more474practiceQ07answers

PUB474 P ractice racti ce M ultiple Choice Choice Questions Answ er Key Ke y

Question Ques tions s & Answ ers from: fr om: Brown, A. (2004). Und ersta ersta nd ing fo od : Pr Princ ip les a nd  preparation . 2e. So So uthb a nk, Vic Vic .: Tho m so n Le Le a rning ning . ersta nd ing Foo Foo d Sc ienc e a nd  M ura no , P P.S .S.. (2003). Und ersta Te c hno log y.S y.So uth ut h Me M e lb o urne urne , Vic Vic : Nelso Nelso n Tho Tho m so n Le Le a rning.

P repared by Kerryn Dow D ow ding, 2007

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1. Flavour Flavour combines all of the follow ing except a. mouthfeel b. odour c. taste d. residual sensations e. appearance 2. Unshortened cakes rely on ___________ for their structure. a.

foams made from egg yolks

b.

foam formation

c.

whipped whole eggs

d.

whipped milk solids

e.

whipped egg white foams

3. How is margarine different from butter? a. Margarine potentially has a higher unsaturated fat content b. Butter is a more concentrated concentrated source of protein protein c. Margarine but not butter butter is an oil-in-water type of emulsion d. Butter but not margarine is part of the dairy group e. Butter is higher in vegetable oil content. content. 4. With few exceptions, fresh, unprocessed vegetables are low in all of the following EXCEPT a.

kilojoules

b.

cholesterol.

c.

sodium.

d.

fat.

e.

fibre.

5. The purpose of kneading is to a.

develop the original dough with approximately half the water.

b.

mix the flour and the liquid together to make a thin, watery batter.

c.

work the butter into the dough mass once it has been formed.

d.

compress and stretch the dough to increase gluten strength.

6. Drinking Drinking w ater or milk can be a good source of the follow ing minerals except a. fluoride b. copper c. calcium d. phosphorous e. iron

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7. The basis for a crystalline candy is the formation of  a.

nuclei, or small fine crystals of individual sugars that serve as

attachment points. b.

nuclei, or small aggregates of molecules serving as the starting point of crystallization.

c.

seeds, or small aggregates of sugar and fat around which the candy is formed.

d.

either small seeds or nuclei.

8. The most delicate of all the baked products are a.

muffins.

b.

pastries.

c.

rolls.

d.

yeast breads.

e.

biscuits.

9. Which is not a functional property of w ater? a. heat transfer b. solvent action c. fat replacer d. hygroscopicity e. plasticiser 10. The sequence of steps in the muffin method of mixing are a.

to sift the dry together, mix the wet, and then cut in the fat.

b.

to sift the dry ingredients together, mix the wet together, and then mix until just moist.

c.

place all the ingredients in a bowl and stir until just mixed.

d.

cream the fat and sugar, add the liquid and dry ingredients alternately.

e.

sift the dry together, cut in the fat and add the liquid ingredients.

11. Starch Starch consists of repeating units of: a.

fructose.

b.

galactose.

c.

glucose.

d.

sucrose.

12. All of the following are monos accharides except a. glucose b. fructose c. dextrose d. maltose e. galactose

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13. What is the correct statement regarding baking so da and baking powder? a. Baking powder powder is sodium sodium bicarbonate bicarbonate b. SAS is an example of of a baking baking soda soda c. Baking powder powder does does not require added acid in order to produce leavening leavening d. Baking soda reacts reacts with baking powder powder to produce produce oxygen plus water e. Baking soda soda is a leavening agent 14. Veal is meat from a.

beef calves between the ages of three weeks and three months of 

age. b.

swine between the ages of three weeks and three months.

c.

lambs under three years of age.

d.

beef heifers under the age of three months.

