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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

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

2. What is the process by which the water content of vegetable is replaced by a concentrated salt solution?
a. gelling
b. osmosis
c. diffusion
d. retrogradation

7. 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

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

8. The flakiness of pie crust depends on:
a. type of fat
b. oxidation of fat
c. temperature of the fat
d. oven temperature

4. 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

9. If the sole source of protein is gelatin, growth in inhibited because:
a. gelatin has no tryptophan and is low in methionine and lysine
b. gelatin has no lysine or methionine and is low in tryptophan
c. gelatin has no lysine or methionine, and is low in tryptophan
d. gelatin has no arginine

5. Which pigment does not change color in an acid or an alkaline solution?
a. anthocyanin
b. chlorophyll
c. carotenoid
d. flavones

10. A #10 can holds how many cups of product?
a. 10
b. 13
c. 12
d. 5

11. 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

16. Where is lactose absorbed?
a. small intestine
b. stomach
c. pancreas
d. liver

12. Fat produces more calories than carbohydrate because:
a. fat has more carbon and hydrogen in relation to oxygen
b. fat has less carbon in relation to oxygen
c. fat is a larger molecule
d. fat is smaller molecule

17. Considering the following smoke point of various fats, which would be the best to use for frying?
a. 300 F
b. 325 F
c. 375 F
d. 400 F

13. Research has shown that neural tube defects can be reduce with proper supplementation of :
a. iron
b. folic acid
c. glutamine
d. arginine

18. Which minerals are involved in carbohydrate metabolism?
a. cobalt, zinc
b. chromium, zinc
c. copper, chromium
d. iron, zinc

14. The best laboratory value to use in assessing iron status is:
a. hemoglobin
b. hematocrit
c. ferritin
d. serum iron

19. Acidic chime becomes neutralized in the duodenum by:
a. a mixing with bicarbonate and fluids
b. mixing with alkaline intestinal enzymes
c. mixing with sodium and potassium
d. mixing with bile

15. 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

20. The colon functions in the absorption of:
a. amino acid, fatty acids
b. unsaturated fatty acids, electrolytes
c. water, salt, vitamin K, thiamin, riboflavin
d. glucose and fatty acids

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 the gravy

26. An increased plasma pyruvate level is an indication of:
a. Iron deficiency
b. riboflavin deficiency
c. excess carbohydrate ingestion
d. thiamin deficiency

22. How much fluid is lost through insensible losses
a. 0.5 liters
b. 1 liter
c. 2 liters
d. 3-4 liters

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

23. An amino acid that cannot be produce by the body is
a. alanine
b. glycine
c. tyrosine
d. tryptophan

28. 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

24. 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

29. 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

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

30. 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

31. In starvation, the brain uses which nutrient as an energy source?
a. fatty acid
b. lactic acid
c. glucose
d. ketone bodies

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

32. 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

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

33. Glycolysis 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

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

34. 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

39. The formula for producing the active form of vitamin D is:
a. vitamin converting into 7 – dehydrocholesterol
b. ergosterol converting into calciferol
c. cholesterol converting into calciferol
d. 7 – dehydrocholesterol converting into calciferol

35. The end product of aerobic glycolysis is:
a. acetyl – CoA
b. pyruvic acid
c. lactic acid
d. glycogen

40. In the human, vitamin K is affected by:
a. anticoagulants and antibiotics
b. iodine
c. water – soluble vitamins
d. gluten

41. Which hormone regulates calcium levels?
a. insulin
b. thyroid
c. parathyroid
d. aldosterone

46. Food iron is in the __________ form.
a. ferric
b. ferritin
c. transferrin
d. ferrous

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

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

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

48. Which would aid the absorption of an iron supplement?
a. cow’s milk, eggs
b. orange juice, hamburger
c. milk, eggs, cheese
d. dates, eggs

44. Ascorbic acid aids in healing. Which of the following applies?
a. collagen → hydroxyproline
b. proline → hydroxyproline
c. hydroxyproline → proline → collagen
d. hydroxyproline → collagen

49. Bile is produced in the _________ and stored in the ______.
a. liver, gallbladder
b. gallbladder, liver
c. liver, liver
d. gallbladder, gallbladder

