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WorksheetsInmanD1pt1
Total questions: 49
Worksheet time: 49mins
Name
Class
Date
1.
The oxidation of FA's forms:
a)
A. acetyl CoA
b)
B. pyuvic acid
c)
C. lactic acid
d)
D. oxalacetate
2.
T/F: Lipoproteins are the major transport form of lipids in the blood. (i.e. LDL, HDL)
a)
A. TRUE
b)
B. FALSE
3.
Q: when you check the overrun you are checking?
a)
A. excess stock in the storeroom
b)
B. surplus soap and rinse aids in the dish machine
c)
C. the wt. of ice cream
d)
D. total cost of unexpected meals served
4.
Overrun is 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.
a)
A. TRUE
b)
B. FALSE
5.
Which recipe ingredient should be adjusted if a cake has a crunchy crust and a compact moist texture?
a)
A. milk
b)
B. flour
c)
C. sugar
d)
D. baking powder
6.
Why do egg whites beat more easily at room temperature?
a)
A. pH is decreased
b)
B. protein is denatured
c)
C. surface tension is lower
d)
D. surface tension is higher
7.
Which pigment does not change color in an acid or an alkaline solution?
a)
A. anthocynanin
b)
B. chlorophyll
c)
C. carotene
d)
D. flavones
8.
The end products of cellular oxidation are?
a)
A. water, carbon dioxide, energy
b)
B. carbon, hydrogen, nitrogen
c)
C. indigestible fiber, nitrogen
d)
D. monosaccharides, amino acids, energy
9.
CHO's listed in order of decreasing sweetness?
a)
A. fructose, glucose, sucrose, sorbitol
b)
B. sucrose, glucose, fructose, sorbitol
c)
C. fructose, sucrose, glucose, sorbitol
d)
D. sorbitol, fructose, sucrose, glucose
10.
The flakiness of pie crust depends on?
a)
A. type of fat
b)
B. oxidation of fat
c)
C. temperature of fat
d)
D. oven temperature
11.
What is the process by which water content of a vegetable is replaced by a concentrated *salt solution?
a)
A. gelling
b)
B. Osmosis
c)
C. diffusion
d)
D. retrogradation
12.
A group of rats being fed gelatin as the sole protein source is not growing well. What is likely the reason?
a)
A. gelatin has no tryptophan and is low in methionine and lysine
b)
B. has no methionine and low in tryptophan
c)
C. no lysine, methionine, low tryptophan
d)
D. no arginine
13.
A #10 can hold how many cups of product?
a)
A. 10
b)
B. 13
c)
C. 12
d)
D. 5
14.
If you replace half and half with whipping Cream in ice cream, the effects of the ice crystals will be?
a)
A. an increase in size due to less fat
b)
B. a decrease in size due to more fat
c)
C. no change
d)
D. an increase in size due to more fat
15.
Does fat produce more calories than CHO because?
a)
A. fat has more carbon and hydrogen in relation to oxygen
b)
B. Fat has less carbon and hydrogen in relation to oxygen
c)
C. fat is a large molecule
d)
D. fat is a smaller molecule
16.
Research has shown that neural tube defects can be reduced with proper supplementation of?
a)
A. iron
b)
B. folic acid
c)
C. glutamine
d)
D. arginine
17.
The best laboratory value to use in assessing iron status is?
a)
A. hemoglobin
b)
B. hematocrit
c)
C. ferritin
d)
D. serum iron
18.
Which of the following is the best flour when making cakes?
a)
A. graham flour
b)
B. All-purpose
c)
C. whole wheat
d)
D. durhum wheat
19.
Where is lactose absorbed?
a)
A. Small intestine
b)
B. stomach
c)
C. pancreas
d)
D. liver
20.
Considering the following smoke points of various fats, which would be the best to use frying?
a)
A. 300F
b)
B. 325F
c)
C. 375F
d)
D 400F
21.
Which minerals are in involved in carbohydrate metabolism?
a)
A. cobalt, zinc
b)
B. chromium, zinc
c)
C. copper chromium
d)
D. iron, zinc
22.
Acidic chyme becomes neutralized in the duodenum by?
a)
A. mixing bicarb and fluids
b)
B. mixing alkaline intestinal enzymes
c)
C. mixing Na and potassium
d)
D. mixing with bile
23.
To prevent frozen gravy from separating when thawed?
a)
A. reheat slowly and stir constantly
b)
B. thaw it before heating and stir constantly
c)
C. Prepare it with modified corn starch
d)
D. Cook it longer before freezing to stabilize the gravy
24.
How much fluid is lost through insensible losses?
a)
A. 0.5 liters
b)
B. 1 liter
c)
C. 2 liters
d)
D. 3 liters
25.
T/F: Insensible losses is water loss due to: Trans-epidermal diffusion: water that passes through the skin and is lost by evaporation, and. Evaporation water loss from the respiratory tract or urine
a)
A. TRUE
b)
B. FALSE
26.
