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Which is a function of eggs and an example of a food that uses eggs for this function?

Emulsification; mayonnaise

A static menu is a type of menu used on a repeating basis from one to several weeks.

False

An oligosaccharide literally means many saccharides.

False

Caramelization of sugars requires reducing sugars and proteins.

False

Cocoa powder is a healthy replacement for chocolate because of its intense chocolate flavor.

False

Deep fat frying is an example of a moist heat method of food preparation.

False

Dietary supplement producers are required to provide proof of purity, safety and efficacy to the FDA prior to marketing their products.

False

Flavor and color additive's primary function is to enhance the keeping quality of a product.

False

Freezing kills all microorganisms.

False

In cereal grains the endosperm provides most of the fat.

False

In general, for all age groups, women consume greater quantities of sodium than men.

False

In the U.S., dark chocolate is defined as having a minimum of 30% chocolate liquor.

False

Ingredients listed in the ingredient statement on food labels are listed from lowest to highest quantity in the food.

False

Irradiation is allowed for certified organic foods.

False

One cup of water is equal to 16 fluid ounces.

False

Organic and Natural mean the same thing on food labels.

False

Pectin is converted to protopectin as the fruit ripens.

False

Supertasters make up 50% of the US population

False

The AP for buying poultry is 1 lb. ready to cook raw chicken per serving

False

The FDA Temperature Danger Zone is defined as between 40°F and 140°F.

False

The best and safest way to thaw poultry is under cool running water in an open container

False

The microwaves generated in microwave cooking are absorbed particularly by fat in foods.

False

The minimum amount of sulfites for them to be labeled is equal to or greater than 20 ppm total in the food.

False

The optimal temperature for the taste buds to detect sensations is 104°F

False

The reason that curd forms during the cheese making process is that the pH of the milk drops to the milk protein's amphoteric point.

False

The safe final cooking temperature for poultry is 145 degrees F.

False

The term food contamination indicates that there are obvious signs of spoilage in the food.

False

The three classifications of fruit are: simple, pome, and aggregate.

False

The two essential fatty acids are oleic and linoleic.

False

USDA MyPlate recommendation for weekly fish consumption per person is 4 servings

False

Vegan diets must be supplemented with vitamin B6 because this vitamin only comes from animal sources.

False

Water activity and percent moisture content refer to the same thing

False

White eggs are less nutritional than brown eggs.

False

Some differences between the Harvard plate graphic compared to the current My Plate graphic are all of these EXCEPT:

Harvard Plate calls out avoidance of animal proteins.

Which of the following gases is not regularly added in Modified Atmosphere Packaging?

Oxygen

What are the five information requirements on a food label?

Product name, nutrition panel, ingredient statement, net wt., name and address of manufacturer/distributor

All of these are reasons that certified organic foods are more costly than their conventional comparisons EXCEPT:

Specialized tractors are required

High pressure processing inactivates/kills all of the following EXCEPT:

Spores

The regulatory status of partially hydrogenated oils (PHOs) according to the FDA is:

Taken off the GRAS list effective 6/2018

A fruit juice drink must contain by label laws, greater than or equal to 50% juice.

True

Amorphous candies are those in which the sugar is present in an uncrystallized form.

True

Baking soda helps to increase absorption of water in cooking beans.

True

Chromoplasts are plastids that store fat soluble carotenoid pigments.

True

Enrichment is the adding back of nutrients to a food that are lost during processing.

True

Monk fruit non-nutritive sweeteners is GRAS according to the FDA:

True

Odor perceptions are linked to memory because of the location of the olfactory bulb in the brain.

True

Pressure canning of foods at temperatures above the boiling point (for example 240°F) is possible because the atmospheric pressure surrounding the can is increased.

True

Sautéing uses less fat in the cooking process than pan-frying.

True

Short chain fatty acids are formed in the intestines and are metabolized there.

True

Specific heat equals the amount of heat required to raise the temperature of 1 gram of a substance by 1°C.

True

Structure function claims can be made for dietary supplements.

True

Sugar provides mouth feel/viscosity in soda beverages.

True

Supertasters often avoid green vegetables due to their bitterness which can lead to nutritional problems for them.

True

Supplement manufacturers are required to report NDIs to the FDA 75 days before adding them to a product.

True

The cacao tree grows best 20° north or south of the equator.

True

The crisper in the refrigerator should be set for more humidity for storing vegetables than if storing fruits.

True

The number of substances on the National Organic Program's National List of Allowed and Prohibited Substances has been increasing over the last 20 years.

True

The phrase hydrolyzed vegetable protein on a food product label indicate the food contains glutamate.

True

The recommended ratio between Omega 6:Omega 3 fatty acids in the diet is 5:1.

True

The six basic steps in cheese production are: 1. milk selection, 2. promotion of curd formation, 3. expelling whey by cutting the curd, 4. heating the curd, 5. draining the curd, 6. ripening the cheese curds.

True

Two important considerations when reducing the fat in a recipe are the function of the fat and who you are cooking for.

True

Vapor pressure is the pressure directly above the surface of a liquid.