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

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

51. Which enzymes are involved in protein digestion?
a. ptyalin, lipase, sucrase
b. amylase, lipase, trypsin
c. pepsin, trypsin, chymotrypsin, carboxypeptidase
d. trypsin, lipase, amylase

56. 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

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

57. 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

53. Lactase is produced in the:
a. stomach
b. small intestine
c. gallbladder
d. pancreas

58. Which vitamin acts as a coenzyme in transamination?
a. pyridoxine
b. thiamin
c. riboflavin
d. vitamin

54. Which enzymes are secreted by the pancreas?
a. amylase, lipase, cholesterol esterase, trypsin, chymotrypsin
b. sucrose, maltase, lactase, aminopeptidase
c. ptyalin
d. aminopeptidase

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

55. 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

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

61. Dietary fat enters the blood as ___ and leaves the liver as___.
a. phospholipids, chylomicrons
b. chylomicrons, phospholipids
c. chylomicrons, lipoproteins
d. lipoproteins, chylomicrons

66. How many mEq of sodium are in 1 gram of sodium?
a. 25
b. 43
c. 65
d. 110

62. The oxidation of fatty acids forms:
a. acetyl CoA
b. pyruvic acid
c. lactic acid
d. oxaloacetate

67. How can you preserve thiamin when cooking pork?
a. use the drippings after the fat has been removed
b. insert a meat thermometer and cook it to 145’F in an oven at 325’
c. increase the cooking temperature to lessen cooking time
d. add a small quantity of water during cooking

63. The best way to monitor an infant’s failure to thrive is to plot:
a. weight for length
b. length for age
c. weight
d. weight for age

68. A good source of vitamin A for pre-school children would be:
a. grapes
b. watermelon
c. cantaloupe pieces
d. banana

64. Which of the following can be reversed with vitamin A?
a. xerophthalmia
b. nyctalopia
c. Wilson’s disease
d. homocysteinuria

69. Which amino acid is especially glucogenic?
a. alanine
b. threonine
c. valine
d. methionine

65. If energy needs increase, which vitamins are needed in higher amounts?
a. A, C, folate
b. A, C, thiamin
c. thiamin, niacin, riboflavin, pantothenic acid
d. pyridoxine, cyanocobalamin

70. If carbohydrate intake is increased, which vitamin needs to be increased?
a. thiamin
b. niacin
c. riboflavin
d. pyridoxine

71. The rate of oxidation of which branched-chain amino acid increases significantly during moderate exercise?
a. leucine
b. phenylalanine
c. tyrosine
d. threonine

76. Excess amounts of zinc may lead to a deficiency of:
a. copper
b. magnesium
c. folate
d. cobalt

72. What should you do with leftover sliced beef from lunch?
a. throw it out
b. let the meat cool at room temperature and then serve within two days
c. refrigerate immediately and then serve within two days
d. keep it in the warmer unit dinner time

77. When adding bran to a flour mixture, what should be changed?
a. baking temperature
b. increase the fat and liquid
c. increase the oxidizing agent
d. increase the flour and liquid

73. A food is bacteria-safe if it is:
a. neutral and moist
b. neutral and dry
c. acidic and dry
d. acidic and moist

78. A food item provides 45 grams of carbohydrate, 10 grams of protein and 10 grams of fat. What percent of total calories comes from fat?
a. 34%
b. 29%
c. 23%
d. 20%

74. French fries made from stored potatoes would have changes in:
I. taste II. appearance III. texture
a. I, II, III
b. II, III
c. I
d. I, III

79. Which of the following is a digestive enzyme secreted by the pancreas?
a. pepsin
b. amylase
c. lactase
d. maltase

75. What percent of protein and fat converts to glucose?
a. 58% protein, 10% fat
b. 10% protein, 60% fat
c. 30% protein, 30% fat
d. 20% protein, 40% fat

80. Sugar tenderizes a baked good by:
a. absorbing some of the water that gluten needs
b. increasing the strength of the gluten
c. increasing the action of the leavening agent
d. starting gluten development