Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
149 Cards in this Set
- Front
- Back
|
Crispness and texture is dependent upon _________ within water-filled vacuoles
|
Osmotic Pressure
|
|
|
As plant foods age they become thicker and become higher in ______ & _______ , which make the foods tougher and fibrous.
|
Hemicellulose & Lignan
|
|
|
Lignan
|
A non-CHO substance that is not significantly affected by cooking.
|
|
|
The limiting amino acid in soy protein (complete) is ________.
|
Methionine.
|
|
|
Starch will ultimately change to ______.
|
Starch will ultimately change to SUGAR.
|
|
|
SOY - percentage of proteins content
Flour - ? Concentrates - ? Isoaltes - |
Flour - 50%
Concentrates - >70% Isoaltes - >90% |
|
|
Chemical changes in ripening is responsible due to _______.
|
Chemical changes in ripening is responsible due to ENZYMES.
|
|
|
Ripening of Fruit
|
Protopectin (under-ripened) to pectin (ripe) then to pectic acid (over-ripened)
|
|
|
What is responsible for the formation of fruit jelly?
|
The transformation of protopectin (insoluble) to pectin (water-soluble).
|
|
|
To accelerate the ripening of fruits during storage.
|
Ethylene Gas.
|
|
|
When you check overrun, you are checking: A. excess stock in the storeroom B. surplus soap and rinse aids in the dish machine C. the weight of ice cream d. total costs of unexpected meals served |
C. the weight of ice cream |
|
|
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. retrogradation |
C. diffusion |
|
|
which recipe ingredient should be adjusted if a cake has a crunch crust and compact moist texture? A. milk B.flour C. sugar D. baking powder |
c. sugar |
|
|
which pigment does not change color in an acid or an alkaline solution? A. anthocyanin B. chlorophyll C. carotene D. flavones |
C. carotene |
|
|
The end product 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 |
|
|
a group of rats being fed gelatin as the sole protein source are not growing well. what is the likely reason? 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 |
|
|
where is lactose absorbed? a. small intestine b. stomach c. pancreas d. liver |
small intestine |
|
|
which minerals are involved in carbohydrate metabolism? a. cobalt, zinc b. chromium, zinc c. copper, chromium d. iron, zinc |
b. chromium, zinc |
|
|
an amino acid that can not be produced by the body is: a. alanine b. glycine c. tyrosine d. tryptophan |
d. trptophan |
|
|
the follow is an irreversible reaction: a. pyruvic acid into lactic acid b. pyruvic acid into acetyl CoA c. glucose-6-phostate into glycogen d. glucose-6-phosphate into pyruvate |
b. pyruvic acid into acetyl CoA |
|
|
Riboflavin, thiamin, & niacin are all involved in the: a. metabolism of carbohydrate b. metabolism of fat c. metabolism of protein d. production of amino acids |
a. metabolism of carbohydrate |
|
|
an increased plasma pyruvate level is an indication of: a. iron deficiency b. riboflavin deficiency c. excess carbohydrate ingestion d. thiamin deficiency |
d. thiamin deficiency |
|
|
winterized oil is: a. cloudy when refrigerated b. clear when refrigerated c. cloudy when stored for long periods of time d. clear only if kept at room temperature |
b. clear when refrigerated |
|
|
Gluconeogenesis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen |
b. creation of glucose from glycerol and amino acids |
|
|
Glycolysis is the: a. catabolism of carbohydrate b. creation of glucose from glycerol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen |
a. catabolism of carbohydrate |
|
|
glycogenolysis is the: a. catabolism of carbohydrate b. creation of glucose from glycol and amino acids c. breakdown of glycogen releasing glucose d. creation of glycogen |
c. breakdown of glycogen releasing glucose |
|
|
