Final Exam

Which of the following substances might be produced by a beneficial fermentation bacteria to suppress spoilage microbes? Question options: acid water oxygen oil

acid

Most robust cacao, heartier chocolate flavor

Forastero

Using the botanical definition, which of the following is not a "fruit"? Question options: -Tomato -Cucumber -Sweet potato -Banana

Sweet potato

Which of the following is NOT produced by yeast in bread? Question options: Alcohol molecules C6H12O6 (sugar) CO2

C6H12O6 (sugar)

This flour is lowest in protein

Cake flour

What is the main food molecule in most fruits? Question options: -Fats -Amino acids -Carbohydrates -Proteins -Lipids

Carbohydrates

Which substance is responsible for the green color of green plants? Question options: Anthoxanthins Anthocyanins Vascular tissue Chlorophyll

Chlorophyll

A hybrid of the other two types

Trinitario

What does "tempering" do to chocolate? Question options: -Mixes the hot melted chocolate with cold ingredients gradually to prevent curdling of the chocolate proteins -Tempering makes chocolate angry. You wouldn't like chocolate when it's angry... -Denatures the proteins in the chocolate by heating to make them smoother -Forms the most stable (and smooth) fat crystals by carefully heating and cooling the chocolate

Forms the most stable (and smooth) fat crystals by carefully heating and cooling the chocolate

The ability of bacteria to metabolize bean and legume carbohydrates when we are unable to digest them ourselves is why beans have a reputation for causing flatulence. Question options:True, False

True

Hard candies 90-95% sugar 99% sugar hard crack

300-335 degrees F

Which conditions aid in pectin forming the gel-like texture in fruit preserves? Question options: Boiling in the presence of acid Addition of sugar Addition of acid after heating Addition of salt

???

Which of the following statements about casein is NOT correct? Question options: -If the pH is below 4, casein becomes more soluble in water -At the pH of regular milk (around 6.6), casein proteins are negatively charged -Casein proteins form micelles that bind calcium -Casein is more abundant by mass in milk than whey

-If the pH is below 4, casein becomes more soluble in water

What are anthocyanins? Question options: -Intensely red-purple molecules in plants that are sensitive to pH and provide signaling colors in flowers and fruits -Molecules that form rigid microfibrils in cell walls of plants -Large cyclic molecules that absorb light for photosynthesis and give plants their green color -Relatively stable red-orange molecules that give carrots their color

-Intensely red-purple molecules in plants that are sensitive to pH and provide signaling colors in flowers and fruits

What role does adding an acid, like cream of tartar, serve in whipped egg whites? Question options: -Adds color to the meringue -Prevents sulfur-sulfur bonds from forming -Prevents the fats from clumping and becoming grainy -Causes the proteins to bind together more tightly -Adds cream to the meringue

-Prevents sulfur-sulfur bonds from forming

When milk is homogenized... Question options: -...it's easier to separate the fat phase from the aqueous phase by letting the milk sit undisturbed -...the size of the fat globules increases -...some of the milk's casein proteins are used to fill in the shell around the fat globules -...it feels less creamy in the mouth because of the increased number of fat globules

-...some of the milk's casein proteins are used to fill in the shell around the fat globules

Which of the following components are required for chemical leavening? Select all that apply. Question options: -Salt (such as sodium chloride) -Acid (such as lactic acid) -Sugar (such as glucose or sucrose) -Carbonate (such as potassium -carbonate or sodium bicarbonate)

-Acid (such as lactic acid) -Carbonate (such as potassium -carbonate or sodium bicarbonate)

Is a tomato a fruit or a vegetable? Question options: -Fruit -Vegetable -Botanically a vegetable, a culinary fruit -Botanically a fruit, a culinary vegetable -A fruit as defined by the US Supreme Court in 1893's Nix v. Hedden case

-Botanically a fruit, a culinary vegetable

Which of the following is NOT a property of milk that has been curdled by rennet? Question options: -The curd forms more quickly than acid-curdled milk -Some of the kappa-casein is stripped off of the casein micelles -The curd is more rubbery and robust -The curd is a fine, fragile gel

-The curd is a fine, fragile gel

Whipping cream stabilizes foam (trapped air) because ____? Question options: -Whipping stimulates the lactic acid producing bacteria to oxidize the cream, stabilizing the bubbles -The fat globules are broken up by the whipping, creating a network of neighboring globules that hold the air bubbles in place -Fat forms ionic bonds to the air particles -The cream proteins denature from the whipping and bind to each other creating a solid network around the air bubbles.

