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ALL DOMAINS JEAN INM AN:
QUESTIONS WITH
EXPLANATIONS OF ANSW ERS
Question : Which amino acids must be present in a
parenteral solution?
- valine, leucine, glycine, alanine
- tryptophan, phenylalanine, threonine, isoleucine
- phenylalanine, methionine, arginine, tyrosine
- lysine, glutamic acid, alanine, glycine
CORRECT ANSWER: b. tryptophan, phenylalanine,
threonine, isoleucine
A parenteral solution requires adequate supplementation of all essential amino acids.Essential amino acids = those that cannot be produced by the body. Mneumonic: PVT TIM HLL: phenylaline, valine, tryptophan, threonine, isoleucine, methionine, histadine, lysine, leucine. Last two L's are ketogenic
amino acids (lysine and leucine). Mneumonic: Tim LIVs
for this BRANCH of the military- branched amino acids
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are leucine, isoleucine, and valine. Note: arganine and
glutamine are conditionally essential.
Question : When you check overrun, you are checking
- excess stock in the storeroom
- surplus soap and rinse aids used in the dishmachine
- the weight of ice cream
- Total costs of unexpected meals served
CORRECT ANSWER: c. the weight of the ice cream
Overrun is the increase in volume from freezing and whipping which is used to determine the weight. In ice cream, overrun should be 70-80%
Question : What is the process by which the water content
of a vegetable is replaced by a concentrated salt solution?
- gelling
- osmosis
- diffusion
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- retro-gradation
CORRECT ANSWER: c. diffusion
Diffusion is when particles move from higher to lower concentration. In this example, the concentrated salt (higher concentration) moves towards the area of lower concentration (the water in the vegetable).
Osmosis is when fluid moves from less to more concentrated side of memebrane (semi-permeable membrane).
Question : Which recipe ingredient should be adjusted if a
cake has a crunchy crust and compact moist texture?
- milk
- flour
- sugar
- baking powder
CORRECT ANSWER: c. sugar
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Sugar provides tenderness (as hydrogroscopic) and flavor in baking. When too much is added, this results in falling in the center and coarse texture. Not enough sugar causes poor volume.
Question : Why do egg whites beat more easily at room
temperature?
- the pH is increased
- the protein is denatured
- the surface tension is lower
- the surface tension is higher
CORRECT ANSWER: c. the surface tension is lower
Question : Which pigment does not change color in an
acid or an alkaline solution?
- anthocyanin
- chlorophyll
- carotenoid
- flavones