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115 Cards in this Set
- Front
- Back
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In objective evaluations
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c. laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively
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2. Which of the following statements does not describe a characteristic of bound water? Bound water is
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a. the largest amount of water present in foods p 33
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3. Which of the following bacteria is destroyed by heat yet grows at refrigerator temperatures?
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a. Yersinia enterocolitica p 68
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4. _____ is/are often added to foods to improve their protein profile, especially foods based on grains and
beans that are low in lysine. |
d. Whey protein isolates p 212
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5. Some problems that can occur when preparing hard meringues include
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e. none of the above answers is correct p 261
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6. The cell walls in vegetables gain their structural support from the cell wall fibers that are indigestible by humans and include all of the following EXCEPT
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glucose
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7. Food gums are often added to processed foods such as ice cream, candies, and salad dressings to
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c. increase their viscosity p 271
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8. Although the color of banana skin comes from a mixture of pigments, the one that predominates is
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xanthophyll
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9. Which of the following food items is an example of a suspension?
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c. cornstarch mixed in water p 36
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10. Which of the following cheeses is not classified as a “fresh” cheese?
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a. Brie p 233
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11. In addition to yeast and flour, the basic ingredients in a yeast bread include all of the following EXCEPT
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a. fat and/or eggs. p 418
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12. The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin
E. |
b. germ p 347
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13. Quick breads are typically leavened
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c. during baking with carbon dioxide. p 407
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14. Organic acids contribute
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c. tart flavor components in fruits. p 299
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15. The sequence of steps in the muffin method of mixing are
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b. to sift the dry ingredients together, mix the wet together, and then mix until just moist. p 408
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16. The most common solid starch hydrolysates used now are
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d dry maltodextrins and corn syrup solids p 393
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17. Reduced-fat tortillas may have
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c. a tough dough and chewy texture. p 410
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18. Which of the following flours yields a baked product that has a light and airy texture?
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f. wheat p 368
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19. The varying shapes of ready-to-eat cereal available to consumers depend on how they have
been processed. For example, breakfast cereal may be |
e. all of the above answers are correct p 347
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20. The ability of a baked product to rise is directly related to its _____ content.
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c. protein p 368
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22. The purpose of kneading is to
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d. develop the gluten to its maximum potential. p 368-369
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23. Whole-grain products are a good source of
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e. all of the above answers are correct p 349
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24. Which of the following statements is incorrect about recently marketed flour products?
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d. Some research indicates that organic wheat may be slightly better for bread making than conventionally-cultivated wheat. p 418-419
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25. Oxidized starches
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d. are ideal for dusting foods such as marshmallows because of their powder-like consistency. p 397
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26. Hard wheat has a higher _____ than soft wheat.
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protein content
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27. What are the typical steps in making a gravy, in order?
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d. degreasing, deglazing, reduction, straining, and seasoning p 402
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28. Why are some raisins brown-colored and some raisins golden-colored?
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c. Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning. p 315
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29. Crepes are thin pancakes and are different from regular pancakes due to the amount of
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b. leavener p 409
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30. Which of the following explains why cereal grains expand upon cooking?
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e. The starch molecules gelatinize when heated in water, thus swelling the grain. p 356
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31. The process of pasteurizing juice
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a. inactivates enzymes and destroys microorganisms that can cause foodborne illness. p 314
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32. Which of the following sauces is made with creamed butter, powered sugar, and vanilla or other flavoring?
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hard
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33. The dry texture of a quick bread can be due to
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d. an oven that is either too hot or too cool. p 411
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34. Which fruit classification contains drupes and pomes?
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a. simple p 298
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35. Imitation ice cream is a frozen product that
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a. has milk fat replaced with vegetable fat. p 536
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36. The baking industry relies on _____ to enhance crust color, texture, and crumb, and to temper the sweetness of sucrose.
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a. glucose p 438
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37. Which of the following can reform a temporary emulsion that has separated?
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a. agitation p 456
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38. Pound cakes can be made lighter and smoother by
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d. grinding the sugar. p 479
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39. A _____ is a decorative ice cream, in two or more different flavors, layered in a mold.
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a. bombe p 535
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40. _____ appears to be the closest equivalent to sucrose in solubility and functionality.
