iron
b- folic acid
c- glutamine
d- arginine

A

b- folic acid

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14
Q

The best laboratory value to use in assessing iron status is:

a- hemoglobin
b- hematocrit
c- ferritin
d- serum iron

A

c- ferritin

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15
Q

Which is the best flour when making cakes?

a- graham
b- all-purpose
c- whole wheat
d- durum wheat

A

b- all-purpose

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16
Q

Where is lactose absorbed?

a- small intestine
b- stomach
c- pancreas
d- liver

A

a- small intestine

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17
Q

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

A

d- 400F

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18
Q

Which minerals are involved in carbohydrate metabolism?

a- cobalt, zinc
b- chromium, zinc
c- copper, chromium
d- iron, zinc

A

b- chromium, zinc

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19
Q

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

a- mixing with bicarbonate and fluids

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20
Q

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

A

c- water, salts, vitamin K, thiamin, riboflavin

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21
Q

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

A

c- prepare it with modified starch

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22
Q

How much fluid is lost through insensible losses?

a- .5 liters
b- 1 liter
c- 2 liters
d- 3-4 liters

A

b- 1 liter

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23
Q

An amino acid that cannot be produced by the body is:

a- alanine
b- glycine
c- tyrosine
d- tryptophan

A

d- tryptophan

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24
Q

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

A

b- pyruvic acid into Acetyl CoA

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25
Q

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

a- metabolism of carbohydrate

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26
Q

An increased plasma pyruvate level is an indication of:

a- iron deficiency
b- riboflavin deficiency
c- excess carbohydrates intake
d- thiamin deficiency

A

d- thiamin deficiency

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27
Q

Which of the following stabilizes an egg white foam?

a- acid
b- water
c- flour
d- salt

A

a- acid

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28
Q

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

A

b- clear when refrigerated

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29
Q

What may cause EKG abnormalities?

a- high serum potassium
b- low serum potassium
c- low serum sodium
d- high serum sodium

A

a- high serum potassium

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30
Q

In the fed state, the brain uses which nutrient as a source of energy?

a- fatty acid
b- lactic acid
c- glucose
d- ketones

A

c- glucose

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31
Q

In starvation, the brain uses which nutrient as an energy source?

a- fatty acid
b- lactic acid
c- glucose
d- ketones

A

d- ketones

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32
Q

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

A

b- creation of glucose from glycerol and amino acids

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33
Q

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

a- catabolism of carbohydrates

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34
Q

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

A

c- breakdown of glycogen to release glucose

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35
Q

The end product of aerobic glycolysis is:

a- Acetyl CoA
b- pyruvic acid
c- lactic acid
d- glycogen

A

b- pyruvic acid

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36
Q

Protein-bound Iodine (PBI) measures:

a- nutritional status
b- toxic levels of iodine
c- deficiency of epinephrine
d- level of thyroxine being produced

A

d- level of thyroxine being produced

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37
Q

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

A

b- raises blood glucose during catabolic stress

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38
Q

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

a- nutrient that can be converted into vitamin

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39
Q

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

A

d- 7-dehydrocholesterol converting to cholecalciferol

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40
Q

In the human, Vit K is affected by:

a- anticoagulants and antibiotics
b- iodine
c- water-soluble vitamins
d- gluten

A

a- anticoagulants and antibiotics

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41
Q

Which hormone regulates Calcium levels?

a- insulin
b- thyroid
c- parathyroid (pth)
d- aldosterone

A

c- parathyroid (pth)

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42
Q

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

A

b- deamination and transamination

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43
Q

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

a- biotin, pantothenic acid, vit K

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44
Q

Ascorbic acid aids in healing. Which applies?

a- collagen -> hydroxyproline
b- proline -> hydroxyproline -> collagen
c- hydroxyproline -> proline -> collagen
d- hydroxyproline -> collagen

A

b- proline -> hydroxyproline -> collagen

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45
Q

Biotin is considered a coenzyme in the synthesis of:

a- protein
b- carbohydrate
c- glycogen
d- fatty acids

A

d- fatty acids

46
Q

Food iron is the ________ form.