15. Which describes the correct changes in a heated then cooled starch plus water system? a. starch suspension b. starch paste



gel

c. starch suspension

sol

  



paste

paste

paste



sol



paste

e. starch sol



suspension paste



gel



gel

sol

d. starch gel



sol





gel 

gel

16. In the manufacture of hard candy based on sucrose, added acid would accomplish the follow ing: a. hydrogenation of sucrose b. decrease the sweetness c. impart creamy texture d. increase the content of of non-reducing non-reducing sugars e. hydrolysis of sucrose 17. A noncrystalline candy is one in w hich a.

crystals are so fine as to be imperceptible.

b.

crystals are nonexistent.

c.

interfering agents form the structure.

d.

interfering agents crystallize.

e.

other ingredients crystallize

18. The natural sugars listed below are largely responsible for the sweetness of fruits w ith the EXCEPTION EXCEPTION of  a.

fructose.

b.

lactose.

c.

glucose.

d.

sucrose.

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19. All of the following are function al properties of polysaccharides except  a. gelation b. water binding c. thickening d. enhanced sweetness e. fat replacement 20. All of the following are function s of lipids except  a. aeration b. heat transfer c. gelation d. flavour e. plasticity 21. The commercial _____________ of oils is done to harden them and increase shelf life a. oxidation b. hydrogenation c. hydrolysis d. interesterficiation e. lipoxidation 22. Which process does n o t  take place in the cooking of eggs? a. denaturation, followed by coagulation b. denaturation of of egg egg white white proteins proteins c. thickening of the egg white d. denaturation of egg yolk lipids e. reorganisation of coagulated ovalbumin polypeptides 23. Hydration Hydration of gelatine produces a __________ __ that becomes increasingly ____________ as it cools a. emulsion b. sol, viscous c. gel, viscous d. sol, fluid e. gel, fluid 24. Which is not a function of food additives? a. reduce cost of formulation b. maintain product smoothness c. maintain nutritional value d. acidity control e. flavour enhancement

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25. Which is t r u e   regarding sterilisation and blanching? a. They are used to produce commercially sterile foods b. Sterilisation is a less severe heat treatment c. Meats are are typically blanched and and vegetables vegetables are sterilised d. They are both forms forms of thermal processing processing e. Freezing done done prior to blanching and sterilising reduces pathogens 26. Why does the addition of sugar to a dough mix delay gluten development? a. Sugar binds to glutenin b. An emulsion is formed instead of a dough dough c. Sugar promotes starch gelatinisation d. Yeast consumes the sugar e. Sugar competes for water 27. The presence of antibiotic residues in food matter a. is an example of a biological hazard hazard b. is an example of a chemical hazard c. is an example of a physical physical hazard hazard d. causes food infection e. is an example of a mycotoxin mycotoxin 28. Which statement about cereal grains is f alse? a. Cereal grain grain processing converts grains grains into foods foods b. Grains refers to the hard plant seeds c. Rice is polished polished to remove bran and germ layers layers d. Dry milling is used to produce corn oil from from corn e. Most grains grains are consumed consumed in the processed state. 29. The ratio of ___________ to ________ __ in bread dough is about 3 :1 a. flour; water b. gluten; water c. water: gluten d. glutenin; starch e. water: flour 30. Overmixing Overmixing of dou gh ingredients a. enhances dough extensibility b. dehydrates the starch c. causes underdevelopment underdevelopment of gluten d. leads to the best quality bread e. enhances dough elasticity

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31. Which term does not belong? a. gluten b. glutamine c. gliadin d. glutenin e. wheat flour protein 32. Which sequence is the correct one for breadmaking? a. mixing, sheeting, panning, fermentation b. mixing, fermenting proofing, baking c. mixing, proofing, fermentation, baking d. moulding, kneading, proofing, panning e. kneading, rising, gelatinising, pasting 33. One of the main products of bacterial fermentation is a. hydrochloric acid b. lactic acid c. malic acid d. tartaric acid e. ascorbic acid 34. Fermentation causes the pH of foo ds to a. increase b. decrease c. remain unchanged d. increase until a certain point e. increase then decrease 35. The conversion of raw animal and plant tissue into forma that are convenient and practical to consume is called a. food preservation b. disintegration c. food processing d. food engineering e. unit operations 36. Starter Starter cultures are u sed for a. their curative properties b. fermentation of foods c. dehydration of foods d. decontaminations of foods e. deterioration of foods

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37. A yeast used in the making of bread is a. Saccharomyces b. Actinomyces c. Bradyomyces d. Salmonella e. Streptococcus

38. Toxins produced by mould are c alled a. Verotoxins b. Mycotoxins c. Toxicotoxins d. Bot toxins e. Marine toxins

39. Consumption Consumption of Salmonella cells results in a. intoxication b. intoxification c. exfoliation d. infection e. intrusion 40. The biggest problem with the safety of eggs is contamination from a.