True

Examples of interfering agents in candy production are:

all of the above

Fermentation of cocoa beans does the following:

all of the above

Hydrogenation is the process where:

all of the above

Nutrients typically lost in the milling of wheat include:

all of the above

To hold food costs down one can:

all of the above

Water functions in food preparations as:

all of the above

The five types of knowledge needed for successful menu planning include all BUT:

all of the above are needed for successful menu planning

Which of the following is not true of a colloidal dispersion?

all of these statements are true of a colloidal dispersion

The savory or umami taste is found in certain

amino acids

A red-purple pigment is characteristic of a(n):

anthocyanin

Lectins in legumes are also called:

anti-nutrients

AP in menu planning stands for:

as purchased

The non-nutritive sweetener with the highest ADI is:

aspartame

Milk is graded according to the:

bacterial count

Which category of the food industry uses about 90% of all High Fructose Corn Syrup?

beverage

Invert sugar can be created by:

both a. and b.

The definition of whole grain according to the FDA is the presence of the same proportions of _____, ______, and _____ as are in the intact grain.

bran, endosperm, germ

The four main structural components of a cereal grain are:

bran, husk, germ, endosperm

The 3-Day Rule refers to:

buying no more fresh produce than can be consumed in 3 days

Sugar alcohols are:

cariostatic

Which milk protein is used to make cheese curd and which one is considered a byproduct of cheese manufacture?

casein and whey

The adulteration of pet food with melamine is an example of which type of hazard?

chemical

Which of the following fruits is a drupe?

cherry

What two ingredients result from pressing the chocolate liquor?

cocoa butter and cocoa powder

Moist method of preparation predominantly transfers heat to the food via:

convection

This type of modification to starch provides stability to acid, shear, and heat in food processing.

cross-linking

Broccoli, cabbage, and cauliflower belong to the family of _________ vegetables and may have protective effects against cancer.

cruciferous

Which is NOT a purpose of tempering chocolate?

decrease melting resistance

Which of the following is NOT a function of sugar in foods?

defoamer

A triangle test is an example of a _________ sensory evaluation.

discriminative

What types of food additives keep oil and water from separating during storage?

emulsifiers

Twelve tablespoons equals

3/4 cup

All these substances are prohibited in the growth and production of certified organic foods EXCEPT:

Composted manure

Supplements are regulated by the ____ as _____.

FDA, neither food additive or drug

If a family were seeking help to obtain food due to lack of economic resources, what governmental agency of the USDA has a program that will help?

FNS

Which of these food additives performs the function of a stabilizer or thickener in foods?

Gum arabic

Dextrose is a source of sugar on a food label.

True

During heating, a protein will denature before coagulating.

True

Which of the following gases aids in the ripening of banana?

ethylene

Cooling food is a(n):

exothermic reaction

Two carbohydrates found in animal sources are:

lactose and glycogen

The ingredient in the Impossible (TM) burger that makes it taste more like meat is:

leghemoglobin

The first step of food production in a foodservice facility is creating the:

menu

Which of the following pigments in fresh meat is brownish-red in color?

metmyoglobin

What is the main structural difference between the two types of starch?

one is composed of straight linkages, and one is composed of straight and branched linkages

The 2016 revisions to the nutrition label include addition of which two new nutrients?

potassium and vitamin D

The best method for measuring flour is:

stir or sift the flour, gently spoon it in the cup without tapping, and level it

All of the following factors are important in preparing a stable egg foam except:

use of brown vs. white chicken eggs

Examples of smart cooking methods include all of the following EXCEPT:

using brown sugar in place of white sugar

Which of the following does not provide a complete protein?

gelatin

What molecule is bound in chains of several hundred to form starch?

glucose

Non-crystalline candies are cooked to this 'stage' typically:

hard crack

Dark meat in chicken compared to white meat in chicken is:

higher fat, higher myoglobin, a muscle of locomotion

These are all functions of fat/oil in food preparation EXCEPT:

humectant

The two types of rancidity are:

hydrolytic and oxidative

The decreased levels of ______ in the ______ of fish is one reason for a more tender texture of fish when compared to meat or poultry.

hydroxyproline, connective tissue

Which of these changes does NOT occur as fruit ripens:

increase in acidity

Trans fats have been found through clinical studies to:

increase the level of LDLs

The following are reasons for blanching vegetables except for:

increasing water soluble nutrient levels

Which heat transfer method relies on a magnetic field?

induction

An expiration date is required on the following foods:

infant formula

The following is not true about the boiling point of water:

is 212°F in Tucson, AZ

Most sodium in food

is added during processing

Match stick shaped carrot pieces would be called:

julienne

Which of the following sugars is least sweet?

lactose

The muscles in a beef carcass can be classified as:

locomotion and attachment

Which of the following is NOT a structure function claim?

lowers risk of heart disease

Which of the following nutrient is more bioavailable in canned versus fresh tomatoes?

lycopene

Which organic acid is dominant in apples?

malic

The biggest expense in the food budget is:

meats

Homogenization is the process of:

mechanically breaking up the large fat globules in milk to create a stable emulsion

