Department Of Food Science And Human Nutrition FSHN Quiz
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1. Tenderness of poultry is affected by the age, and amount of fat and connective tissue present on the bird.
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True
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False
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About This Quiz
The Department of Food Science and Human Nutrition FSHN quiz assesses knowledge on baking techniques, the role of ingredients in recipes, and the science behind food preparation. It is designed for learners interested in understanding the practical and scientific aspects of culinary arts.
Quiz Preview
- 2.
Poultry is an excellent source of high quality (complete) protein.
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True
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False
Correct Answer
A. TrueExplanation
Poultry, such as chicken and turkey, is considered an excellent source of high-quality protein. This is because it contains all the essential amino acids that our bodies need to build and repair tissues. Protein is essential for various bodily functions, including the growth and maintenance of muscles, bones, and skin. Therefore, consuming poultry as part of a balanced diet can help ensure an adequate intake of protein.Rate this question:
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- 3.
There seems like a lot of information associated with baked goods because of this different batter and dough classifications, mixing methods, and baking conditions
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True
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False
Correct Answer
A. TrueExplanation
The statement suggests that there is a significant amount of information related to baked goods due to various factors such as different batter and dough classifications, mixing methods, and baking conditions. This implies that there are multiple variables and techniques involved in the process of baking, which contributes to the complexity and depth of knowledge associated with baked goods.Rate this question:
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- 4.
Popovers are leavened primarily by steam.
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True
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False
Correct Answer
A. TrueExplanation
Popovers are leavened primarily by steam because the high heat of the oven causes the liquid in the batter to rapidly evaporate and create steam. This steam then gets trapped in the batter, causing it to expand and create the characteristic airy and fluffy texture of popovers.Rate this question:
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- 5.
In general, fish are lower in fat than meat and poultry.
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True
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False
Correct Answer
A. TrueExplanation
Fish are generally lower in fat than meat and poultry. This is because fish are leaner and have less marbling compared to meat and poultry. Fish also tend to have a higher proportion of unsaturated fats, which are considered healthier than saturated fats found in meat and poultry. Additionally, fish are a good source of omega-3 fatty acids, which have been linked to numerous health benefits. Therefore, it is true that fish are generally lower in fat than meat and poultry.Rate this question:
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- 6.
A Mollusk is a shellfish classification that is defined as having a soft body, no backbone and will usually have a shell.
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True
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False
Correct Answer
A. TrueExplanation
A mollusk is indeed a shellfish classification that is characterized by having a soft body, lacking a backbone, and typically possessing a shell. This classification includes various organisms such as snails, clams, and octopuses. Therefore, the statement "A Mollusk is a shellfish classification that is defined as having a soft body, no backbone and will usually have a shell" is accurate and true.Rate this question:
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- 7.
62. Fish such as Salmon and Mckerel (high fat fish) are excellent sources of which category of fatty acids?
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A. omega-5
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B. omega-7
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C. omega-3
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D. omega-9
Correct Answer
A. C. omega-3Explanation
Fish such as Salmon and Mackerel are excellent sources of omega-3 fatty acids. Omega-3 fatty acids are essential fats that our bodies cannot produce on their own, so we must obtain them through our diet. These fatty acids have numerous health benefits, including reducing inflammation, improving heart health, and supporting brain function. Therefore, consuming fish high in omega-3 fatty acids is important for maintaining a healthy diet.Rate this question:
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- 8.
Many of the cake recipes were created by starting with a standard recipe and making slight flavor variations.
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True
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False
Correct Answer
A. TrueExplanation
The explanation for the correct answer, which is True, is that many cake recipes are indeed created by starting with a standard recipe and then making slight flavor variations. This allows bakers to experiment with different flavors while still using a reliable base recipe. By making small changes to ingredients such as adding different extracts or spices, bakers can create a variety of cake flavors while still following a familiar and tested recipe.Rate this question:
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- 9.
When making yeast bread dough, the addition of egg is not required for yeast growth.
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True
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False
Correct Answer
A. TrueExplanation
The addition of egg is not required for yeast growth in bread dough because yeast feeds on sugar and starches present in the dough. Eggs do not provide the necessary nutrients for yeast growth. While eggs can add moisture, flavor, and richness to the bread, they are not essential for the yeast to grow and ferment the dough. Therefore, it is true that the addition of egg is not required for yeast growth in bread dough.Rate this question:
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- 10.