E. coli. coli.

b.

Salmonella enteritidis. enteritidis.

c.

Cl. Botulinum. Botulinum.

d.

Cl. Perfringens. Perfringens.

41. Consumption Consumption of toxin results in a. intoxification b. infection c. intoxication d. exfoliation e. intrusion 42. A quick bread is a bread a.

leavened with air, steam and/or carbon dioxide generated from baking soda or baking powder.

b.

leavened with carbon dioxide created from a food acid and baking powder.

c.

made with a sourdough starter that has been refrigerated.

d.

made with yeast, which produces carbon dioxide through fermentation.

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43. When a potato slice is place in ho t frying oil a. there will be no change in the colour colour of the potato b. oil uptake into the potato potato is through through mass transfer c. a crust layer develops in the potato potato that has greater moisture moisture content than the core d. oil uptake into the potato potato is due to heat transfer e. the potato potato is the frying medium 44. Cheeses Cheeses are classified by all of the follow ing characteristics EXCEPT a.

milk source.

b.

moisture content.

c.

processing method.

d.

size of the curd.

45. Genetic Genetic engineering is defined as a. the manipulation of chromosomal chromosomal DN A b. the manipulation of mRNA c. the engineering of transfer DNA d. the manipulation of genes e. the manipulation of life 46. Live culture of bacteria that aid in food digestion are know n as a. procultures b. probiotics c. biotins d. prodigestins e. prebiotics 47. Spoilage Spoilage microrganisms cause the shelf life of foods to a. decrease b. increase c. remain unchanged d. reverse itself  e. decrease then increase 48. Which is a characteristic of supertasters? a. insensitive to PROP (6-n-propylthiouracil) b. often prefer intense sweetness sweetness c. tend to like all foods d. difficulty distinguishing ingredients present present in foods foods e. often have strong food dislikes

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49. What negative result occurs if a sensory panellist is presented with too many samples? a. sensory interactions b. sensitivity enhancement c. sensory fatigue d. threshold detection e. subjective perception enhancement

50. The shortening power is greater in a fat that contains a.

fewer highly saturate fats.

b.

more highly saturated fats.

c.

more highly unsaturated fats.

d.

no differences in composition result in a change of shortening power.

51. The melting point of a fat is dependant on a.

degree of saturation of the fatty acids.

b.

length of the fatty acids.

c.

cis-trans configuration.

d.

crystalline structure.

e.

all of the above.

52. Fats are high in satiety because a.

they leave the stomach faster than carbohydrates and proteins.

b.

they speed up the emptying of the stomach.

c.

they slow the emptying of the stomach.

d.

they are less complex molecules than carbohydrates and proteins.

53. The purpose of hydrogenation of plant oils is to a.

make a solid, plastic fat which may be used in place of solid fats.

b.

increase the trans fatty acids in plant oils.

c.

decrease the satiety of the lipid.

d.

make the oil less saturated, thus healthier.

54. The following is responsible for the presence of lactose intolerance in humans. a.

the protein fractions

b.

the carbohydrate fraction

c.

the vitamins

d.

the minerals

e.

the lipid fractions

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55. The protein which represents approximately 80% of the proteins in milk is a.

rennin.

b.

whey.

c.

casein.

d.

butyric acid.

e.

the immunoglobulins.

56. Which of the follow ing proteins does not coagulate with heat? a.

casein

b.

whey

c.

immunoglobulins

d.

lactalbumin

e.

inulin

57. Cheese is a.

a cultured food made from milk.

b.

a fermented food made from milk.

c.

a preserved food made from the curd of milk.

d.

whey and curds made into a semi-solid mixture which is then dried.

