Food Study Exam 2

Front 1

What is the significance of bleaching and maturing of flour

Back 1

baking quality is improved

Front 2

The major leavening gases are

Back 2

Air, Co2, steam

Front 3

Will it be acceptable to use regular milk instead of buttermilk in a muffin recipe leavened with baking soda

Back 3

No, baking soda is not cool need an acid

Front 4

Double acting baking powder produces CO2 when

Back 4

liquid is added and the product is heated

Front 5

Creaming of fat and sugar is most important when making some baked goods because

Back 5

it contributes to leavening-air is trapped

Front 6

Those with gluten sentitivities or Celiac's cannot consume foods including

Back 6

Wheat, rye

Front 7

In flour mixtures (cakes, muffins) fat or shortening is most important to

Back 7

Tenderize

Front 8

Which one or more of the following identifies how carbon dioxide is produced in baked goods

Back 8

baking soda, yeast

Front 9

What kind of wheat flour will produce the least amount of gluten

Back 9

cake

Front 10

Liquids are important in batters and doughs because they

Back 10

hydrate gluten proteins, enable gelatinization of starch during baking, dissolve dry ingredients such as sugar

Front 11

If there are enough acid ingredients in a batter or dough then you use ____ for leavening

Back 11

Baking soda

Front 12

What is the most likely cause of a muffin that has tunnels in the interior

Back 12

too much mixing

Front 13

Popovers and cream puffs are leavened primarily by

Back 13

steam

Front 14

A pancake or muffin batter should be

Back 14

lumpy

Front 15

Ingredients that most contribute to the structure of shortened cakes are

Back 15

flour and eggs

Front 16

What is the primary source of leavening in angel food cakes

Back 16

air trapped in egg whites

Front 17

What ingredients in cakes are most likely to shorten the gluten strands or interfere with gluten development so the cake is tender

Back 17

sugar and shortening

Front 18

When beating egg whites, the best volume will be achieved when

Back 18

room temperature eggs are used

Front 19

Which of the following cakes is fat free

Back 19

angel food cake

Front 20

when a chocolate cake batter is more alkaline, then the cake will be a

Back 20

reddish brown

Front 21

When preparing pie dough with shortening or butter you

Back 21

cut the plastic fat into the flour and other dry ingredients

Front 22

A pie shell may be docked to

Back 22

allow air bubbles to escape when baking a crust without a filling

Front 23

What is fermentation as it applies to yeast breads

Back 23

first rising of the bread after mixing/kneading

Front 24

To delay the staling of bread, it should be stored

Back 24

at room temperature

Front 25

Milk used for making yeast breads should be scaled to

Back 25

prevent dough softening

Front 26

If bread dough is baked after it was allowed to rise much too long, what is the likely outcome

Back 26

The bread will have a poor volume

Front 27

An important role for salt in the making of yeast bread is to

Back 27

aid in controlling yeast fermentation

Front 28

What is the most important reason that traditional whole wheat flour will produce bread that is less light than breads made with bread flour

Back 28

the bran cuts and interferes with gluten development

Front 29

A recipe calls for Instant Quick Rising Yeast but you are going to use Active Dry Yeast. What statement is true

Back 29

Active dry yeast must be hydrated in warm water

Front 30

A bread with rope is

Back 30

contaminated with bacteria

Front 31

What will happen if too hot of water or milk is added to yeast dough

Back 31

Dough will not rise

Front 32

A key reason to knead bread is to

Back 32

Develop gluten

Front 33

What gas does yeast produce that causes the leavening of breads

Back 33

Carbon dioxide

Front 34

Properly kneaded bread will be

Back 34

soft and stretchy

Front 35

Is the amount of flour needed in a yeast bread recipe always the same, or will it vary with the type of flour and humidity

Back 35

It varies-baker must gauge

Front 36

At a minimum, what ingredients are needed to make a yeast bread

Back 36

Flour, yeast, water, salt

Front 37

What conditions will most likely cause a food with the chlorophyll pigment to become a drab or dull olive color

Back 37

addition of an acid

Front 38

Onion and garlic flavors are

Back 38

most strong when raw

Front 39

Lycopene, the major pigment that gives red color to tomatoes, is classified as

Back 39

carotenoid

Front 40

When storing potatoes, the best method when planning to use the potatoes in the next few days is to

