FSN 121

Pasteurization destroys all microorganisms and spoilage enzymes. A. True B. False

B. False

Sweet potatoes and russet potatoes are from the same botanical family. A. True B. False

B. False

Whole eggs have the ability to emulsify due to the presence of lecithin in both the yolks and whites. A. True B. False

B. False

The flavor of which component of meat is affected by its diet? A. Connective tissue B. Fat C. Water D. Muscle fiber

B. Fat

Ocean fish that have higher amounts of the amino acid_______ have a more savory flavor A. Lysine B. Glutamine C. Glycine D. Tryptophan

B. Glutamine

All of the following are indications of the freshness of fish except A. Clear eyes B. Grey gills C. Mild smell D. Firm flesh

B. Grey gills

Identify the essential amino A. Glycine B. Histidine C. Valanine D. Tryptophan E. Proline F. Threonine G. Phenylalanine H. Methionine I. Lysine J. Cysteine K. Leucine L. Isoleucine

B. Histidine C. Valanine D. Tryptophan F. Threonine G. Phenylalanine H. Methionine I. Lysine L. Isoleucine

_____ is a soluble polysaccharide found in plant tissue. A. Cellulose B. Pectin C. phytochemicals D. Lignin

B. Pectin

How is an emulsion created? A. Chemical reactions B. Physical work C. Naturally occurring D. No answer text provided.

B. Physical work

Sneezing on a salad What is the problem could it could cause? A. Time-temperature abuse B. Poor personal hygiene C. Poor cleaning and sanitizing D. Cross-contamination

B. Poor personal hygiene

Stone fruits produce which toxin? A. Psoralens B. Cyanide C. Oxalates D. Alkaloids

B. Cyanide

Freezing fruits and vegetables stops enzymatic reactions. A. True B. False

B. False

What makes protein coagulation irreversible? A. Sulfur is released B. Disulfide bonds are created C. Proteins chains become unraveled D. Nothing, coagulation is reversible

B. Disulfide bonds are created

Kiwi are ____ A. Non -Climateric B. Climateric

B. Climateric

During the ripening stage of dough production enzymes from yeast such as, lactase begin to produce flavor compounds. A. True B. False

B. False

Egg white proteins coagulate at higher temperatures compared to egg yolk proteins. A. True B. False

B. False

Lipids that have longer fatty acid chains with less saturation will be solid at room temp. A. True B. False

B. False

Ocean fish have a milder flavor compared to freshwater fish. A. True B. False

B. False

Guinea Fowl A. Have both white and dark meat B. Are relatively expensive C. Are more popular in the US then Europe D. Both A and B E. All of the above

D. Both A and B

All of the following are pigments found in plants except A. Carotenoids B. Anthocyanins C. Chlorophylls D. Capsicums

D. Capsicums

What is the difference between caramelization and maillard browning? A. Caramelization only has one reactant (sucrose), while maillard browning has three (amino acids, nitrogen, and sulfur). B. Caramelization includes nitrogenous compounds which produce complex flavors, while maillard browning does not. C. Caramelization is done at very high temperatures to drive off water, while maillard browning is a typically a lower heat type of browning. D. Caramelization includes sugar reforming into new compounds, while maillard browning includes sugar and protein molecules bonding together.

D. Caramelization includes sugar reforming into new compounds, while maillard browning includes sugar and protein molecules bonding together.

What is the name of the pigment found in carrots? A. Anthocyanin B. Chlorophyll C. Betalains D. Carotenoid

D. Carotenoid

What is it called when you use a stock to extract a new batch of meat and bones? A. Consommé B. Fond C. Deglaze D. Double stock

D. Double stock

Steam cooking provides all of the following benefits except A. Nutrient retention B. Speed C. Supports batch-cooking D. Even browning E. Minimizes shrinkage, maximizes yield

D. Even browning

A mirepoix usually contains all of the following except A. Celery B. Onion C. Carrots D. Garlic

D. Garlic

______ is a component of plants that affects the woodiness, is unpalatable and unaffected by heat. A. Cellulose B. Pectin C. Gums D. Lignin

D. Lignin

A Hollandaise is made with A. Blonde roux, stock and cooked for 45 min B. White roux, milk and cooked for 35-40 min C. Brown roux, stock and cooked for 6 hrs D. No roux, eggs and clarified butter

D. No roux, eggs and clarified butter

Antioxidants in food have been found to demonstrate significant health benefits through their reaction with free radicals in our bodies. Free radicals are unstable chemicals that occur as a result of A. Exposure to pesticides in foods B. High fat intake C. High sodium intake D. Normal metabolic processes

