Principles of Food Exam 3

T or F: A Jerusalem artichoke is the root of an almond tree.

False

T or F: Acids cause most fruits to have a pH value below 2.0.

False

T or F: An overripe apple stored with good apples will ruin the others by transferring contaminating bacteria

False

T or F: Chlorophyll pigments provide the light yellow color of pineapples.

False

T or F: Humans break down and digest fiber to yield 4 calories per gram of fiber.

False

T or F: Low-starch potatoes such a red potatoes are used tp prepare French Fries that are crispy, golden on the outside, yet dry and fluffy on the inside.

False

T or F: Luteolin is the compound responsible for the red color of tomatoes and it is a powerful antioxidant.

False

T or F: Most jams and jellies average 200 kcalories per tablespoon

False

T or F: Phenolic compounds are responsible for the sweet taste attributable to fruits.

False

T or F: Plantains average 66% sugar and only 17% starch when ripe

False

T or F: Soups differ from stews in that their ingreidents are more solid than liquid and that they are never a complete meal in themselves.

False

T or F: Tofu is the "cheese" made from rice milk.

False

T or F: U.S. grade No. 1 is the best and most expensive for fresh fruit.

False

T or F: Vegetables and fruits are highly perishable because they contain about 20-30% water.

False

T or F: Although dates appear to be dried, they are, in fact, fresh

True

T or F: An eggplant is actually a fruit.

True

T or F: As fruit continues to ripen and becomes overripe, all the pectin gradually turns to pectic acid.

True

T or F: Ascorbic acid (vitamin C) is a food additive used to prevent dried fruits from browning.

True

T or F: Breadfruit is not used to make bread but is used like a potato if unripe.

True

T or F: Carbohydrates are the main source of kcalories in fruit

True

T or F: Celery with signs of stringiness or roughness may be tough and should not be purchased.

True

T or F: Cut fruits can be protected from exposure to oxygen by covering them with a light layer of sugar or syrup

True

T or F: Fruits are the ripened ovaries and adjacent parts of a plant's flowers.

True

T or F: Heating green vegetables causes them at first to turn a sharp, bright green color. Longer heating periods cause them to turn a dull olive brown.

True

T or F: Rhubarb leaves are so high in oxalic acid that they are toxic if eaten in large amounts

True

T or F: Starch stored by parenchyma cells serves as the major digestible portion of the plant.

True

T or F: Strawberries do not continue to ripen after they have been picked

True

T or F: The New Zealanders changed the name to kiwifruit from Chinese gooseberry as a salute to their native kiwi bird when they started marketing the fruit to the united states

True

T or F: The furry center of the artichoke, known as the choke, must be removed before consumption.

True

T or F: The single common identifying factor among all the legumes is that they grown as seeds within a pod.

True

T or F: Vegetables should be cooked in as small an amount of liquid as possible.

True

All of the following statements about lemons are true, except a. a larger lemon is juicier than a smaller lemon b. lemons with thin skins yield more juice than thick skinned lemons c. storing lemons in water will produce twice the juice when squeezed d. lemons that are heavy for their size yield more than than lighter lemons

a. a larger lemon is juicier than a smaller lemon

Thin-skinned eggplants are long and thin and average 1 or 2 inches in diameter are called? a. asian eggplants b. italian eggplants c. korean eggplants d. indian eggplants

a. asian eggplants

What is the name given to a clear gel prepared from stock or fruit or vegetable juices? a. aspic b. broth c. consomme d. sol

a. aspic

Where should potatoes be stored? a. at room temperature or in a cool, dark place b. in the refrigerator c. in the freezer d. exposed to sunlight

a. at room temperature or in a cool, dark place

Why are stocks more viscous and have a more full-bodied mouthfeel than broths? a. because of the gelatin released from the bones b. because of the lard base the stock is braised in c. because of the egg proteins that provide the raft d. because they contain more sodium which gelatinizes the protein

a. because of the gelatin released from the bones

What is the french word for broth? a. bouillon b. consomme c. koji d. mirepoix

a. bouillon

How can the enzymatic browning that some fruits undergo when cut be prevented? a. coat the fruit lightly with sugar b. coat the fruit lightly with baking soda c. coat the fruit lightly with apple juice d. coat the fruit lightly with salt

a. coat the fruit lightly with sugar

Portabella mushrooms are simply ____ grown to gargantuan proportions, although their flesh is denser and usually more fibrous. a. cremini b. shiitake c. enoki d. oyster

