Flashcards in Dietetics Deck (329)
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1
When you check overrun, you are checking:
c. The weight of ice cream
2
What is the process by which the water content of a vegetable is replaced by a concentrated salt solution?
c. diffusion
3
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
4
Why do egg whites beat more easily at room temperature?
C. The surface tension is lower
5
Which pigment does not change color in an acid or an alkaline solution?
C. Carotenoid
6
The end products of cellular oxidation are:
A. Water, carbon dioxide, energy
7
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
8
The flakiness of pie crust depends on:
A. Type of fat
9
Why do egg whites beat more easily at room temperature?
c. the surface tension is lower
10
The end products of cellular oxidation are:
a. water, carbon dioxide, energy
11
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
12
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
13
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
14
A #10 can holds how many cups of product?
b. 13 cups
15
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
16
Fat produces more calories than carbohydrates because:
a. fat has more carbon and hydrogen in relation to oxygen
17
Research has shown that neural tube defects can be reduced with proper supplementation of:
b. folic acid
18
The best laboratory value to use in assessing iron status is:
c. ferritin
19
Which is the best flour to use when making cakes
b. all-purpose flour
20
Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver
a. small intestine
21
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
22
Which minerals are involved in carbohydrate metabolism?
b. chromium, zinc
23
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
24
The colon functions in the absorption of:
c. water, salts, vitamin K, thiamin, riboflavin
25
To prevent frozen gravy from separating when thawed:
a. reheat slowly and stir constantly
b. thaw it before heating ans stir constantly
c. prepare it with modified starch
d. cook it longer before freezing to stabilize the gravy
c. prepare it with modified starch
26
How much fluid is lost through insensible losses?
b. 1 liter
27
An amino acid that canot be produced by the body is:
d. tyrptophan
28
The following is an irreversible reaction:
a. pyruvic acid into lactic acid
b. pyruvic acid into acetyl CoA
c. glucose-6-phospate into glycogen
d. glucose-6-phosphate into pyruvate
b. pyruvic acid into acetyl CoA
29
Riboflavin, thiamin and niacin are all involved in the:
a. metabolism of carbohydrate
b. metabolism of fat
c. metabolism of protein
d. products of amino acids
a. metabolism of carbohydrate
30