58. Grades Grades for eggs are determined by a.

candling.

b.

evaluating the appearance.

c.

measuring the Haugh units.

d.

all of the above.

59. The best temperature for beating egg w hites into a stable foam is a.

refrigerator temperature.

b.

freezer temperature.

c.

tepid temperature.

d.

room temperatures

60. Processed cheese is a cheese made from a.

heated cheddar cheese and blue cheese mixed with other natural

ingredients. b.

one or more varieties of cheese, with or without heat, mixed with other ingredients.

c.

minimum processing of enzyme-coagulated enzyme-coagulated cheeses with or without

heat. d.

all-natural cheeses that are melted and then remolded.

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61. These cells function to detect taste stimuli as w ell as transfer taste information to the brain. a. basal cells b. taste receptor cells c. umami cells d. circumference papillae cells e. depolarising cells 62. The primary source of beef in the United States is a.

bulls.

b.

heifer.

c.

cows.

d.

steers.

63. The primary difference between lamb and mutton is a.

lamb is from older animals.

b.

lamb is from sheep and mutton is from goats.

c.

lamb is from sheep under 14 months and mutton is from sheep over

14 months. d.

lamb is mutton; there is no difference.

64. Which step in the process of cheese produc tion has the greatest impact on the classification of cheese? a.

coagulation of the curd

b.

curd treatment

c.

curing and ripening

d.

milk selection

65. The purpose of the shell membranes is to protect the a.

albumen from rupture.

b.

egg from bacterial invasion.

c.

shell from cracking.

d.

yolk from breaking.

66. Curing Curing and ripening determine the a.

nutrient composition of the cheese.

b.

uniqueness of the final cheese.

c.

use of the cheese in cooking.

d.

whey content of the final product.

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67. The fat content of a cut of meat varies w ith a.

genetics and age.

b.

diet and exercise.

c.

cut.

d.

all of the above.

68. When co mpared to bread, the proportion of sugar, fat, and milk to flou r in a cake is a.

higher.

b.

lower.

c.

the same.

d.

these don’t represent the differences

69. The two categories of shellfish are a.

bivalves and crustaceans.

b.

cephalopods and mollusks.

c.

crustaceans and cephalopods.

d.

crustaceans and mollusks.

70. The air cell develops a.

before the egg is ready to be laid, when the contents begin to

contract. b.

between the two shell membranes after the egg is laid and the contents contract with cooling.

c.

under the shell at the small end when air is trapped inside and pushes against the contents.

d.

within the outer ring of albumen from air trapped in the yolk.

71. The cell walls in vegetables gain their structural support fr om the cell w all fibers that are indigestible by humans and include all EXCEPT EXCEPT a.

cellulose.

b.

hemicellulose.

c.

glucose.

d.

lignins.

e.

gums.

72. Pigments are the a.

acidic compounds that give vegetables flavor.

b.

ascorbic acid-type compounds in vegetables.

c.

color compounds in vegetables.

d.

water soluble odor compounds in vegetables.

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73. The compound that increases in the vegetables as it matures and causes it to toughen is a.

cellulose.

b.

hemicellulose.

c.

pectin.

d.

lignin.

e.

gums.

74. The coloring compounds that are a precurso r to vitamin A are a.

anthoxanthins.

b.

anthocyanins.

c.

carotenoids.

d.

chlorophylls.

e.

betalins.

75. The relationship betw een exercise, connective tissue, and the tenderness of the meat is the a.

less the muscle is exercised, the greater the connective tissue content, and the less tender the meat.

b.

more the muscle is exercised, the less the connective tissue content, and the less tender the meat.

c.

more the muscle is exercised, the less the connective tissue content, and the more tender the meat.

d.

more the muscle is exercised, the greater the connective tissue content, and the less tender the meat.

76. There are several fruits that fit into the classic botanical definition of   “fruits” but are used in meal patterns as vegetables vegetables because they are NOT a.

acidic.

b.

acerbic.

c.

sweet.

d.

flavorful.

e.

fragrant.