a. cremini

All of the following are climacteric fruits that continue to ripen after harvest, except a. olives b. pears c. plums d. tomatoes

a. olives

All of the following are examples of root vegetables, except a. onions b. beets c. turnips d. radishes

a. onions

Organic acids located in the cell sap contribute to the _____ flavor to fruits. a. tart b. sweet c. bitter d. salty

a. tart

North America is home to only three native fruits. These are a. the cranberry, blueberry, and concord grape b. the banana, tangerine, and asian pear c. the strawberry, kiwifruit, and mcintosh apple d. the raspberry, fig, and logan blackberry

a. the cranberry, blueberry, and the concord grape

A recipe that calls for 2 cups of textured vegetable protein (TVP) would usually also require ____ of liquid to rehydrate. a. 1/2 cup b. 1 cup c. 2 cups d. 4 cups

b. 1 cup

One orange is equivalent to one fruit portion and it contains approximately? a. 50 calories b. 70 calories c. 100 calories d. 150 calories

b. 70 calories

Which technique causes raw vegetable platters to be more brilliant in color? a. Braising b. Blanching c. Microwaving d. Boiling

b. Blanching

Gazpacho is a Spanish soup that is also a _____ soup. a. dessert b. cold c. noodle d. fruit

b. cold

A watermelon is an example of a. muskmelon b. gourd c. drupe d. pome

b. gourd

All of the following vegetables are in season in December, except a. arugula b. green peas c. carrots d. kiwi

b. green peas

Tarragon vinegar is an example of? a. fruit vinegar b. herb vinegar c. rice vinegar d. balsamic vinegar

b. herb vinegar

What is the name of the soup that is popular in India and consists of chicken, carrots, green pepper, and apple seasoned with curry, cloves, and mace? a. egg drop soup b. mulligatawny c. borscht d. gaspacho

b. mulligatawny

All of the following are drupes, except a. cherries b. pears c. apricots d. plums

b. pears

All of the following statements about pectin are true, except a. pectin is used in other foods as an emulsifier, stabilizer, thickener, and texturizer b. pectin is found in fruit juice c. pectin is found between the plant cells and within the cells walls d. pectin is used commercially to contribute to the gelling of fruit preserves

b. pectin is found in fruit juice

The rigid firmness of a plant cell resulting from being filled with water is called? a. chlorophyll b. turgor c. cutin d. plastid

b. turgor

Which group of plant pigments is water-soluble? a. Carotenoids b. Chlorophylls c. Flavonoids d. Plastids

c. Flavonoids

What is the name of the mild-flavored member of the onion family that is traditionally used in soups and French dishes? a. Vidalia onions b. Scallions c. Leeks d. Shallots

c. Leeks

Spinach stems and the inner cores of carrots, asparagus spears, and broccoli become tougher with age and do not soften when heated because they consist primarily of which type of fiber? a. Hemicellulose b. Cellulose c. Lignin d. Chloroplasts

c. Lignin

A clear, thin soup that is cleared with egg white is called? a. court bouillon b. broth c. consomme d. bisque

c. consomme

One pitfall of eating legumes is that often causes ______. a. vomiting b. indigestion c. flatulence d. diarrhea

c. flatulence

Fruit spreads that contain juice with thin slices of fruit and rind, especially citrus fruits, are called a. conserves b. preserves c. marmalades d. butters

c. marmalades

Which fruits are not low in fat? a. oranges, tangerines, and limes b. bananas, blueberries, and peanuts c. olives, coconuts, and avocados d. peaches, apricots, and pears

c. olives, coconuts, and avocados

Bromelin is the name of the proteolytic enzyme found in which type of fruit that prevents or weakens gel formation by hydrolyzing the protein of the gel network? a. figs b. kiwi c. pineapple d. papaya

c. pineapple

What type of potato is best used for preparing potato salad? a. Russet b. Idaho c. Red or white boiling potatoes d. Fingerling

c. red or white boiling potatoes

Which types of apples are best for use in pies? a. red delicious and jonathan b. pink lady and Mcintosh c. rome beauty and newton d. fuji and honeycrisp

c. rome beauty and newton

Concentrated fruit juice has had about _____ of its water removed. a. one-fourth b. half c. three-fourths d. 90%

c. three-fourths

What is the most basic of all salad dressings? a. buttermilk ranch b. thousand island c. vinaigrette d. blue cheese

