Food Study Exam 3

Front 1

How does ethylene gas affect fruit

Back 1

speeds the ripening process

Front 2

What is IQF

Back 2

Individually quick frozen

Front 3

Identify the statement below that is true

Back 3

Heavy syrup in canned fruits has higher sugar content as compared to light

Front 4

How should a cooked fruit, such as apples, be prepared if you want to make applesauce and therefore want a soft texture

Back 4

cook in water only with NO added ingredients

Front 5

Fruit juice must contain a minimum of

Back 5

100 % fruit juice

Front 6

Which of the following methods for the brewing of coffee probably extracts the least amount of bitter substances

Back 6

drip

Front 7

Which type of coffee bean is known for having a fine full flavor and is therefore generally more expensive

Back 7

Coffea Arabica

Front 8

Tea that has been fermented is

Back 8

Black

Front 9

Strictly speaking, is herbal tea actually classified as being tea

Back 9

No

Front 10

A mottled or whitish gray surface that may develop on chocolate is called

Back 10

Bloom

Front 11

Dutch processed cocoa is

Back 11

more red and soluble

Front 12

Brix is

Back 12

A measurement of sugar in solution

Front 13

To control enzymatic browning of a fruit salad that may have fresh apples, bananas, or pears, you should or may use

Back 13

Lemon juice, citric acid, pineapple juice, sprite, 7 up

Front 14

Syneresis means

Back 14

weeping

Front 15

A "gel" is best described as a

Back 15

mostly fluid system that behaves much like a rigid solid

Front 16

What raw fruit cannot be used in a gelatin

Back 16

Pineapple

Front 17

A homemade salad dressing, such as an Italian or vinaigrette, that separates after sitting is said to be

Back 17

a temporary emulsion

Front 18

An emulsion may be best described as

Back 18

A mixture of two immiscible ingredients such as oil and water or oil and vinegar

Front 19

What type of fat is best when deep-fat frying

Back 19

A high smoke point fat

Front 20

A winterized oil or a salad oil

Back 20

will remain clear and liquid under refrigeration

Front 21

Hydrogenation is a commercial process whereby hydrogen is

Back 21

added between the C atoms in the triglyceride molecule resulting in a solid fat

Front 22

Identify the fat below that is from beef or sheep fat

Back 22

Tallow

Front 23

What is the fat from pigs called

Back 23

Lard

Front 24

What is buttermilk

Back 24

low-fat cultured milk

Front 25

Which of the following is not likely to cause casein to precipitate

Back 25

high heat

Front 26

A milk-based dish may curdle of break because

Back 26

too much heat, too much acid, too much salt

Front 27

Milk is forced through a fine screen to prevent the fat separating from the watery portion. This is called

Back 27

homogenization

Front 28

Cheese is primarily composed of

Back 28

Casein

Front 29

The major type of sugar found in milk is

Back 29

lactose

Front 30

The heating of milk for a specified time and temperature during processing to destroy bacteria that may cause foodborne illness is called

Back 30

pasteurization

Front 31

Which one of the following will most likely result in the best volume of whipped cream

Back 31

cold cream, fat content at 30 percent or higher, sugar added at end of whipping

Front 32

What quality differences may be observed if making a cheese sauce with a cheddar cheese as compared to a processed cheese

Back 32

A cheddar cheese sauce may be stringy or grainy

Front 33

Cheese food

Back 33

has less cheese as compared to processed cheese

Front 34

Most recipes are standardized using a ____ sized egg

Back 34

Large

Front 35

Which statement about the food safety of eggs is FALSE

Back 35

Intact shell eggs are safe to eat raw

Front 36

Which of the following will result in the largest volume of egg whites

Back 36

beat room temperature egg whites, adding sugar after partial whipping

Front 37

How do fresh eggs (Grade A) look different from a Grade B eggs when cracked onto a flat surface? Fresh US Grade A eggs will have a

