Questions 1-110

Question 1

When you check overrun, you are checking?

a- excess stock in the storeroom
b- surplus soap and rinse aids used in the dishmachine
c- the weight of ice cream
d- total costs of unexpected meals served

Answer 1

c- the weight of ice cream

Question 2

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

Answer 2

c- diffusion

Question 3

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

a- milk
b- flour
c- sugar
d- baking powder

Answer 3

c- sugar

Question 4

Why do egg whites beat more easily at room temperature?

a- pH is increased
b- protein is denatured
c- the surface tension is lower
d- the surface tension is higher

Answer 4

c- the surface tension is lower

Question 5

Which pigment does not change color in an acid or alkaline solution?

a- anthocyanin
b- chlorophyll
c- carotene
d- flavones

Answer 5

c- carotene

Question 6

The end products of cellular oxidation are:

a- water, carbon dioxide, energy
b- carbon, hydrogen, nitrogen
c- indigestible fiber, nitrogen
d- monosaccharides, amino acids, energy

Answer 6

a- water, carbon dioxide, energy

Question 7

Carbohydrates 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

Answer 7

c- fructose sucrose glucose sorbitol

Question 8

The flakiness of pie crust depends on:

a- type of fat
b- oxidation of fat
c- temperature of fat
d- oven temperature

Answer 8

a- type of fat

Question 9

A group of rats being fed gelatin as protein are not growing well. What is the likely reason?

a- gelatin has no tryptophan, low methionine and lysine
b- gelatine has no methionine and low tryptophan
c- gelatin has no lysine or methionine, low tryptophan
d- gelatin has no arginine

Answer 9

a- gelatin has no tryptophan, low methionine and lysine

Question 10

A #10 can holds how many cups of product?

a- 10
b- 13
c- 12
d - 5

Answer 10

b- 13

Question 11

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

a- increase in size due to less fat
b- decrease in size due to more fat
c- no change
d- increase in size due to more fat

Answer 11

b- decrease in size due to more fat

Question 12

Fat produces more calories than carbohydrate because:

a- fat has more carbon and hydrogen in relation to oxygen
b- fat has less carbon and hydrogen in relation to oxygen
c- fat is a larger molecule
d- fat is a smaller molecule

Answer 12

a- fat has more carbon and hydrogen in relation to oxygen

Question 13

Research has shown that neural tube defects can be reduced with proper supplementation of:

a- iron
b- folic acid
c- glutamine
d- arginine

Answer 13

b- folic acid

Question 14

The best laboratory value to use in assessing iron status is:

a- hemoglobin
b- hematocrit
c- ferritin
d- serum iron

Answer 14

c- ferritin

Question 15

Which is the best flour when making cakes?

a- graham
b- all-purpose
c- whole wheat
d- durum wheat

Answer 15

b- all-purpose

Question 16

Where is lactose absorbed?

a- small intestine
b- stomach
c- pancreas
d- liver

Answer 16

a- small intestine

Question 17

Considering the following smoke points of various fats, which would be the best to use for frying?

a- 300F
b- 325F
c- 375F
d- 400F

Answer 17

d- 400F

Question 18

Which minerals are involved in carbohydrate metabolism?

a- cobalt, zinc
b- chromium, zinc
c- copper, chromium
d- iron, zinc

Answer 18

b- chromium, zinc

Question 19

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

Answer 19

a- mixing with bicarbonate and fluids

Question 20

The colon functions in the absorption of:

a- amino acids, fatty acids
b- unsaturated fatty acids, electrolytes
c- water, salts, vitamin K, thiamin, riboflavin
d- glucose and fatty acids

Answer 20

c- water, salts, vitamin K, thiamin, riboflavin

Question 21

To prevent frozen gravy from separating when thawed:

a- reheat slowly and stir constantly
b- thaw it before heating and stir constantly
c- prepare it with modified starch
d- cook it longer before freezing to stabilize gravy

Answer 21

c- prepare it with modified starch

Question 22

How much fluid is lost through insensible losses?