77. There are several groups of compounds that are fo und in fruits and some vegetables; but have a greater influen ce on the characteristics of  fruits. These include all of the following EXCEPT EXCEPT a.

nutrient acids.

b.

organic acids.

c.

pectic substance.

d.

phenolic compounds.

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78. The two types of quick bread flour mixtures are categorized as a.

batters and thin batters.

b.

batters and doughs.

c.

doughs and pastries.

d.

pour batters and slack doughs.

79. In both chicken and turkeys, the ____________ __ of the w hite meat is low er than the dark meat. meat. a.

collagen

b.

protein

c.

myoglobin

d.

elastin

80. Organic acids contribute a.

acerbic flavors to fruits.

b.

sweet flavor components to fruits.

c.

tart flavor components to fruits.

d.

volatile taste components to fruits.

81. Acid content varies w ith the maturity of the plant, the the acid content of  a.

the mature plant being equal to the youngest fruit.

b.

the plant increasing with maturity.

c.

the plant decreasing with maturity.

d.

some increasing and some decreasing with maturity.

82. Interfering agents may inhibit crystallization through all of the follow ing methods EXCEPT EXCEPT a.

decreasing water activity, which leaves less water available for the sugar to dissolve.

b.

inhibiting nuclei formation.

c.

physically coating the crystals.

d.

crystallizing themselves.

83. The primary function of starch in food preparation is: a.

edible films.

b.

as a sweetener source.

c.

as a gelling agent.

d.

a thickener.

e.

all of the above.

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84. The following factors either decrease the viscosity of a starch paste or delay the gelatinization of a starch paste: a.

adding acid prior to the end of pasting.

b.

stirring late in the cooking process.

c.

adding sugar to the starch prior to cooking.

d.

by increasing cooking time.

e.

all of the above decrease or delay gelatinization.

85. Which corresponds most to affective testing? a. triangle test b. defining product attributes c. hedonic/acceptance/preference d. the use of highly trained panellists e. detecting a difference between two samples 86. Hard w heat has a higher __________ than soft wh eat. a.

carbohydrate content

b.

lipid content

c.

fiber content

d.

protein content

e.

mineral content

87. A yeast bread is a bread a.

leavened with air, steam and/or carbon dioxide generated from baking soda or baking powder.

b.

leavened with only carbon dioxide created from a food acid reaction.

c.

made with a sourdough starter that is allowed to brew for a week before baking.

d.

made with yeast, which produces carbon dioxide through the process of fermentation.

88. In baked products, the gluten is the a. carbohydrate part of the wheat flour, used for body. b. protein portion portion of wheat wheat flour that plays an important role role in the structure. c. lipid portion of of the wheat flour necessary for the development development of the crumb. d. liquid mass that is created created after water has been added added to the flour. 89. Milling is the process of  a.

breaking the grain into endosperm and the germ portion.

b.

grinding the bran and germ into a meal and flour fraction.

c.

processing grains into flour with the removal of the bran and germ.

d.

making starch from the flour fraction of the grain.

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90. The three compounds that are responsible for the browning in fruits w hen they are cut include all of the following EXCEPT a.

enzymes.

b.

nitrogen.

c.

oxygen.

d.

phenolic compounds.

91. The The compound/ s in conjunction conjunction w ith sugar that that contribute/ contribute/ s to the gelling characteristics of fruit preserves are a.

the phenolic compounds.

b.

the protopectins.

c.

pectin.

d.

pectinase

e.

the pigments.

92. The other types of non-wheat grains make diff erent types of breads due to the a.

decreased or non-existent protein levels in the non-wheat grain flours.

b.

decreased starch levels in the non-wheat grain flours.

c.

increased protein (gluten) levels in the non-wheat grain flours.

d.

increased levels of starch in the non-wheat grains.

93. Most of the leavening in flour mixtures is pro duced by a.

air incorporated when mixing in the flour.

b.

carbon dioxide produced by biological or chemical sources.

c.

steam rising from the flour mixtures.

d.

steam produced from biological or chemical sources.

