NFS336 Sakai Quizzes
Seasonings and flavorings should be added A. early enough to release the flavor and not so soon that the flavor is lost. B. at the first of the cooking process to extract the most flavor. C. at the end of the cooking process so the flavor does not become harsh. D. at the first of the cooling process so the flavors do not become heat stressed.
A
Which of the following proteins is classified as incomplete? A. wheat berries B. quinoa C. amaranth D. soybeans
A
_____ dictates whether a substance is a solid, liquid, or gas. A. Molecular movement B. Specific heat C. Freezing point D. Heat of solidification
A
Bitterness is imparted by substances in foods such as A. caffeine. B. theobromine. C. phenolic compounds. D. alkaloids. E. all of the above answers are correct
E
One possible drawback to moist-heat cookery is that _____ may leach out and be lost in the liquid. A. flavor compounds B. minerals C. vitamins D. color E. all of the above answers are correct
E
The mixing technique creaming occurs when: A. fat and sugar are beaten together until they take on a light, airy texture. B. one ingredient is gently incorporated into another by hand with a large spoon or spatula. C. the ingredients are moved vigorously in a back-and-forth, up-and-down, and around-around motion until they are smooth. D. ingredients are mixed so thoroughly that they become one.
A
The most influential factor in a person's selection of food is the sense of A. taste. B. touch. C. sight. D. odor. E. hearing.
A
The sour taste found in some foods comes from A. the acids found in food. B. ionized salts such as the salt ions in sodium chloride or other salts found naturally in foods. C. the chemical configuration of food molecules. D. alkaloid compounds found in food.
A
The type of cooking using radiation is: A. broiling. B. boiling. C. steaming. D. roasting.
A
The type of taste panel used for laboratory research is A. trained. B. consumer. C. tested. D. native. E. market.
A
The type of wave used for irradiating food is: A. delta. B. alpha. C. none of the above. D. irridon.
A
The volume of one large egg is approximately _____ ounce(s). A. two B. three C. four D. one
A
When a dipeptide is formed, the other compound formed is: A. water. B. hydrogen gas. C. oxygen. D. carbon dioxide.
A
When water freezes: A. heat is lost B. heat is absorbed C. heat change is exactly the same as at any other temperature during cooling.
A
When water is heated in a pan on a surface unit, the pan is heated by: A. conduction B. visible energy C. vibration of water molecules due to their occurring as dipoles D. irradiation
A
Which of the following enzymes is/are used for meat tenderization? A. papain, bromelain, and ficin B. phenol oxidase C. glucose oxidase D. rennin, also known as chymosin
A
Which of the following foods has/have been enriched? A. wheat flour or rice with thiamin, riboflavin, niacin, and iron B. milk with vitamins A and D C. orange juice with calcium D. cereals with folate E. all of the above answers are correct
A
Which of the following statements about bound water is false? A. Bound water is the most abundant form of water present in foods. B. Bound water is not readily available to act as a medium for dissolving salts, acids, or sugars. C. Bound water is not easily removed and is resistant to freezing and drying. D. Bound water is incorporated into the chemical structure of carbohydrates, lipids, and proteins.
A
A _____ test is used to find the minimal detectable level of a substance. A. hedonic B. dilution C. difference D. none of the above answers are correct
B
A peptide bond is formed by linking the carbon of one amino acid with the: A. nitrogen atom on the original amino acid B. nitrogen on the next amino acid. C. carboxyl group on the next amino acid. D. hydrogen on the next amino acid.
B
Astringency can be noted when consuming foods containing: A. high fructose corn syrup. B. polyphenols. C. chlorophyll. D. carotenoids. E. sugar.
B
Baking bread is heated by: A. irradiation. B. both convection and conduction. C. conduction. D. convection.
B
Carbohydrates with alpha linkages are not digested by humans as easily as are beta linkages. A. True B. False
B
For the best outcome, when baking foods on a cookie sheet, the foods should be placed: A. at the front on the bottom oven rack. B. in the middle of the center oven rack. C. at the back of any oven rack. D. in the middle of the top oven rack.
