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Jean Inman Domain 1 Practice Questions and Answers Top Graded 2024

when you check the *overrun* you are checking?
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 - C. the wt. of ice cream
Overrun - 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*
A. milk
B. flour
C. sugar
D. baking powder - C. sugar * mallard reaction/browning
Why do *egg whites* beat more easily at room temperature?
A. pH is decreased
B. protein is denatured (done when heated to high temps)
C. surface tension is lower
D. surface tension is higher - C. surface tension is lower
Which pigment does *not change* color in an *acid* or an *alkaline* solution?
A. anthocynanin
B. chlorophyll
C. carotene
D. flavones - A. anthocynanin (blue, changes color)
B. chlorophyll (green changes to brownish)
C. carotene (stay orange the whole time)*
D. flavones
The end products of *cellular* oxidation are
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) - A. water, carbon dioxide, energy*
CHO's listed in order of decreasing sweetness
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 flakiness of pie crust depends on:

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Specificaties

Niveau: University
School: Chamberlain College Of Nursing
Opleiding: NURSING
Vaknaam: Jean Inman Domain
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Document
Rubriek: Tentamens
Gemaakt op: 16-06-2024
Type: .pdf
Pagina's: 140
Taal: English

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