Domain 1 - Inman Review Questions 1-192

Front 1

What is the process by which the water content of a vegetable is replaced by a concentrated salt solution?

Back 1

Diffusion

Front 2

Which recipe ingredient should be adjusted if a cake has a crunchy crust and compact, moist texture?

Back 2

Sugar

Front 3

A group of rats being fed gelatin as the sole protein source are not growing well, what is the likely reason?

Back 3

Gelatin has no tryptophan and is low in methionine and lysine

Front 4

If you replace half and half with whipping cream in ice cream, what will the effects be on the ice crystals?

Back 4

Decrease in size because there is more fat

Front 5

The best lab value for assessing iron status is?

Back 5

Ferritin

Front 6

Which is the best flour to use when making cakes (besides cake flour)?

Back 6

All-purpose

Front 7

Where is lactose best absorbed?

Back 7

Small intestine

Front 8

Which minerals are involved in CHO metabolism?

Back 8

Chromium and Zinc

Front 9

Acidic chime becomes neutralized in the duodenum by?

Back 9

Mixing with bicarbonate and fluids

Front 10

How do you prevent frozen gravy from separating when thawed?

Back 10

Prepare it with modified corn starch

Front 11

Thiamin, Riboflavin and Niacin are all involved in the metabolism of what?

Back 11

CHO

Front 12

An increased plasma pyruvate level is an indication of what deficiency?

Back 12

Thiamin

Front 13

What electrolyte level may cause abnormal EKG readings?

Back 13

high serum potassium

Front 14

Protein-bound iodine (PBI) measures what?

Back 14

Level of thyroxine being produced

Front 15

The formula for producing the active form of vitamin D is?

Back 15

7-dehydrocholesterol converting into cholecalciferol

Front 16

Ascorbic acid aids in healing. Order the following correctly: proline, hydroxyproline, collagen

Back 16

Proline -> Hydroxyproline -> Collagen

Front 17

Biotin is considered a coenzyme in the synthesis of ______.

Back 17

fatty acids

Front 18

Food iron is in which form?

Back 18

Ferric

Front 19

What does cholecystokinin cause?

Back 19

Contraction of the gallbladder

Front 20

Where is lactase produced?

Back 20

small intestine

Front 21

Which conversion requires glucose-6-phosphatases?

Back 21

Liver glycogen into glucose

Front 22

NADPH is essential for what?

Back 22

Synthesis of fatty acids

Front 23

What 5 things are required for the conversion of pyruvic acid into active acetate?

Back 23

Thiamin, Riboflavin, Niacin, Panthothenic Acid, NAD

Front 24

Glucocorticoids convert _________ into ________.

Back 24

Protein into glucose

Front 25

Fats enter the body as ________ and leave the liver as ______.

Back 25

Fats enter the body as CHYLOMICRONS and leave the liver as LIPOPROTEINS.

Front 26

The oxidation of fatty acids forms:

Back 26

acetyl CoA

Front 27

Where does mainly causes contamination of fresh meat?

Back 27

Salmonella

Front 28

What enhances iron absorption, besides vitamin C?

Back 28

Acidic chime in the duodenum

Front 29

What hormone inhibits gluconeogenesis?

Back 29

Insulin

Front 30

Vitamin A is involved in the development of what?

Back 30

Tissue and skin

Front 31

Why does ground meat spoil faster than sliced meat?

Back 31

More surface area is exposed

Front 32

What macronutrient are ketones associated with?

Back 32

Fats

Front 33

What causes egg yolk to change color?

Back 33

Chicken feed

Front 34

What data is needed to convert weight into volume?

Back 34

Specific gravity

Front 35

What causes the tartness in fruits and vegetables?

Back 35

Tannins

Front 36

What may be the cause of you getting sick four hours after eating, with nausea, diarrhea but not fever?

Back 36

Staphylococcus aureus

Front 37

Which hormone greatly influences BMR?

Back 37

thyroxine

Front 38

If linoleic acid replaces saturated fat in the diet, what happens to total cholesterol, including HDL?

Back 38

Decrases

Front 39

What results in metabolic acidosis?

Back 39

decreased retention of bicarbonate

Front 40

A high protein diet increases the need for _____ and _____.

Back 40

Riboflavin and water

Front 41

What type of cookery should be used for meat near the backbone?

Back 41

dry heat

Front 42

Which method of bread-making is not as dependent on the length of time the dough sits to rise?

Back 42

Continuous

Front 43

What does the term "USDA graded" on meat tell the consumer?