a- .5 liters
b- 1 liter
c- 2 liters
d- 3-4 liters

Answer 22

b- 1 liter

Question 23

An amino acid that cannot be produced by the body is:

a- alanine
b- glycine
c- tyrosine
d- tryptophan

Answer 23

d- tryptophan

Question 24

The following is an irreversible reaction:

a- pyruvic acid into lactic acid
b- pyruvic acid into Acetyl CoA
c- g-6-p into glycogen
d- g-6-p into pyruvate

Answer 24

b- pyruvic acid into Acetyl CoA

Question 25

Riboflavin, thiamin, and niacin are all involved in the: a- metabolism of carbohydrate b- metabolism of fat c- metabolism of protein d- production of amino acids

Answer 25

a- metabolism of carbohydrate

Question 26

An increased plasma pyruvate level is an indication of: a- iron deficiency b- riboflavin deficiency c- excess carbohydrates intake d- thiamin deficiency

Answer 26

d- thiamin deficiency

Question 27

Which of the following stabilizes an egg white foam? a- acid b- water c- flour d- salt

Answer 27

a- acid

Question 28

Winterized oil is: a- cloudy when refrigerated b- clear when refrigerated c- cloudy when stored for long time periods d- clear only if kept room temperature

Answer 28

b- clear when refrigerated

Question 29

What may cause EKG abnormalities? a- high serum potassium b- low serum potassium c- low serum sodium d- high serum sodium

Answer 29

a- high serum potassium

Question 30

In the fed state, the brain uses which nutrient as a source of energy? a- fatty acid b- lactic acid c- glucose d- ketones

Answer 30

c- glucose

Question 31

In starvation, the brain uses which nutrient as an energy source? a- fatty acid b- lactic acid c- glucose d- ketones

Answer 31

d- ketones

Question 32

Gluconeogenesis is the: a- catabolism of carbohydrates b- creation of glucose from glycerol and amino acids c- breakdown of glycogen to release glucose d- creation of glycogen

Answer 32

b- creation of glucose from glycerol and amino acids

Question 33

Glycolysis is the: a- catabolism of carbohydrates b- creation of glucose from glycerol and amino acids c- breakdown of glycogen to release glucose d- creation of glycogen

Answer 33

a- catabolism of carbohydrates

Question 34

Glycogenolysis is the: a- catabolism of carbohydrates b- creation of glucose from glycerol and amino acids c- breakdown of glycogen to release glucose d- creation of glycogen

Answer 34

c- breakdown of glycogen to release glucose

Question 35

The end product of aerobic glycolysis is: a- Acetyl CoA b- pyruvic acid c- lactic acid d- glycogen

Answer 35

b- pyruvic acid

Question 36

Protein-bound Iodine (PBI) measures: a- nutritional status b- toxic levels of iodine c- deficiency of epinephrine d- level of thyroxine being produced

Answer 36

d- level of thyroxine being produced

Question 37

The hormone epinephrine: a- lowers blood glucose during catabolic stress b- raises blood glucose during catabolic stress c- is secreted from the pituitary gland d- stimulates glycogen production

Answer 37

b- raises blood glucose during catabolic stress

Question 38

A provitamin is: a- nutrient that can be converted into vitamin b- vitamin that can be converted into nutrient c- endogenous form of a vitamin d- man made copy of a vitamin

Answer 38

a- nutrient that can be converted into vitamin

Question 39

The formula for producing active Vitamin D is: a- vitamin D3 converting to 7-dehydrocholesterol b- ergosterol converting to calciferol c- cholesterol converting to calciferol d- 7-dehydrocholesterol converting to cholecalciferol

Answer 39

d- 7-dehydrocholesterol converting to cholecalciferol

Question 40

In the human, Vit K is affected by: a- anticoagulants and antibiotics b- iodine c- water-soluble vitamins d- gluten

Answer 40

a- anticoagulants and antibiotics

Question 41

Which hormone regulates Calcium levels? a- insulin b- thyroid c- parathyroid (pth) d- aldosterone

Answer 41

c- parathyroid (pth)

Question 42

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

Answer 42

b- deamination and transamination

Question 43

Which of the following are synthesized by intestinal bacteria? a- biotin, pantothenic acid, vit K b- vit E, vit K, biotin c- pyridoxine, vit E d- ascorbic acid, pyridoxine, vit K

