FSHN Exam Quiz! True Or False Questions

1. Time management can be improved by knowing proper preparation techniques.

T

F

2. Time management is important during meal preparation to ensure that all meal components are ready to serve at the predetermined time.

T

F

3. Food Management is the control of the processes involved in producing a high-quality meal and includes the study of food science principles.

T

F

4. Meal management requires economic considerations, as well as, palatability and nutrition.

T

F

5. Preheating an oven before use is important because ovens can take as long as 10 mins to heat up to the desired temperature.

T

F

6. Menus should be planned with which of the following considerations:

Praticality

Time

Nutritive value

Economics

All of the above

7. Which of the following would be a basic goal of meal management?

Making sure that the meal fits within the budget

Creating a meal that is aesthetically pleasing

Considering food availability

Eliminating hunger

All of the above

8. Food items with a skin or peel should be pierced before heating in a microwave oven to prevent explosion.

T

F

9. The uneven distribution of electromagnetic waves in a microwave oven causes foods to have hot spots.

T

F

10. All units should have two small saucepans, two large saucepans, and one double boiler.

T

F

11. The recipe format includes the rules for writing the method of product preparation and listing the ingredients.

T

F

12. Knowing measurement conversions will allow you to calculate the single largest measurement for each ingredient when scaling up the batch size of a recipe.

T

F

13. The first attribute of a product that clues us in to the products acceptability is:

Smell

Mouthfeel

Appearance

Aroma

Taste

14. All units have two small and two large slider measuring spoons.

T

F

15. Knowledge of the basic principles of food science will help you understand:

Why changes occur in food during preparation

The effects that cooking has on appearance, structure and composition of food

The need for specific food preparation techniques

A and c are correct

All of the above

16. To be a good manager one needs to develop skills that relate to:

The ability to recognize how various parts depend on one another

The knowledge of approprate techniques in food preparation

The ability to communicate and build cooperation

Technical, human, and conceptual aspects of meal management

All of the above

17. Using a dilute bleach solution for counter-top sanitation ensures bacterial destruction.

T

F

18. Mouthfeel is an overlapping attribute made-up of texture and flavor.

T

F

19. Measuring an ingredient by weight is more accurate than volume.

T

F

20. Dice

Chop fine with a French knife

To toss food lightly when coating with a sauce or dressing

Mash with a fork

Cut into small cubes, about 1/4 inch in size

21. The active form of a recipe combines the narrative method with listed ingredients.

T

F

22. In sensory testing, when given three samples, of which two are identical, and you are asked to determine the odd sample this is called a triangle test.

T

F

23. The white towel placed in your unit is for drying dishes while the blue sponge is for washing them.

T

F

24. When measuring liquids, a graduated liquid measuring cup is best so you can read the bottom of the meniscus.

T

F

25. The consistency of a product refers to a combination of size, shape and texture.

T

F

26. Which of the following is/are a step(s) that should be taken before beginning any recipe?

WASH HANDS

Read entire recipe and preheat oven (if required)

