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Jean Inman Bundled Exams with Complete Solution | Verified Answers | 2024
Jean Inman Bundled Exams with Complete Solution | Verified Answers | 2024
[Meer zien]Jean Inman Bundled Exams with Complete Solution | Verified Answers | 2024
[Meer zien]What are you checking when you check overrun? - The weight of the ice cream 
What is the process by which the water content of a vegetable is replaced by a concentrated salt 
solution? - Diffusion 
Why do egg whites beat more easily at room temperature? - The surface tension is lower 
Which pigment ...
Voorbeeld 3 van de 17 pagina's
In winkelwagenWhat are you checking when you check overrun? - The weight of the ice cream 
What is the process by which the water content of a vegetable is replaced by a concentrated salt 
solution? - Diffusion 
Why do egg whites beat more easily at room temperature? - The surface tension is lower 
Which pigment ...
in community surveys, a frequent symptom of malnutrition is: 
A. scurvy 
B. rickets 
C. low serum albumin 
D. low hgb - D. low hgb* 
which is the least common symptom in the elderly? 
A. osteomalacia 
B. osteoporosis 
C. obesity 
D. hypertension - A. osteomalacia* 
what is included in the study of d...
Voorbeeld 4 van de 72 pagina's
In winkelwagenin community surveys, a frequent symptom of malnutrition is: 
A. scurvy 
B. rickets 
C. low serum albumin 
D. low hgb - D. low hgb* 
which is the least common symptom in the elderly? 
A. osteomalacia 
B. osteoporosis 
C. obesity 
D. hypertension - A. osteomalacia* 
what is included in the study of d...
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 - the weight of ice cream 
What is the process by which the water content of a vegetable is repla...
Voorbeeld 4 van de 71 pagina's
In winkelwagenWhen 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 - the weight of ice cream 
What is the process by which the water content of a vegetable is repla...
Fruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles 
What accelerates the ripening of fruits during storage? - ethylene gas 
chlorophyll + acid/heat = - pheophytin 
Chlorophyll + alkaline = - chlorophyllin 
T/F: lycopene is considered and antioxidant and a phyto...
Voorbeeld 3 van de 23 pagina's
In winkelwagenFruits and veggies: what is crispness due to? - osmotic pressure of water-filled vacuoles 
What accelerates the ripening of fruits during storage? - ethylene gas 
chlorophyll + acid/heat = - pheophytin 
Chlorophyll + alkaline = - chlorophyllin 
T/F: lycopene is considered and antioxidant and a phyto...
What stabilizes egg white foam? 
a. sugar 
b. salt 
c. acid 
d. baking soda - c. acid 
The primary difference between cake flour, all purpose flour and bread flour is: 
a. protein content 
b. fiber content 
c. water content 
d. milling process - a. protein content 
A nutrition label has the followin...
Voorbeeld 4 van de 33 pagina's
In winkelwagenWhat stabilizes egg white foam? 
a. sugar 
b. salt 
c. acid 
d. baking soda - c. acid 
The primary difference between cake flour, all purpose flour and bread flour is: 
a. protein content 
b. fiber content 
c. water content 
d. milling process - a. protein content 
A nutrition label has the followin...
A 9 month old infant whose weight for length is greater than the 95th percentile is being fed iron 
fortified, milk based formula. What should the dietitian do first during consultation? - assess daily 
intake and feeding behaviors 
A new resident enters the nursing home with a long list of nutritio...
Voorbeeld 2 van de 11 pagina's
In winkelwagenA 9 month old infant whose weight for length is greater than the 95th percentile is being fed iron 
fortified, milk based formula. What should the dietitian do first during consultation? - assess daily 
intake and feeding behaviors 
A new resident enters the nursing home with a long list of nutritio...
1. When you check overrun, you are checking : 
a. excess stock in the storeroom 
b. surplus soap and rinse aids used in the dish machine 
c. the weight of ice cream 
d. total costs of unexpected meals served - c 
2. What is the process by which the water content of a vegetable is replaced by a conce...
Voorbeeld 4 van de 257 pagina's
In winkelwagen1. When you check overrun, you are checking : 
a. excess stock in the storeroom 
b. surplus soap and rinse aids used in the dish machine 
c. the weight of ice cream 
d. total costs of unexpected meals served - c 
2. What is the process by which the water content of a vegetable is replaced by a conce...
in community surveys, a frequent symptom of malnutrition is 
a. scurvy 
b. rickets 
c. low serum albumin 
d. low hemoglobin - d. low hemoglobin 
which is the least common symptom in the elderly 
a. osteomalacia 
b. osteoporosis 
c. obesity 
d. hypertension - a. osteomalacia 
what is included in the ...
Voorbeeld 4 van de 168 pagina's
In winkelwagenin community surveys, a frequent symptom of malnutrition is 
a. scurvy 
b. rickets 
c. low serum albumin 
d. low hemoglobin - d. low hemoglobin 
which is the least common symptom in the elderly 
a. osteomalacia 
b. osteoporosis 
c. obesity 
d. hypertension - a. osteomalacia 
what is included in the ...
In community surveys, a frequent symptom of malnutrition is: 
a. scurvy 
b. rickets 
c. low serum albumin 
d. low hemoglobin - d. low hemoglobin 
What is the least common symptom in the elderly? 
a. osteomalacia 
b. osteoporosis 
c. obesity 
d. hypertension - a. osteomalacia 
Osteomalacia - caused b...