Back 40

store at room temperature so the starch content is stable

Front 41

What method of cooking cabbage-flavored vegetables will result in the most pleasing mild flavor

Back 41

steam until tender crisp with lip partially off the pan to allow venting of gases

Front 42

What statement about modified atmosphere packaging is accurate

Back 42

The oxygen content is reduced to extend storage

Front 43

If tomatoes or other acidic ingredients are added early in the cooking period when preparing dried legumes, what will occur

Back 43

The legumes will remain too firm

Front 44

A mealy potato (such as a Russet) is best if used for

Back 44

Baked potatoes, mashed potatoes, deep-fat fried potatoes

Front 45

The best way to prevent enzymatic browning in peeled and cut potatoes before cooking is to

Back 45

cover with water

Front 46

Tomatoes have been shown to have the best flavor when stored

Back 46

at room temperature

Front 47

A key reason that the addition of baking soda to the cooking water of green vegetables is NOT recommended is because

Back 47

Vitamin C and thiamin in the vegetables will be destroyed

Front 48

A lacto ovo vegetarians will consume

Back 48

Plant foods, eggs, and dairy

Front 49

Identify the statement below that is true according to government regulations. Food inspection for

Back 49

wholesomeness is required, quality grades such a grade A etc. is voluntary

Front 50

What market regulation establishes what a given food must contain, to use a specified name such as mayonnaise or ice cream

Back 50

Standards of Identity

Front 51

By law, the order of the ingredients on a food label is

Back 51

Listed with the most prevalent ingredient first followed by other ingredients by descending quantity

Front 52

GRAS is

Back 52

Ingredients in foods legally defined as "generally recognized as safe"

Front 53

FoodNet is

Back 53

A system to measure the incidence of foodborne illness

Front 54

What is the most important reason ice milk is no longer found in grocery stores

Back 54

because of the Nutrition Labeling Act it is now called light ice cream or reduced fat ice cream

Front 55

At the federal level, the regulation of all food except red meats, poultry, and eggs is the responsibility of

Back 55

Food and Drug Administration

Front 56

Are health claims on food packages, such as "reduces risk of heart disease", regulated by the government

Back 56

Yes

Front 57

At the federal level who has primary oversight of the safety levels for pesticides to be used on food crops

Back 57

Environmental Protection Agency

Front 58

Whole wheat white flour has been bleached a lot to whiten the usual reddish-brown color of the wheat

Back 58

False

Front 59

Sugar sweetens many batters and doughs, but another important purpose of sugar is that it tenderizes baked goods

Back 59

True

Front 60

Carry-over baking describes the cooking that continues once cookies or other foods are removed from the oven

Back 60

True

Front 61

At high altitudes the atmospheric pressure is greater; therefore baked goods will rise slowly

Back 61

False

Front 62

When making a biscuit the procedure is to cream the shortening and flour, and then vigorously mix in the liquid

Back 62

False

Front 63

Biscuit dough should be lightly kneaded for the best volume

Back 63

True

Front 64

A natural source of an emulsifier in a cake batter is egg yolk

Back 64

True

Front 65

Cake flour will result in a tender, delicate cake because it has very little protein and will therefore produce very little gluten

Back 65

True

Front 66

To make a tender standard pie crust, use bread flour and mix the water into the flour thoroughly

Back 66

False

Front 67

The consumption of vegetables is associated with a reduced risk of cancer

Back 67

True

Front 68

Storage of fresh vegetables for a week, even when refrigerated, can result in significant nutrient loss

Back 68

True

Front 69

Dried legumes should be soaked in water before cooking either by a quick hot soak or a longer cold soak

Back 69

True

Front 70

Tofu is made from soybeans

Back 70

True

Front 71

Most Americans consume the recommended numbers of servings of vegetables

Back 71

False

Front 72

The total diet study is done by FDA and shows that the residual amount of pesticides on our foods is fairly high

Back 72

False

Front 73

Foods labeled as organic or natural means the same things. These terms are interchangeable for food labels

Back 73

False

Front 74

USDA and NOAA oversee the mandatory inspection of seafood

Back 74

False

Front 75

There are basically no government regulations overseeing the development and sale of genetically engineered foods

Back 75

False