the end product of aerobic glycolysis is: a. actyl-CoA b. pyruvic acid c. lactic acid d. glycogen |
b. pyruvic acid |
|
|
a provitamin is: a. a nutrient that can be converted into a vitamin b. a vitamin that can be converted into a nutrient c. the endogenous form of a vitamin d. a man-made copy of a vitamin |
a. a nutrient that can be converted into a vitamin |
|
|
the formula for producing the active form of vitamin D is: a. vitamin D3 converting into 7-dehydrocholesterol b. ergosterol converting into calciferol c. cholesterol converting into calciferol d. 7-dehydrocholsterol converting into cholecalciferol |
D. 7-dehydrocholesterol converting into cholecalciferol |
|
|
which hormone regulates calcium levels? a. insulin b. thyroid c. parathyroid d. aldosterone |
c. parathyroid |
|
|
pyridoxine acts as a coenzyme in: a. iron transfer b. deamination and transamination c. fat transfer through the lymphatic system d. osmotic pressure of body fluids |
b. deamination and transamination |
|
|
which of the following are synthesized by intestinal bacteria? a. biotin, pantothenic acid, vitamin K b. vitamin E, vitamin K, biotin c. pyridoxine, vitamin E d. acerbic acid, pyridoxine, vitamin K |
A. biotin, pantothenic acid, vitamin K |
|
|
biotin is considered a coenzyme in the synthesis of: a. protein b. carbohydrate c. glycogen d. fatty acids |
d. fatty acids |
|
|
cholecystokinin causes: a. contraction of gallbladder b. peristalsis c. recreation of pancreatic juice d. contraction of the liver |
a. contraction of gallbladder |
|
|
which conversion requires glucose-6-phosphatase? a. glucose into liver glycogen b. glucose into pyruvic acid c. pyruvic acid into lactic acid d. liver glycogen into glucose |
d. liver glycogen into glucose |
|
|
NADPH is: a. essential in the synthesis of fatty acids b. essential in the synthesis of glycogen c. involved in the catabolism of protein d. essential in transamination |
a. essential in the synthesis of fatty acids |
|
|
the following are required for the conversion of pyruvic acid into active acetate? a. thiamin, NAD, oxaloacetic acid b. oxygen, pantothenic acid, vitamin E c. thiamin, niacin, riboflavin, pantothenic acid, NAD d. pantothenic acid, oxaloacetate, citric acid |
c. thiamin, niacin, riboflavin, pantothenic acid, NAD |
|
|
Glucocorticoids: a. convert glucose into protein b. convert fatty acids into glucose c. convert glucose into fat d. convert protein into glucose |
d. conver protein into glucose |
|
|
Glucocorticoids are: a. thyroid hormones b. pituitary hormones c. adrenal hormones d. parathyroid hormones |
c. adrenal hormones |
|
|
the oxidation of fatty acids form: a. acetyl CoA b. pyruvic acid c. lactic acid d. oxaloacetate |
a. acetyl CoA |
|
|
Pantothenic acid, thiamin, riboflavin, and niacin are all involved in: a. converting pyruvate into acetyl CoA b. converting tyrosine into phenylalanine c. converting glycogen into glucose d. converting lactic acid into oxaloacetate |
a. converting pyruvate into acetyl Coa |
|
|
Fresh meat contamination comes mainly from: a. botulism b. staphylococcus c. clostridium d. salmonella |
d salmonella |
|
|
Iron absorption is enhanced by: a. acidic chime in the duodenum b. the alkalinity of the duodenum c. oxalates and phytates d. the absence of ascorbic acid |
a. acidic chime in the duodenum |
|
|
which of the following inhibits gluconeogenesis? a. glycogen b. insulin c. catecholamines d. glucocorticoids |
b. insulin |
|
|
which best describes sorbitol and glucose? a. sorbitol is sweeter than glucose b. they each provide 7 calories per gram c. sorbitol is absorbed more slowly d. they both convert into fructose |
c. sorbitol is absorbed more slowly |
|
|
Four hours after eating you develop nausea, diarrhea, but no fever.The cause may be: a. staphylococcus aureus b. clostridium botulinum c. clostridium perfringens d. streptococcus |