The Maillard reaction uses heat, a reducing sugar and _______ to create the browning effect in caramels.

milk protein

Which of the following is NOT needed for enzymatic browning to take place in fruits?

nitrogen

Which of the following will not affect the boiling point of a solution?

none of the above, all of these affect the boiling point

Fruits are higher than vegetables in levels of these three compounds:

organic acids, pectic substances, and phenolic compounds

When water passes through a semi-permeable membrane from lower to higher solute concentration this is:

osmosis

The tiny projections that give the tongue its velvety appearance are called:

papillae

In over ripe fruit the pectic substance found is:

pectic acid

In the YouTube video on cooking starches, the native starch with the highest water capacity and longest (stringiest) texture was:

potato

This type of modification to starch produces the thickness in instant soups.

pregelatinization

Blanching is a method of moist heat preparation often used for:

prepping vegetables prior to freezing

What function do sulfites provide in fruit and vegetable products?

preservative

Maillard browning will occur when these three conditions are present:

reducing sugar, amino acid with free amine group, heat

Soluble fiber is linked to affecting these two conditions:

regulate blood sugar and lower cholesterol

Which of these is an additive used in the cheese industry to coagulate milk and produce curd and whey?

rennin

Type RS3 resistant starch is unavailable for full digestion because the starch has undergone this process:

retrogradation

These three tests are all examples of objective tests used in the food industry:

salt analysis, fat analysis, weight/volume

Gently rising bubbles that barely break the surface defines:

simmering

Water Hardness has the following effect on food preparation:

slows rehydration and cooking of beans and peas

The greenish ring in a potato is due to the presence of ________ which is bitter tasting:

solanines

Nutritive sweeteners include all of the following except:

sucralose

Which of these fish should be eaten sparingly due to concerns over mercury levels?

swordfish

According to the video "The Science of Taste" the sensation of flavor is a combination of the sense(s) of:

taste, smell, and texture

The solubility of a substance is:

the ability of one substance to blend uniformly with another

The largest portion of the cereal grain is made up of:

the endosperm

The nutrition label should have a dual nutrition facts panel for one serving and the entire package when:

the entire package has more than one but less than four servings per package

The conditions needed for enzymatic browning to occur are:

the exposure of phenolic compounds to oxygen and the presence of polyphenol oxidase.

Fiber or cellulose cannot be digested by the body because:

the glucose chains are bound together by beta 1-4 bonds

Which of the following statements about dextrose equivalents (DE) is NOT true?

the higher the DE, the more viscous the syrup

Which of the following is now required on the nutrition facts panel due to the 2016 revisions?

the inclusion of 'Added Sugars'

Which of the following statements does not describe a characteristic of bound water?

the largest amount of water present in foods

In the U.S. all commercially processed shell eggs must be kept refrigerated because:

the protective natural coating on the shell egg is washed off during the commercial cleaning process

The chef in the video "The Science of Taste" said that in his opinion the most important tool in the kitchen is/are:

the use of your senses

The reason for poaching a food vs. boiling is:

to prepare delicate foods that could break apart during more vigorous heating

Which of the following is not responsible for the unique characteristics of water?

water activity

The color of the flesh in fish is dependent upon:

what they eat and the type of muscle (fast or slow twitch) they have

Fermentation can improve the nutritive value of food by the:

- Breakdown of indigestible materials to release nutrients - Provide probiotics - Synthesizing Vitamins - all of the above

Which of the following is NOT a high risk food?

- meat - chicken salad - donut - fish

For a health claim to be made, the food much contain enough of the nutrient to contribute at least ____ percent of the daily value.

10

What is the % DV of calories for Added Sugars?

10% or 200 calories

HTST pasteurization is defined as heating milk to ____°F for ______ (time).

161:15 seconds

An event is serving 500 people an EP of 5 oz. of chicken breast. How many lbs. of AP chicken breast do we need to buy if we assume the chicken breast has an 85% yield?

184

If the NOEL (No Adverse Effect Level) is found by animal testing to be 2000 mcg, at what level would the FDA allow that substance to be added in a food?

20 mcg

The average ratio of amylose: amylopectin in plants is:

25:75

One whole chicken egg provides all the following nutritionally EXCEPT:

4 grams of soluble fiber

According to USDA numbers, what percentage of the American food dollar is spent eating away from home?

44%

If a food label makes a health claim about fiber and cancer, the maximum allowable level of sodium per serving of the food would be:

460 mg

The '55' after HFCS 55 means the syrup is:

55% fructose

Dietary supplements are required to have all the following EXCEPT this on the label:

A highly regulated Nutrition Pacts panel just like for food products

What does ADI stand for?

Acceptable Daily Intake

Government agencies prohibit the use of the following in poultry production:

All of the above

Inulin is:

All of the above

Examples of typical fortified foods are all of the following EXCEPT:

All-purpose flour

Food packaging does all of the following EXCEPT

Binds water

Which classification of chicken is most commonly consumed in the U.S.?

Broilers/Fryers

Which legislation requires the banning of any substance that has been proven to cause cancer in man or animals?

Delaney Clause