FSHN Trivia Exam: MCQ Quiz!

1. The carotenoid pigments represent many of the orange, yellow and red hues in fruits and vegetables.

T

F

2. When using fresh fruit in food production, it is important to know which fruits are susceptible to oxidative browning.

T

F

3. Two differences between fruits and vegetables are that fruits tend to be higher in starch while vegetables tend to be high in sugar.

T

F

4. Sugar delays the dispersion of gelatin by competing with water for protein binding sites.

T

F

5. Fruits and vegetables soften during cooking due to the breakdown of pectin and the softening of cellulose.

T

F

6. The primal cut and the retail cut of meat are good indicators of whether the meat will be tender or tough.

T

F

7. A gelatin dessert is called a sponge when the gelatin has been whipped before setting completely and may have an egg foam folded in.

T

F

8. Gelatin desserts are best if used within the first 24 hours to prevent excessive protein bond formation.

T

F

9. The tenderness of meat can be enhanced by the use of

Proteolytic enzymes

Acids

Grinding or cubing

Long cooking period in the presence of moist heat

All of the above

10. The flavonoid pigments are pH sensitive and metal ion reactive.

T

F

11. Storing wilted greens in cold water will initially re-crisp them but then cause them to become limp and brown due to cellular damage brought on by osmosis.

T

F

12. Game animals are often barded or marinated due to their low-fat content.

T

F

13. Which of the following are components of the fight bac program?

Cook

Refrigerate promptly

Wash hands and surfaces often

Separatel don't cross-contaminate

All of the above

14. Enzymatic oxidative browning can be prevented by

Minimizing exposure to oxygen

Lowering the pH

Blanching

Rubbing cut surface of produce with lemon juice

All of the above

15. Both the "Prime Grillers" burgers and vegetarian chicken nuggets are made from meat analogs.

T

F

16. When using salty dressings on mixed greens, the dressing should be added early for enhanced flavor and improved texture.

T

F

17. Tender cuts of meat require moist head methods of cookery.

T

F

18. Heat can cause a permanent emulsion to break.

T

F

19. Which of the following is the best method for determining the doneness of meat?

Using a time table

Internal temperature

Pressing on teh meat to determine its resistance

Juices run clear

Flakes with a fork

20. A lacto-ovo vegetarian eats

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

21. A diet high in plant foods is beneficial because these products are

Low in saturated fat

Low in fiber

High in cholesterol

High in protein

All of the above

22. Butter is a water in oil emulsion formed by breaking the oil in water emulsion of heavy cream.

T

F

23. The purpose of cooking legumes is/are to

Improve digestibility

Hydrolyze protein

Gelatinize starch

A and c are correct

None of the above

24. Phytochemicals

Are nonnutritive plant chemicals

Have carcinogenic(cancer causing) properties

Are antitumorogenic

Are found in berries and garlic

A, c, and d are correct

25. Besides lettuce, which of the following might be used as a foundation for a salad?

Pasta

Rice

Cottage cheese

Tomato

All of the above

26. Chlorophyllin is formed when chlorophyll is exposed to acid while pheophytin a and b are formed when chlorophyll is exposed to heat.

T

F

27. Sugar should be added dried fruit ? to make it firm, yet tender, without toughening the skin

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

28. Vegetables containing volatile sulfur compounds will have the best flavor when cooked covered.

T

F

29. Mild flavored vegetables are best cooked

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

30. Corn

Lysine

Threonine

Tryptophan

Methionine

A and c

31. A fruitarian eats dairy products, fruits, honey, and olive oil but no other animal flesh.

T

F

32. Moist heat methods of meat cookery are used when we want to minimize collagen hydrolysis.

T

F

33. When adding fruit to gelatin products,

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

34. When cooking ground beef

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

35. Indicate the incorrect statement regarding gelatin

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

Fresh kiwi contains an enzyme that interferes with gel formation

36. Cooking beans in water containing baking soda will

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

37. Older bucks (venison)

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

38. Pineapple juice controls oxidative browning because of its alkaline(basic) pH and sulfur compounds.

T

F

39. When using gelatin, it is best to hydrate it by soaking it in hot water for 5 mins.

T

F

40. Wheat

Lysine

Threonine

Tryptophan

A and b

All of the above

41. Making blueberry sauce using too much lemon juice will result in blueberries that are

Yellow-green

Purple

Dark blue

Red

Excess baking soda will have no effect on the color of the berries

42. It is known that a cooking apple

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

43. Complimentary proteins are different plant proteins with different limiting fatty acids that are combined to make a complete protein.