a. staphlyococcus aureus |
|
|
Which hormone greatly influences the BMR? A. the endocrine hormone b. thyroxine c. the growth hormone d. insulin |
b thyroxine |
|
|
Which oil is highest in monounsaturated fat? a. olive b. canola c. peanut d. sunflower |
a. olive |
|
|
Which method of bread-making is not as dependent on the length of time the dough sits to rise? a. straight dough method b. sponge dough method c. continuous method d. prime bake method |
c. continous method |
|
|
A cake with a fallen center may be the result of: a. too little fat b. too little sugar c. excess sugar and excess fat d. too little baking powder |
c. excess sugar and excess fat |
|
|
which of the following has the least amount of saturated fat? a. 2%milk b. half and half c. non-dairy creamer d. evaporated skim milk |
d. evaporate skim milk |
|
|
coarse texture in a cake is due to: a. too little baking powder b. over-mixing c. non-dairy creamer d. evaporated skim milk |
c. non-dairy creamer |
|
|
nitrogen equilibrium is associated with: a. a 25 year old pregnant female b. a 25 year old male c. a 15 year old girl d. a 4 year old child |
b. a 25 year old male |
|
|
children's diets are found to be low in iron due to emphasis on: a. vegetables b. milk c. fruits d. cereals |
b. milk |
|
|
which mineral is involved in blood clotting? a. calcium b. phosphorous c. iron d. selenium |
a. calcium |
|
|
the main function of glycolysis is to provide: a. pyruvate for the TCA cycle b. lactic acid for energy use by muscles c. muscle and liver glycogen d. a substrate for the Cori cycle |
a. pyruvate for the TCA cycle |
|
|
food service employees should wash their hands for at least: a. 30 sec b. 25 sec c. 20 sec d. 15 sec |
c. 20 seconds |
|
|
metabolites of the Kreb's cycle are: a. water, energy, carbon dioxide b. energy and pyruvic acid c. electrolytes and water d. lactic acid and glycogen |
a. water, energy, carbon dioxide |
|
|
a serum sodium level of 150mEq/L indicates: a. sepsis b. dehydration c. hypertension d. hyperglycemia |
b. dehydration |
|
|
cabbage should be cooked: a. covered b. in a small amount of water c. in a large quantity of water d. covered in a small amount of water |
c. in a large quantity of water |
|
|
to decrease sodium intake substitute: a. carrots for celery b. unsalted margarine for regular margarine c. diet margarine for regular margarine d. carrots for pepper |
b. unsalted margarine for regular margine |
|
|
the following oils can be winterized: a. corn, soy, cottonseed b. olive, corn, soy c. cottonseed, olive d. olive corn |
a. corn, soy, cottonseed |
|
|
a serum sodium level of 150mEq/L is a sign of: a. a very high sodium intake b. very low sodium intake c. hyponatremia d. hypernatremia |
d. hypernatremia |
|
|
if protein is doubled, which nutrient needs to be increased? a. pyridoxine b. folic acid c. dairy products d. eggs |
a. pyridoxine |
|
|
the cori cycle converts: a. glucose into galactose b. lactate into pyruvate c. lactic acid into glycogen d. glycogen into glucose |
b. lactate into pyruvate |
|
|
if you are on a low phosphorous diet, what food should you most avoid? a. roast beef b. orage juice c. yogurt d. bread |
a. roast beef |
|
|
An 8 month old contracts botulism. What is the likely cause? a. cereal & evaporated milk b. cereal & honey c. cereal & table food d. cereal & fruit juice |
b. cereal & honey |
|
|
The kidneys respond to respiratory acidosis by: A. increasing the recreation of magnesium b. exchanging sodium for calcium c. increasing the retention of bicarbonate d. exchanging potassium for hydrogen |
c. increasing the retention of bicarbonate |
|
|
a serum sodium level of 150 mEq/L may be due to: a. increasing the secretion of magnesium b. exchanging sodium for calcium c. increasing the retention of bicarbonate d. exchanging the potassium for hydrogen |