D. Normal metabolic processes

What is a feature of dextrinization? A. Increased ability to thicken B. Caramel flavor compounds C. Occurs in the presence of water D. Production of pyrodextrins

D. Production of pyrodextrins

What is the difference between white and red muscle fibers? A. White muscle fibers do not produce lactic acid, while red muscle fibers do B. White muscle fibers are used for prolonged activity, while red muscle fibers are used for short bursts of energy C. White muscle fibers have more cytochrome, while red muscle fibers have less cytochrome D. White muscle fibers rely on glycogen, while red muscle fibers are fueled by fat

D. White muscle fibers rely on glycogen, while red muscle fibers are fueled by fat

which mixing method uses a gentle motion to incorporate ingredients A. creaming B. beating C. cutting in D. folding

D. folding

As an egg ages the albumin A. gets thicker, because it loses CO2 B. gets thinner because it absorbs CO2 C. gets thicker because it absorbs CO2 D. gets thinner because it loses CO2

D. gets thinner because it loses CO2

when cooking vegetables in a basic solution what happens to the texture A. it gets firm B. it gets soft C. it stays the same D. it gets mushy

D. it gets mushy

If a product is made with all certified organic ingredients it can be labeled but if it contains unto 5% non-organic ingredients it can be labeled and if it contains up to 30% non-organic ingredients it can be labeled

100% Organic, organic, made with organic ingredients

The fat content of half and half is A. 10-18% B. 18-30% C. 30-36% D. At least 30%

A. 10-18%

Pasteurization heats milk to ____ for ____. A. 161F for 15 sec B. 275F for 2-4 sec C. 280-300F for 2-6 sec D. 150F for 30min

A. 161F for 15 sec

When must you wash your hands? (select all the apply) A. After handling raw chicken B. Before putting on new gloves C. Before taking a break D. After taking out garbage E. Before handling raw fish

A. After handling raw chicken B. Before putting on new gloves D. After taking out garbage E. Before handling raw fish

Rennin/Rennet is A. An enzyme used to coagulate milk B. hydrolyzes whey protein C. Breaks down milk fat D. Coagulates whey proteins

A. An enzyme used to coagulate milk

Match the flour with its corresponding protein content 7-8%, 8-9%, 10-12%, 11-15%, 13-14% A. Bread Flour B. All Purpose C. Cake Flour D. Pastry Flour E. Whole Wheat

A. Bread Flour 13-14% B. All Purpose 10-12% C. Cake Flour 7-8% D. Pastry Flour 8-9% E. Whole Wheat 11-15%

Plant leaves produce high-energy sugar molecules by photosynthesis so usually contain very little ______________________ storage A. Carbohydrate B. Vitamin A C. Vitamin C D. Anti-oxidant

A. Carbohydrate

Which of the following is an antioxidant found in plants? A. Carotenoids B. Saccharomyces C. Staphylococcus D. Theobromine

A. Carotenoids

Microwaves heat food by A. Causing the water to vibrate (move) faster B. Causing a conduction gradient in the food C. Ionizing the protein molecules D. Infrared radiation

A. Causing the water to vibrate (move) faster

Fruits able to be picked mature but unripe then ripened naturally or by exposure to ethylene gas are known as A. Climacteric B. Non-climacteric

A. Climacteric

Transfer of heat by the movement of air or fluid is known as A. Convection B. Deep frying C. Blending D. Hydrolysis

A. Convection

Which mixing method is used to create a heavy air-in-fat foam A. Creaming B. Beating C. Folding D. Stirring

A. Creaming

Cellulose is composed of A. Glucose B. Amino acids C. Lipids D. Proteins

A. Glucose

Which process is optional for meats and poultry? A. Grading B. Inspection C. Plant sanitation D. Labeling

A. Grading

Ocean fish compensate for the high levels of sodium in their environment with the presence of __________ levels of amino acids and amines in the cellular tissue. A. Higher B. Lower

A. Higher

What is a quality of prime beef? A. Higher amounts of fat marbling B. Lower amounts of fat marbling C. Less expensive D. Commonly used in food manufacturing

A. Higher amounts of fat marbling

The process used to reduce the size of fat globules in milk is A. Homogenization B. Pasteurization C. Standardization D. Creaming

A. Homogenization

What is a feature of a lipid oxidation? A. Involves the creation and propagation of radicals B. Occurs as a result of oxygen alone C. Pleasant flavor compounds D. More likely to occur in saturated fats

A. Involves the creation and propagation of radicals

Why don't you want to boil the stock? A. It redistributes the impurities into the stock, making it cloudy B. It causes the stock to evaporate C. It causes the chicken and vegetables fall apart, making it harder to strain later D. No answer text provided.