Answer 43

a- biotin, pantothenic acid, vit K

Question 44

Ascorbic acid aids in healing. Which applies? a- collagen -> hydroxyproline b- proline -> hydroxyproline -> collagen c- hydroxyproline -> proline -> collagen d- hydroxyproline -> collagen

Answer 44

b- proline -> hydroxyproline -> collagen

Question 45

Biotin is considered a coenzyme in the synthesis of: a- protein b- carbohydrate c- glycogen d- fatty acids

Answer 45

d- fatty acids

Question 46

Food iron is the ________ form. a- ferric b- ferritin c- transferrin d- ferrous

Answer 46

a- ferric

Question 47

Food iron is reduced in the stomach to the more absorbable form: a- ferric b- ferrous c- transferrin d- ferritin

Answer 47

b- ferrous

Question 48

Which would aid in the absorption of an iron supplement? a- cows milk, eggs b- orange juice, hamburger c- milk, eggs, cheese d- dates, eggs

Answer 48

b- orange juice, hamburger

Question 49

Bile is produced in the ____ and stored in the ____. a- liver, gallbladder b- gallbladder, liver c- liver, liver d- gallbladder, gallbladder

Answer 49

a- liver, gallbladder

Question 50

Cholecystokinin causes: a- contraction of the gallbladder b- peristalsis c- pancreatic juice secretion d- contraction of the liver

Answer 50

a- contraction of the gallbladder

Question 51

What enzyme are involved in protein digestion? a- ptyalin, lipase, sucrase b- amylase, lipase, trypsin c- pepsin, trypsin, chymotrypsin, carboxypeptidase d- trypsin, lipase, amylase

Answer 51

c- pepsin, trypsin, chymotrypsin, carboxypeptidase

Question 52

Protein digestion begins in the: a- mouth b- stomach c- small intestine d- ileum

Answer 52

b- stomach

Question 53

Lactase is produced in the: a- stomach b- small intestine c- gallbladder d- pancrease

Answer 53

b- small intestine

Question 54

Which enzymes are secreted by the pancreas? a- amylase, lipase, chol esterase, trypsin, chymotrypsin b- sucrose, maltase, lactase, aminopeptidase c- ptyalin d- aminopeptidase, dipeptidase

Answer 54

a- amylase, lipase, chol esterase, trypsin, chymotrypsin

Question 55

Which conversion requires g-6-p? a- glucose into liver glycogen b- glucose into pyruvic acid c- pyruvic into lactic acid d- liver glycogen into glucose

Answer 55

d- liver glycogen into glucose

Question 56

NADPH is: a- essential in fatty acid synthesis b- essential in glycogen synthesis c- involved in protein catabolism d- essential in transamination

Answer 56

a- essential in fatty acid synthesis

Question 57

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

Answer 57

c- thiamin, niacin, riboflavin, pantothenic acid, NAD

Question 58

Which vitamin acts as a coenzyme in transamination? a- pyridoxine b- thiamin c- riboflavin d- vit B12

Answer 58

a- pyridoxine

Question 59

Glucocorticoids are: a- thyroid hormones b- pituitary hormones c- adrenal hormones d- parathyroid hormones

Answer 59

c- adrenal hormones

Question 60

Glucocorticoids: a- convert glucose into protein b- convert fatty acids into glucose c- convert glucose into fat d- convert protein into glucose

Answer 60

d- convert protein into glucose

Question 61

Fats enter the blood as ____ and leave liver as ____. a- phospholipids, chylomicrons b- chylomicrons, phospholipids c- chylomicrons, lipoproteins d- lipoproteins, chylomicrons

Answer 61

c- chylomicrons, lipoproteins

Question 62

The oxidation of fatty acids forms: a- Acetyl CoA b- pyruvic acid c- lactic acid d- oxaloacetate

Answer 62

a- Acetyl CoA

Question 63

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

Answer 63

a- converting pyruvate into acetyl CoA

Question 64

Which of the following can be reversed with Vitamin A? a- xerophthalmia b- nyctalopia c- Wilsons Disease d- homocysteinuria