c. increasing the retention of bicarbonate
|
|
|
Green peas held on the serving line may turn olive green due to: a. pheophytin b. chlorophyll c. anthoxanthins d. flavones |
a. pheophytin |
|
|
A serum sodium level of 115 mEq/L may be due to: a. over hydration b. dehydration c. a very high sodium intake d. a sodium intake of 5.5 grams per day |
a. over hydration |
|
|
margarine has fatty pics in this oder of predominance: a. PUFA, MUFA, SAT b. SAT, MUFA, PUFA c. MUFA, SAT, PUFA d. MUFA, PUFA, SAT |
A. PUFA, MUFA, SAT |
|
|
Lactic acid is produced by: a. glycolysis b. gluconeogensis c. glycogenesis d. lactolysis |
a. glycolysis |
|
|
Food was held at 70F for a long time in anaerobic conditions. High hours after eating it you became ill. What is the culprit? a. salmonella b. staphylococcus c. clostridium perfringens d. campylobacter jejuni |
c. clostridium perfringens |
|
|
gastric proteolysis requires: a. pyridoxine b. ascorbic acid c. hydrochloric acid d. the intrinsic factor |
c. hydrochloric acid |
|
|
sorbitol is: a. less sweet than sucrose & has a lower glycemic index than sucrose b. less sweet than sucrose and has a higher glycemic index than sucrose c. sweeter than sucrose d. sweeter than sucrose & has a lower glycemic response than sucrose |
a. less sweet than sucrose & has a lower glycemic index than sucrose |
|
|
The Schilling test detects defects in the absorption of: a. folic acid b. cyanocobalamin c. pyridoxine d. iron |
b. cyanocobalamin |
|
|
The toxic level of vitamin A has been identified as: a. 5000IU B. 10000 IU C. 15000 IU D. 20000IU |
B. 10,000IU |
|
|
phenylalanine is a precursor for: a. serotonin b. catecholamines c. tryptophan d. tyrosine |
d. tyrosine |
|
|
A cutting board was used to cut up raw chicken. It was then used to cut up raw vegetables. Guests eating the meal become ill most likely from: a. clostridium botulinum b. clostridium perfringens c. salmonella d. streptococcus |
c. salmonella |
|
|
Carbohydrate, fat, & protein are all converted into: a. pyruvic acid b. acetyl CoA c. oxaloacetic acid d. ketoglutamic acid |
b. acetyl CoA |
|
|
how many mEq of sodium are in 1 gram of sodium? a. 25 b. 43 c. 65 d. 110 |
b. 43 |
|
|
how can you preserve thiamin when cooking pork? a. use the drippings after the fat has been removed b insert a meat thermometer and cook it to 160 in an oven at 325 c. increase the cooking temp to lessen cooking time d. add a small quantity of water during cooking |
b. insert a thermometer & cook it to 160 in an oven at 325 |
|
|
which amino acid is especially glycogenic? a. alanine b. threonine c. valine d. methionine |
a. alanine |
|
|
The rate of oxidation of which BCAA increase significantly during moderate exercise? a. leucine b. pheylalanaine c. tyrosine d. threonine |
a. leucine |
|
|
a food is bacteria safe if it is: a. neutral & moist b. neutral and dry c. acidic and dry d. acidic and moist |
c. acidic and dry |
|
|
What percent of protein &fat converts to glucose? a. 58% protein, 10% fat b. 10% protein, 60% fat c. 30% protein, 30% fat d. 20% protein, 40% fat |
a. 58% protein, 10% fat |
|
|
Glycerol, amino acids, & free fatty acids will have what effect on the hypothalamus gland? a. an increase in satiety b. a decrease in satiety c. an increased activity level d.increased lethargy |
b. a decrease in satiety |
|
|
which of the following is a digestive enzyme recreated by the pancreas? a. pepsin b. amylase c. lactase d. maltase |
b. amylase |
|
|
what must be fortified with folic acid? a. skim milk b. cornmeal c. orange juice d. canned vegetables |
b. cornmeal |
|
|
pie crust is moist the day after cooking. why? a. overcooking of the crust b. retrogradation of filling c. too much egg in the recipe d. inadequate flour |