c. vinaigrette

All of the following are powerful antioxidants that also have anti-inflammatory effects, except a. vitamin A b. vitamin C c. vitamin D d. vitamin E

c. vitamin D

What is the name of the naturally aged and fermented soy sauce that is less salty and milder than regular soy sauce? a. Shoyu b. Soya sauce c. Sufu d. Tamari

d. Tamari

Which ingredient, when added to green vegetables degrades their texture, reduces vitamin B content but does make them appear greener? a. oil b. vinegar c. baking powder d. baking soda

d. baking soda

One way to facilitate the ripening of oranges and tomatoes to their optimal color is by exposing them to a. oxygen b. sulfur dioxide c. essential oils d. ethylene gas

d. ethylene gas

Flavor can be added to stock by starting with a _____ made up of 50% onions, 25% celery, and 25% carrots a. bouquet garni b. bisque c. emulsion d. mirepoix

d. mirepoix

What role does sodium bicarbonate play when used as a food additive in soups, salads, and gelatins? a. stabilizer b. thickener c. huemctant d. neutralizes excess acid and cleans vegetables

d. neutralizes excess acid and cleans vegetables

What compounds in certain green vegetables such as spinach can bind to the calcium, zinc, or iron in these vegetables and may decrease their absorption in the body? a. antioxidants b. phytochemicals c. methanes d. oxalates

d. oxalates

Potato salad and coleslaw are examples of ____ salads. a. dessert b. main course c. appetizer d. side dish

d. side dish

As the liquid containing the gelatin protein cools in the refrigerator, it will convert first to a ____, which has a liquid consistency. a. aspic b. broth c. consomme d. sol

d. sol

Berries come into season in a succession that starts with the sweetest and ends with the least sweet. The sweetest berries that start the berry season are? a. blueberries b. red currants c. cranberries d. strawberries

d. strawberries

T or F: For stocks, a general rule is that two pints of water are required for every pound of bones

false

t or f: Triglycerides are the most frequently used emulsifiers in the food industry

false

t or f: cooked salad dressings contain high amounts of oil in order to counteract the viscous consistency caused by the addition of a starch thickener

false

t or f: cutting is preferred over hand-tearing leaves because it reduces bruising and allows more salad dressing to be absorbed into the leaves

false

t or f: increasing the chain length of the fatty acids in a fat decreases it melting point

false

t or f: light or exta-light olive oil has approximately 25% less calories and fat per serving than extra virgin or virgin olive oil

false

t or f: oils are necessary to make flaky pastry, whereas solid shortenings will produce a tender pasty that tends to be crumbly rather than flaky

false

t or f: on average, regular margarine contains about 75% as many kcalories as butter

false

t or f: romaine lettuce is the most mild-flavored and the most frequently used leafy greens to fill out the body of salads

false

t or f: stocks should be placed in the refrigerator immediately after preparation and while still hot for best results

false

t or f: whips are custard gels (containing egg yolks, milk, and gelatin that have been cooked) chilled to the point of forming mounds when dropped from a spoon and then folded into stiffly beaten egg whites

false

t or f: In deep frying, food is quickly cooked in several stages involving moisture transfer, fat transfer, crust formation, and interior cooking

true

t or f: a colloidal dispersion of a solid dispersed in a liquid is called a sol

true

t or f: an emulsion is a liquid dispersed in another liquid with which it is usually immiscible (incapable of being mixed)

true

t or f: animal fats tend to have more saturated fatty acids, causing them to be solid at room temperature

true

t or f: birds that have been free to roam and scavenged, called free-range birds, yield the most flavorful stocks.

true

t or f: broths are seldom reduced and therefor are not as strong-flavored as stocks

true

t or f: gelatin is a mixture of proteins extracted from the collagen found in the hides, bones, and connectiive tissue of animals

true

t or f: hydrogenation makes fats and oils more solid, allows them to be heated to higher temperatures without smoking, and increases their shelf life

true

t or f: the best time to add dressing to a salad is just before serving because the acidity of the dressing will start wilting the leafy green vegetables as soon as the dressing is added

true

t or f: the flavor of miso soup depends on the type of miso soybean paste

true

t or f: the most abundant sources of fats and oils in the diet are those of animal origin such as meats, poultry, and dairy products

true

t or f: the salad's base, also called an underliner, is the item that serves as the salad's first layer of foundation

true

t or f: vegetable oils are hydrogenated to increase their stability, solidity, and shelf life

true