Answer 64

b- nyctalopia

Question 65

Fresh meat contamination comes mainly from: a- botulism b- staphylococcus c- clostridium d- salmonella

Answer 65

d- salmonella

Question 66

Which amino acids must be present is a parenteral solution? a- valine, leucine, glycine, alanine b- tryptophan, phenylalanine, threonine, isoleucine c- phenylalanine, methionine, arginine, tyrosine d- lysine, glutamic acid, alanine, glycine

Answer 66

b- tryptophan, phenylalanine, threonine, isoleucine

Question 67

Iron absorption is enhanced by: a- acidic chyme in the duodenum b- alkalinity of the duodenum c- oxalates and phytates d- absence of ascorbic acid

Answer 67

a- acidic chyme in the duodenum

Question 68

Which of the following inhibits gluconeogenesis? a- glycogen b- insulin c- catecholamines d- glucocorticoids

Answer 68

b- insulin

Question 69

Which has the lowest cholesterol content? a- peanut butter and crackers b- yogurt with fruit c- chocolate cake d- roast beef sandwich

Answer 69

a- peanut butter and crackers

Question 70

What is the difference between cake flour and bread flour? a- cake flour has less gluten, weaker gluten, less protein b- bread flour has less gluten, weaker gluten, less protein c- cake flour has weaker gluten, but more protein d- bread flour has stronger gluten and less protein

Answer 70

a- cake flour has less gluten, weaker gluten, less protein

Question 71

Vitamin A is involved in: a- growth and development b- blood clotting c- growth of bones and teeth d- development of tissue and skin

Answer 71

d- development of tissue and skin

Question 72

A patient with metabolic alkalosis would have: a- excess base excretion by kidneys b- retention of base by lungs c- excretion of base by lungs d- retention of base by kidneys

Answer 72

d- retention of base by kidneys

Question 73

Which foods should be washed just before serving? a- plums and grapes b- peaches and carrots c- strawberries and mushrooms d- apples and celery

Answer 73

c- strawberries and mushrooms

Question 74

Which government agency inspects and grades meat? a- FDA b- DHHS c- USDA d- Department of Commerce

Answer 74

c- USDA

Question 75

If linoleic acid replaces carbohydrate in the diet: a- LDL decreases, HDL increases b- LDL and HDL decrease c- LDL and HDL increase d- LDL increases, HDL decreases

Answer 75

a- LDL decreases, HDL increases

Question 76

Which is not absorbed directly into the portal blood? a- monosaccharides b- amino acids c- medium chain fatty acids d- long chain fatty acids

Answer 76

d- long chain fatty acids

Question 77

When substituting buttermilk for whole milk in pastry: a- decrease the liquid b- increase the baking soda c- increase butter d- increase liquid

Answer 77

b- increase the baking soda

Question 78

Ground meat will spoil faster than sliced meat because: a- it has more enzyme activity b- it has more fat c- more surface area is exposed d- it has less fat

Answer 78

c- more surface area is exposed

Question 79

Evaporated milk has: a- slightly more than half of the water removed b- added sugar c- fat content 3-6% d- lactose removed

Answer 79

a- slightly more than half of the water removed

Question 80

Ketones are most associated with: a- complex carbs b- simple sugars c- fats d- amino acids

Answer 80

c- fats

Question 81

Which best describes sorbitol and glucose? a- sorbitol is sweeter than glucose b- they each provide 7 cals per gram c- sorbitol is absorbed more slowly d- they both convert into fructose

Answer 81

c- sorbitol is absorbed more slowly

Question 82

What causes egg yolk color to change? a- alteration of the feed provided b- storage length c- shell color d- storage conditions

Answer 82

a- alteration of the feed provided

Question 83

Which data is needed to convert weight into volume? a- mass b- temperature c- specific gravity d- pH

Answer 83

c- specific gravity

Question 84

The tartness in fruits and vegetables is due too: a- flavones b- chlorophyll c- anthoxanthins d- tannins

Answer 84

d- tannins

Question 85

When a white sauce tastes starchy and grainy, the likely cause is: a- too much starch b- improper ingredient proportions c- starch was added before the fat melted d- uncooked flour

