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WorksheetsInman D1pt4
Total questions: 57
Worksheet time: 57mins
Name
Class
Date
1.
CHO, Fat, PRO all all converted into?
a)
A. pyruvic acid
b)
B. acetyl CoA
c)
C. oxalacetic acid
d)
D. ketoglutamic acid
2.
If energy needs increase, which vitamins are need in higher amounts?
a)
A. A, C, folate
b)
B. A, C, Thaimin (B1)
c)
C. Thiamin (B1), Niacin (B3), riboflavin (B2), pantothenic acid
d)
D. Pyidoxine (Protein deamintaion), B12
3.
How many mEq of Na are in 1g of Na?
a)
A. 25
b)
B. 43
c)
C. 65
d)
D. 110
4.
How can you preserve B1 (thiamin) when cooking pork?
a)
A. use the dripping after the fat has been removed
b)
B. insert a meat thermometer and cook it to 145F in and oven at 325F
c)
C. increase the cooking temperature to lessen cooking time
d)
D. add a small quantity of water during cooking
5.
A good source of vitamin A for pre-school children would be?
a)
A. grapes
b)
B. watermelon
c)
C. cantaloupe pieces
d)
D. banana
6.
Which AA is especially glucogenic?
a)
A. alanine
b)
B. threonine
c)
C. valine
d)
D. methionine
7.
If CHO intake in increased, which Vit needs to be increased?
a)
A. Thiamin
b)
B. riboflavin
c)
C. niacin
d)
D. pyridoxine
8.
The rate of oxidation of which BCAA increases significantly during moderate exercise?
a)
A. leucine
b)
B. phenyalanine
c)
C. tyrosine
d)
D. threonine
9.
A food is bacteria safe if it is?
a)
A. neutral and moist
b)
B. neutral and dry
c)
C. acidic and dry
d)
D. acidic and moist
10.
What should you do w/ leftover sliced beef from lunch?
a)
A. throw it out
b)
B. let the meat cool at room temp and then serve it two days later (never leave out for long period = increased contamination)
c)
C. refrigerate immediately and then serve within 2 days*
d)
D. keep it in the warmer until dinner
11.
French fries made from stored potatoes would have changes in?
1. taste
2. appearance
3. texture
a)
A. 1,2,3
b)
B. 2,3
c)
C. 1
d)
D. 1,3
12.
What % of PRO and Fat converts to glucose?
a)
A. 58% PRO 10% fat
b)
B. 10% PRO, 60 % fat
c)
C. 30 % PRO, 30% fat
d)
D. 20% PRO, 40% fat
13.
Excess amt's of Zinc may lead to a Def in what mineral?
a)
A. copper
b)
B. Mg
c)
C. cobalt
d)
D. folate
14.
When adding bran to a flour mixture, what should be changed?
a)
A. baking temp
b)
B. increase fat and liquid
c)
C. increase oxidixing agents
d)
D. increase flour and liquid
15.
Glycerol, AA's, FA's, will have what effect on the hypothalmus gland?
a)
A. an increase in satiety
b)
B. decrease in satiety
c)
C. An increased activity level
d)
D. increased lethargy
16.
Which of the following is a digestive enzyme secreted by the pancreas?
a)
A. pepsin
b)
B. lactase
c)
C. amylase
d)
D. maltase
17.
Clostridium perfringens is often found in?
a)
A. Meat and gravies mixtures in large quantities
b)
B. fresh fruits and vegetables
c)
C. dairy mixtures
d)
D. uncured cheese
18.
Salmonella sources often?
a)
A. Reheated foods
b)
B. starchy foods and mixtures like casseroles
c)
C. cooled slowly and reheated foods
d)
D. raw produce and uncooked foods of animal origin
19.
What must be fortified with folic acid
a)
A. Skim milk
b)
B. cornmeal
c)
C. OJ
d)
D. canned vegetables
20.
Pie crust is moist the day after baking. Why?
a)
A. overcooking of the crust
b)
B. Retrogradation of filling
c)
C. too much egg in the recipe
d)
D. inadequate flour
21.
T/F: Retrogradation occurs when you cool cooked rice and potatoes. Another example is when bread becomes stale.
a)
A. True
b)
B. False
22.
What is the main purpose of water in the body?
a)
A. it acts as a medium for cell metabolism
b)
B. helps transport Ca through cell membranes
c)
C. maintains electrolyte balance
d)
D. maintain body temp
23.
What is fluid seeping from a congealed product called?
a)
A. retrogradation
b)
B. syneresis
c)
C. coagulation
d)
D. gelatinization
24.
Which of the following is a common cause of salmonella in a salad bar?
a)
A. fresh fruit
b)
B. egg salad
c)
C. lettuce and tomatoes
d)
D. pickles
25.
Which food-borne pathogen would most likely contaminate cooked rice or pasta in open pans at room temp?
a)
A. clostridium perfringens
b)
B. bacillus cereus
c)
C. staphlyococcus
d)
D. camplyobacter jejuni
26.
When substituting butter for lard in pastry?
a)
A. use the same amt
b)
B. use less
c)
C. use more
d)
D. use less and decrease the water content
27.
Which of the following must be reduced to simpler components before it can be transported across the epithelial cells of the intestine?
a)
A. dipeptides
b)
B. whey
c)
C. casein hydrolysate
d)
D. crystalline AA's
28.
Adding bran to a bread recipe will?
a)
A. increase the volume
b)
B. decrease volume
c)
C. require an increase in oven temp
d)
D. require a decrease in oven temp
29.