Sanitize your counter-top

Practice Mise en Place

All of the above

27. All-purpose flour

Sift, spoon, level

Dip and level

Sift into fractional measuring cup and level

Spoon, pack, level

28. Mince

To chop fine with a chef/French knife, or chopper

To divide food with a knife or shears, into 1 inch strips

To mash into a paste

Peeled, seeded and diced tomatotes

29. Julienne

Cut into small cubes

Cut into small uniform strips

Chop fine with French knife

Cut off outside covering of a friut or vegetable

30. One hourly exam may be dropped and replaced by an equal grade percentage earned on your final exam.

T

F

31. Efficient meal preparation starts with a menu.

T

F

32. All units have two-finger guards.

T

F

33. The contents of the corner cabinet in each unit include casserole dishes, preparation bowls, and all measuring cups.

T

F

34. The most accurate way to measure 2 teaspoons of sugar is

2 level teaspoons

2 heaping teaspoons

1 level tablespoon

1/8 cup, leveled

1/4 cup, leveled

35. When a recipe calls for half an egg:

You need to measure one Tbsp albumin plus one tsp yolk

You beat one egg thoroughly and then measure two Tbsp

You beat one egg thoroughly and then measure four Tbsp

Just use the whole egg and don't worry about the excess

B and c are correct

36. Brown sugar

Sift, spoon, level

Dip and level

Sift into fractional measuring cup and level

Spoon, pack, level

37. Triangle test

A test used for determining if julienne carrots are all teh same size

A test used in objective evaluation

A test used in subjective sensory evaluation

A test used to determine if a consumer has a clear understanding of my pyramid

38. When measuring flour by volume,

Sifting is performed to aerate packed flour

A fractional measuring cup should be used

Tapping the measuing cup on the counter is an important step

A and b are correct

A and c are correct

39. The purpose for cooking food include:

Destruction of bacteria

Maximize nutritional value and digestibility

Flavor alteration

A and b

All of the above

40. In sensory evaluation, Descriptive tests are specialized tests carried out by small, highly trained taste panels.

T

F

41. Which of the following might be reasons for using sensory evaluation?

Consumer acceptance of a new or improved product

Implementing a new piece of food processing equipment

Purchasing ingredients from a new vendor

Product matching

All of the above

42. Fold

Beat rapidly to incorporate air and increase volue using an electric mixer

A method for incorporation of egg white foam into another mixture using a rubber spatula

A method for making a mixture smooth by use of an electric mixer

Combine ingredients in any way to obtain uniformity

43. Subjective evaluations are reliable and reproducible from one consumer to the next.

T

F

44. A likeability test ranks a product on a scale from 1 to 9.

T

F

45. Moisture released from food in the microwave oven will cause cooling on the product's surface.

T

F

46. Confectioner's sugar

Sift, spoon, level

Dip and level

Sift into fractional measuring cup and level

Spoon, pack, level

47. Objective testing is based on the five senses: smell, sight, sound, touch, taste.

T

F

48. Granulated sugar

Sift, spoon, level

Dip and level

Sift into fractional measuring cup and level

Spoon, pack, level

49. Dry ingredients should be measured:

Using a fractional measuring cup

Using a calibrated glass measuring cup

By dipping then jiggling until level

A and b are both acceptable methods

None of the above

50. When planning a meal, the time required can be estimated by:

Keeping a log of recipe preparation times

Calculating backwards to determine the time that preparation should be started

Preparing the slowest items first

All of the above

None of the above

51. When creating a standardized recipe it should

First be tried, unaltered, modified as needed, then tested at least three more times

Be written with ingredients listed in alphabetical order

Not list the yield since this may vary

A and b are correct

None of the above

52. The direct transfer of heat from one substance to another is called

Convection

Conduction

Fahrenheit

Celsius

Radiation

53. The stirrer distributes electromagnetic waves in a criss-cross pattern throughout the microwave oven.

T

F

54. Foods high in sugar heat up quickly in the microwave due to:

A low specific heat

A high density

Their ability to retain moisture

Their greater volume

High specific heat

55. If I wanted to scale up a recipe by doubling all of the ingredients which of the following conversions would be correct?

1 cup sugar becomes 1 quart sugar

2 tsp baking soda become 1 Tbsp baking soda

4 Tbsp butter become 1/3 cup butter

3 ounces cocoa powder become 60g cocoa powder

2 Tbsp beaten egg become one beaten egg

56. Objective Evaluation

Utilizes laboratory equipment for product evaluation

The planning and work that is involved in creating a high quality meal

Utilizes one or more of the five senses to evaluate foods

None of the above

57. When measuring hydrogenated shortening by water displacement, the shortening should float on top of the water.

T

F

58. The Quantity Food recipe format:

Uses volumes not weight for ingredient measurements

Is also known as the "Standard" format

Is commonly used by lare food production establishments; i.e. restaurants

Is best for recipes with only a few ingredients

59. When performing sensory testing which of the following might be used in Objective Evaluation?

Triangle test

Likeability test

Chemical test

Ranking test

Duo-trio test

60. When preparing food in your FSHN 131 laboratory:

The ingredients should be carried from the food cart/refrigerator back to your unit to be measured

All ingredients should be measured at the group table

You should always use your tray to carry your measured ingredients back to your unit

A and c are correct

B and c are correct

61. Eggs and butter will likely be found on the supply cart while fresh herbs and milk will be in the refrigerator.

T

F

62. An electric mixer and an electric blender are two names for the same piece of equipment.

T

F

63. The taste map indicates:

The only regions on teh tongue where each taste sensation is detected.

