FSHN is an abbreviation for Food Science and Human Nutrition Department. This quiz is all about FSHN. With this quiz, you will be required to recognize how long do gelatin deserts last, how is butter formed, what do you need for tender cuts of meat to be appropriately prepared, what kind of flavor does hung deer meat have, and can heat cause a permanent emulsion to break. You unequivocally must take this fun quiz.
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Should be cooked by moist methods
Will likely have a strong, unpalatable taste to their meat
Should be cooked without removing their subcutaneous fat to improve the moisture
A and b are correct
All of the above
Are most tender when cooked by slow roasting or moist heat methods
Are often soaked in a wine and herb marinade
Will often be barded to increase moisture retention
B and c are correct
All of the above
Fresh kiwi or pineapple are good choices because they provide acidity for improved flavor
The gelatin concentration should be decreased due to physical interference during gelation
The friut should be added before the gelatin thickens to the consistency of egg albumen
Fruits with active proteolytic enzymes must be blanched first
All of the above
Pasta
Rice
Cottage cheese
Tomato
All of the above
Starch is added to increase viscosity
The oil is beaten well before the addition of the vinegar and seasonings
Egg white is added as the main emulsifying agent
A and b are correct
None of the above
Cook
Refrigerate promptly
Wash hands and surfaces often
Separatel don't cross-contaminate
All of the above
Cold water is added to gelatin granules to prevent clumping during dispersion with boiling water
The addition of sugar to gelatin granules prevents clumping during dispersion with boiling water
The addition of sugar to a gelatin based product increases the strength of the gel by competing with water for binding sites on the gelatin molecules
The addition of acid of a gelatin based product will decrease the gel strength if the pH is less than 5
Fresh kiwi contains an enzyme that interferes with gel formation
Minimizing exposure to oxygen
Lowering the pH
Blanching
Rubbing cut surface of produce with lemon juice
All of the above
Yellow-green
Purple
Dark blue
Red
Excess baking soda will have no effect on the color of the berries
Are nonnutritive plant chemicals
Have carcinogenic(cancer causing) properties
Are antitumorogenic
Are found in berries and garlic
A, c, and d are correct
Some contain wax
Mealy potatoes have fewer starch granules
Red potatoes are an example of a waxy potato
Waxy potatoes contain less sugar
C and d are correct
Maintains a firm texture and characteristic flavor when cooked in water or sugar syrup
Is unlikely to be a good eating apple
Holds up well even when cooked with excessive agitation
Will not be a good baking apple
all of the above
In a small amount of water, covered
Ina large amound of water, covered
In a small amount of water, uncovered
In a large amount of water, uncovered
A and d are correct
At the beginning of the cooking period
At the end of the cooking period (last one to two minutes)
Sprinkled on dry after the cooking period
And simmered 10 mins
None of the above
Proteolytic enzymes
Acids
Grinding or cubing
Long cooking period in the presence of moist heat
All of the above
Eats dairy and eggs but no other animal flesh
Eats eggs, but no toerh animal flesh
Eats dairy, but no other other animal flesh
Eats eggs and fish, but no other animal flesh
Eats eggs, dairy and fish, but no other animal flesh
Low in saturated fat
Low in fiber
High in cholesterol
High in protein
All of the above
Improve digestibility
Hydrolyze protein
Gelatinize starch
A and c are correct
None of the above
Using a time table
Internal temperature
Pressing on teh meat to determine its resistance
Juices run clear
Flakes with a fork
Speed softening of the beans
Destroy much of the thiamin and vitamin C in the beans
Destroy lysine in the beans
A and b are correct
A and c are correct
Rare is considered safe for consumption
There will be greater evaporative losses if roasted in a cool oven; 325 F
The juices should run clear
Cooking to 140F will produce a dry product
By oven roasting, a hot oven is recommended
Methionine
Threonine
Tryptophan
Lysine
Complete protein
Lysine
Threonine
Tryptophan
Methionine
A and c
Methionine
Threonine
Lysine
A and c
Complete protein
Lysine
Threonine
Tryptophan
A and b
All of the above
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