Dermatitis, diarrhea, dementia, pellagra, are signs of?
a)
A. riboflavin deficiency
b)
B. thiamin deficiency
c)
C. pyrodoxine deficiency
d)
D. niacin deficiency
30.
A cake is made without cream of tartar, what is the result?
a)
A. yellowy cake
b)
B. bright white cake
c)
C. cake with large volume
d)
D. very tender cake
31.
All baking powders contain?
a)
A. Na bicarb
b)
B. tartrate
c)
C. phosphate
d)
D. acetate
32.
Beef bottom round should be cooked?
a)
A. at a high temp for a short time
b)
B. in water for an extended time
c)
C. in dry heat
d)
D. in moist heat for a short time
33.
Which of the following combines with CoA in 2 carbon fragments to make acetyl CoA to then enter the krebs cycle to make energy?
a)
A. lactic acid
b)
B. FA's
c)
C. glucose
d)
D. fructose
34.
What is the best way to cook a roast?
a)
A. sear the meat first and roast at 400 F
b)
B. Cook slowly in the oven at 325 F
c)
C. cook it at 400 for 10 minutes, the at 350 F
d)
D. Brown the meat then cook it at 350 F
35.
A # 10 can (most common size in foodservice) can hold how many cups?
a)
A. 10
b)
B. 11
c)
C. 13
d)
D. 15
36.
Which of the following has the most bacteria?
a)
A. roasted chicken
b)
B. roast beef
c)
C. roast veal
d)
D. roast pork
37.
What is the product of pyruvate breakdown?
a)
A. Acetyl CoA
b)
B. gylcogen
c)
C. NAPDH
d)
D. glucose-6-phosphate
38.
Which of the following is true?
a)
A. fructose has sucrose
b)
B. fructose is less concentrated than glucose
c)
C. fructose takes longer to digest than glucose
d)
D. fructose is sweeter than glucose
39.
Which of the following is a grade for fresh produce?
a)
A. US select (meats)
b)
B. US Grade A (meats)
c)
C. US No. 1
d)
D. US standard
40.
If you are comparing the prevalence of heart disease in two states, the study design is?
a)
A. analytical research
b)
B. case control research
c)
C. descriptive research
d)
D. quasi-experimental
41.
What gives the structure to quick breads?
a)
A. flour and milk
b)
B. flour and water
c)
C. egg and flour
d)
D. egg
42.
T/F: Quick breads are made with a leavening agent (ie. baking powder or baking soda) that allows immediate baking of the dough.
a)
A. True
b)
B. False
43.
When taking an anti-coagulant, avoid the following?
a)
A. Thiamin supplements
b)
B. Vit E supplements above 400 IU per day
c)
C. supplements w/ Ca and Vit D
d)
D. niacin supplements
44.
What is a function of cream of tartar?
a)
A. prevents mallard reaction
b)
B. enhances mallard reaction
c)
C. increases alkalinity allowing for better leavening
d)
D. enhances gelatin
45.
The flour with the most starch
a)
A. cake
b)
B. whole wheat
c)
C. instantized
d)
D. durum
46.
In interpreting correlation data, if the r value is greater than 1?
a)
A. the relationship is strong
b)
B. the relationship is weak
c)
C. the result is not valid
d)
D. it is within 1 SD
47.
Homemade rolls are crumbly and fall apart easily. the most likely cause is?
a)
A. High PRO flour
b)
B. Low PRO flour
c)
C. insufficient proofing
d)
D. excessive proofing
48.
Replacing CHO with fat in the diet will?
a)
A. Raises respiratory quotient
b)
B. lower the respiratory quotient
c)
C. increases respiratory rate
d)
D. spares protein
49.
A commercial muffin mix is described as a "rich formula (H Fat, H sugar)", means it contains?
a)
A. high proportions of sugar and shortening
b)
B. high fructose corn syrup instead of crystalline sugar
c)
C. high amt's of whey instead of nonfat dry milk solids
d)
D. more chemical leavening than is used in a "lean formula (low sugar, low fat)"
50.
The greatest effect on the yield of meat cooked to a uniform internal temperature is produced by the?
a)
A. type of oven and source of heat
b)
B. wt of meat and the oven load
c)
C. degree of tempering and the grade of meat
d)
D. cooking time and oven temp
51.
The most likely source of clostridium perfringens is?
a)
A. egg
b)
B. meat
c)
C. fruit
d)
D. vegetable
52.
Deficiency of which major mineral is usually associated with muscular weakness, mental apathy, cardiac arrhythmias, paralysis, bone fragility and adrenal hypertrophy?
a)
a. potassium
b)
b. calcium
c)
c. sulphur
d)
b. chloride
53.
Hemoglobin and hematocrit are common measurements for assessment status of?
a)
a. iodine
b)
b. potassium
c)
c. phosphorus
d)
d. iron
54.
Among the trace minerals, which participates in the greatest number of enzyme reactions?
a)
a. zinc
b)
b. iron
c)
c. selenium
d)
d. copper
55.
Which micromineral is necessary for iodine metabolism?
a)
a. fluorine
b)
b. manganese
c)
c. chromium
d)
d. selenium
56.
Which mineral is associated with the glucose tolerance factor (GTF)?
a)
a. chromium
b)
b. manganese
c)
c. copper
d)
d. cobalt
57.
The protein that plays a dual function in both iron and copper homeostasis is:
a)
a. ferritin.
b)
b. transferrin.
c)
c. metallothionein.
d)
d. ceruloplasmin.
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