b. retrogradation of filling |
|
|
which food-borne pathogen would most likely contaminate cooked rice or pasta in open pans at room temp? a. clostridium perfringens b. bacillus cereus c. staphylococcus, bacillus cereus d. campylobacter jejuni, bacillus cereue |
b. bacillus cereus
|
|
|
which of the following must be reduced to simpler components before it can be transported across epithelial cells of the intestine? a. dipeptides b. whey c. casein hydrolysate d. crystalline amino acids |
b. whey |
|
|
An Angel food cake is made without cream of tartar. what is the result? a. a yellowy cake b. a bright white cake c. a cake with large volume d. a very tender cake |
a. a yellowy cake |
|
|
which of the following combines with CoA in 2 carbon fragments to make acetyl CoA to then enter the Kreb's cycle to make energy? a. lactic acid b. fatty acids c. glucose d. fructose |
b. fatty acids |
|
|
what is the product of pyruvate breakdown? a. acetyl CoA b. glycogen c. NADPH d. glucose-6-phosphate |
a. acetyl CoA |
|
|
when taking an anticoagulant, avoid the following: a. thiamin supplements b. vitamin E supplements above 400 IU per day c. supplements of calcium and vitamin D d. niacin supplements |
b. vitamin E supplements above 400 IU per day |
|
|
the flour with the most starch is: a. cake b. whole wheat c. instantiated d. durum |
a. cake |
|
|
salmonella contamination in a foodservice can be best controlled by focusing on: a. meat delivery procedures. b. sanitizing of the meat slicer c. serving less meat d. meat storage procedures |
b. sanitizing the meat slicer |
|
|
homemade rolls are crumbly & fall apart easily. the most likely cause of the poor texture in the yeast bread is: a. use of high-protein flour b. use of a lower-protein flour c. insufficient proofing time d. excessive proofing time |
b. use of a lower protein flour |
|
|
according to chinese beliefs, foods and herbs that may be used to treat illnesses are grouped as: a. yin (bright, hot), yang (dark, cold) b. yin (dark, cold), yang (bright, hot) c. action/maintenance d. harmful/beneficial |
b. yin (dark, cold), yang (bright, hot) |
|
|
the greatest effect on the yield of meat cooked to a uniform internal temperature is produced by the: a. type of oven and source of heat b. weight of meat and the oven load c. degree of tempering and the grade of meat d. cooking time and the oven temperature |
d. cooking time and the oven temperature |
|
|
which of the following as a slow onset & is anaerobic? a. staphylococcus aureus b. clostridium perfringens c. clostridium botulinum d. salmonella |
c. clostridium botulinum |
|
|
a frozen meal contains steak, mashed potatoes, BHA, BHT, & TVP. The TVP is used to: a. add color b. improve taste c. retain water and add protein d. act as an emulsifier |
c. retain water and add protein |
|
|
if broccoli in a vegetable mixture turns olive green during holding, if may be due to: a. lemon juice b. baking soda c. salt d. sugar |
a. lemon juice |
|
|
in the alanine cycle, alanine is released from muscle, taken up by the liver, and: a. excreted in the urine b. deaminated to release glucose c. converted into adipose d. oxidized to nitric acid |
b. deaminated to release glucose |
|
|
in the Cori Cycle, lactate is converted into: a. ribose b. NADPH c. pyruvate d. acetyl Coa |
c. pyruvate |
|
|
normal saline has ____ mEq sodium/L a. 154 b. 100 c. 50 d. 200 |
a. 154 |
|
|
an amylase deficiency would result in: a. decreased gluconeogenesis b. decreased lipolysis c. decreased glycolysis d. decreased proteolysis |
c. decreased glycolysis |
|
|
fresh eggs in the shell can be stored in a refrigerator at 40 degrees for: a. 3 weeks b. 2 weeks c. 10 days d. 4-6 days |
a. 3 weeks |
|
|