-The fat globules are broken up by the whipping, creating a network of neighboring globules that hold the air bubbles in place

The gray-green discoloration when you boil an egg too long comes from... Question options: -The iron in the yolk combines with the sulfur in the whites to form a colored compound -The nitrogen in the yolk combining with the copper in the whites to form nitrogenous ferrous -The yellow proteins in the yolk combine with the fat in the whites to make a colored ring between the two -The iron and sulfur in the egg whites precipitate out

-The iron in the yolk combines with the sulfur in the whites to form a colored compound

Why did plants evolve to produce fruit? Question options: -To spread seeds and aid reproduction -As a way to get rid of excess sugar -To store energy as starch for the long winter -To aid in photosynthesis

-To spread seeds and aid reproduction

Where is cacao grown? Question options: -Temperate climates like the western United States and southern Australia -Minnesota, a state know for its home-grown chocolate -Tropical regions, within ~20 degree of the equator -Only in very arid desert regions

-Tropical regions, within ~20 degree of the equator

Kinetic Molecular Theory... (select all that apply) Question options: -is an unproven guess about temperature and volume of gas. -explains how an increase in energy can lead to increasing motion of gas molecules. -is a statement of observed phenomenon. -explains Charles' Law. -could become Kinetic Molecular Law if there was more evidence.

-is an unproven guess about temperature and volume of gas. -explains how an increase in energy can lead to increasing motion of gas molecules. -is a statement of observed phenomenon.

Hard-cooked eggs are "hard" because... Question options: ...they contain a lot of calcium ...almost all of the water has been removed ...the proteins have been denatured and "set" ...the fats are cold, therefore solid

...the proteins have been denatured and "set"

Cheese that is made from primarily acid-curdled milk... Question options: ...is yogurt. ...is stringier than rennet curdled cheese. ...tends not to melt well. ...tends to have more blue molds throughout.

..tends not to melt well.

Fudge Soft ball

235-240 degrees F

Soft Crack Taffy 85% Sugar

270-290 degrees F

Which of the following will INCREASE gluten formation? Question options: Adding salt Adding fat Adding sugar Adding acid

Adding salt

Which of the following is NOT a step in processing cacao into chocolate bars? Question options: -Drying the beans in the sun for up to a week -Conching to raise the temperature and further refine the cocoa particles -Adding water to liquefy the chocolate to pour it into molds -Fermenting the beans to develop flavor

Adding water to liquefy the chocolate to pour it into molds

This flour is medium in protein. That usually makes it good enough for almost all purposes.

All-purpose flour

This flour is highest in protein

Bread flour

Produces strong, distinctive flavors and aromas associated with 'stinky cheeses'

Brevibacterium linens

Most delicate cacao, subtle floral and other flavor

Criollo

Which of the following conditions are often causes of food spoilage? Select all that apply. Question options: -Enzyme degradation -Microbial growth -Acidification -Drying

Enzyme degradation Microbial growth

"Bloomed" chocolate has gone rancid and cannot safely be consumed. Question options:TrueFalse

False

How does boiling plant material make it softer and more tender? Question options: -Hemicellulose and pectin are extracted from the cell walls allowing the cellulose microfibrils to slide around more -Heat dissolves the cellulose microfibrils -The bubbles in the boiling water mechanically break up the cell walls -Hot water molecules are forced into the plant cells until they burst

Hemicellulose and pectin are extracted from the cell walls allowing the cellulose microfibrils to slide around more

Why does cold-storing foods preserve them? Question options: -Ice crystals form in the fridge which kill the bacteria -The vacuum seal on the refrigerator door keeps oxygen away from the food -It slows down the reactions and microorganism growth that causes spoilage -Cold food is naturally dehydrated

It slows down the reactions and microorganism growth that causes spoilage

Acidifies milk

Lactobacillus & streptococci (lactic acid)

