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Jean Inman Domain 1 Exam Practice Questions and Answers 100% Pass
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Jean Inman Domain 1 Exam Practice Questions and Answers 100% Pass when you check the *overrun* you are checking? - ANSWER-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 - ANSWER-The...

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  • November 19, 2024
  • 162
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers

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Jean Inman Domain 1 Exam Practice
Questions and Answers 100% Pass

when you check the *overrun* you are checking? - ANSWER✔✔-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 - ANSWER✔✔-The amount of air pushed into the ice cream while it is being

made. The standard of 50% overrun means that the ice cream is made with one part air

to every two parts cream.


Which recipe ingredient should be adjusted if a cake has a *crunchy crust* and a

*compact moist texture* - ANSWER✔✔-A. milk




Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 1/162

,B. flour




C. sugar * mallard reaction/browning




D. baking powder


Why do *egg whites* beat more easily at room temperature? - ANSWER✔✔-A. pH is

decreased




B. protein is denatured (done when heated to high temps)




C. surface tension is lower*




D. surface tension is higher


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

ANSWER✔✔-A. anthocynanin (blue, changes color)




B. chlorophyll (green changes to brownish)




Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 2/162

,C. carotene (stay orange the whole time)*




D. flavones


The end products of *cellular* oxidation are - ANSWER✔✔-A. water, carbon dioxide,

energy*




B. carbon, hydrogen, nitrogen (protein byproduct)




C. indigestible fiber, nitrogen




D. monosaccharides, amino acids, energy (Intestinal breakdown of macro's not yet in

the cells


CHO's listed in order of decreasing sweetness - ANSWER✔✔-A. fructose, glucose,

sucrose, sorbitol




B. sucrose, glucose, fructose, sorbitol




C. fructose, sucrose, glucose, sorbitol *

Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 3/162

, D. sorbitol, fructose, sucrose, glucose


The flakiness of pie crust depends on: - ANSWER✔✔-A. type of fat*




B. oxidation of fat




C. temperature of fat




D. oven temperature


What is the process by which water content of a *vegetable* is replaced by a

concentrated *salt solution? - ANSWER✔✔-A. gelling


B. Osmosis (high to low concentration. ex water outside surface coming inside to the

fruit)


C. diffusion (your pushing out water and forcing in Na. Low to High) *


D. retrogradation (gelatininzing, holding together)


A group of rats being fed gelatin as the sole protein source are not *growing* well. What

is likely the reason - ANSWER✔✔-A. gelatin has no tryptophan and is low in

methionine and lysine*


Copyright ©SOPHIABENNETT 2025 ACADEMIC YEARALL RIGHTS RESERVED. Page 4/162

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