Trypsin and chymotrypsin are: a. pancreatic enzymes that provide proteolytic action b. intestinal enzymes that digest starch c. liver hormones involved in fat digestion d. intestinal enzymes that digest protein |
a. pancreatic enzymes that provide proteolytic action |
|
|
a patient's nitrogen balance study showed he consumed 10 grams of protein and released 6 grams of nitrogen in the urine. this is: a. nitrogen balance b. negative nitrogen balance c. positive nitrogen balance d. plus 4 nitrogen balance |
b. negative nitrogen balance |
|
|
pernicious anemia is likely to occur following a : a. colectomy b. colostomy c. gastrectomy d. esophagostomy |
c. gastrectomy |
|
|
the amount of ceruloplasmin is affected by what disease? a. addison's disease b. pheochromocytoma c. cushing's syndrome d. wilson's disease |
d. wilson's disease |
|
|
an edematous person may actually be dehydrated because: a. intravascular fluid is retained b. intravascular fluid is diluted c. fluid is retained intracellularly d. fluid is retained extracelluarly |
d. fluid is retained extracellularly |
|
|
what usually occurs when iso-caloric amounts of omega 3 fatty acids are substituted for saturated fatty acids? a. increased HDL, reduced LDL b. decreased triglycerides, lower total cholesterol c. decreased triglycerides, little change in total cholesterol d. lower HDL, increased LDl |
c. decreased triglycerides, little change in total cholesterol |
|
|
when substituted for saturated fats in the diet, which of the following oils will likely lower total cholesterol but also lower HDL cholesterol? a. olive oil b. canola oil c. peanut oil d. safflower oil |
d. safflower oil |
|
|
you are a foodservice dietitian and would like to make a lower fat brownies. what is the best way to cut the fat? a. use margarine instead of butter b. cut out all the fat c. cut out half the fat d. use prune puree in place of half fat |
d. use prune puree in place of half fat |
|
|
you want to keep lemon meringue pie at its peak. what should you do? a. add sugar with eggs b. add flour with butter c. keep the pie at room temp d. keep the pie refrigerated |
d. keep the pie refrigerated |
|
|
how many calories are needed by a full-term infant weighing 11pounds at 3 months of age? a. 108 b. 365 c. 540 d. 720 |
c. 540 |
|
|
when training new employees, what should always be followed? a. a planned orientation and training program b. govt orientation regulations c. OSHA orientation regulations d. county orientation regulations |
a. a planned orientation and training program |
|
|
which is the most useful when evaluating long term nutrition in a community assessment program? a. height for age b. weight for height c. weight for age d. length for weight |
a. height for age |
|
|
an appropriate purpose of analytical research is to _____ a. test the hypothesis b. investigate the c. formulate a hypothesis d. distinguish between |
a. test the hypothesis |
|
|
in a study on custards which would be the dependent variable? a. the amount of milk & sugar in the recipe b. the cooked custard c. the temp of the oven d. the time of cooking |
b. the cooked custard |
|
|
what reading level is appropriate for educational material for the general population? a. 4th b. 5th c. 8th d. 10th |
c. 8th grade |
|
|
what reading level is appropriate for written materials for a population with low literacy skills? a. 4th b. 6th c. 8th d. 9 |
b. 6th |
|
|
what is the dependent variable? a. leavening b. storage days c. volume d. oven temp |
c. volume |
|
|
an example of formative evaluation is: a. IQ test b. RD exam c. pretest quiz d. comparative evaluation |
c. pretest quiz |
|
|
the lecture: a. increases teacher-student involvement b. is student oriented c. reinforces material presented d. provides the most material covered in a short time |