B
Four categories of odor classification include A. sweet, sour, burnt, and metallic. B. fragrant, acid, burnt, and caprylic. C. fragrant, acid, burnt, and metallic. D. acidic, burnt, savory, and metallic
B
Sugar has a greater effect on vapor pressure of a solution than salt does. A. True B. False
B
The change in boiling temperature at 9000 feet (compared with at sea level) is due to A. decrease in vapor pressure. B. decrease in atmospheric pressure. C. increase in atmospheric pressure. D. increase in vapor pressure. E. sonic anomalies.
B
The correct procedure for the measurement of foods is: A. approximate amount; use a graduated cup; measure amounts. B. approximate amount; select correct utensil; use accurate technique. C. weigh out the amount needed to avoid inaccuracies due to density. D. weigh out amount; process the food; use a metal non-lipped cup.
B
The definition of protein complementation is A. an increase in the effectiveness of two complete proteins when combined. B. the combination of two incomplete protein foods to yield a complete protein profile. C. any combination of nonessential amino acids that make a complete protein. D. the supplementation of the diet with a complete protein source.
B
The first impressions of food are received through the sense of A. touch. B. sight. C. taste. D. smell. E. hearing.
B
The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for A. weight/volume measurements. B. texture measurements. C. viscosity measurements. D. visual evaluation. E. concentration measurements.
B
The savory or umami taste is actually found in certain A. simple sugars. B. amino acids. C. complex carbohydrates. D. fatty acids.
B
The surface of a liquid in a measuring cup should be read at the A. maximus, a perceived or estimated line on the cup. B. meniscus, or curved line (arc) seen in the cup. C. marked line on the cup. D. next highest marked line because of wicking.
B
The viscosity of fluids can determine all of the following except A. how smoothly mayonnaise spreads onto a slice of bread. B. how tender a pie pastry feels to the teeth. C. how easily guacamole dip is deposited on tortilla chips. D. how long a tomato will hold its shape.
B
Water in a sol is the: A. hydrophobic protein. B. continuous phase. C. dispersed phase. D. emulsifier.
B
When measuring plastic shortenings for cakes, you may use A. a rounded spoonful for every º cup. B. the water displacement method. C. the markings on the sides of the stick. D. a liquid measuring cup and melt the shortening.
B
Which of the moist-heat procedures listed below requires the most heat (i.e., the highest temperature)? A. poaching B. pressure steaming C. boiling D. simmering E. scalding F. braising
B
_____ tests rely on a trained panel to document differences in a product's sensory characteristics. A. Discriminative B. Descriptive C. Affective D. None of the above answers is correct
B
Active boiling of a sugar solution gradually causes the: A. vapor pressure to rise. B. atmospheric pressure to drop. C. vapor pressure to drop. D. atmospheric pressure to rise. E. sugar to evaporate.
C
Compared with the melting point of a saturated fatty acid, the melting point of a fatty acid with 2 double bonds will be: A. twice as high. B. twice as low. C. lower than. D. higher than. E. the same.
C
Cooked vegetables are best when _____, because this method helps to retain texture, color, taste, and nutrients. A. scalded B. boiled C. steamed D. simmered
C
Dark and dull metal pans (including anodized and satin-finish) are ideal for baking: A. cakes & breads. B. cakes & cookies. C. pies & breads. D. pies & cookies.
C
French fries brown gradually during frying because of: A. lack of sugar in the potatoes. B. removal of the potato skins. C. cooling on the surface due to vaporization of water. D. absorption of water
C
Heat is transferred by _____ in broiling, grilling, and microwaving. A. convection B. conduction C. radiation D. induction
C
In dry-heat preparation, heat is transferred by: A. radiation. B. metal. C. all of the above answers are correct. D. air. E. fat.
C
Increasing the level of sugar in an ice cream will: A. speed freezing. B. raise the freezing temperature C. lower the freezing temperature. D. lower atmospheric pressure.
C
Myoglobin and hemoglobin are classified as: A. globular proteins. B. fibrous proteins. C. metalloproteins. D. lipoproteins.
C
The building blocks of organic material include carbon, hydrogen, and oxygen plus A. magnesium, potassium, and calcium. B. copper, zinc, molybdenum, and selenium. C. nitrogen, phosphorus, and sulfur. D. chromium, manganese, and iron.