A. It redistributes the impurities into the stock, making it cloudy

Egg yolks are good emulsifiers because they contain? A. Lecithin B. Water C. Protein D. Gum

A. Lecithin

Which actions prevent a sanitizer from working well? (select all that apply) A. Making the sanitizer temperature too high B. Putting extra sanitizer in the solution C. Rinsing off the sanitizer D. Testing the sanitizer strength with a test kit

A. Making the sanitizer temperature too high B. Putting extra sanitizer in the solution C. Rinsing off the sanitizer

What must be included on the label for food prepared in-house? A. Name of food; use-by date B. Name of food; ingredients used C. Name of food; purchase date D. Name of food; allergens it contains

A. Name of food; use-by date

What are the phases that a protein undergoes during coagulation, in order from first to last? A. Native state, denaturation, crosslinking, insolubility B. Denaturation, crosslinking, insolubility, native state C. Insolubility, denaturation, crosslinking, native state D. Native state, insolubility, crosslinking, denaturation

A. Native state, denaturation, crosslinking, insolubility

Cucumbers are _____ A. Non- Climateric B. Climateric

A. Non- Climateric

Peppers are ____ A. Non-Climateric B. Climateric

A. Non-Climateric

The following Fatty Acids are all found in milk, which fatty acids are saturated and which are unsaturated? A. Palmitic B. Linoleic C. Lauric D. Linolenic E. Butyric F. Oleic

A. Palmitic (saturated) B. Linoleic (unsaturated) C. Lauric (saturated) D. Linolenic (unsaturated) E. Butyric (saturated) F. Oleic (unsaturated)

The common name for a fatty acid with 16 carbons and 1 double bond is A. Palmitoleic B. Linoleic acid C. Eicosapentaenoic D. Butter

A. Palmitoleic

A phytochemical that inhibits cholesterol absorption is A. Phytosterol B. Phytoestrogen C. Lycopene D. Lutein

A. Phytosterol

Match the batter or dough to the correct ratio of flour to water (flour:water) 1:1, 2:1, 3:1, 4:1 A. Pour Batter B. Soft Batter C. Soft Dough D. Stiff Dough

A. Pour Batter 1:1 B. Soft Batter 2:1 C. Soft Dough 3:1 D. Stiff Dough 4:1

This toxin is produced by parsnips when bruised. A. Psoralens B. Cyanide C. Oxalates D. Alkaloids

A. Psoralens

What occurs during retrogradation? A. The granule returns to a lower energy, ordered state and pushes out water B. The granule is excited to an increased energy, excited state and immobilizes water C. The granule returns to a lower energy, ordered state and immobilizes water D. The granule is excited to an increased energy, excited state and pushes out water

A. The granule returns to a lower energy, ordered state and pushes out water

A difference between doughs and batters is that batters will use chemical leavening agents, while doughs use microbial agents (yeast). A. True B. False

A. True

According to MyPlate beans and peas are considered vegetables. A. True B. False

A. True

Amino Acids are linked together by a peptide bond . A. True B. False

A. True

Fatty Acids are not soluble in water A. True B. False

A. True

Grading of fruits and vegetables is not mandatory. A. True B. False

A. True

High Fructose Corn Syrup is used to sweeten beverages because it is sweeter than sugar so therefore you can use less. A. True B. False

A. True

The gliadin portion is responsible for gluten sensitivities and celiac. A. True B. False

A. True

Waxy Potatoes are low in starch and not good for frying. A. True B. False

A. True

Even heat transmission, moisture retention and tenderizing characteristics are all benefits of cooking using A. Water B. Oil C. Convection heat D. Radiant heat

A. Water

Which practices are unsafe? A. Wearing a dirty chef coat B. Wearing nail polish C. Wearing a watch D. Taking off your apron in the restroom E. Wearing a bandage on your finger under your gloves F. Working in the dishwashing area without a hat or a hairnet G. Wearing a chef coat for several days until it gets dirty

A. Wearing a dirty chef coat B. Wearing nail polish C. Wearing a watch D. Taking off your apron in the restroom F. Working in the dishwashing area without a hat or a hairnet G. Wearing a chef coat for several days until it gets dirty

The term "milk" can be used for a liquid from? A. cows B. goats C. nuts D. beans

A. cows

Yogurt is produced by A. fermenting milk B. adding acid to milk C. adding enzymes to milk