a- ferric
b- ferritin
c- transferrin
d- ferrous

A

a- ferric

47
Q

Food iron is reduced in the stomach to the more absorbable form:

a- ferric
b- ferrous
c- transferrin
d- ferritin

A

b- ferrous

48
Q

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

A

b- orange juice, hamburger

49
Q

Bile is produced in the ____ and stored in the ____.

a- liver, gallbladder
b- gallbladder, liver
c- liver, liver
d- gallbladder, gallbladder

A

a- liver, gallbladder

50
Q

Cholecystokinin causes:

a- contraction of the gallbladder
b- peristalsis
c- pancreatic juice secretion
d- contraction of the liver

A

a- contraction of the gallbladder

51
Q

What enzyme are involved in protein digestion?

a- ptyalin, lipase, sucrase
b- amylase, lipase, trypsin
c- pepsin, trypsin, chymotrypsin, carboxypeptidase
d- trypsin, lipase, amylase

A

c- pepsin, trypsin, chymotrypsin, carboxypeptidase

52
Q

Protein digestion begins in the:

a- mouth
b- stomach
c- small intestine
d- ileum

A

b- stomach

53
Q

Lactase is produced in the:

a- stomach
b- small intestine
c- gallbladder
d- pancrease

A

b- small intestine

54
Q

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

a- amylase, lipase, chol esterase, trypsin, chymotrypsin

55
Q

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

A

d- liver glycogen into glucose

56
Q

NADPH is:

a- essential in fatty acid synthesis
b- essential in glycogen synthesis
c- involved in protein catabolism
d- essential in transamination

A

a- essential in fatty acid synthesis

57
Q

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

A

c- thiamin, niacin, riboflavin, pantothenic acid, NAD

58
Q

Which vitamin acts as a coenzyme in transamination?

a- pyridoxine
b- thiamin
c- riboflavin
d- vit B12

A

a- pyridoxine

59
Q

Glucocorticoids are:

a- thyroid hormones
b- pituitary hormones
c- adrenal hormones
d- parathyroid hormones

A

c- adrenal hormones

60
Q

Glucocorticoids:

a- convert glucose into protein
b- convert fatty acids into glucose
c- convert glucose into fat
d- convert protein into glucose

A

d- convert protein into glucose

61
Q

Fats enter the blood as ____ and leave liver as ____.

a- phospholipids, chylomicrons
b- chylomicrons, phospholipids
c- chylomicrons, lipoproteins
d- lipoproteins, chylomicrons

A

c- chylomicrons, lipoproteins

62
Q

The oxidation of fatty acids forms:

a- Acetyl CoA
b- pyruvic acid
c- lactic acid
d- oxaloacetate

A

a- Acetyl CoA

63
Q

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

a- converting pyruvate into acetyl CoA

64
Q

Which of the following can be reversed with Vitamin A?

a- xerophthalmia
b- nyctalopia
c- Wilsons Disease
d- homocysteinuria

A

b- nyctalopia

65
Q

Fresh meat contamination comes mainly from:

a- botulism
b- staphylococcus
c- clostridium
d- salmonella

A

d- salmonella

66
Q

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

A

b- tryptophan, phenylalanine, threonine, isoleucine

67
Q

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

a- acidic chyme in the duodenum

68
Q

Which of the following inhibits gluconeogenesis?

a- glycogen
b- insulin
c- catecholamines
d- glucocorticoids

A

b- insulin

69
Q

Which has the lowest cholesterol content?

a- peanut butter and crackers
b- yogurt with fruit
c- chocolate cake
d- roast beef sandwich

A

a- peanut butter and crackers

70
Q

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

a- cake flour has less gluten, weaker gluten, less protein

71
Q

Vitamin A is involved in:

a- growth and development
b- blood clotting
c- growth of bones and teeth
d- development of tissue and skin