C
Which of the following chemical tests measures the degree of unsaturation in fats? A. pH test B. fuchsin test C. iodine value test D. chromatography E. peroxide value test
C
Which of the following food items is an example of a suspension? A. milk B. egg yolk C. cornstarch mixed in water D. ice cream E. oil mixed with vinegar
C
Which of the following is not an example of hydrolysis? A. Hydrolysis of cornstarch to yield corn syrup. B. Hydrolysis of table sugar to another sugar helpful in the manufacture of candy. C. Hydrolysis of glucose to sucrose and maltose. D. Hydrolysis of maltose to two glucose molecules.
C
A ?-pleated sheet is an example of the following level of protein structure: A. tertiary. B. primary. C. quaternary. D. secondary.
D
A high peroxide number is an indication of: A. coagulation. B. hydrolytic rancidity. C. dextrinized fat. D. oxidative rancidity.
D
A(n) _____ test usually uses words like "weak," "moderate," and "strong" to describe samples that differ in magnitude of an attribute. A. paired comparison B. duo-trio C. ranking D. ordinal
D
An emulsion is an example of a: A. foam. B. true solution. C. coarse suspension. D. colloidal dispersion.
D
At the isoelectric point, the neutral nature of the molecule makes a protein have: A. maximum solubility. B. the ability to form very stable emulsions. C. a very strong attraction for oil. D. minimum solubility.
D
Color is used to determine all of the following except A. richness of pudding. B. quality of dried fruit C. ripeness of fruits. D. mouthfeel. E. index to doneness.
D
Compounds that can act as an acid or a base, depending on conditions, are said to be: A. conjugated. B. esoteric. C. ambidextrous. D. amphoteric.
D
Mouthfeel is made up of A. color. B. flavor. C. odor. D. textural qualities. E. all of the above.
D
Protein coagulation occurs most readily at: A. pH 6.6. B. pH 7.0. C. pH 2.5. D. a protein?s isoelectric point.
D
Shining metal pans reflect heat and are best for: A. pie crusts. B. bread baking. C. all of the above answers are correct D. cookies and cakes.
D
Some meats are initially seared in which of the following dry-heat cooking methods? A. frying B. broiling C. barbequing D. roasting E. grilling
D
Subjective evaluation is A. a sequence of tests that document the characteristics of food preparation. B. tests used to detail the specific tastes of individual foods. C. evaluation of food quality that relies on numbers generated by laboratory instruments. D. evaluation or sensory tests that rely on the opinions of individuals.
D
The difference between fats and oils is based on A. the number of unsaturated bonds and the alcohol to which they are attached. B. solubility in water and melting temperature. C. the fatty acid content and the percentage of unsaturates. D. consistency (liquid or solid) at room temperature and source.
D
The heat phenomenon noted at the freezing point is called: A. heat of intransigence. B. heat of vaporization. C. heat of ionization. D. heat of solidification. E. heat of molecularization.
D
The human body averages _____ percent water. A. 20 to 40 B. 40 to 50 C. 50 to 60 D. 60 to 70
D
The straight-chain fraction of starch is: A. dextran. B. dextrin. C. amylopectin. D. amylose.
D
Which of the following cooking methods is characterized by "gently rising bubbles that barely break the surface"? A. pressure steaming B. poaching C. boiling D. simmering E. scalding
D
Which of the following foods are good examples of predominately monounsaturated fats? A. corn and canola oils B. almonds, pecans, and walnuts C. milk, butter, and cheese D. peanuts and peanut butter
D
Which statement is incorrect regarding food samples? A. Lighting in the room is uniform and the temperature is comfortable. B. Food is usually placed in clear or white containers. C. Samples must be taken from the same portion of the food. D. There must be only enough food for one bite.
D
A pressure saucepan reduces cooking time by A. ionizing the added salt. B. increasing vapor pressure. C. decreasing atmospheric pressure. D. decreasing vapor pressure. E. increasing atmospheric pressure.
E
As plants like celery and carrots mature, their cell walls increase in _____ concentration, resulting in a tough, stringy texture. A. hemicellulose B. pectin C. gums D. cellulose E. lignin
E
In foods, water has several functions, the two most important functions being A. retaining heat and dissolving vitamins and minerals. B. transferring nutrients and serving as a universal solvent. C. transferring energy and dissolving lipids. D. retaining nutrients and dissolving carbohydrates and minerals. E. transferring heat and serving as a solvent.
E
The animal storage form of carbohydrate is: A. starch. B. amylopectin. C. pectin. D. cellulose. E. glycogen.