Cookies should be baked at approximately 375 on the middle-top rack of the oven to facilitate browning and reduce spread.
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True
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False
Correct Answer
A. TrueExplanation
Baking cookies at approximately 375 degrees on the middle-top rack of the oven helps to achieve the desired browning and also reduces the spread of the cookies. This temperature allows the cookies to cook evenly and develop a golden color on the outside, while remaining soft and chewy on the inside. Placing the cookies on the middle-top rack ensures that they are exposed to consistent heat distribution, resulting in uniform baking. Therefore, the statement is true.Rate this question:
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- 11.
34. What is the name for a cake made with fat?
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A. chocolate cake
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B. shortened cake
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C. unshortened cake
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D. flat cake
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E. butter cake
Correct Answer
A. B. shortened cakeExplanation
A cake made with fat is called a shortened cake. This term refers to the fact that the fat used in the cake recipe shortens the gluten strands in the batter, resulting in a tender and delicate texture. It is different from an unshortened cake, which is made without fat, and a butter cake, which specifically uses butter as the fat. The other options, such as chocolate cake and flat cake, do not specifically indicate the use of fat in the recipe.Rate this question:
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- 12.
63. Fish can be cooked in several ways including:
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A. dry heat
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B. moist heat
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C. with an acidic solution and no heat.
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D. a and b are correct
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E. all of the above
Correct Answer
A. E. all of the aboveExplanation
Fish can be cooked in several ways including dry heat, moist heat, and with an acidic solution and no heat. Dry heat methods include grilling, broiling, and baking, which cook the fish using direct heat without any added liquid. Moist heat methods include poaching, steaming, and simmering, which cook the fish using liquid such as water or broth. Lastly, cooking fish with an acidic solution and no heat, such as in ceviche, involves marinating the fish in citrus juice, which "cooks" the fish through a process called denaturation. Therefore, all of the methods mentioned are correct ways to cook fish.Rate this question:
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- 13.
64. Methods for determining the doneness of fish include:
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A. it changing from translucent to opaque
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B. flaking with a fork
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C. juices running clear
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D. a and b are correct
Correct Answer
A. D. a and b are correctExplanation
The correct answer is d. a and b are correct. This means that both options a and b are valid methods for determining the doneness of fish. Option a states that fish is done when it changes from translucent to opaque, indicating that it has been cooked through. Option b suggests that fish is done when it flakes easily with a fork, indicating that it is cooked and tender. Both of these methods are commonly used by chefs and home cooks to determine if fish is properly cooked.Rate this question:
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- 14.
Stirring a muffin batter until it is smooth will result in muffins with tunneling and pointed tops due to over-development of the gluten
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True
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False
Correct Answer
A. TrueExplanation
Stirring a muffin batter until it is smooth can result in over-development of the gluten in the batter. Gluten is a protein that gives structure and elasticity to baked goods. When gluten is over-developed, it can create a dense and tough texture in the muffins. Additionally, over-developed gluten can cause the muffins to rise unevenly, resulting in tunneling and pointed tops. Therefore, the statement is true.Rate this question:
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- 15.
1. Marinating finfish in acid is sufficient to “cook” the fish.
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True
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False
Correct Answer
A. TrueExplanation
Marinating finfish in acid can actually "cook" the fish to some extent. This is because the acid denatures the proteins in the fish, causing them to become firm and opaque, similar to what happens when fish is cooked with heat. The acid also helps to break down the connective tissues in the fish, making it more tender. However, marinating fish in acid alone may not fully cook it, and it is still important to ensure that the fish reaches a safe internal temperature to kill any potential bacteria or parasites.Rate this question:
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- 16.
Quick breads are called “quick” because they use chemicals and/or steam for leavening
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True
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False
Correct Answer
A. TrueExplanation
Quick breads are called "quick" because they use chemicals and/or steam for leavening. This means that they do not require the lengthy process of yeast fermentation, which is typically required for other types of bread. Instead, quick breads rely on ingredients such as baking powder or baking soda to create the rise and texture. The use of chemicals and/or steam allows for a faster leavening process, hence the name "quick" breads.Rate this question:
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- 17.