The only areas on the tongue that we have taste buds

The only regions on the tongue where the 2 major tastes are perceived most intensely

The only regions on the tongue where the 3 major tastes are perceived most intensely

The only regions on the tongue where the 4 major tastes are perceived most intensely

64. Simmer

Liquid is just below the boiling point

A temperature at which bubbles rise, but do not break the surface

Cooking for a long period of time at a rolling boil

A and b are correct

65. Sweet tastes are most intensely perceived on the tip of the tongue while bitter is perceived on the back of the tongue. Sweet tastes are most intensely perceived on the tip of the tongue while bitter is perceived on the back of the tongue.

T

F

66. Whole wheat flour should always be sifted before use since it packs more than all-purpose flour.

T

F

67. The heat of a product by convection requires direct contact with the heat source.

T

F

68. The standard form of recipe writing will list the oven temperature (when required) at the bottom of the preparation instructions.

T

F

69. Cream

A method for combinging egg white foam with other ingredients

Use food processor and whip until a puree is formed

Press ingredients against side of bowl with a wooded spoon or electric mixer until creamy

Beat rapicly to incorporate air and increase volume

70. During food preparation,

Your hands should first be washed then dried with a dish towel

Friuts and vegetables should be rinsed in warm water before using

Only the use of a dilute bleach solution guarantees a sanitary countertop

Using your stovetop for your notebook is okay if you won't be using the burners

Using equipment from the uni behind you is okay if yours are all dirty

71. To simplify the work to be done for meal management, eliminate unnecessary tastes; such as peeling produce.

T

F

72. It is important that a meal be aesthetically pleasing since an evaluation of its texture will be the first decision made regarding its acceptability.

T

F

73. When interpreting the directions of a recipe, which of the following is correct:

1 cup flour, sifted means sift the flour then measure

1 lb flour can be measured as a 2 cup volume

To cream butter with fat means to beat with an electric mixer until smooth

All of the above

74. A reduced power setting on the microwave oven refers to less intense electromagnetic wave production.

T

F

75. Microwaves heat food by:

Conduction

A combination of conduction and convection

Heat transfer from electromagnetic waves

Convection

Molecular vibration in teh foods and conduction

76. The quality food form of a recipe is also known as the brick method.

T

F

77. Weighing dry ingredients is no faster than measuring by volume since you still have to sift them.

T

F

78. Salt and black pepper will likely be found on the supply cart and electric hand mixers in the supply closet.

T

F

79. When measuring oil,

A fractional measuing cup should be used

It is important to read at the bottom of the meniscus

Water displacement is an optional method

The measuring cup should be raised to eye level to read the volume

A and b are correct

80. The category scale test in sensory evaluation evaluates consumers like or dislike for a product.

T

F

81. A Hedonic scorecard measures a consumer's perception for a specific product attribute; i.e. bitterness

T

F

82. A triangle test

Utilizes three samples that are the same and one that is different

Might be used when measuring the success of product matching

Is an example of a preference test

A and b are correct

B and c are correct

83. Microwave cooking increases efficiency with the increasing the volume of products to be cooked.

T

F

84. Brownulated sugar

Sift, spoon, level

Dip and level

Sift into fractional measuring cup and level

Spoon, pack, level

FSHN Exam Quiz! True Or False Questions

1. Time management can be improved by knowing proper preparation techniques.

2.

What first name or nickname would you like us to use?

2. Time management is important during meal preparation to ensure that all meal components are ready to serve at the predetermined time.

3. Food Management is the control of the processes involved in producing a high-quality meal and includes the study of food science principles.

4. Meal management requires economic considerations, as well as, palatability and nutrition.

5. Preheating an oven before use is important because ovens can take as long as 10 mins to heat up to the desired temperature.

6. Menus should be planned with which of the following considerations:

7. Which of the following would be a basic goal of meal management?

8. Food items with a skin or peel should be pierced before heating in a microwave oven to prevent explosion.

9. The uneven distribution of electromagnetic waves in a microwave oven causes foods to have hot spots.

10. All units should have two small saucepans, two large saucepans, and one double boiler.

11. The recipe format includes the rules for writing the method of product preparation and listing the ingredients.

12. Knowing measurement conversions will allow you to calculate the single largest measurement for each ingredient when scaling up the batch size of a recipe.