A. fermenting milk

When selecting potatoes you should choose ones that are: (choose all that apply) A. free from cracks and cuts B. have eyes C. Firm D. Heavy E. have begun to sprout

A. free from cracks and cuts C. Firm D. Heavy

Candling is a process used to (check all that apply) A. grade eggs in the shell B. a way to visualize the interior on an egg C. is not used any more D. cannot be used to check the position of the yolk

A. grade eggs in the shell B. a way to visualize the interior on an egg

Which protein is responsible for holding air bubbles when a meringue is baked? A. ovomucin B. ovalbumin C. albumin D. lipoprotein

A. ovomucin

Punching down the dough is down to (check all that apply) A. redistribute gas B. release your frustration C. expel gas D. develop gluten

A. redistribute gas C. expel gas D. develop gluten

Cephalopods have a thin internal shell and under-developed eyes. A. True B. False

B. False

When milk is labeled 2%, what does the "2% represent"? A. 2% of the volume is protein B. 2% of the weight is fat C. Total calories are 2% less than whole milk D. 2% of the total calories are from fat

B. 2% of the weight is fat

What is the difference between a stock and a broth? A. A stock is made with meat, while a broth is made with bones B. A stock is made with mainly bones, while a broth is made with meat and bones C. Both a stock and a broth are made with meat and bones

B. A stock is made with mainly bones, while a broth is made with meat and bones

When should you use hand antiseptic? (select all the apply) A. Before washing your hands B. After washing your hands C. After taking out garbage

B. After washing your hands

Which polysaccharide is branched A. Amylose B. Amylopectin C. Cellulose

B. Amylopectin

What is the name of the pigment found in red cabbage? A. Carotenoid B. Anthocyanin C. Chlorophyll D. Betalains

B. Anthocyanin

The structural component of plant cell walls is A. Vegetable protein B. Cellulose C. Calcium D. Iron

B. Cellulose

What is the name of the pigment found in broccoli? A. Carotenoid B. Chlorophyll C. Anthocyanin D. Betalains

B. Chlorophyll

A consommé is A. A cloudy stock B. Clarified with a raft C. Mild flavor D. Made from bones only

B. Clarified with a raft

Melons are ____ A. Non-Climateric B. Climateric

B. Climateric

When roasting a large piece of meat heat is transferred into the interior of the meat by? A. Radiation B. Conduction C. Infrared D. None of the above

B. Conduction

Tubers, such as potatoes, sweet potatoes, jicama and yams can be classified as roots since they are found underground and are used to store starch and sugar for the plant. A. True B. False

B. False

Trimethylamine is an undesirable compound that develops as __________ age(s). A. Beef B. Fin fish C. Poultry D. Lamb

B. Fin fish

All of the following are examples of fresh fermented milk products except A. Yogurt B. Ice cream C. Buttermilk D. Sour cream

B. Ice cream

Plumping chicken refers to A. Force feeding chickens before they are harvested B. Injecting saltwater in to chicken meat C. Is never done D. Is always done

B. Injecting saltwater in to chicken meat

Which caramelization product yields a caramel note? A. Furan B. Maltol C. Diacetyl D. Ethyl Acetate E. All of the above

B. Maltol

All of the following are by-products of cooked meats that warrant consumption of affected meats in moderation except A. Heterocyclic Amines B. Rancidity C. Polycyclic Aromatic Hydrocarbons D. Nitrosamines

B. Rancidity

To thicken or concentrate a liquid by rapid, high heat cooking. A. Simmer B. Reduce C. Deglaze D. Poach E. Blanch

B. Reduce

Denaturation affects which level of protein structure? A. Primary B. Secondary C. Tertiary D. Quaternary

B. Secondary C. Tertiary D. Quaternary

Which actions could cause cross-contamination? Check all that apply A. Using tongs to put French fries on a plate B. Serving a drink by holding it from the top of the glass C. Wrapping a hamburger while wearing single-use gloves D. Scooping ice from the ice bin with bare hands E. Using the same spatula for raw hamburgers and cooked hamburgers

B. Serving a drink by holding it from the top of the glass D. Scooping ice from the ice bin with bare hands E. Using the same spatula for raw hamburgers and cooked hamburgers

Flavorings that come from the bark, seeds, roots or underground stems of plants are generally known as A. Herbs B. Spices C. Extracts D. Essences E. Seasonings

B. Spices

Giblets are usually included with the purchase of whole poultry and include all of the following except A. Liver B. Testicles C. Gizzard D. Heart E. Neck