An amino acid that cannot be produced by the body is? (Essentials AA are needed from the diet)
a)
A. alanine
b)
B. glycine
c)
C. tyrosine
d)
D. Tryptophan
27.
T/F: 9 Essential AA's are valine, leucine, isoleucine, methionine, tryptophan, phenylalanine, lysine, threonine and histidine.
a)
A. TRUE
b)
B. FALSE
28.
The following is an irreversible reaction?
a)
A. Pyruvic acid into lactic acid
b)
B. Pyruvic acid into acetyl CoA
c)
C. glucose-6-phosphate into glycogen
d)
D. glucose- 6-phosphate into pyruvate
29.
Riboflavin (B2), thaimin (B1), and niacin (B3) are all involved in?
a)
A. metabolism of CHO
b)
B. metabolism of fat
c)
C. metabolism of protein
d)
D. production of AA's
30.
Which of the following stabilizes egg white foam?
a)
A. an acid
b)
B. water
c)
C. flour
d)
D. salt
31.
Winterized oil is?
a)
A. cloudy when refrigerated
b)
B. clear when refrigerated
c)
C. cloudy when store for long periods
d)
D. clear only if kept at room temp
32.
T/F: Winterized oil is a process of removing the higher melting point parts from oil like waxes or triglycerides by slowly cooling vegetable oils and felling saturated glycerides from the solvent. Used primarily for oils in salad dressings.
a)
A. TRUE
b)
B. FALSE
33.
What may cause EKG abnormalities?
a)
A. High serum K levels
b)
B. low serum K levels
c)
C. low serum Na levels
d)
D. High serum Na levels
34.
In the fed state the brain uses which nutrient as a source of energy?
a)
A. fatty acid
b)
B. lactic acid
c)
C. glucose
d)
D. ketone bodies
35.
T/F: The Fed state is 0-4 hours after eating. The Fast State is 4+ hours after eating Starving State is 3+ days w/o eating
a)
A. TRUE
b)
B. FALSE
36.
GlucoNEOgenesis is?
a)
A. catabolism of CHO
b)
B. creation of glucose from AAs, Lactate or Glycerol
c)
C. break down of glycogen releasing glucose
d)
D. creation of glycogen
37.
Glycolysis is?
a)
A. catabolism of CHO
b)
B. creation of glucose from Glycerol and AA's
c)
C. break down of glycogen releasing glucose
d)
D. creation of glycogen
38.
GlycogenOLYSIS is?
a)
A. catabolism of CHO
b)
B. creation of glucose from Glycerol (fat) and AA's (PRO)
c)
C. break down of glycogen releasing glucose
d)
D. creation of glycogen
39.
The end product of aerobic glycolysis is?
a)
A. acetyl-coa
b)
B. pyruvic acid
c)
C. lactic acid
d)
D. glycogen
40.
Protein-Bound Iodine (PBI) measures:
a)
A. nutritional status
b)
B. toxic levels of iodine
c)
C. epinephrine (EPI)
d)
D. level of Thyroxine (T4)
41.
The hormone epinephrine?
a)
A. lowers BG during catabolic stress
b)
B. raise BG during catabolic stress
c)
C. is secreted by the pituitary gland
d)
D. stimulates glycogen production
42.
A provitamin is?
a)
A. A nutrient that can be converted into a vitamin
b)
B. a vitamin converted into a vitamin
c)
C. is secreted from the pituitary gland
d)
D. stimulate glycogen production
43.
The formula for producing the active form of Vit D is?
a)
A. Vit D 3 converts to 7-dehydrocholesterol
b)
B. ergosterol converting into calciferol
c)
C. cholesterol converting calciferol
d)
D. 7-dehydrocholesterol converting into cholecalciferol
44.
In the human, Vit k is affected by?
a)
A. anticoagulants and antibiotics
b)
B. iodine
c)
C. water-soluble Vitamins
d)
D. gluten
45.
Which hormone regulates Ca levels?
a)
A. insulin
b)
B. thyroid
c)
C. parathyroid
d)
D. aldosterone
46.
Pyridoxine (B6) acts as a coenzyme in?
a)
A. iron transfer
b)
B. deamination and transamination
c)
C. Fat transfer through the lymphatic system
d)
D. osmotic pressure of body fluids
47.
Which of the following are synthesized by intestinal bacteria?
a)
A. Biotin (B9), pantothenic acid (B5), vitamin K
b)
B. Vit E, Vit K, Biotin
c)
C. Pyridoxine (B6), Vit E
d)
D. Ascorbic acid (Vit C), pyridoxine, Vit K
48.
Ascorbic acid aids in healing. Which of the following applies?
a)
A. collagen => hydroxyproline
b)
B. proline => hydroxyproline => collagen
c)
C. hydroxyproline => proline => collagen
d)
D. hydroxyproline => collagen
49.
Biotin (B9) is considered a coenzyme in the synthesis of?
a)
A. protein
b)
B. CHO
c)
C. glycogen
d)
D. FA's
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