d. provides the most material covered in a short time |
|
|
which of the following may result in metabolic acidosis? a. decreased retention of bicarbonate b. decreased retention of hydrogen c. decreased retention of chloride d. increased retention of bicarbonate |
a. decreased retention of bicarbonate |
|
|
illness due to bacillus cereus is due to contaminated a. rice products and starchy foods b. fruits c. dairy products d. eggs |
a. rice products and starchy foods |
|
|
the flakiness of a pie crust depends on: a. type of fat b. oxidation of fat c. temperature of fat d. oven temperature |
a. type of fat |
|
|
Vitamin A is involved in: a. growth and development b. blood clotting c. growth of bones and teeth d. development of tissue and skin |
d. development of tissue and skin |
|
|
a patient with metabolic alkalosis would have: a. excess excretion of base through the kidneys b. retention of base by the lungs c. excretion of base by the lungs d. retention of base by the kidneys |
d. retention of base by the kidneys |
|
|
If linoleic acid replaces carbohydrates in the diet: a. LDL decreases and HDL increases b. LDL and HDL decrease c. LDL and HDL increase d. LDL increases and HDL decreases |
a. LDL decreases and HDL increases |
|
|
when substituting buttermilk for whole milk in pastry: a. decrease the liquid b. increase the baking soda c. increase the amount of butter d. increase the liquid |
b. increase the baking soda |
|
|
Ketones are most associated with: a. complex carbohydrates b. simple sugars c. fats d. amino acids |
c. fats |
|
|
which of the following may result in metabolic acidosis? a. decreased retention of bicarbonate b. decreased retention of hydrogen c. decreased retention of chloride d. increased retention of bicarbonate |
a. decreased retention of bicarbonate |
|
|
a high protein diet increases the need for: a. riboflavin and water b. thiamin c. water d. ascorbic acid |
a. riboflavin and water |
|
|
what does the term USDA graded on meat tell the customer? a. is assures wholesomeness b. it was free of disease at the time of slaughter c. the meat is fit for human consumption d. it defines quality |
d. it defines quality |
|
|
a serum sodium level of 150 mEq/L may be due to: a. an increase in the intake of sodium-rich foods b. decreased steroid function c. an increased level of aldosterone d. a decrease in the intake of sodium-rich foods |
c. an increased level of aldosterone |
|
|
in cereal production, enrichment adds: a. vitamin A b. vitamin D c. iron d. iodine |
c. iron |
|
|
which mineral is absorbed through the intestine and transported with ceruloplasmin in the blood? a. copper b. iodine c. sodium d. calcium |
a. copper |
|
|
decreased levels of serotonin are associated with: a. decrease in carbohydrate appetite b. increase in carbohydrate appetite c. decreased sensation of taste d. increased sensation of taste |
b. increase in carbohydrate appetite |
|
|
Excess amounts of zinc may lead to deficiency of: a. copper b. magnesium c. iron d. cobalt |
a. copper |
|
|
when adding bran to a flour mixture, what should be changed? a. baking temperature b. increase the fat and liquid c. increase the oxidizing agent d. increase the flour and liquid |
d. increase the flour and liquid |
|
|
what is the best way to cook a roast? a. sear the meat first, roast at 400F b. cook slowly in the oven at 325F c. cook it at 400F for 10 minutes, then at 350F d. brown the meat, then cook it at 350F |
b. cook slowly in the oven at 325F |
|
|
what gives the structure to quick breads? a. flour and milk b. flour and water c. egg and flour d. egg |
c. egg and flour |
|
|
which of the following has a slow onset and is anaerobic? a. staph a. b. clostridium perfringens c. clostridium botulinum d. salmonella |
c. clostridium botulinum |