45. The large number of eggs in cream puffs serve which of the following functions?
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A. act as extensible proteins for structural support
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B. provide leavening
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C. act as an emulsifying agent for the fat
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D. provide color and flavor
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E. all of the above
Correct Answer
A. E. all of the aboveExplanation
The large number of eggs in cream puffs serve multiple functions. Firstly, they act as extensible proteins for structural support, giving the cream puffs their shape and texture. Secondly, they provide leavening, helping the cream puffs to rise and become light and fluffy. Thirdly, they act as an emulsifying agent for the fat, helping to create a smooth and creamy texture. Lastly, the eggs also contribute to the color and flavor of the cream puffs. Therefore, the correct answer is e. all of the above.Rate this question:
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- 18.
It is importanat to stretch a pastry when fitting it into the pan so it will shrink and fit the pan when baked.
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True
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False
Correct Answer
A. FalseExplanation
The statement is incorrect. It is important to stretch a pastry when fitting it into the pan so it will NOT shrink and fit the pan when baked. By stretching the pastry, it ensures that it covers the entire pan and does not shrink during the baking process.Rate this question:
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- 19.
1. Fish are comparable in overall nutrition to meat and poultry.
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True
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False
Correct Answer
A. TrueExplanation
Fish are comparable in overall nutrition to meat and poultry because they are excellent sources of high-quality protein, essential omega-3 fatty acids, vitamins, and minerals. They are also generally low in saturated fat compared to other animal proteins. This makes fish a healthy choice for individuals looking to maintain a balanced diet and meet their nutritional needs.Rate this question:
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- 20.
What is the term used to describe the quick expansion of dough caused by expanding gases during the first ten minutes of baking?
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A. quick rise
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B. gase expanse
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C. gas rise
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D. oven spring
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E. rapid rise
Correct Answer
A. D. oven springExplanation
Oven spring refers to the quick expansion of dough caused by expanding gases during the first ten minutes of baking. This term is used to describe the phenomenon where the dough rises rapidly in the oven due to the heat causing the gases in the dough to expand. This results in a lighter and more airy texture in the baked goods.Rate this question:
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- 21.
61. What is the name of the process used to remove the “sand vein” pr intestine from fresh shrimp?
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A. deveining
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B. sand veining
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Incising
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Shelling
Correct Answer
A. A. deveiningExplanation
Deveining is the name of the process used to remove the "sand vein" or intestine from fresh shrimp. This process involves making a shallow incision along the back of the shrimp and removing the dark vein-like digestive tract. Deveining is done to improve the appearance and taste of the shrimp before cooking or serving.Rate this question:
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- 22.
The spritz cookie is an example of a molded/pressed cookie.
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True
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False
Correct Answer
A. TrueExplanation
A spritz cookie is indeed an example of a molded/pressed cookie. These types of cookies are made by pressing the dough through a cookie press or piping bag to create different shapes and designs. The dough is typically soft and buttery, allowing it to be easily shaped and molded. Spritz cookies are known for their distinct shapes, such as stars, flowers, and swirls, which are created by using different attachments on the cookie press. Therefore, the statement "The spritz cookie is an example of a molded/pressed cookie" is true.Rate this question:
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- 23.
35. Which type of cooking vessel is used for baking icebox cookies
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A. baking sheet
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B. cake pan
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Skillet
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D. sauce pan
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E. pup loaf pan
Correct Answer
A. A. baking sheetExplanation
A baking sheet is used for baking icebox cookies because it provides a flat surface with low sides, allowing the cookies to spread and bake evenly. The cookies can easily be transferred onto and off of the baking sheet, making it convenient for the baking process. A cake pan, skillet, sauce pan, or pup loaf pan would not be suitable for baking icebox cookies as they have different shapes and sizes that may not allow for proper baking and spreading of the dough.Rate this question:
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- 24.
Drop cookie dough batter can be portioned then frozen for baking later.
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True
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False
Correct Answer
A. TrueExplanation
Cookie dough batter can be portioned and frozen for baking later. This is because freezing the dough helps to preserve its freshness and prevents it from spoiling. When the dough is frozen, it can be easily stored for a longer period of time and used whenever needed. Freezing the dough also allows for convenient and quick baking, as the portioned dough can be taken out of the freezer and baked without the need for extensive preparation. Therefore, the statement "Drop cookie dough batter can be portioned then frozen for baking later" is true.Rate this question:
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- 25.