94. The primary difference between a batter and a do ugh is that a batter is a.

dry enough to be handled on a board.

b.

stiff enough to hold a wooden spoon in the middle.

c.

still pourable regardless of its thickness.

d.

any product made from flour and water with eggs added.

e.

leavened with yeast.

95. When co mpared to bread, the proportion of sugar, fat, and milk to flou r in a cake is a.

higher.

b.

lower.

c.

the same.

d.

these don’t represent the differences

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96. The two most important considerations in preparing quick breads are a.

accuracy in measuring and consistency of the batter.

b.

accuracy in measuring and amount of mixing.

c.

consistency of the batter and cooking temperature.

d.

cooking temperature and cooking time.

97. Lamination is alternating layers of  a.

fat and flour in a pastry dough that gives the pastry flakiness.

b.

fat and flour in a pastry dough that gives the pastry tenderness.

c.

flour and water in a pastry dough that gives the pastry crispness.

d.

fat and water in a pastry dough that gives the pastry tenderness.

98. Over kneading results in a quick bread that is dense and heavy because of the a.

improper gelatinization of starch.

b.

under-development under-development of the starch.

c.

under-development under-development of gluten.

d.

over-development over-development of gluten.

e.

separation of the liquid in the batter.

99. In baked products, the gluten is the (a)

carbohydrate part of the wheat flour, used for body.

(b)

protein portion of wheat flour that plays an important role in the structure.

(c)

lipid portion of the wheat flour necessary for the development of the crumb.

(d)

liquid mass that is created after water has been added to the flour.

100. Tenderness, in reference to pastry, is is a.

the ease with which the pastry may be cut.

b.

the degree of brittleness the pastry exhibits when broken.

c.

the ease with which the pastry gives way to the tooth.

d.

the chewiness of plain pastry.

e.

synonymous with flakiness.

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101. The consistency of a batter (whether a pour or drop batter) is dependent on a.

the proportion of liquid to dry ingredients in the mixture.

b.

whether milk or water is used as a liquid.

c.

the initial temperature of the ingredients in the mixture.

d.

the type of fat or oil that is used.

e.

the amount of egg in the batter.

102. In addition to yeast and flour, the basic ingredients in a yeast bread include all of the follow ing EXCEPT EXCEPT a.

fat and/or eggs.

b.

some liquid.

c.

salt.

d.

sugar.

103. The purpose of kneading is to a.

activate the lipid agents in the dough.

b.

alter the carbohydrate ratio of the starchy components.

c.

alter the protein to carbohydrate ratio to increase the volume.

d.

develop the gluten to its maximum potential.

e.

aide in the development of gelatinized starch.

104. The over-development over-development of gluten often results in a baked product that is a.

coarse in texture.

b.

fine-grained in texture.

c.

irregular in texture.

d.

regular in texture.

105. The first rising period is called a.

activation.

b.

fermentation.

c.

proofing.

d.

shaping.

e.

punch–down.

106. Punching dow n a bread dough produces a more a.

evenly colored top crust loaf of bread.

b.

symmetrical loaf.

c.

fine grained loaf.

d.

yeasty loaf.

e.

coarse grain loaf similar to the European loaves.

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107. The purpose of the final rising of a loaf of bread is to a.

adequately aerate the loaf.

b.

alter the shape of the loaf with rising.

c.

increase the crumb texture.

d.

always at least double the volume.

108. Cakes Cakes are classified by w hether they contain a.

eggs.

b.

fats.

c.

milk.

d.

vanilla.

e.

baking powder.

109. A shortened cake is a cake made a.

with fat.

b.

with milk.

c.

without added fat.

d.

without milk.

e.

with baking soda.

110. Which of the follow ing factors is NOT important to the making of  cakes? a.

temperature

b.

timing

c.

type of pan and treatment

d.

water type

e.

testing for doneness

111. A smooth texture in frozen dess erts is enhanced by the presence of  a.

milkfat.

b.

milk solids-not-fat.

c.

small fine ice crystals.

d.

water in the crystal lattice.

e.

stabilizers in the ice lattice.

112. An unshortened cake is a cake made a.

with fat.

b.

with milk.

c.

without added fat.

d.

without milk.

e.

with baking powder.

