FSHN Exam Questions: Quiz!

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  • 1/70 Questions

    Cultured milk products have bacteria intentionally added to them.

    • T
    • F
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About This Quiz

The Food Science and Human Nutrition Department helps people find jobs in workplaces such as the food industry or healthcare. It is a world-renowned combined academic program. Food science, nutrition, and health come together with this program. This quiz revolves around questions like do both baked custard and stirred custard to form a strong gel because of egg proteins and a limited choice menu. Remember to get your certificate when you have finished.

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  • 2. 

    During cheese, production salting is done for flavor and dehydration of the curd.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Salting is an important step in cheese production as it serves two purposes. Firstly, it adds flavor to the cheese by enhancing its taste. Secondly, it aids in the dehydration of the curd, which is necessary for the formation of the desired texture and consistency of the cheese. Therefore, salting is indeed done during cheese production for both flavor and dehydration of the curd.

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  • 3. 

    Off flavors may develop in milk exposed to sunlight or copper implements.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Milk exposed to sunlight or copper implements can develop off flavors. Sunlight can cause oxidation of the milk's fats, leading to a rancid taste. Copper implements can react with the milk's proteins, resulting in a metallic or bitter taste. Therefore, it is true that off flavors may develop in milk when exposed to sunlight or copper implements.

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  • 4. 

    Cheese can be made by either acid or enzyme coagulation of milk.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Cheese can indeed be made by either acid or enzyme coagulation of milk. Acid coagulation involves adding an acid, such as vinegar or lemon juice, to milk, which causes the milk proteins to coagulate and form curds. Enzyme coagulation, on the other hand, involves adding enzymes, typically rennet, to milk, which also causes the proteins to coagulate and form curds. Both methods are commonly used in cheese-making processes, making the statement true.

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  • 5. 

    Soft peak

    • A menu that is used one time

    • Overcoagulation of proteins in a baked gel

    • The stage of egg foam formation when sugar should be added

    Correct Answer
    A. The stage of egg foam formation when sugar should be added
    Explanation
    The correct answer is the stage of egg foam formation when sugar should be added. This means that during the process of making egg foam, there is a specific stage where sugar needs to be added. This stage is crucial as it helps to stabilize and sweeten the foam, resulting in a light and fluffy texture. Adding sugar too early or too late in the process can affect the final outcome of the foam.

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  • 6. 

    Static menu

    • The same menu items offed everyday

    • The point when the egg white foam no longer slips in the bowl

    • Syrup droplets on a meringue surface

    Correct Answer
    A. The same menu items offed everyday
    Explanation
    The correct answer is "the same menu items offered everyday." This means that the menu at a particular establishment does not change and remains consistent, with the same selection of dishes available every day.

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  • 7. 

    Stiff peak

    • The same menu items offered every day

    • The point when the egg white foam no longer slips in the bowl

    • Syrup droplets on a meringue surface

    Correct Answer
    A. The point when the egg white foam no longer slips in the bowl
    Explanation
    The term "stiff peak" refers to a specific stage in the process of whipping egg whites. When beating egg whites, they initially form soft peaks, which means that the foam created is still quite liquid and can easily slip or fall off the whisk or bowl. However, as the beating continues, the egg whites reach the stiff peak stage, where the foam becomes thick and stable, and it no longer slips or falls off when the whisk or bowl is turned upside down. This stage is important in recipes like meringues or soufflés, as it indicates that the egg whites have been beaten to the desired consistency.

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  • 8. 

    A cycle menu may also be a limited choice menu.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    A cycle menu refers to a type of menu that offers a limited selection of choices that rotate on a regular basis. This means that the menu options change periodically, providing a variety of dishes but within a restricted range. Therefore, it can be concluded that a cycle menu may also be a limited choice menu, making the answer "True."

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  • 9. 

