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ALL DOMAINS JEAN INMAN/1183 QUESTIONS WITH EXPLANATIONS OF ANSWERS(A+)
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ALL DOMAINS JEAN INMAN/1183 QUESTIONS WITH EXPLANATIONS OF ANSWERS(A+)
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ALL DOMAINS JEAN INMAN/1183QUESTIONS WITH EXPLANATIONS
OF ANSWERS(A+)
Which amino acids must be present in a parenteral
solution?
a. valine, leucine, glycine, alanine
b. tryptophan, phenylalanine, threonine, isoleucine
c. phenylalanine, methionine, arginine, tyrosine
d. lysine, glutamic acid, alanine, glycine - √Answer :b.
tryptophan, phenylalanine, threonine, isoleucine
A parenteral solution requires adequate
supplementation of all essential amino acids.
Essential amino acids = those that cannot be produced
by the body. Mneumonic: PVT TIM HLL: phenylaline,
valine, tryptophan, threonine, isoleucine, methionine,
histadine, lysine, leucine. Last two L's are ketogenic
amino acids (lysine and leucine). Mneumonic: Tim LIVs
for this BRANCH of the military- branched amino acids
are leucine, isoleucine, and valine. Note: arganine and
glutamine are conditionally essential.
Quiz :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 - √Answer :c.
the weight of the ice cream
,Overrun is the increase in volume from freezing and
whipping which is used to determine the weight. In ice
cream, overrun should be 70-80%
Quiz :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. retro-gradation - √Answer :c. diffusion
Diffusion is when particles move from higher to lower
concentration. In this example, the concentrated salt
(higher concentration) moves towards the area of lower
concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more
concentrated side of memebrane (semi-permeable
membrane).
Quiz :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 - √Answer :c. sugar
Sugar provides tenderness (as hydrogroscopic) and
flavor in baking. When too much is added, this results in
falling in the center and coarse texture. Not enough
sugar causes poor volume.
,Quiz :Why do egg whites beat more easily at room
temperature?
a. the pH is increased
b. the protein is denatured
c. the surface tension is lower
d. the surface tension is higher - √Answer :c. the surface
tension is lower
Quiz :Which pigment does not change color in an acid
or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones - √Answer :c. carotenoid
Carotenoids have little to no change when exposed to
acid or base.
Anthocyanin is a type of flavone and turns bright red in
acid, blue in base. Chlorophyll turns olive green in acid
(pheophytin), and bright green in base (chlorophyllin).
Quiz :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 - √Answer :a.
water, carbon dioxide, energy
Cellular respiration is an oxidative process whereby an
electron donor is oxidized and oxygen is reduced to
produce carbon dioxide, water, and energy.
, Quiz :Carbohydrates listed in order of decreasing
sweetness are:
a. fructose, glucose, sucrose, sorbitol
b. sucrose, glucose, fructose, sorbitol
c. fructose, sucrose, glucose, sorbitol
d. sorbitol, fructose, sucrose, glucose - √Answer :c.
fructose, sucrose, glucose, sorbitol
The order of carbohydrates from sweetest to least sweet
is as follows: fructose, invert sugar, sucrose, glucose,
sorbitol, mannitol, galactose, maltose, lactose. Mainly
remember that fructose is the sweetest, sucrose is
sweeter than glucose, and glucose is sweeter than
sorbitol and mannitol.
Quiz :The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - √Answer :a. type of fat
Flakiness is promote by leaving fat in coarse particles.
Fat in pieces melts and flows, leaving a hole where
steam colleccts and pushes upward against the upper
surface of the resulting cell. The cell is locked into that
extended position, resulting in a flaky crust
Quiz :A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - √Answer :b. 13
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