Fish stored in the refrigerator for up to 5 days should still be safe for consumption.
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True
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False
Correct Answer
A. FalseExplanation
Fish stored in the refrigerator for up to 5 days may still be safe for consumption, depending on various factors such as the freshness of the fish before refrigeration, the temperature and conditions of the refrigerator, and proper handling and storage practices. However, it is not guaranteed that the fish will be safe after 5 days, as fish can spoil quickly and may harbor harmful bacteria that can cause foodborne illnesses. Therefore, the statement that fish stored in the refrigerator for up to 5 days should still be safe for consumption is false.Rate this question:
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- 26.
47. Air contributes to leavening of products and is provided by...
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A. egg white foams
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B. sifting of dry ingredients
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C. creaming of fat with sugar
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D. whipping cream
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E. all of the above
Correct Answer
A. E. all of the aboveExplanation
Air contributes to the leavening of products by creating pockets of gas that cause the product to rise and become light and fluffy. This can be achieved through various methods, such as beating egg whites to create foams, sifting dry ingredients to incorporate air, creaming fat with sugar to trap air, and whipping cream to introduce air. Therefore, all of the options mentioned (a, b, c, and d) contribute to providing air for leavening.Rate this question:
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- 27.
30. During the baking of quick breads which of the following occurs?
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Expansion of gases
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B.coagulation of proteins
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C. gelatinixation of starch
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D. a and b are correct
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E. all of the above
Correct Answer
A. E. all of the aboveExplanation
During the baking of quick breads, all of the given options occur. The expansion of gases is a result of the leavening agents used in quick breads, such as baking powder or baking soda, which release carbon dioxide when heated. Coagulation of proteins occurs as the proteins in the bread batter denature and solidify during baking. Gelatinization of starch happens as the starch in the bread absorbs liquid and swells, creating a gel-like texture. Therefore, all of these processes occur during the baking of quick breads.Rate this question:
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- 28.
32. Aside from sweetness, sugar influences which of the following characteristics of baked products?
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Tenderness
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Leavening
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Color
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Flavor
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E. all of the above
Correct Answer
A. E. all of the aboveExplanation
Sugar not only adds sweetness to baked products but also influences their tenderness, leavening, color, and flavor. It helps to create a tender texture in baked goods by attracting and retaining moisture. Sugar also aids in leavening by providing food for yeast and helping to activate it. Additionally, sugar contributes to the browning and caramelization of baked goods, resulting in a desirable color. Lastly, sugar adds flavor to baked products, enhancing their overall taste. Therefore, the correct answer is e. all of the above.Rate this question:
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- 29.
94. Foam cake
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A. mix until resembles cornmeal
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B. cut in until pea-sized or smaller
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C. cut in until pea or peanut sized
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D. cream with sugar
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E. there is no fat in this product
Correct Answer
A. E. there is no fat in this productExplanation
The correct answer is e. there is no fat in this product. This answer is chosen because it states that there is no fat in the foam cake. The other options discuss mixing, cutting, and creaming, which are not relevant to the presence or absence of fat in the product.Rate this question:
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- 30.
The products do not readily support bacterial growth so are not likely to cause foodborne illness.
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True
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False
Correct Answer
A. TrueExplanation
The given statement suggests that the products mentioned do not support the growth of bacteria, which means they are unlikely to cause foodborne illness. This implies that the products have properties or measures in place that inhibit bacterial growth, making them safe for consumption. Therefore, the correct answer is True.Rate this question:
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- 31.
Cake flour should not be used for cookies bc it increases their spread
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True
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False
Correct Answer
A. TrueExplanation
Cake flour should not be used for cookies because it increases their spread. This is because cake flour has a lower protein content compared to all-purpose flour, which results in less gluten formation. Gluten is responsible for providing structure and stability to baked goods. With less gluten, the cookies will spread more during baking, resulting in thinner and flatter cookies. Therefore, it is recommended to use all-purpose flour or a combination of all-purpose and cake flour for cookies to achieve the desired texture and thickness.Rate this question:
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- 32.