    Cereals are heated in water to gelatinize the starch and soften the fiber.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    The statement is true because when cereals are heated in water, the starch present in them undergoes gelatinization. This means that the starch granules absorb water and swell, resulting in a gel-like consistency. This process helps to make the cereal softer and easier to digest. Additionally, heating also helps to soften the fiber present in cereals, making them more palatable and easier to consume.

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  • 10. 

    The rapid cooling of a hard-cooked egg is important to prevent the chemical complex of iron and sulfur.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Rapid cooling of a hard-cooked egg is important because it prevents the formation of a chemical complex between iron and sulfur. When the egg is cooked, the heat causes a reaction between the iron in the egg yolk and the sulfur in the egg white. This reaction forms a greenish-gray compound called ferrous sulfide, which can give the egg a foul odor and an unappealing appearance. By rapidly cooling the egg after cooking, this reaction is halted, preventing the formation of ferrous sulfide and preserving the quality of the egg.

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  • 11. 

    Curdled

    • A menu that is used one time

    • Overcoagulation of proteins in a baked gel

    • The stage of egg foam formation when sugar should be added

    Correct Answer
    A. Overcoagulation of proteins in a baked gel
    Explanation
    The term "curdled" refers to the overcoagulation of proteins in a baked gel. When proteins in a gel-like mixture coagulate excessively, they form clumps or lumps, resulting in a curdled texture. This can happen when the mixture is subjected to high heat or prolonged cooking, causing the proteins to denature and bind together too tightly. In the context of the given options, the term "curdled" best describes the process of overcoagulation of proteins in a baked gel.

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  • 12. 

    Gelation

    • A solid suspended in a liquid

    • The formation of a gel

    Correct Answer
    A. The formation of a gel
    Explanation
    The term "gelation" refers to the process of forming a gel. A gel is a solid substance that is suspended in a liquid. Therefore, the correct answer is "the formation of a gel".

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  • 13. 

    When preparing an egg white foam, if sugar is added at the beginning of the beating period, the foam takes longer to form, and will have less volume.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    When preparing an egg white foam, adding sugar at the beginning of the beating period can affect the formation of the foam. Sugar interferes with the protein structure in the egg whites, making it more difficult for the foam to form. This interference slows down the process, resulting in a longer time to achieve the desired foam consistency. Additionally, sugar can also weigh down the foam, reducing its volume. Therefore, the statement is true.

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  • 14. 

    Processed cheese is formed by heating different cheese together and adding emulsifiers.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Processed cheese is formed by heating different cheese together and adding emulsifiers. This statement is true. Processed cheese is made by melting and blending different types of cheese, along with the addition of emulsifiers. The emulsifiers help to bind the melted cheese and prevent it from separating or becoming oily. This process also allows for a longer shelf life and a smoother texture compared to traditional cheese.

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  • 15. 

    Sugar delays starch gelatinization by binding up water.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Sugar delays starch gelatinization by binding up water. This means that when sugar is added to a starch mixture, it absorbs the water present in the mixture, preventing it from being available for the gelatinization process. As a result, the gelatinization process takes longer to occur, leading to a delay in the formation of a gel-like structure. Therefore, the statement is true.

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  • 16. 

    Uses for starch include a thickener, fat replacer, and emulsion stabilizer.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Starch is commonly used as a thickener in various food products such as sauces, soups, and gravies. It helps to increase the viscosity and improve the texture of these products. Additionally, starch can also act as a fat replacer in certain low-fat or reduced-calorie food items, providing a similar mouthfeel and texture. Moreover, starch can function as an emulsion stabilizer, helping to prevent separation of ingredients in products like salad dressings and mayonnaise. Therefore, the statement is true.

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  • 17. 

    Eggs may be used as a? agent in recipes

    • Binding

    • Emulsifying

    • Thickening

    • Coating

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Eggs can be used as a binding agent in recipes, helping to hold ingredients together. They can also act as an emulsifier, helping to combine ingredients that would normally separate, such as oil and water. Eggs can also add thickness to recipes, acting as a thickening agent. Additionally, eggs can be used to coat ingredients, providing a protective layer or adding texture. Therefore, the correct answer is "all of the above" as eggs can serve all these functions in various recipes.