Which of the following sugars is perceived as being the least sweet? Question options: -Sucrose -Fructose -Lactose -Glucose

Lactose

Which type of seed usually has a higher protein content than the other types of seeds? Question options: Grains Nuts Legumes All have similar protein content

Legumes

What is the location and function of dermal tissue in plants? Question options: -Located inside the plant, responsible for nutrient transport -Located on the surface of the plant, produce and store various aroma compounds often to attract and repel animals -Located on the suface of the plant, protect the plant and regulates water gain and loss -Located throughout the plant, makes up most of the cell mass of the plant

Located on the suface of the plant, protect the plant and regulates water gain and loss

Which of the following foams are created by denaturing and tangling proteins, trapping air bubbles? Select all that apply. Question options: -Whipped cream -Milk foam (espresso foam) -Egg white foam (meringue)

Milk foam (espresso foam) Egg white foam (meringue)

What steps can be taken to prevent degradation of chlorophyll in plants during cooking? Question options: -Boil vegetables in only very hot water to seal in the chlorophyll -Neutralize acid in cooking water with sodium bicarbonate -Make the cooking water more acidic to retain the color -Bake the vegetables in the oven before boiling them in water

Neutralize acid in cooking water with sodium bicarbonate

Which of the following preserved foods would have undergone the least amount of color and flavor change compared to fresh strawberries? Question options: Freeze-dried strawberries Strawberry preserves Candied strawberries Conventionally dried strawberries

Not 4

Which type of seed usually has a higher fat content than the other types of seeds? Question options: Grains Nuts Legumes All have similar fat content

Nuts

-Mostly active on the surface of the cheese -Provides enzymes that break down proteins to give a smooth texture and distinct flavors

Penicillium camemberti

-Provides enzymes that break down fats to give a "peppery" feeling on the tongue and distinct aromas -Can survive at lower oxygen levels to work inside the cheese

Penicillium roqueforti

Which of the following is not a fermented food? Question options: Sauerkraut Preserves Kimchi Olives

Preserves

Creates holes in cheese like Swiss cheese

Propionibacteria

-Using a high protein variety of flour -Adding a teaspoon of salt to the recipe -Adding a kneading step to the recipe

Strong, chewy, tough, raised baked goods and breads

Why does table sugar (cane or beet sugar) require more processing and refining than other sweeteners like honey or maple syrup? Question options: -Table sugar is chemically synthesized, not natural like honey and maple syrup -Table sugar is made from the entire stem or root of a plant and so has many additional food molecules besides sugar that must be purified -Table sugar is made up of longer and more complicated sugar molecules than honey or maple syrup -All of the above

Table sugar is made from the entire stem or root of a plant and so has many additional food molecules besides sugar that must be purified

Charles' Law relates the volume of a gas to its... Question options: Pressure Temperature Molecular Formula Color Amount

Temperature

-Adding a cup or two of sugar to the recipe -Adding a 1/4 cup of butter to the recipe -Adding lemon juice or vinegar to the recipe

Tender, crumblier, flatter baked goods and breads

In which of the following components of a plant cell would you likely find the molecules that contribute most to a plant's flavor? Question options: Vacuole Nucleus Cell membrane Chloroplast

Vacuole

Which of the following are the main protein(s) in milk? {Select all correct answers} -Albumin -Amylose -Whey -Casein -Amylopectin

Whey, Casein

What role does sugar play in the preparation and storage of sugar preserves? Question options: -Sugar is only added to make the food sweet -Sugar feeds the "good bacteria" that prevent spoilage microbes from attacking the food -Sugar raises the freezing point of the preserves to make it easier to cold-store them -High-sugar environments dehydrate plant cells to inhibit the activity of spoilage microbes

not 1

What is the main advantage of freeze-drying over conventional drying of foods? Question options: -Freeze-drying takes place at a slightly higher temperature than conventional drying -Freeze-dried foods aren't heated/cooked during drying so they often have better texture -Freeze-dried foods do not have to be refrigerated, conventionally dried food do -Freeze drying can be easily done at home in your oven, conventional drying takes industrial equipment

not 3