Back 37

high round yolk and both thin and thick whites

Front 38

If an egg is cooked at a high temperature, instead of a moderate temperature, it would be expected to be

Back 38

tough

Front 39

What is the most likely reason that a yolk has a green ring around it when hard cooked

Back 39

the egg is overcooked

Front 40

Identify the statement that is TRUE

Back 40

heat will cause coagulation of eggs

Front 41

Metmyoglobin is

Back 41

brown-red

Front 42

What color is beef packaged in an air tight packaging, such as cryovac, before it has been opened

Back 42

purplish red

Front 43

If cooked a beef roast with significant amounts of elastin how can the meat most effectively be tenderized

Back 43

mechanically tenderize meat or cut the elastin from the meat

Front 44

What is the difference between lamb and mutton

Back 44

lamb is less than one year old

Front 45

Identify the statement below that is true

Back 45

Actin and myosin are involved with muscle contraction

Front 46

What is the difference between wet and dry aging of beef

Back 46

Wet aging is done in cryovac packaging-dry aging is accomplished open air under refrigeration

Front 47

Steaks or roasts from what primal cut of beef will tend to be expensive and appropriate for dry cooking methods

Back 47

Sirloin

Front 48

Veal is the meat from

Back 48

Baby cow

Front 49

The term "ham" may mean

Back 49

cured pork, fresh pork from the rear leg

Front 50

Less tender cuts of meat should be cooked using

Back 50

moist cooking methods, marinates

Front 51

Pork Primal One is

Back 51

Boston Butt

Front 52

Pork Primal Two is

Back 52

Loin

Front 53

Pork Primal three is

Back 53

Ham

Front 54

Beef primal one is

Back 54

Chuck

Front 55

Beef Primal two is

Back 55

Rib

Front 56

Beef Primal Three is

Back 56

Short Loin

Front 57

Beef Primal Four is

Back 57

Sirloin

Front 58

Beef Primal Five is

Back 58

Round

Front 59

Phenolic compounds in fruit cause a bitter flavor and potentially a pucker sensation

Back 59

True

Front 60

Melons, such as cantloupe, should always be carefully washed before cutting to help prevent foodborne illness

Back 60

True

Front 61

Because of the risk of foodborne illness, juices that are NOT pasteurized or otherwise treated to reduce potential pathogens must have a warning label

Back 61

True

Front 62

Some water bottlers use municipal water for their bottled water

Back 62

True

Front 63

Hard water is preferable to naturally soft water when making tea or coffee

Back 63

False

Front 64

The source for much of the gelatin in the U.S. is collagen obtained from pork skin

Back 64

True

Front 65

Mayonnaise and salad dressing (i.e. Kraft Miracle Whip) are the same thing, and can both be called mayonnaise

Back 65

False

Front 66

Lecithin is an emulsifier found naturally in eggs

Back 66

True

Front 67

From a US dietary guidelines point of view, palm oil is considered to be a "solid fat" and consumption should be limited

Back 67

True

Front 68

Clarified butter contains only the "fat" component

Back 68

True

Front 69

Extra virgin olive oil generally has more flavor than pure olive oil

Back 69

True

Front 70

Hydrogenated fats are more tolerant of heat for functions such as deep fat frying, and are less likely to become rancid

Back 70

True

Front 71

Margarine and butter typical contain about 95 percent fat

Back 71

False

Front 72

The fat content of whole milk is 6 percent

Back 72

False

Front 73

"Non-dairy" foods, such as non-dairy whipped topping, may contain some dairy components such as a milk protein or milk sugar

Back 73

True

Front 74

An egg mixture with milk in it will coagulate at a higher temperature than an egg with no added ingredients

Back 74

True

Front 75

Only eggs with cracked or damaged shells are likely to be the source of a foodborne illness such as Salmonella

Back 75

False

Front 76

An iridescent color on meat indicates that the meat is spoiled

Back 76

False