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  • 18. 

    When preparing eggs, any style, it is best to use high heat to speed up the rate of cooking and thus, prevent the eggs from overcoating and becoming rubbery.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    The statement is false. When preparing eggs, it is actually best to use low to medium heat rather than high heat. High heat can cause the eggs to cook too quickly and become overcooked, resulting in a rubbery texture. Using lower heat allows for more even cooking and helps to prevent overcooking.

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  • 19. 

    Beading

    • The same menu items offered every day

    • The point when the egg white foam no longer slips in the bowl

    • Syrup droplets on a meringue surface

    Correct Answer
    A. Syrup droplets on a meringue surface
    Explanation
    The correct answer is "syrup droplets on a meringue surface". This answer refers to the term "beading" which typically describes the formation of small droplets or beads of liquid on a surface. In the context of a meringue, syrup droplets can form on the surface due to the difference in density between the syrup and the meringue. This phenomenon is often seen as a visual indicator of a well-made meringue.

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  • 20. 

    Commercially, sources of starch include cereals grains, roots, tubers.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Starch is a complex carbohydrate that is widely used in various industries, including the food and textile industries. It is derived from sources such as cereals grains (like wheat and rice), roots (like potatoes and yams), and tubers (like cassava and arrowroot). These sources are commercially important for starch production due to their high starch content and availability. Therefore, the statement is true.

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  • 21. 

    Eggs to be poached should be beaten until homogenous before cooking.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    Beating eggs until they are homogenous is not necessary for poaching them. Poaching involves cooking eggs gently in simmering water without any additional ingredients. Beating the eggs would introduce air into them and result in a different texture. Therefore, the statement is false.

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  • 22. 

    The air cell in an egg develops as the freshly laid egg is cooling.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    As an egg cools after being laid, the air cell inside it starts to develop. This is because the cooling process causes the contents of the egg to contract, creating a small space or pocket of air. The air cell is located at the larger end of the egg and serves as a cushion for the developing embryo, providing it with oxygen as it grows. Therefore, the statement is true.

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  • 23. 

    The starch that is high in amylose will form a gel.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Starch is a complex carbohydrate made up of two types of molecules: amylose and amylopectin. Amylose is a linear molecule, while amylopectin is branched. When starch with a high amylose content is heated in the presence of water, the amylose molecules align and form a gel-like structure. This is because amylose has a tendency to form tight coils, which trap water molecules and create a gel-like consistency. Therefore, the statement that starch high in amylose will form a gel is true.

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  • 24. 

    When beating an egg white to make a foam, the most stable end-point is

    • Soft peak

    • Dry stage

    • Stiff peak

    • Frothy stage

    • None of the above

    Correct Answer
    A. Stiff peak
    Explanation
    When beating an egg white to make a foam, the most stable end-point is a stiff peak. This means that when the whisk or beater is lifted from the foam, the peaks formed by the foam hold their shape firmly and do not collapse or fold over. This indicates that the proteins in the egg white have denatured and formed a strong network, trapping air bubbles within it. The foam at this stage is stable and can be used in recipes that require a light and airy texture, such as meringues or soufflés.

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  • 25. 

    When milk is added to a beaten egg, this will raise the temperature of coagulation; resulting in a more tender product.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    When milk is added to a beaten egg, it raises the temperature of coagulation. This means that the proteins in the egg will start to denature and form a solid structure at a lower temperature than if only the egg was present. As a result, the final product will be more tender because the proteins have not been overcooked or become too firm.

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  • 26. 

    The iron contained in an egg is located in the yolk.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    The yolk of an egg contains iron. Iron is an essential mineral that is needed for the production of red blood cells and for carrying oxygen throughout the body. It is found in various foods, including eggs. The yolk of an egg is rich in nutrients, including iron. Therefore, the statement that the iron contained in an egg is located in the yolk is true.

