FSHN Exam Quiz! True Or False Questions
The Food Science and Human Nutrition division is recognized internationally for having experts on their team who know the chemistry of food and its nutrition content. This quiz necessitates your knowledge of the most accurate way to measure two teaspoons of sugar, how dry ingredients should be measured, how you measure oil, and how menus should be planned. This quiz shows you how FSHN works. Go for it.
- 1.
The most accurate way to measure 2 teaspoons of sugar is
- A.
2 level teaspoons
- B.
2 heaping teaspoons
- C.
1 level tablespoon
- D.
1/8 cup, leveled
- E.
1/4 cup, leveled
Correct Answer
A. 2 level teaspoons -
- 2.
Dry ingredients should be measured:
- A.
Using a fractional measuring cup
- B.
Using a calibrated glass measuring cup
- C.
By dipping then jiggling until level
- D.
A and b are both acceptable methods
- E.
None of the above
Correct Answer
A. Using a fractional measuring cup -
- 3.
The Quantity Food recipe format:
- A.
Uses volumes not weight for ingredient measurements
- B.
Is also known as the "Standard" format
- C.
Is commonly used by lare food production establishments; i.e. restaurants
- D.
Is best for recipes with only a few ingredients
Correct Answer
C. Is commonly used by lare food production establishments; i.e. restaurants -
- 4.
When measuring flour by volume,
- A.
Sifting is performed to aerate packed flour
- B.
A fractional measuring cup should be used
- C.
Tapping the measuing cup on the counter is an important step
- D.
A and b are correct
- E.
A and c are correct
Correct Answer
D. A and b are correct -
- 5.
When measuring oil,
- A.
A fractional measuing cup should be used
- B.
It is important to read at the bottom of the meniscus
- C.
Water displacement is an optional method
- D.
The measuring cup should be raised to eye level to read the volume
- E.
A and b are correct
Correct Answer
E. A and b are correct -
- 6.
When creating a standardized recipe it should
- A.
First be tried, unaltered, modified as needed, then tested at least three more times
- B.
Be written with ingredients listed in alphabetical order
- C.
Not list the yield since this may vary
- D.
A and b are correct
- E.
None of the above
Correct Answer
A. First be tried, unaltered, modified as needed, then tested at least three more times -
- 7.
When a recipe calls for half an egg:
- A.
You need to measure one Tbsp albumin plus one tsp yolk
- B.
You beat one egg thoroughly and then measure two Tbsp
- C.
You beat one egg thoroughly and then measure four Tbsp
- D.
Just use the whole egg and don't worry about the excess
- E.
B and c are correct
Correct Answer
B. You beat one egg thoroughly and then measure two Tbsp -
- 8.
Menus should be planned with which of the following considerations:
- A.
Praticality
- B.
Time
- C.
Nutritive value
- D.
Economics
- E.
All of the above
Correct Answer
E. All of the above -
- 9.
During food preparation,
- A.
Your hands should first be washed then dried with a dish towel
- B.
Friuts and vegetables should be rinsed in warm water before using
- C.
Only the use of a dilute bleach solution guarantees a sanitary countertop
- D.
Using your stovetop for your notebook is okay if you won't be using the burners
- E.
Using equipment from the uni behind you is okay if yours are all dirty
Correct Answer
C. Only the use of a dilute bleach solution guarantees a sanitary countertop -
- 10.
Which of the following is/are a step(s) that should be taken before beginning any recipe?
- A.
WASH HANDS
- B.
Read entire recipe and preheat oven (if required)
- C.
Sanitize your counter-top
- D.
Practice Mise en Place
- E.
All of the above
Correct Answer
E. All of the above -
- 11.
The purpose for cooking food include:
- A.
Destruction of bacteria
- B.
Maximize nutritional value and digestibility
- C.
Flavor alteration
- D.
A and b
- E.
All of the above
Correct Answer
E. All of the above -
- 12.
When performing sensory testing which of the following might be used in Objective Evaluation?
- A.
Triangle test
- B.
Likeability test
- C.
Chemical test
- D.
Ranking test
- E.
Duo-trio test
Correct Answer
C. Chemical test -
- 13.
The first attribute of a product that clues us in to the products acceptability is:
- A.
Smell
- B.
Mouthfeel
- C.
Appearance
- D.
Aroma
- E.
Taste
Correct Answer
C. Appearance -
- 14.
Which of the following might be reasons for using sensory evaluation?
- A.
Consumer acceptance of a new or improved product
- B.
Implementing a new piece of food processing equipment
- C.
Purchasing ingredients from a new vendor
- D.
Product matching
- E.
All of the above
Correct Answer
E. All of the above -
- 15.
The taste map indicates:
- A.