B. Testicles

What is the water soluble protein in milk? A. Casein B. Whey C. Actin D. Myosin

B. Whey

The round USDA inspection stamp on poultry means that the birds are A. Local B. Wholesome and fit for human consumption C. Graded for quality D. Free of defects

B. Wholesome and fit for human consumption

Kneading of dough is important because it... A. allows yeast to produce CO2 B. develops gluten C. develops flavor in the dough D. inhibits the formation of gluten

B. develops gluten

Which dough mixing method will make a more flavorful bread? A. straight dough B. sponge method C. Roll-in

B. sponge method

A dozen large eggs weigh A. 30 ounces B. 27 ounces C. 24 ounces D. 18 ounces

C. 24 ounces

Meat is about ___________ water. A. 10% B. 50% C. 75% D. 90%

C. 75%

What is acrylamide and where does it come from? A. A flavor compound; caramelization B. An enzyme; enzymatic browning C. A carcinogen; maillard browning D. An amino acid; protein degradation due to high heat

C. A carcinogen; maillard browning

Lipids from which food source tend to be solid at room temperature? A. Fish B. Plant C. Animal

C. Animal

The form of heat transfer that occurs because of the direct contact of heat with the exchange of thermal energy is known as A. Radiation B. Convection C. Conduction D. Induction

C. Conduction

Which mixing method is used to incorporate solid fats as small particles into a flour A. Folding B. Kneading C. Cutting in D. Stirring

C. Cutting in

USDA grade B or C chicken may exhibit any or all of the following except A. Broken bones B. Pinfeathers C. High levels of Salmonella contamination D. Physical deformities E. Torn flesh

C. High levels of Salmonella contamination

Where should you check the temperature of food? A. On the top surface B. On the bottom surface C. In the thickest part D. In the thinnest part

C. In the thickest part

What purpose does myosin serve? A. It is a pigmented protein that changes color when the meat undergoes different reactions B. It is a structural protein that connects different muscles to one another C. It is a contractile protein that enables movement in the animal D. It is a carbohydrate that animals use to store energy in their muscles

C. It is a contractile protein that enables movement in the animal

A recipe calls for 2 eggs, what size eggs should you use? A. medium B. Jumbo C. Large D. Extra Large

C. Large

The biological value of egg protein is A. The same as whey B. Lower than whey C. Lower than mother's milk D. Higher than mother's milk

C. Lower than mother's milk

Enzymatic browning observed in cut apples is due to A. Amino acids and sugars B. Sugar and heat C. Polyphenoloxidase and oxygen D. None of the above

C. Polyphenoloxidase and oxygen

Which type of pasteurization has the highest temperature? A. HTST B. HTLT C. UHT D. Batch

C. UHT

What does a properly made emulsion look like? A. Thinner than either ingredient B. Pale in color C. Uniform in color D. No answer text provided.

C. Uniform in color

The two major components of the gluten complex are A. gliadin and globin B. glutenin and protease C. gliadin and glutenin D. glutenin and lysozyme

C. gliadin and glutenin

What is the age of a fryer chicken? A. 3-5 months B. 8 month C. >15 months D. 13 weeks

D. 13 weeks

At what temperature should hamburgers be hot-held for service? A. 41˚F (5˚C) or lower B. 94˚F (34˚C) or lower C. 125˚F (52˚C) or higher D. 135˚F (57˚C) or higher

D. 135˚F (57˚C) or higher

The bitter tasting compound in potato sprouts and green blemishes is from A. Psoralens B. Cyanide C. Oxalates D. Alkaloids

D. Alkaloids

Which is a method to prevent enzymatic browning in cut fruits? A. Blanching B. Acidifying C. Soaking in sugar and water D. All are methods to prevent enzymatic browning

D. All are methods to prevent enzymatic browning

What occurs during gelatinization? A. The gelatin aligns with other proteins and a semi-rigid structure is formed B. Amylose and Amylopectin form a crystalline structure C. The collagen aligns with other proteins and a semi-rigid structure is formed D. Amylose and Amylopectin form an amorphous structure

D. Amylose and Amylopectin form an amorphous structure

When Greta went into the freezer to get more fish sticks, she found that they were thawed. What should she do? A. Take the fish sticks and cook them B. Leave the fish sticks there to freeze C. Throw away all of the thawed fish sticks D. Ask her manager

D. Ask her manager

Eggs are graded on which of the following characteristics A. Spread B. Appearance of albumen C. Position, shape and height of yolk D. Shape of shell E. All of the above

E. All of the above

Which cooking method uses convection for heat transfer A. Sauté B. Microwave C. Boiling D. Deep frying E. Both C and D

E. Both C and D