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113. A plain pastry is a.

a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour.

b.

a hearty pastry made with nut meats, butter, and cream.

c.

used for pie crusts, quiches, and main-dish pies.

d.

made from butter and flour, with little or no added flavorings.

114. Which two elements are important to the successful production of  pastry? a.

the number and brand of ingredients

b.

the amount of ingredients and the baking time

c.

the proportions of ingredients and the preparation technique

d.

the preparation technique and the cook time

115. The ingredient that adds energy and influen ces the texture of a pastry is a.

fat.

b.

flour.

c.

the leavening agent.

d.

the liquid.

e.

eggs.

116. The leavening agent in pastry is a.

air.

b.

steam.

c.

carbon dioxide.

d.

carbon monoxide.

e.

oxygen.

117. The most accurate method for measuring temperature in confectionery production is a.

use of the candy thermometer.

b.

use of a crystal size controller.

c.

the cold water test.

d.

the hot water test.

e.

use of a calibrated candy thermometer.

118. A puff pastry is a.

a delicate pastry that puffs up in size during baking due to alternating layers of fat and flour.

b.

a hearty pastry made with nut meats, butter, and cream.

c.

used for pie crusts, quiches, and main-dish pies.

d.

made from butter and flour, with little or no added flavorings.

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119. All of the following are important to producing a crystalline candy w ith the desired small crystals EXCEPT EXCEPT a.

controlling the form of sugar used.

b.

controlling the temperature.

c.

pouring or forming the mix correctly.

d.

stirring the mix correctly.

e.

controlling the content of sugar used.

120. Meat from fish, in general, is a.

higher in fat than other meats.

b.

higher in protein than other meats.

c.

lower in fat than other meats.

d.

lower in protein than other meats.

122. The structure of all frozen desserts depends o n the a.

amount of milkfat crystals formed.

b.

crystallization of water from a sugar mixture.

c.

freezing procedure used.

d.

proportion of ingredients used.

e.

stabilizers added to the ingredients.

123. The physical unit for storing starch in plants is the: a.

amylase.

b.

amylopectin.

c.

polysaccharides.

d.

inulin.

e.

granule.

124. One of the three types of foodborne hazards is a. temperature b. biological c. time of cooking d. raw meat e. food handler

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Describe the functions o f eggs in food preparation; include examples of  each of the functions. Be sure the coverage includes all parts of the egg. Answer should include all the functional factors: flavoring, coloring, coloring, emulsifying, thickening, binding, foaming, foaming, interfering, and clarifying. A short discussion of their importance is needed and indicate indi cate either a food or groups of foods that demonstrate the functional properties. (chapter inclusive) Wh at part of the composition of meat influences the preparation method chosen for a particular cut of meat? What happens to this component upon heating? Answer should focus on collagen. The explanation should demonstrate demonstrate an understanding of the action of water and heat heat on collagen. It should show how this alters the meat tissue. It should then mention the effect on eating quality of the final product. (Pages 268-274)

Describe the processes that occur w hen starches are used as thickeners in food. Start w ith a raw starch and finish w ith an old gel. Be specific w ith respect to the starch molecules and granules as w ell as the food product. Answer should be a description of what happens to starch in water during the processes of gelatinization, gelation, and retrogradation. retrogradation. Be sure that the student has included the amylase – amylopectin relationships, the degradation of the granules and what has happened to the product. (pages 371-375) In the preparation of cereal grain produc ts (i.e., (i.e., those those w hich are heated) w hy do they swell and to what extent? Inc lude the pasta products in your explanation. The answer should include the explanation of the swelling swelli ng of the starch granules and the gelatinization of of starch. The explanation should include the degree degree of  of  processing and give some type of table of the degree to which the products expand. (pages 392-394; pages 396-397) List the four f actors that, in addition addition to ingredients and mixing methods, must be considered when baking a cake. Explain the the importance of each. The answer should include the type of pan, timi ng, temperature, and testing for doneness, with details on the importance of each of these to t o the types of cakes. (concepts covered in pages 444-450)

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