The products could be taken home because they were not temperature sensitive
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True
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False
Correct Answer
A. TrueExplanation
The products could be taken home because they were not temperature sensitive. This suggests that the products did not require specific temperature conditions for storage or transportation. Therefore, customers were able to take them home without worrying about the products spoiling or being damaged due to temperature changes.Rate this question:
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- 33.
Cookies doughs that are stiff generally are higher in fat than soft doughs.
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True
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False
Correct Answer
A. TrueExplanation
Stiff cookie doughs typically have a higher fat content compared to soft doughs. This is because fat contributes to the stiffness of the dough. When fat is added to the dough, it coats the flour particles and inhibits gluten formation, resulting in a stiffer texture. On the other hand, soft doughs have less fat and allow for more gluten development, leading to a softer texture. Therefore, it can be concluded that the statement is true.Rate this question:
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- 34.
59. Finfish are naturally more tender than meat because they
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A. they have longer muscle fibers
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B they contain more connective tissue
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C. their collagen is hydrolyzed at lower temperatures
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D. their collagen does not gelatinize to gelatin
Correct Answer
A. C. their collagen is hydrolyzed at lower temperaturesExplanation
Fish are naturally more tender than meat because their collagen, which is a protein responsible for toughness in meat, is hydrolyzed at lower temperatures. This means that the collagen in fish breaks down more easily during cooking, resulting in a more tender texture.Rate this question:
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- 35.
50. A sponge cake containsa.
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A. fat and whole eggs.
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B. egg white foam and egg yolks
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Oil
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D. c and c are correct
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E. all of the above
Correct Answer
A. B. egg white foam and egg yolksExplanation
A sponge cake contains egg white foam and egg yolks. The egg white foam provides the cake with its light and airy texture, while the egg yolks contribute to the richness and moisture of the cake. The combination of these two components creates a balanced and delicious sponge cake.Rate this question:
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- 36.
Muffin
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A. air, and steam
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B. air, steam, and chemical
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C. air, steam, chemical, and microbial fermentation
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D. microbial fermentation
Correct Answer
A. B. air, steam, and chemicalExplanation
The correct answer is b. air, steam, and chemical. This suggests that in the process of making muffins, air, steam, and chemicals are involved. These ingredients are likely used to create the desired texture and rise of the muffins.Rate this question:
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- 37.
There are 4-4oz servings cooked, per 1 pound raw whole chicken.
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True
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False
Correct Answer
A. FalseExplanation
The given statement is false because it states that there are 4-4oz servings cooked per 1 pound of raw whole chicken. However, this is incorrect as typically, 1 pound of raw whole chicken would yield approximately 2-3 servings when cooked. Therefore, the correct answer is false.Rate this question:
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- 38.
Breads leavened with carbon dia. unleavened bread,oxide produced by bakers yeast are known as_________
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A. unleavened bread,
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B yeast bread
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Crisp
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D. bakers bread
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Quick bread
Correct Answer
A. B yeast breadExplanation
Breads leavened with carbon dioxide produced by bakers yeast are known as yeast bread. This is because bakers yeast releases carbon dioxide gas during fermentation, which causes the bread to rise and become light and fluffy. Yeast bread is different from unleavened bread, which does not use any leavening agent and remains flat and dense. Crisp, bakers bread, and quick bread are not accurate descriptions for breads leavened with carbon dioxide produced by bakers yeast.Rate this question:
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- 39.
42. When using the muffin method of mixing, over-mixing will produce what type of unwanted result?
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Tenderness
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Toughness
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C. overly moist
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D. overly dry
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E. a and d are correct
Correct Answer
A. ToughnessExplanation
When using the muffin method of mixing, over-mixing will result in toughness. Over-mixing causes the gluten in the flour to develop too much, resulting in a dense and tough texture. This is because the gluten strands become too elastic and chewy when overworked, making the muffins tough instead of light and tender.Rate this question:
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- 40.
54. In yeast bread production, the step in dough preparation that allows the gluten proteins to relax for 15 minutes is called:
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Proofing
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Leavening
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Benching
Correct Answer
A. BenchingExplanation
Benching is the step in yeast bread production where the dough is allowed to rest for 15 minutes, which allows the gluten proteins to relax. During this time, the dough becomes more elastic and easier to work with. This step helps to improve the texture and structure of the bread. Proofing refers to the process of allowing the dough to rise, while leavening refers to the addition of a leavening agent such as yeast or baking powder to make the dough rise.Rate this question:
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- 41.