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  • 27. 

    The cold start method is used for hard-cooked eggs to prevent rapid air cell expansion.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    The cold start method involves placing eggs in cold water and then gradually bringing it to a boil. This method helps to prevent rapid air cell expansion, which can cause the eggs to crack during cooking. By starting with cold water, the eggs are gradually heated, allowing the air inside the eggs to expand slowly and preventing them from cracking. Therefore, the statement is true.

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  • 28. 

    When planning a meu for a non-commercial operation which would represent a correct order of food selection?

    • Dinner entree, luncheon, starchy sides, salads, appetizers

    • Luncheon entree, dinner entree, salads, appetizers, starchy sides

    • Dinner entree, appetizers, starchy sides, salads, dessert, luncheon entree

    • Luncheon entree, dinner entree, starchy sides, salads, starchy sides, dessert

    • There is no right or wrong order for food selection

    Correct Answer
    A. Dinner entree, luncheon, starchy sides, salads, appetizers
    Explanation
    When planning a menu for a non-commercial operation, the correct order of food selection would be to start with the dinner entree, followed by the luncheon option. After that, starchy sides should be selected, followed by salads and appetizers. This order ensures a logical flow of the meal, starting with the main course options and then moving on to the accompanying sides and appetizers. The order also allows for a variety of flavors and textures, with the salads and appetizers serving as lighter options before the main course.

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  • 29. 

    Syneresis

    • A liquid dispersed in a solid

    • A loss of fluid due to undercoagulation of albumin proteins

    Correct Answer
    A. A loss of fluid due to undercoagulation of albumin proteins
    Explanation
    Syneresis refers to the loss of fluid from a gel or solid due to the undercoagulation of albumin proteins. When the proteins in a gel or solid are not properly coagulated, they are unable to hold onto the fluid, resulting in the separation or contraction of the gel or solid and the release of fluid. This process is commonly observed in foods such as custards or jellies, where the release of liquid leads to a watery consistency.

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  • 30. 

    Which of the following is an example of a type of menu?

    • Fast food

    • Cycle

    • Free-use

    • Stable

    • Single cycle

    Correct Answer
    A. Cycle
  • 31. 

    UHT milk is

    • Not a sterile product and must be refrigerated at all times

    • Is a sterile product and may remain at room temperature until opened

    • Is lower in nutrients than regular pasteurized milk

    • A and c are correct

    • All of the above

    Correct Answer
    A. Is a sterile product and may remain at room temperature until opened
    Explanation
    UHT milk is a sterile product and may remain at room temperature until opened. This means that UHT milk has undergone an ultra-high temperature treatment that kills all the bacteria and microorganisms present in the milk, making it safe to be stored at room temperature without refrigeration until the package is opened. Once opened, it should be refrigerated like regular milk to maintain its freshness and prevent spoilage. This method of processing also helps to extend the shelf life of UHT milk compared to regular pasteurized milk.

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  • 32. 

    Gel

    • A liquid dispersed in a solid

    • A loss of fluid due to unercoagulation of albumin proteins

    Correct Answer
    A. A liquid dispersed in a solid
    Explanation
    The correct answer is "a liquid dispersed in a solid". This means that gel is a substance where a liquid is evenly distributed or dispersed throughout a solid matrix. Gels have a semi-solid or jelly-like consistency and are commonly used in various products such as cosmetics, food, and pharmaceuticals. The solid component of the gel provides structure and stability, while the liquid component gives it a soft and flexible texture.

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  • 33. 

    Eggs are high in protein, though it is an incomplete protein source.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    Eggs are not an incomplete protein source. In fact, eggs are considered a complete protein source as they contain all the essential amino acids that our body needs. They are often referred to as the gold standard of protein as they provide all the necessary amino acids in the right proportions.

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  • 34. 