Answer 85

d- uncooked flour

Question 86

The scientific process by which water makes lettuce crisp is: a- osmotic pressure of water-filled vacuoles b- diffusion c- transamination d- water active diffusion

Answer 86

a- osmotic pressure of water-filled vacuoles

Question 87

Four hours after eating you develop nausea, diarrhea, but no fever. The cause may be: a- staphylococcus aureus b- clostridium botulinum c- clostrifium perfringens d- streptococcus

Answer 87

a- staphylococcus aureus

Question 88

Which hormone greatly influences BMR? a- endocrine hormone b- thyroxine c- growth hormone d- insulin

Answer 88

b- thyroxine

Question 89

If linoleic acid replaces saturated fat in the diet: a- total cholesterol including HDL decreases b- HDL increases c- LDL increases d- no change in lipid levels

Answer 89

a- total cholesterol including HDL decreases

Question 90

Which oil is highest in MUFAs? a- olive b- canola c- peanut d- sunflower

Answer 90

a- olive

Question 91

Which oil is highest in saturated fat? a- coconut b- palm c- cocoa butter d- butter

Answer 91

a- coconut

Question 92

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

Answer 92

a- decreased retention of bicarbonate

Question 93

A high protein diet increases the need for: a- riboflavin and water b- thiamin c- water d- ascorbic acid

Answer 93

a- riboflavin and water

Question 94

Dry heat cookery should be used for which cut of meat? a- shoulder b- neck c- brisket d- near the backbone

Answer 94

d- near the backbone

Question 95

What color do onions turn when cooked in an aluminum pan? a- purple b- blue c- red d- yellow

Answer 95

d- yellow

Question 96

Which cooking method would best convert collagen to gelatin in a bottom round roast? a- grilling to medium rare b- braising c- broiling d- searing

Answer 96

b- braising

Question 97

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

Answer 97

c- continuous method

Question 98

Which nutrient is added for flour enrichment? a- vit A b- iodine c- fluorine d- iron

Answer 98

d- iron

Question 99

What does the term USDA graded on meat tell the consumer? a- it 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

Answer 99

d- it defines quality

Question 100

A cake with a fallen center may be the result of: a- too little fat b- too little sugar c- excess sugar and fat d- too little baking powder

Answer 100

c- excess sugar and fat

Question 101

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

Answer 101

d- evaporated skim milk

Question 102

Coarse texture in a cake is due to: a- too little baking powder b- over-mixing c- too much baking powder or sugar d- oven temperature too high

Answer 102

c- too much baking powder or sugar

Question 103

Nitrogen equilibrium is associated with: a- 25 year old pregnant female b- 25 year old male c- 15 year old girl d- 4 year old child

Answer 103

b- 25 year old male

Question 104

Childrens diets are found to be low in iron due to emphasis on: a- vegetables b- milk c- fruits d- cereals

Answer 104

b- milk

Question 105

Which mineral is involved in blood clotting? a- calcium b- phosphorus c- iron d- selenium

Answer 105

a- calcium

Question 106

Which of the following is true regarding flour? a- all purpose flour is made from soft wheat b- all purpose flour has more protein than bread flour c- cake flour has the least and weakest gluten d- cake flour has less starch than bread flour

Answer 106

c- cake flour has the least and weakest gluten

Question 107

The main function of glycolysis is to provide: a- pyruvate for the TCA cycle b- lactic acid for energy use by muscle c- muscle and liver glycogen d- substrate for the Cori Cycle

Answer 107

a- pyruvate for the TCA cycle

Question 108

Food service employees should wash their hands for at least: a- 30 seconds b- 25 seconds c- 20 seconds d- 15 seconds

Answer 108

c- 20 seconds

Question 109

Metabolites of the Krebs cycle are: a- water, energy, carbon dioxide b- energy and pyruvic acid c- electrolytes and water d- lactic acid and glycogen

Answer 109

a- water, energy, carbon dioxide

Question 110

Meat graded "US Standard" is the grade given at the: a- time of purchase b- time of delivery c- storage facility d- time of slaughter

Answer 110

d- time of slaughter