The only regions on teh tongue where each taste sensation is detected.
- B.
The only areas on the tongue that we have taste buds
- C.
The only regions on the tongue where the 2 major tastes are perceived most intensely
- D.
The only regions on the tongue where the 3 major tastes are perceived most intensely
- E.
The only regions on the tongue where the 4 major tastes are perceived most intensely
Correct Answer
E. The only regions on the tongue where the 4 major tastes are perceived most intensely -
- 16.
A triangle test
- A.
Utilizes three samples that are the same and one that is different
- B.
Might be used when measuring the success of product matching
- C.
Is an example of a preference test
- D.
A and b are correct
- E.
B and c are correct
Correct Answer
B. Might be used when measuring the success of product matching -
- 17.
Microwaves heat food by:
- A.
Conduction
- B.
A combination of conduction and convection
- C.
Heat transfer from electromagnetic waves
- D.
Convection
- E.
Molecular vibration in teh foods and conduction
Correct Answer
E. Molecular vibration in teh foods and conduction -
- 18.
Foods high in sugar heat up quickly in the microwave due to:
- A.
A low specific heat
- B.
A high density
- C.
Their ability to retain moisture
- D.
Their greater volume
- E.
High specific heat
Correct Answer
A. A low specific heat -
- 19.
The direct transfer of heat from one substance to another is called
- A.
Convection
- B.
Conduction
- C.
Fahrenheit
- D.
Celsius
- E.
Radiation
Correct Answer
B. Conduction -
- 20.
Knowledge of the basic principles of food science will help you understand:
- A.
Why changes occur in food during preparation
- B.
The effects that cooking has on appearance, structure and composition of food
- C.
The need for specific food preparation techniques
- D.
A and c are correct
- E.
All of the above
Correct Answer
E. All of the above -
- 21.
To be a good manager one needs to develop skills that relate to:
- A.
The ability to recognize how various parts depend on one another
- B.
The knowledge of approprate techniques in food preparation
- C.
The ability to communicate and build cooperation
- D.
Technical, human, and conceptual aspects of meal management
- E.
All of the above
Correct Answer
E. All of the above -
- 22.
When planning a meal, the time required can be estimated by:
- A.
Keeping a log of recipe preparation times
- B.
Calculating backwards to determine the time that preparation should be started
- C.
Preparing the slowest items first
- D.
All of the above
- E.
None of the above
Correct Answer
D. All of the above -
- 23.
Which of the following would be a basic goal of meal management?
- A.
Making sure that the meal fits within the budget
- B.
Creating a meal that is aesthetically pleasing
- C.
Considering food availability
- D.
Eliminating hunger
- E.
All of the above
Correct Answer
E. All of the above -
- 24.
If I wanted to scale up a recipe by doubling all of the ingredients which of the following conversions would be correct?
- A.
1 cup sugar becomes 1 quart sugar
- B.
2 tsp baking soda become 1 Tbsp baking soda
- C.
4 Tbsp butter become 1/3 cup butter
- D.
3 ounces cocoa powder become 60g cocoa powder
- E.
2 Tbsp beaten egg become one beaten egg
Correct Answer
E. 2 Tbsp beaten egg become one beaten egg -
- 25.
When interpreting the directions of a recipe, which of the following is correct:
- A.
1 cup flour, sifted means sift the flour then measure
- B.
1 lb flour can be measured as a 2 cup volume
- C.
To cream butter with fat means to beat with an electric mixer until smooth
- D.
To line a baking sheet with parchment paper means to cut a piece of waxed pper to fit the interior surface of the pan
- E.
All of the above
Correct Answer
C. To cream butter with fat means to beat with an electric mixer until smooth -
- 26.
When preparing food in your FSHN 131 laboratory:
- A.
The ingredients should be carried from the food cart/refrigerator back to your unit to be measured
- B.
All ingredients should be measured at the group table
- C.
You should always use your tray to carry your measured ingredients back to your unit
- D.
A and c are correct
- E.
B and c are correct
Correct Answer
E. B and c are correct -
- 27.
Brown sugar
- A.
Sift, spoon, level
- B.
Dip and level
- C.
Sift into fractional measuring cup and level
- D.
Spoon, pack, level
Correct Answer
D. Spoon, pack, level -
- 28.
Granulated sugar
- A.
Sift, spoon, level
- B.
Dip and level
- C.
Sift into fractional measuring cup and level
- D.
Spoon, pack, level
Correct Answer
B. Dip and level -
- 29.
Confectioner's sugar
- A.
Sift, spoon, level
- B.
Dip and level
- C.
Sift into fractional measuring cup and level
- D.
Spoon, pack, level
Correct Answer
A. Sift, spoon, level -
- 30.
Brownulated sugar
- A.