E
The feeling of chemesthesis may be felt by some individuals eating A. hot chocolate with whipped cream. B. really cold ice cream. C. warm chicken noodle soup. D. hot buttered popcorn. E. hot chili peppers.
E
Which of the following substances is/are not used in the food industry to reduce a food?s water activity (aw) level? A. salt and sugar B. glycerol C. propylene glycol D. modified corn syrups E. All of these substances are used by the food industry for this purpose.
E
Which of the following foods has the lowest degree of saturation? A. avocado B. coconut oil C. vegetable shortening D. chocolate E. cheese F. palm oil
A
Deep frying describes a method of moist-heat transfer. A. True B. False
B
Gelatin will mix with water to form a: A. coarse suspension. B. colloidal dispersion. C. inanimate solution. D. true solution. E. animate solution.
B
Hydrolytic rancidity is promoted by: A. lipase. B. heat and/or lipase. C. heat. D. oxygen, heat, and lipase.
B
The trigeminal cavity consists of the A. nasal passages and mouth cavity. B. taste buds, olfactory receptors, and mouth cavity C. olfactory receptors and nasal passages. D. taste buds and olfactory receptors.
B
Most people can differentiate between _____ odors. A. 250 and 500 B. 500 and 1000 C. 1000 and 2000 D. 2000 and 4000
D
The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____. A. 4, 7, 9, 10 B. 4, 4, 9, 7 C. 7, 9, 6, 10 D. 4, 9, 4, 7
D
The cooking method in which heat is generated within the food and then conducted toward the surface and other areas is: A. roasting. B. irradiation. C. broiling. D. microwaving.
D
A major drawback of microwave cookery is: A. lack of surface browning B. scorching. C. lack of flavor. D. dehydration. E. burning.
A
An herb is a: A. plant leaf valued for its flavor or scent. B. plant extract that is oil based. C. flavoring that is derived from the fruit, bark, seeds, or root of a plant. D. plant leaf with medicinal value only.
A
At an elevation of 8000 feet, vegetables will need to be boiled A. longer than at sea level. B. only in a pressure saucepan. C. the same length of time as at sea level. D. only in a microwave oven. E. a shorter time than at sea level.
A
Certain vitamins and one of the minerals function in foods to: A. delay deterioration during storage by inhibiting oxidation. B. reduce microbial growth by increasing water activity. C. facilitate chemical reactions when enzymes are lacking. D. provide energy when the foods are consumed.
A
Darker and duller finishes on a baking sheet or pan will result in a browner, crisper crust. A. True B. False
A
Dried herbs and spices should be kept below 60 degrees F for optimal potency and replaced every 12 months. A. True B. False
A
Microwaves heat food by: A. vibration of water molecules due to their occurring as dipoles. B. visible energy. C. surface heating. D. radiant heat.
A
Rheology is A. the study of the flow of and deformation of matter. B. a measure of three-dimensional space that is often used to measure liquids. C. the concentration of matter measured by the amount of mass per unit volume. D. a type of bioactive compound (nutrient or non-nutrient) that has health benefits. E. none of the above answers is correct
A
Select the phospholipid A. lecithin. B. vitamin D. C. cholesterol. D. phosphorylase. E. tristearin.
A
Sensory or subjective evaluation of food consists of A. using human sensory organs to judge appearance and flavor of foods. B. relating tests by objective means with human sensory judgments. C. Use of instrumentation to detect differences in foods. D. testing foods so that objective printouts of information are available.
A
The ability to distinguish between various odors A. diminishes over the time of exposure to the smells. B. increases over the time of exposure to the smells. C. stays the save over the time of exposure to the smells. D. All of the above answers are correct depending on the specific smell.
A
The backbone chain of a protein is composed of: A. ?C-C-N-C-C-N- B. ?N-C-N-N-C-N-N-C- C. ?C-O-N-C-C-N-C-N-C- D. ?C-N-C-N-C-N-
A
The best time for taste panels to sample food is A. mid-morning or mid-afternoon. B. early morning before breakfast. C. when panelists are hungry. D. when panelists are full.
A
The cooking method in which heat is generated within the food and then conducted toward the surface and other areas is A. microwaving. B. roasting. C. broiling D. drying. E. irradiation.
A
The direct transfer of heat from one substance to another that it is contacting is called: A. conduction. B. radiation. C. convection. D. induction.
A