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maltitol
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41. The purpose of hydrogenation of plant oils is to
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a. make them more solid, and increase smoke point and shelf life. p 464
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42. The degree to which a sugar dissolves in water varies from sugar to sugar. Which of the following
answers ranks the sugars from most soluble to least soluble? |
b. sucrose, glucose, maltose, and lactose p 446
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43. Winterized oils are
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b. oils from which the certain fatty acids have been removed to prevent cloudiness. p 464
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44. Of the following, the most fluid of cookie batters are those for
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e. brownies. p 490
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45. Which of the following cakes does not rely on foam formation for its structure?
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c. pound p 479-480
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46. How is the doneness test determining the “hard crack” stage for candy syrup temperatures described?
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b. syrup separates into threads that are hard and brittle, but do not stick to fingers p 521
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47. Leavening for puff pastry is
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b. moisture and air. p 500
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48. Extremely slow cooling or long storage times form the most stable _____ crystals, which have an
opaque look yet produce a sandy, brittle texture. |
b. beta () p 456
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49. The reason why some emulsifiers are able to mix in both lipid- and water-based ingredients
is because |
e. all of the above answers are correct p 456
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50. Which of the following is made with flour, water, and a small amount of oil?
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c. phyllo p 500
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51. Meat from herbivores serves as an important source of _____ in the American diet.
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b. complete proteins p 140
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52. Beef from cattle is classified according to
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b. age and gender. p 140
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53. Veal is meat from
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a. beef calves between the ages of three weeks and three months. p 141
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54. The primary difference between lamb and mutton is that
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c. lamb is from sheep under 14 months and mutton is from sheep over 14 months. p 141
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55. Pork is generally defined as
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d. young swine of either gender between 5 ½ and 7 months of age. p 141
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56. Connective tissue in the animal and ultimately in the meat is
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d. tendons, ligaments, and the “glue” that holds muscle cells together. p 142
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58. Cuts of meat high in connective tissue
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c. are more flavorful than the tender cuts. p 142
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59. The fat in an older animal is influenced by presence of _____ pigments in the feed.
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d. carotenoid p 143
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60. Which of the following statements about searing meat is true?
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d. Trying to move the meat too early in the searing process will destroy the crust formation. p 161
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61. Poultry is
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b. domesticated birds raised for their meat. p 172
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62. Which of the following are best used in soups and stews?
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d. older chickens p 173
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61. The grading of poultry
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d. uses criteria such as conformation and fleshing. p 174
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62. Wild ducks have darker breast meat than domesticated chickens and turkeys because
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d. they exercise more by flying. p 173
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63. Chicken nuggets
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e. all of the above answers are correct p 175
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64. A good “rule of thumb” when deciding how much ready-to-eat poultry to purchase is
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b. one-half pound per serving. p 176
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65. A well-cooked bird, having already reached the proper internal temperature, may also
exhibit some other characteristics including |
e. all of the above answers are correct p 178
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66. When roasting birds
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d. some cooks salt and sugar the skin intentionally so that it dries out and additional browning occurs. p 179
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67. Turkeys may be trussed before they are cooked to
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d. prevent the legs and wings from overcooking before the breast is done. p 180
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68. The classic aroma of roasting chicken comes from
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d. volatile compounds such as carbonyls and hydrogen sulfide. p 179
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69. Braising, also called fricasseeing,
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b. is a moist-heat preparation method of particular value with older, tougher birds. p 182
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70. When you brined your bird for Thanksgiving this year the results were really disappointing.
