NSC 351 Final
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