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JEAN INMAN DOMAIN 1 QUESTIONS WITH VERIFIED ANSWERS COMBINED PACKAGE SOLUTIONS
JEAN INMAN DOMAIN 1 QUESTIONS WITH VERIFIED ANSWERS COMBINED PACKAGE SOLUTIONS
[Show more]JEAN INMAN DOMAIN 1 QUESTIONS WITH VERIFIED ANSWERS COMBINED PACKAGE SOLUTIONS
[Show more]JEAN INMAN DOMAIN 1 QUESTIONS WITH VERIFIED ANSWERS 
when you check the *overrun* you are checking? - ANS A. excess stock in the storeroom 
 
B. surplus soap and rinse aids in the dish machine 
 
C. the wt. of ice cream* 
 
D. total cost of unexpected meals served 
 
Overrun - ANS The amount ...
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Add to cartJEAN INMAN DOMAIN 1 QUESTIONS WITH VERIFIED ANSWERS 
when you check the *overrun* you are checking? - ANS A. excess stock in the storeroom 
 
B. surplus soap and rinse aids in the dish machine 
 
C. the wt. of ice cream* 
 
D. total cost of unexpected meals served 
 
Overrun - ANS The amount ...
Jean Inman Domain 1 (RD Exam) Questions And Answers All Verified 
 
% of water/carbs in fruits and vegetables - ANS 75-93% 
 
Vitamin and minerals in fruits/vegetables - ANS Calcium, vitamin A, C, sometimes B 
 
Tugor - ANS Crispiness of vegetables due to osmotic pressure of water filled v...
Preview 4 out of 44 pages
Add to cartJean Inman Domain 1 (RD Exam) Questions And Answers All Verified 
 
% of water/carbs in fruits and vegetables - ANS 75-93% 
 
Vitamin and minerals in fruits/vegetables - ANS Calcium, vitamin A, C, sometimes B 
 
Tugor - ANS Crispiness of vegetables due to osmotic pressure of water filled v...
Jean Inman Domain 1 Exam Questions With Correct Verified Solutions 
 
composition of *fruits and vegetables* - ANS *75-93%* water 
carbohydrates (digestible and indigestible) 
some minerals (calcium in oranges/greens) 
vitamins C, A and some B 
 
*crispness* (state of turgor) is due to - ANS ...
Preview 4 out of 121 pages
Add to cartJean Inman Domain 1 Exam Questions With Correct Verified Solutions 
 
composition of *fruits and vegetables* - ANS *75-93%* water 
carbohydrates (digestible and indigestible) 
some minerals (calcium in oranges/greens) 
vitamins C, A and some B 
 
*crispness* (state of turgor) is due to - ANS ...
Food Science, Domain 1 Questions and Jean Inman Exam Questions And Answers 
Candling - ANS A method of determining egg quality based on observing eggs against a light. 
 
An acid stiffens an egg white foam by - ANS tenderizing the protein and allowing it to extend more easily 
 
Egg whites at ...
Preview 4 out of 49 pages
Add to cartFood Science, Domain 1 Questions and Jean Inman Exam Questions And Answers 
Candling - ANS A method of determining egg quality based on observing eggs against a light. 
 
An acid stiffens an egg white foam by - ANS tenderizing the protein and allowing it to extend more easily 
 
Egg whites at ...
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