The flesh was too mushy when it came out of the brining solution. What could have gone wrong? |
d. The bird was left too long in the brining solution. p 178
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71. Marine vertebrates are sea creatures that
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a. get their oxygen from above the water surface or through gills. p 188-189
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72. The two major categories of shellfish are
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d. invertebrate crustaceans and mollusks. p 189
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73. The majority of the fish consumed in the United States come from
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c. salty waters. p 189
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74. Meat from fish, in general, is
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c. lower in fat than other meats. p 189
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75. One of the reasons why fish is tender is because
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c. there is little hydroxyproline in the connective tissue. p 190
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76. Regarding muscle structure,
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b. heat softens the collagen in the myocommata and contributes to the characteristic flaking of prepared fish. p 190
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77. The grading of finfish is
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e. voluntary but only conducted on inspected finfish. p 192
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78. The pink/orange hue seen in some salmon, trout, and crustaceans comes from
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astaxanthins
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79. Consumers can be assured of the wholesomeness of shellfish by buying shellfish that have
been handled by |
a. shippers on the Department of Commerce’s Interstate Certified Shellfish Shippers List. p 192
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80. A dressed fish is best identified as a whole fish that has
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c. its entrails, head, tail, fins, and scales removed. p 192
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81. Regarding rigor mortis in fish:
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c. cooking fish prior to rigor mortis results in a tough-textured flesh. p 193
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82. Phosphate treatment of fresh finfish
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c. increases water-binding capacity of the flesh. p 193
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83. When compared to the shellfish it is intended to resemble, surimi is
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a. lower in cholesterol. p 197
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84. Freezing fish
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d. all of the above answers are correct p 205
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85. The characteristic smell of fish odor is primarily from
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d. trimethylamine p 203
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86. All of the following food items are highly perishable except
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e. none of the above answers is correct p 574
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87. Most of the food preservation methods involving microorganisms ultimately depend upon
the method’s ability to |
b. destroy them or inhibit their growth. p 575
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88. In which of the following foods is fermentation least likely to occur?
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b. parmesan cheese p 575
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89. Which of the following animals has the most active proteases?
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fish
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90. Molds
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b. produce a bloom on foods that indicates that spoilage has begun. p 575
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91. Which of the following responses is not a purpose of edible coatings on foods?
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e. to eliminate all pathogenic microorganisms p 578
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92. In order to prevent growth of Clostridium botulinum, meats, poultry, fish, and vegetables
with a pH higher than _____ must be canned under pressure. |
d. 4.6 p 579
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93. The process of pasteurization destroys
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c. nonspore-forming pathogenic microorganisms. p 581
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94. Proponents of irradiation state that irradiation
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d. all of the above answers are correct p 583
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95. Canned foods are susceptible to which of the following nutrient losses?
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b. thiamin p 585
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The degree of doneness can be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done.
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TRUE
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When broiling thick steaks or those to be well done, the door of an electric oven should be left open while a gas broiler door should be left closed.
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TRUE
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The degree of doneness can be determined by pressing lightly on the lean tissue to determine whether the meat is rare, medium, or well done.
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TRUE
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The factor that has the greatest impact on the tenderness of meat is the location of the muscle on the animal.
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TRUE
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. Quality grades are the amount of lean meat on the carcass in proportion to fat, bone, and other edible parts.
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false
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The inspection of an animal carcass that is going to be sold commercially is mandatory.
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true
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7. About one-fourth of all chickens in the United States carry Salmonella and about half carry Campylobacter jejuni.
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true
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Stuffing a bird prior to roasting is not recommended by the USDA
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true
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Except when cooking a whole bird on a spit over hot coals, only cut-up poultry is used for broiling and grilling.
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true
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10. Whole poultry that has been frozen should be thawed under running water.
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false
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One reason fish is tender when it is cooked is that the collagen breaks down only at very high temperatures.
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false
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Compared with those in mammals and birds, muscle fibers in fish are shorter.
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true
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Steaming clams or mussels just until the shells open makes sure that all the pathogenic microorganisms are killed.
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false
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When purchasing mollusks, it is okay if the shells are slightly open as long as when tapped, they snap shut.
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true
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Food contamination is obvious and detectable while food spoilage is not.
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false
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About one-half of the foods consumed in the United States are refrigerated or frozen compared to about one third that are canned.
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true
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Raising the glass transition temperature extends the shelf life of frozen products by limiting water movement. 17
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true
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. Pascalization is a type of food preservation process which use the visible spectrum of radiation and is currently undergoing approval by the FDA.
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false
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The higher a food’s fat content, the longer its shelf life in the freezer, because fat will not become rancid, even when frozen.
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false
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Pulsed light disrupts the cell membranes of the bacterial cells and also kills fungi, spores, viruses, protozoa, and cysts.
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true
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