A

d- development of tissue and skin

72
Q

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

A

d- retention of base by kidneys

73
Q

Which foods should be washed just before serving?

a- plums and grapes
b- peaches and carrots
c- strawberries and mushrooms
d- apples and celery

A

c- strawberries and mushrooms

74
Q

Which government agency inspects and grades meat?

a- FDA
b- DHHS
c- USDA
d- Department of Commerce

A

c- USDA

75
Q

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

a- LDL decreases, HDL increases

76
Q

Which is not absorbed directly into the portal blood?

a- monosaccharides
b- amino acids
c- medium chain fatty acids
d- long chain fatty acids

A

d- long chain fatty acids

77
Q

When substituting buttermilk for whole milk in pastry:

a- decrease the liquid
b- increase the baking soda
c- increase butter
d- increase liquid

A

b- increase the baking soda

78
Q

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

A

c- more surface area is exposed

79
Q

Evaporated milk has:

a- slightly more than half of the water removed
b- added sugar
c- fat content 3-6%
d- lactose removed

A

a- slightly more than half of the water removed

80
Q

Ketones are most associated with:

a- complex carbs
b- simple sugars
c- fats
d- amino acids

A

c- fats

81
Q

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

A

c- sorbitol is absorbed more slowly

82
Q

What causes egg yolk color to change?

a- alteration of the feed provided
b- storage length
c- shell color
d- storage conditions

A

a- alteration of the feed provided

83
Q

Which data is needed to convert weight into volume?

a- mass
b- temperature
c- specific gravity
d- pH

A

c- specific gravity

84
Q

The tartness in fruits and vegetables is due too:

a- flavones
b- chlorophyll
c- anthoxanthins
d- tannins

A

d- tannins

85
Q

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

A

d- uncooked flour

86
Q

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

a- osmotic pressure of water-filled vacuoles

87
Q

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

a- staphylococcus aureus

88
Q

Which hormone greatly influences BMR?

a- endocrine hormone
b- thyroxine
c- growth hormone
d- insulin

A

b- thyroxine

89
Q

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

a- total cholesterol including HDL decreases

90
Q

Which oil is highest in MUFAs?

a- olive
b- canola
c- peanut
d- sunflower

A

a- olive

91
Q

Which oil is highest in saturated fat?

a- coconut
b- palm
c- cocoa butter
d- butter

A

a- coconut

92
Q

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

a- decreased retention of bicarbonate

93
Q

A high protein diet increases the need for:

a- riboflavin and water
b- thiamin
c- water
d- ascorbic acid

A

a- riboflavin and water

94
Q

Dry heat cookery should be used for which cut of meat?

a- shoulder
b- neck
c- brisket
d- near the backbone

A

d- near the backbone

95
Q

What color do onions turn when cooked in an aluminum pan?

a- purple
b- blue
c- red
d- yellow

A

d- yellow

96
Q

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

A

b- braising

97
Q

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

A

c- continuous method

98
Q

Which nutrient is added for flour enrichment?

a- vit A
b- iodine
c- fluorine
d- iron

A

d- iron

99
Q

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

A

d- it defines quality

100
Q

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

A

c- excess sugar and fat

101
Q

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

A

d- evaporated skim milk

102
Q

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

A

c- too much baking powder or sugar

103
Q

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

A

b- 25 year old male

104
Q

Childrens diets are found to be low in iron due to emphasis on:

a- vegetables
b- milk
c- fruits
d- cereals

A

b- milk

105
Q

Which mineral is involved in blood clotting?

a- calcium
b- phosphorus
c- iron
d- selenium

A

a- calcium

106
Q

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

A

c- cake flour has the least and weakest gluten

107
Q

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

a- pyruvate for the TCA cycle

108
Q

Food service employees should wash their hands for at least:

a- 30 seconds
b- 25 seconds
c- 20 seconds
d- 15 seconds

A

c- 20 seconds

109
Q

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

a- water, energy, carbon dioxide

110
Q

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

A

d- time of slaughter

Inman All Domain Test (8 decks)

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