Back 43

It defines quality

Front 44

A cake with a fallen center may be the result of what?

Back 44

Excess sugar and fat

Front 45

Which of the following has the least amount of saturated fat: non-dairy creamer, evaporated skim milk, 2%, half and half

Back 45

Evaporated skim milk

Front 46

What causes coarse texture in a cake?

Back 46

Too much baking powder or sugar

Front 47

Why are children's diets often low in iron?

Back 47

An emphasis on milk

Front 48

How long should food service employees was their hands?

Back 48

20 seconds

Front 49

What are metabolites of the Kreb's Cycle?

Back 49

water, CO2, energy

Front 50

Which pasta contains eggs?

Back 50

noodles

Front 51

What 2 things does a serum sodium level of 150 mEq/L indicate?

Back 51

dehydration and hypernatremia

Front 52

What oils can be winterized?

Back 52

corn, soy, cottonseed

Front 53

Illness due to bacillus cereus is due to contaminated what?

Back 53

rice products and starchy foods

Front 54

The Cori Cycle converts ______ into _____.

Back 54

Lactate into pyruvate

Front 55

What are 2 likely causes of an 8 month old contracting botulism?

Back 55

cereal and honey

Front 56

Butter has fatty acids in what order of predominance? How about margarine?

Back 56

Butter: SAT, MUFA, PUFA

Margarine: PUFA, MUFA, SAT

Front 57

Which amino acid is the precursor for serotonin?

Back 57

tryptophan

Front 58

What is dicumarol and what are the dietary recommendations when taking it?

Back 58

Naturally occurring anticoagulant, avoid increasing you intake of foods high in vitamin K

Front 59

You become ill eight hours after eating food that was held at 70F for a long time in an anaerobic condition, why?

Back 59

Clostridium perfringens

Front 60

How can you measure energy expenditure of humans?

Back 60

oxygen consumption

Front 61

Gastric proteolysis requires:

Back 61

hydrochloric acid

Front 62

Patients with early signs of xeropthalmia should consume what?

Back 62

good sources of vitamin A like liver, milk and eggs

Front 63

Compare sorbitol and sucrose in terms of sweetness and glycemic index.

Back 63

Sorbitol is less sweet than sucrose and has a lower glycemic index.

Front 64

What is the best way to prevent the spread of food-borne illness?

Back 64

Wash hands frequently

Front 65

Why does prevention of an outbreak of listeria monocytogenes require special attention?

Back 65

Because of its ability to grow at temps of 34-113F

Front 66

What is phenylalanaine the precursor for?

Back 66

tyrosine

Front 67

How can you preserve thiamin when cooking pork?

Back 67

Insert a meat thermometer and cook it to 160F in an oven at 325F

Front 68

If CHO intake is increased, what vitamin needs to be increased?

Back 68

Thiamin

Front 69

The rate of oxidation of which branched-chain amino acid increases significantly during moderate exercise?

Back 69

Leucine

Front 70

A food is bacteria safe if it is basic/acidic and dry/moist.

Back 70

Acidic and dry

Front 71

French fries made from stored potatoes would have changes in what?

Back 71

Taste, appearance and texture

Front 72

What % of protein and fat convers to glucose?

Back 72

58% protein
10% fat

Front 73

What effect do glycerol, amino acids and free fatty acids have on the hypothalamus gland?

Back 73

A decrease in satiety

Front 74

Clostridium perfringens is often found in:

Back 74

meat and gravied mixtures in large quantities

Front 75

Why might pie crust be moist the day after cooking?

Back 75

retrogradation of the filling

Front 76

What is the main purpose of water in the body?

Back 76

It acts as a medium for cellular metabolism

Front 77

What is fluid seeping from a congealed product called?

Back 77

Syneresis

Front 78

What should you do with frozen chicken that has been thawed under warm water?

Back 78

Discard it

Front 79

You should use _______ (more, less, the same) amount of butter when substituting for lard in pastry.

Back 79

Use more butter

Front 80

Which of the following must be reduced to simpler components before it can be transported across epithelial cells of the intestines: dipeptides, whey, casein hydrolysate, crystalline amino acids

Back 80

Whey

Front 81

What is the effect on the color of an angel food cake that is made without cream of tartar?

Back 81

A yellowy cake

Front 82

All baking powders contain:

Back 82

sodium bicarbonate

Front 83

What combines with CoA in 2 carbon fragments to make acetyl CoA to then enter the Kreb's Cycle to make energy?

Back 83

Fatty Acids