Practice I

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

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Question 1:

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

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Question 2:

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

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Question 3:

Why do egg whites beat more easily at room temperature?

a. the pH is increased

b. the protein is denatured

c. the surface tension is lower

d. the surface tension is higher

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Question 4:

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

a. anthocyanin

b. chlorophyll

c. carotenoid

d. flavones

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Question 5:

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

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Question 6:

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

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Question 7:

The flakiness of pie crust depends on:

a. type of fat

b. oxidation of fat

c. temperature of the fat

d. oven temperature

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Question:

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

c. gelatin has no lysine or methionine, and is Iow in tryptophan

d. gelatin has no arginine

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Question 9:

A #10 can holds how many cups of product?

a. 10

b. 13

c. 12

d. 5

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Question 10:

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

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Question 11:

Fat produces more calories than carbohydrate because:

a. fat has more 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

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Question 12:

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

a. iron

b. folic acid

c. glutamine

d. arginine

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Question 13:

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

a. hemoglobin

b. hematocrit

e. ferritin

d. serum iron

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Question 14:

Which is the best flour to use when making cakes?

a. graham flour

b. all-purpose flour

c. whole wheat flour

d. durum wheat flour

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Question 15:

Where is lactose absorbed?

a. small intestine

b. stomach

c. pancreas

d. liver

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Question 16:

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

a. 300'F

b. 325'F

c. 375'F

d. 425'F

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Question 17:

Which minerals are involved in carbohydrate metabolism?

a. cobalt, zinc

b. chromium, zinc

c. copper, chromium

d. iron, zinc

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Question 18:

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

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Question 19:

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

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Question 20:

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 the graw

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Question 21:

How much fluid is lost through inænsible losses?

a. 0.5 liters

b. 1 liter

c. 2 liters

d. 3-4 liters

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Question 22:

An amino acid that cannot produced by the body is:

a. alanine

b. glycine

c. tyrosine

d. tryptophan

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Question 23:

The following is an irreversible reaction:

a. pyruvic acid into lactic acid

b. pyruvic acid into acetyl CoA

c. glucose-6-phosphate into glycogen

d. glucose-6-phosphate into pyruvate

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Question 24:

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

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Question 25:

An increased plasma pyruvate level is an indication of:

a. iron deficiency

b. riboflavin deficiency

c. excess carbohydrate ingestion

d. thiamin deficiency

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Question 26:

Which of the following stabilizes an egg white foam?

a. an acid

b. water

c. flour

d. salt

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Question 27:

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

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Question 28:

What may cause EKG abnormalities?

a. high serum potassium level

b. low serum potassium level

c. low serum sodium level

d. high serum sodium level

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Question 29:

In the fed state, the brain uses which nutrient as a source of energy?

a. fatty acid

b. lactic acid

c. glucose

d. ketone bodies

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Question 30:

In starvation, the brain uses which nutrient as an enerv source?

a. fatty acids

b. lactic acid

c. glucose

d. ketone bodies

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Question 31:

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

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Question 32:

Glycolysis is the:

a. oxidation of glucose

b. creation of glucose from glycerol and amino acids

c. breakdown of glycogen releasing glucose

d. creation of glycogen

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Question 33:

Glycogenolysis 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

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Question 34:

The end product of aerobic glycolysis is:

a. acetyl - CoA

b. pyruvic acid

c. lactic acid

d. glycogen

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Question 35:

Protein-bound iodine (PBI) measures:

a. nutritional status

b. toxic levels of iodine

c. deficiency of epinephrine

d. level of thyroxine being produced

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Question 37:

The hormone epinephrine:

a. lowers blood glucose during catabolic stress

b. raises blood glucose during catalxjlic stress

c. is secreted from the pituitary gland

d. stimulates glycogen production

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Question 37:

A provitamin is:

a. a nutrient that can be converted into a vitamin

b. a vitamin that can converted into a nutrient

c. the endogenous form of a vitamin

d. a man-made copy of a vitamin

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Question 38:

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-dehydrocholesterol converting into cholecalciferol

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Question 39:

In the human, vitamin K is affected

a. anticoagulants and antibiotics

b. iodine

c. water-soluble vitamins

d. gluten

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Question 40:

Which hormone regulates calcium levels?

a. insulin

b. thyroid

c. parathyroid

d. aldosterone

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Question 41:

Pyridoxine acts as a in:

a. iron transfer

b. deamination and transamination

c. fat transfer through the lymphatic system

d. osmotic pressure of body fluids

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Question 42:

Which of the following are synthesized by intestinal bacteria?

a. biotin, vitamin K

b. vitamin E, vitamin K, biotin

c. pyridoxine, vitamin E

d. ascorbic acid, pyridoxine, vitamin K

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Question 43:

Ascorbic acid aids in healing. Which of the following applies?

a. collagen → hydroxyproline

b. proline → hydroxyproline → collagen

c. hydroxyproline → proline → collagen

d. hydroxyproline → collagen

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Question 44:

Biotin is considered a coenzyme in the synthesis of:

a. protein

b. carbohydrate

c. glycogen

d. fatty acids

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Question 45:

Food iron is in the _____ form.

a. ferric

b. ferritin

c. transferrin

d. ferrous

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Question 46:

Food iron is reduced in the stomach to the more absorbable form of:

a. ferric

b. ferrous

c. transferrin

d. ferritin

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Question 47:

Which would aid the absorption of an iron supplement?

a. Cows milk, eggs

b. orange juice, hamburger

c. milk, eggs, cheese

d. dates, eggs

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Question 48:

Bile is produced in the _____ and stored in the _____.

a. liver, gallbladder

b. gallbladder, liver

c. liver, liver

d. gallbladder, gallbladder

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Question 49:

Cholecystokinin causes:

a. contraction of the gallbladder

b. peristalsis

c. secretion of pancreatic juice

d. contraction of the liver

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Question 50:

Which are involved in protein digestion?

a. ptyalin, lipase, sucrase

b. amylase, lipase, trypsin

c. pepsin, trypsin, chymotrypsin, carboxypeptidase

d. trypsin, lipase, amylase

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Question 51:

Protein digestion begins in the:

a. mouth

b. stomach

c. small intestine

d. ileum

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Question 52:

Lactase is produced in the:

a. stomach

b. small intestine

c. gallbladder

d. pancreas

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Question 53:

Which are secreted by the pancreas?

a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin

b. sucrose, maltase, lactase, aminopeptidase

c. ptyalin

d. aminopeptidase, dipeptidase

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Question 54:

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

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Question 55:

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

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Question 56:

The following are required for the conversion of pyruvic acid into active acetate?

a. thiamin, NAD, oxaloacetic acid, magnesium

b. oxygen, pantothenic acid, vitamin E

c. thiamin, niacin, riboflavin, pantothenic acid, magnesium

d. pantothenic acid, oxaloacetate, citric acid

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Question 57:

46 grams of protein is the RDA for females beginning at what age?

a. 14

b. 16

c. 18

d. 19

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Question 58:

Glucocorticoids are:

a. thyroid hormones

b. pituitary hormones

c. adrenal hormones

d. parathyroid hormones

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Question 59:

Glucocorticoids:

a. convert glucose into protein

b. convert fatty acids into glucose

c. convert glucose into fat

d. convert protein into glucose

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Question 60:

Dietary fat enters the blood as _____ and leaves the liver as _____.

a. phospholipids, chylomicrons

b. chylomicrons, phospholipids

c. chylomicrons, lipoproteins

d. lipoproteins, chylomicrons

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Question 61:

The oxidation of fatty acids forms:

a. acetyl CoA

b. pyruvic acid

c. lactic acid

d. oxaloacetate

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Question 62:

Which statement is not true?

a. Diluted fruit juice can be given at 6 months of age.

b. Toddlers aged 1 to 3 years can be given 4 ounces of fruit juice.

c. Children ages 4 to 6 years can be given 4-6 ounces offruitjuice.

d. Fruit juice should not be given before 1 year of age.

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Question 63:

Which of the following can be reversed with vitamin A?

a. xerophthalmia

b. nyctalopia

c. Wilson's disease

d. homocystinuria

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Question 64:

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