T

F

44. When preparing mayonnaise

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

45. Some resh fruits cannot be used with gelatin because they contain a class of enzymes called polyphenol oxidases.

T

F

46. Potatoes are not all the same because,

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

47. Game animals

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

48. Hung dear meat will have less of a "gamey" flavor than non-hung.

T

F

49. Almonds

Methionine

Threonine

Tryptophan

Lysine

Complete protein

50. Peanuts

Methionine

Threonine

Lysine

A and c

Complete protein

FSHN Trivia Exam: MCQ Quiz!

1. The carotenoid pigments represent many of the orange, yellow and red hues in fruits and vegetables.

2.

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

2. When using fresh fruit in food production, it is important to know which fruits are susceptible to oxidative browning.

3. Two differences between fruits and vegetables are that fruits tend to be higher in starch while vegetables tend to be high in sugar.

4. Sugar delays the dispersion of gelatin by competing with water for protein binding sites.

5. Fruits and vegetables soften during cooking due to the breakdown of pectin and the softening of cellulose.

6. The primal cut and the retail cut of meat are good indicators of whether the meat will be tender or tough.

7. A gelatin dessert is called a sponge when the gelatin has been whipped before setting completely and may have an egg foam folded in.

8. Gelatin desserts are best if used within the first 24 hours to prevent excessive protein bond formation.

9. The tenderness of meat can be enhanced by the use of

10. The flavonoid pigments are pH sensitive and metal ion reactive.

11. Storing wilted greens in cold water will initially re-crisp them but then cause them to become limp and brown due to cellular damage brought on by osmosis.

12. Game animals are often barded or marinated due to their low-fat content.

13. Which of the following are components of the fight bac program?

14. Enzymatic oxidative browning can be prevented by

15. Both the "Prime Grillers" burgers and vegetarian chicken nuggets are made from meat analogs.

16. When using salty dressings on mixed greens, the dressing should be added early for enhanced flavor and improved texture.

17. Tender cuts of meat require moist head methods of cookery.

18. Heat can cause a permanent emulsion to break.

19. Which of the following is the best method for determining the doneness of meat?

20. A lacto-ovo vegetarian eats

21. A diet high in plant foods is beneficial because these products are

22. Butter is a water in oil emulsion formed by breaking the oil in water emulsion of heavy cream.

23. The purpose of cooking legumes is/are to

24. Phytochemicals

25. Besides lettuce, which of the following might be used as a foundation for a salad?

26. Chlorophyllin is formed when chlorophyll is exposed to acid while pheophytin a and b are formed when chlorophyll is exposed to heat.

27. Sugar should be added dried fruit ? to make it firm, yet tender, without toughening the skin

28. Vegetables containing volatile sulfur compounds will have the best flavor when cooked covered.

29. Mild flavored vegetables are best cooked

30. Corn

31. A fruitarian eats dairy products, fruits, honey, and olive oil but no other animal flesh.

32. Moist heat methods of meat cookery are used when we want to minimize collagen hydrolysis.

33. When adding fruit to gelatin products,

34. When cooking ground beef

35. Indicate the incorrect statement regarding gelatin

36. Cooking beans in water containing baking soda will

37. Older bucks (venison)

38. Pineapple juice controls oxidative browning because of its alkaline(basic) pH and sulfur compounds.

39. When using gelatin, it is best to hydrate it by soaking it in hot water for 5 mins.

40. Wheat

41. Making blueberry sauce using too much lemon juice will result in blueberries that are

42. It is known that a cooking apple

43. Complimentary proteins are different plant proteins with different limiting fatty acids that are combined to make a complete protein.

44. When preparing mayonnaise

45. Some resh fruits cannot be used with gelatin because they contain a class of enzymes called polyphenol oxidases.

46. Potatoes are not all the same because,

47. Game animals

48. Hung dear meat will have less of a "gamey" flavor than non-hung.

49. Almonds

50. Peanuts