Voorbeeld 4 van de 120 pagina's
In winkelwagenIn community surveys, a frequent symptom of malnutrition is: 
a. scurvy 
b. rickets 
c. low serum albumin 
d. low hemoglobin - d. low hemoglobin 
What is the least common symptom in the elderly? 
a. osteomalacia 
b. osteoporosis 
c. obesity 
d. hypertension - a. osteomalacia 
Osteomalacia - caused b...
Which temperature range is recommended for a dairy refrigerator? 
a. 28-32F 
b. 36-40F 
c. 45-50F 
d. 55-60F - b. 36-40F - refrigerated storage should be below 41F for all potentially hazardous foods. 
Fresh fruits and veg should be stored between 40-45F while meat, dairy and eggs should be stored 
...
Voorbeeld 4 van de 98 pagina's
In winkelwagenWhich temperature range is recommended for a dairy refrigerator? 
a. 28-32F 
b. 36-40F 
c. 45-50F 
d. 55-60F - b. 36-40F - refrigerated storage should be below 41F for all potentially hazardous foods. 
Fresh fruits and veg should be stored between 40-45F while meat, dairy and eggs should be stored 
...
what temperature range is recommended for a diary refrigerator 
a. 28-32F 
b. 36-40F 
c. 45-50F 
d. 55-60F - b. 36-40F 
which piece of food service equipment is the least energy efficient 
a. convection oven 
b. deck oven 
c. steam jacketed kettle 
d. rotary oven - b. deck oven 
a dietitian ordering...
Voorbeeld 4 van de 96 pagina's
In winkelwagenwhat temperature range is recommended for a diary refrigerator 
a. 28-32F 
b. 36-40F 
c. 45-50F 
d. 55-60F - b. 36-40F 
which piece of food service equipment is the least energy efficient 
a. convection oven 
b. deck oven 
c. steam jacketed kettle 
d. rotary oven - b. deck oven 
a dietitian ordering...
Which amino acids must be present in a parenteral solution? 
a. valine, leucine, glycine, alanine 
b. tryptophan, phenylalanine, threonine, isoleucine 
c. phenylalanine, methionine, arginine, tyrosine 
d. lysine, glutamic acid, alanine, glycine - b. tryptophan, phenylalanine, threonine, isoleucine 
...
Voorbeeld 4 van de 417 pagina's
In winkelwagenWhich amino acids must be present in a parenteral solution? 
a. valine, leucine, glycine, alanine 
b. tryptophan, phenylalanine, threonine, isoleucine 
c. phenylalanine, methionine, arginine, tyrosine 
d. lysine, glutamic acid, alanine, glycine - b. tryptophan, phenylalanine, threonine, isoleucine 
...
What is the labor turnover rate if 6 employees in a dept. of 55 were terminated and replaced. - 6/55 
* 100 = 11% 
What is the labor turnover rate if 10 employees in a dept. of 60 were terminated and replaced. - 
10/60 * 100 = 16.6% 
What is the labor turnover rate if 15 employees in a dept. of 25 w...
Voorbeeld 4 van de 44 pagina's
In winkelwagenWhat is the labor turnover rate if 6 employees in a dept. of 55 were terminated and replaced. - 6/55 
* 100 = 11% 
What is the labor turnover rate if 10 employees in a dept. of 60 were terminated and replaced. - 
10/60 * 100 = 16.6% 
What is the labor turnover rate if 15 employees in a dept. of 25 w...
a narrow span of management should be employed with: - newly hired employees 
Using the factor method, determine the selling price using the data below. 
raw food cost $3.14; 
prepared food cost $5.21; 
labor cost $ $3.30; 
overhead cost $ 1.12; 
factor 3.37 - Selling price = markup factor x raw foo...
Voorbeeld 4 van de 56 pagina's
In winkelwagena narrow span of management should be employed with: - newly hired employees 
Using the factor method, determine the selling price using the data below. 
raw food cost $3.14; 
prepared food cost $5.21; 
labor cost $ $3.30; 
overhead cost $ 1.12; 
factor 3.37 - Selling price = markup factor x raw foo...
What are the fat soluble vitamins? - ADEK 
What is the precursor to vitamin A? - carotene 
Where is vitamin A stored? - the liver 
Where is vitamin A converted? - intestinal mucosal cells 
What is the toxic level of vitamin A? - 10,000 
What is vitamin A defined as? - a provitamin- nutrient that cha...
Voorbeeld 2 van de 14 pagina's
In winkelwagenWhat are the fat soluble vitamins? - ADEK 
What is the precursor to vitamin A? - carotene 
Where is vitamin A stored? - the liver 
Where is vitamin A converted? - intestinal mucosal cells 
What is the toxic level of vitamin A? - 10,000 
What is vitamin A defined as? - a provitamin- nutrient that cha...
What is the process by which water content of a vegetable is replaced by a concentrated salt solution? 
a. gelling 
b. osmosis 
c. diffusion 
d. retrogradation - c 
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...
Voorbeeld 3 van de 17 pagina's
In winkelwagenWhat is the process by which water content of a vegetable is replaced by a concentrated salt solution? 
a. gelling 
b. osmosis 
c. diffusion 
d. retrogradation - c 
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...
What gas is released from a fire? 
a. helium 
b. hydrogen 
c. carbon dioxide 
d. carbon monoxide - d. carbon monoxide 
After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an 
infected cut on his finger. You should: 
a. call the state public health office ...
Voorbeeld 3 van de 28 pagina's
In winkelwagenWhat gas is released from a fire? 
a. helium 
b. hydrogen 
c. carbon dioxide 
d. carbon monoxide - d. carbon monoxide 
After an outbreak of food-borne illness in the cafeteria, you discover one of your employees has an 
infected cut on his finger. You should: 
a. call the state public health office ...
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