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All Domains Jean Inman Questions with Explanations of Answers (Graded A)
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All Domains Jean Inman Questions withExplanations of Answers (Graded 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 - -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.
-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 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%
-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 - -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).
, -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
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.
-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 - -c. the surface tension is lower
-Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones - -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).
-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
Cellular respiration is an oxidative process whereby an electron donor is oxidized and
oxygen is reduced to produce carbon dioxide, water, and energy.
-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 - -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.
-The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature - -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
-A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5 - -b. 13
#10 can = 6 cans per case, 6 lb 9 oz, 13 cups, 20-25 servings (it is also considered 3
quarts but dont get confused about cups because 3 quarts = 12 cups, most sources
indicate 13 cups so just use that)
-If the sole source of protein is gelatin, growth is inhibited because:
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 or methionine, and is low in tryptophan
d. gelatin has no arginine - -a. gelatin has no tryptophan and is low in methionine and
lysine
Gelatin is not a complete protein source. It has no tryptophan and is low in methionie
and lysine. Can to remember this by thinking gelaTiN has No Tyrpotophan, and geLatiN
is LOW in LYSINE and methioNeNe.
-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 change
d. an increase in size because there is more fat - -b. a decrease in size because there is
more fat
The % fat in half and half is no less than 10.5% fat, and the % fat in whipped cream 35%.
Subsequently, you are increasing the amount of fat in the ice cream. When increasing
the amount of fat in ice cream, it decreases in size because fat inferes with crystal
formation, making crystals small and smoother. More fat = smaller crystals, less fat =
bigger crystals.
-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 show that neural tube defects can be reduced with proper
supplementation of:
a. iron
b. folic acid
c. glutamine
d. arginine - -b. folic acid
Supplement 400 mcg per day in pregnant women to prevent neural tube defects, such as
spina bifida and anencephaly.
-The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron - -c. ferritin
Ferritin is the storage form of iron, and thus indicates if adequate stores. Ferritin
indicates the size of iron storage pool. Hemoglobin and hematocrit will be low in IDA,
pernicious anemia, and folate deficiency anemia so while it is a helpful indicator, it is
not the best lab value to assess iron status specifically.
-Which is the best flour to use when making cakes?
a. graham flour
b. all-purpose flour
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