93. Chiffon cake
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A. mix until resembles cornmeal
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B. cut in until pea-sized or smaller
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C. cut in until pea or peanut sized
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D. cream with sugar
Correct Answer
A. D. cream with sugarExplanation
Creaming is a baking technique where sugar and fat (usually butter) are beaten together until light and fluffy. This process incorporates air into the mixture, creating a tender and moist texture in the final baked good. Creaming with sugar is a common step in making chiffon cake, as it helps to create a light and airy texture in the cake.Rate this question:
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- 42.
Ceviche is a salsa or salad mixture that is prepared with steamed fish
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True
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False
Correct Answer
A. FalseExplanation
Ceviche is not prepared with steamed fish, but rather with raw fish or seafood that is marinated in citrus juice, typically lemon or lime juice. The acid in the citrus juice "cooks" the fish, giving it a firm texture and opaque appearance. Steaming is not involved in the preparation of ceviche.Rate this question:
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- 43.
92. Shortened cake
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A. mix until resembles cornmeal
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B. cut in until pea-sized or smaller
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C. cut in until pea or peanut sized
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D. cream with sugar
Correct Answer
A. D. cream with sugarExplanation
Creaming is a baking technique where butter and sugar are beaten together until light and fluffy. This helps to incorporate air into the mixture, resulting in a tender and moist cake. Creaming with sugar is the correct method for making a shortened cake.Rate this question:
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- 44.
When making yeast, during hydration of the yeast, sugar is added as a physical separating agent.
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True
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False
Correct Answer
A. FalseExplanation
During the hydration of yeast, sugar is not added as a physical separating agent. The purpose of adding sugar during the hydration process is to provide a food source for the yeast to consume, which helps activate the yeast and promote fermentation. The sugar does not act as a physical separating agent in any way.Rate this question:
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- 45.
Slits placed in the top crust of a 2 crust pie are present to allow for volume expansion.
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True
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False
Correct Answer
A. FalseExplanation
Slits placed in the top crust of a 2 crust pie are not present to allow for volume expansion. They are actually placed to allow steam to escape during baking, preventing the pie from becoming too soggy or the crust from cracking.Rate this question:
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- 46.
1. Poultry is complete protein source but is low in many of the B vitamins.
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True
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False
Correct Answer
A. FalseExplanation
Poultry is not a complete protein source because it lacks certain essential amino acids. However, it is not mentioned in the statement that poultry is low in B vitamins. Therefore, the correct answer is false.Rate this question:
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- 47.
39. Liquids in baked goods may contribute to
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Leavening
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B. gelatinization of starch
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Color
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D a and b are correct
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E. all of the above
Correct Answer
A. E. all of the aboveExplanation
Liquids in baked goods may contribute to leavening, which refers to the process of creating air bubbles in the dough or batter, resulting in a lighter texture. Additionally, liquids can contribute to the gelatinization of starch, which is the process of starch molecules absorbing water and swelling, leading to thickening and setting of the baked goods. Liquids can also affect the color of the baked goods, either by reacting with other ingredients or by promoting browning reactions. Therefore, all of the given options (leavening, gelatinization of starch, and color) are correct explanations for how liquids contribute to baked goods.Rate this question:
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- 48.
Popover (what type of batter
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A drop batter
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B. pour batter
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C. stiff dough
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D. soft dough
Correct Answer
A. B. pour batterExplanation
A pour batter is a type of batter that has a thin consistency and can be easily poured or drizzled. It is typically used to make pancakes, crepes, or waffles. In contrast, a drop batter is thicker and is used to make cookies or muffins. Stiff dough and soft dough are not suitable for making a popover, as they would result in a different texture and consistency. Therefore, the correct answer is b. pour batter.Rate this question:
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- 49.
74. Mealy crust
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A. 1:1
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B. 1:2
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C. 1:3
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. 1:8
Correct Answer
A. . 1:8 -
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Current Version
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Mar 20, 2023Quiz Edited by
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Apr 27, 2011Quiz Created by
Schmid46
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