13. The first attribute of a product that clues us in to the products acceptability is:

14. All units have two small and two large slider measuring spoons.

15. Knowledge of the basic principles of food science will help you understand:

16. To be a good manager one needs to develop skills that relate to:

17. Using a dilute bleach solution for counter-top sanitation ensures bacterial destruction.

18. Mouthfeel is an overlapping attribute made-up of texture and flavor.

19. Measuring an ingredient by weight is more accurate than volume.

20. Dice

21. The active form of a recipe combines the narrative method with listed ingredients.

22. In sensory testing, when given three samples, of which two are identical, and you are asked to determine the odd sample this is called a triangle test.

23. The white towel placed in your unit is for drying dishes while the blue sponge is for washing them.

24. When measuring liquids, a graduated liquid measuring cup is best so you can read the bottom of the meniscus.

25. The consistency of a product refers to a combination of size, shape and texture.

26. Which of the following is/are a step(s) that should be taken before beginning any recipe?

27. All-purpose flour

28. Mince

29. Julienne

30. One hourly exam may be dropped and replaced by an equal grade percentage earned on your final exam.

31. Efficient meal preparation starts with a menu.

32. All units have two-finger guards.

33. The contents of the corner cabinet in each unit include casserole dishes, preparation bowls, and all measuring cups.

34. The most accurate way to measure 2 teaspoons of sugar is

35. When a recipe calls for half an egg:

36. Brown sugar

37. Triangle test

38. When measuring flour by volume,

39. The purpose for cooking food include:

40. In sensory evaluation, Descriptive tests are specialized tests carried out by small, highly trained taste panels.

41. Which of the following might be reasons for using sensory evaluation?

42. Fold

43. Subjective evaluations are reliable and reproducible from one consumer to the next.

44. A likeability test ranks a product on a scale from 1 to 9.

45. Moisture released from food in the microwave oven will cause cooling on the product's surface.

46. Confectioner's sugar

47. Objective testing is based on the five senses: smell, sight, sound, touch, taste.

48. Granulated sugar

49. Dry ingredients should be measured:

50. When planning a meal, the time required can be estimated by:

51. When creating a standardized recipe it should

52. The direct transfer of heat from one substance to another is called

53. The stirrer distributes electromagnetic waves in a criss-cross pattern throughout the microwave oven.

54. Foods high in sugar heat up quickly in the microwave due to:

55. If I wanted to scale up a recipe by doubling all of the ingredients which of the following conversions would be correct?

56. Objective Evaluation

57. When measuring hydrogenated shortening by water displacement, the shortening should float on top of the water.

58. The Quantity Food recipe format:

59. When performing sensory testing which of the following might be used in Objective Evaluation?

60. When preparing food in your FSHN 131 laboratory:

61. Eggs and butter will likely be found on the supply cart while fresh herbs and milk will be in the refrigerator.

62. An electric mixer and an electric blender are two names for the same piece of equipment.

63. The taste map indicates:

64. Simmer

65. Sweet tastes are most intensely perceived on the tip of the tongue while bitter is perceived on the back of the tongue. Sweet tastes are most intensely perceived on the tip of the tongue while bitter is perceived on the back of the tongue.

66. Whole wheat flour should always be sifted before use since it packs more than all-purpose flour.

67. The heat of a product by convection requires direct contact with the heat source.

68. The standard form of recipe writing will list the oven temperature (when required) at the bottom of the preparation instructions.

69. Cream

70. During food preparation,

71. To simplify the work to be done for meal management, eliminate unnecessary tastes; such as peeling produce.

72. It is important that a meal be aesthetically pleasing since an evaluation of its texture will be the first decision made regarding its acceptability.

73. When interpreting the directions of a recipe, which of the following is correct:

74. A reduced power setting on the microwave oven refers to less intense electromagnetic wave production.

75. Microwaves heat food by:

76. The quality food form of a recipe is also known as the brick method.

77. Weighing dry ingredients is no faster than measuring by volume since you still have to sift them.