Sift, spoon, level
- B.
Dip and level
- C.
Sift into fractional measuring cup and level
- D.
Spoon, pack, level
Correct Answer
A. Sift, spoon, level -
- 31.
All-purpose flour
- A.
Sift, spoon, level
- B.
Dip and level
- C.
Sift into fractional measuring cup and level
- D.
Spoon, pack, level
Correct Answer
A. Sift, spoon, level -
- 32.
Mince
- A.
To chop fine with a chef/French knife, or chopper
- B.
To divide food with a knife or shears, into 1 inch strips
- C.
To mash into a paste
- D.
Peeled, seeded and diced tomatotes
Correct Answer
A. To chop fine with a chef/French knife, or chopper -
- 33.
Simmer
- A.
Liquid is just below the boiling point
- B.
A temperature at which bubbles rise, but do not break the surface
- C.
Cooking for a long period of time at a rolling boil
- D.
A and b are correct
Correct Answer
D. A and b are correct -
- 34.
Julienne
- A.
Cut into small cubes
- B.
Cut into small uniform strips
- C.
Chop fine with French knife
- D.
Cut off outside covering of a friut or vegetable
Correct Answer
B. Cut into small uniform strips -
- 35.
Fold
- A.
Beat rapidly to incorporate air and increase volue using an electric mixer
- B.
A method for incorporation of egg white foam into another mixture using a rubber spatula
- C.
A method for making a mixture smooth by use of an electric mixer
- D.
Combine ingredients in any way to obtain uniformity
Correct Answer
B. A method for incorporation of egg white foam into another mixture using a rubber spatula -
- 36.
Cream
- A.
A method for combinging egg white foam with other ingredients
- B.
Use food processor and whip until a puree is formed
- C.
Press ingredients against side of bowl with a wooded spoon or electric mixer until creamy
- D.
Beat rapicly to incorporate air and increase volume
Correct Answer
C. Press ingredients against side of bowl with a wooded spoon or electric mixer until creamy -
- 37.
Triangle test
- A.
A test used for determining if julienne carrots are all teh same size
- B.
A test used in objective evaluation
- C.
A test used in subjective sensory evaluation
- D.
A test used to determine if a consumer has a clear understanding of my pyramid
Correct Answer
C. A test used in subjective sensory evaluation -
- 38.
Objective Evaluation
- A.
Utilizes laboratory equipment for product evaluation
- B.
The planning and work that is involved in creating a high quality meal
- C.
Utilizes one or more of the five senses to evaluate foods
- D.
None of the above
Correct Answer
A. Utilizes laboratory equipment for product evaluation -
- 39.
Dice
- A.
Chop fine with a French knife
- B.
To toss food lightly when coating with a sauce or dressing
- C.
Mash with a fork
- D.
Cut into small cubes, about 1/4 inch in size
Correct Answer
D. Cut into small cubes, about 1/4 inch in size -
- 40.
The recipe format includes the rules for writing the method of product preparation and listing the ingredients.
- A.
T
- B.
F
Correct Answer
A. T -
- 41.
Knowing measurement conversions will allow you to calculate the single largest measurement for each ingredient when scaling up the batch size of a recipe.
- A.
T
- B.
F
Correct Answer
A. T -
- 42.
Using a dilute bleach solution for counter-top sanitation ensures bacterial destruction.
- A.
T
- B.
F
Correct Answer
A. T -
- 43.
Subjective evaluations are reliable and reproducible from one consumer to the next.
- A.
T
- B.
F
Correct Answer
B. F -
- 44.
Mouthfeel is an overlapping attribute made-up of texture and flavor.
- A.
T
- B.
F
Correct Answer
A. T -
- 45.
Objective testing is based on the five senses: smell, sight, sound, touch, taste.
- A.
T
- B.
F
Correct Answer
B. F -
- 46.
In sensory evaluation, Descriptive tests are specialized tests carried out by small, highly trained taste panels.
- A.
T
- B.
F
Correct Answer
A. T -
- 47.
One hourly exam may be dropped and replaced by an equal grade percentage earned on your final exam.
- A.
T
- B.
F
Correct Answer
A. T -
- 48.
When measuring hydrogenated shortening by water displacement, the shortening should float on top of the water.
- A.
T
- B.
F
Correct Answer
B. F -
- 49.
The active form of a recipe combines the narrative method with listed ingredients.
- A.
T
- B.
F
Correct Answer
A. T -
- 50.
The quality food form of a recipe is also known as the brick method.
- A.
T
- B.
F
Correct Answer
B. F -
Quiz Review Timeline +
Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.
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Current Version
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Mar 20, 2022Quiz Edited by
ProProfs Editorial Team -
Dec 16, 2009Quiz Created by
Eom1
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