Dietetics Flashcards
(329 cards)
When you check overrun, you are checking:
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?
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
Why do egg whites beat more easily at room temperature?
C. The surface tension is lower
Which pigment does not change color in an acid or an alkaline solution?
C. Carotenoid
The end products of cellular oxidation are:
A. Water, carbon dioxide, 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 flakiness of pie crust depends on:
A. Type of fat
Why do egg whites beat more easily at room temperature?
c. the surface tension is lower
The end products of cellular oxidation are:
a. water, carbon dioxide, 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 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
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
d. gelatin has no arginine
a. gelatin has no tryptophan and is low in methionine and lysine
A #10 can holds how many cups of product?
b. 13 cups
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
Fat produces more calories than carbohydrates because:
a. fat has more carbon and hydrogen in relation to oxygen
Research has shown that neural tube defects can be reduced with proper supplementation of:
b. folic acid
The best laboratory value to use in assessing iron status is:
c. ferritin
Which is the best flour to use when making cakes
b. all-purpose flour
Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver
a. small intestine
Considering the following smoke points of various fats, which would be the best to use for frying?
a. 300 degrees F
b. 325 degrees F
c. 375 degrees F
d. 400 degrees F
d. 400 degrees F
Which minerals are involved in carbohydrate metabolism?
b. chromium, zinc
Acidic chyme becomes neutralized in the duodenum by:
a. mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
c. mixing with sodium and potassium
d. mixing with bile
a. mixing with bicarbonate and fluids
The colon functions in the absorption of:
c. water, salts, vitamin K, thiamin, riboflavin