    Milk and cheese are incomplete protein sources.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    Milk and cheese are not incomplete protein sources. In fact, they are considered complete protein sources because they contain all the essential amino acids that our bodies need. These amino acids are necessary for various functions in our body, such as building and repairing tissues, producing enzymes and hormones, and supporting a healthy immune system. Therefore, the correct answer is false.

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  • 35. 

    Aged cheese has better melting qualities than fresh cheeses.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Aged cheese has better melting qualities than fresh cheeses because during the aging process, the cheese undergoes chemical and physical changes that result in a higher moisture content and a breakdown of proteins. This makes aged cheese more prone to melting smoothly and evenly compared to fresh cheeses, which have a higher moisture content and a firmer texture that may not melt as well.

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  • 36. 

    Cereals are cooked with water:

    • To gelatinize the starch

    • To make them more digestible

    • to improve the flavor

    • A and b are correct

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    Cereals are cooked with water for multiple reasons. Firstly, cooking helps to gelatinize the starch present in cereals, making them easier to digest. Secondly, cooking with water also makes cereals more digestible overall. Additionally, cooking can enhance the flavor of cereals, making them more enjoyable to eat. Therefore, option "all of the above" is the correct answer as it includes all the mentioned reasons for cooking cereals with water.

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  • 37. 

    Sol

    • A solid suspnded in a liquid

    • The formation of a gel

    Correct Answer
    A. A solid suspnded in a liquid
    Explanation
    The correct answer is "a solid suspended in a liquid." This refers to a colloidal solution, where solid particles are dispersed evenly throughout a liquid medium, forming a stable mixture. In this state, the solid particles do not settle at the bottom and remain suspended due to the repulsive forces between them. This type of solution can exhibit unique properties, such as opaqueness or the ability to scatter light, due to the presence of the solid particles.

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  • 38. 

    Large eggs should weigh 28 ounces per dozen.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    The statement is incorrect because large eggs should weigh 24 ounces per dozen, not 28 ounces.

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  • 39. 

    Palatability of menu items is based on which of the following?

    • Texture, size and shape

    • Temperature and variety

    • Flavor and color

    • A and c are correct

    • All of the above

    Correct Answer
    A. All of the above
    Explanation
    The palatability of menu items is determined by a combination of factors, including texture, size, shape, temperature, variety, flavor, and color. These elements contribute to the overall sensory experience of the food, making it visually appealing, flavorful, and enjoyable to eat. Therefore, the correct answer is "all of the above" as all of these factors play a role in determining the palatability of menu items.

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  • 40. 

    Both baked custard and stirred custard form a strong gel due to the presence of egg proteins.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    The given statement is false. While baked custard does form a strong gel due to the presence of egg proteins, stirred custard does not. Stirred custard is typically cooked on the stovetop and does not form a strong gel. Instead, it thickens to a creamy consistency.

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  • 41. 

    When planning a menu for a non-commercial operation, it is important to conduct a market study to see what sells well.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    When planning a menu for a non-commercial operation, it is not necessary to conduct a market study to see what sells well. Non-commercial operations, such as schools, hospitals, or government institutions, often have a set menu or limited options based on dietary guidelines or budget constraints. Therefore, there may not be a need to conduct a market study as the menu choices are not driven by consumer preferences or demand.

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  • 42. 

    When selecting a cheese for use in food preparation, you should remember that

    • Fresh cheese have the best melting properties

    • Aged cheese will contribute a stronger flavor

    • Processed cheese belnd more smoothly

    • B and c are correct

    • All of the above are correct

    Correct Answer
    A. B and c are correct
    Explanation
    The correct answer is "b and c are correct." When selecting a cheese for use in food preparation, it is important to remember that aged cheese will contribute a stronger flavor, while processed cheese blends more smoothly. This means that if you are looking for a cheese with a stronger taste, you should opt for aged cheese. On the other hand, if you want a cheese that will blend smoothly into your dish, processed cheese would be a better choice.

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  • 43. 

    When cooling a starch thickened sauce, it should be loosely wrapped with plastic wrap to permit the escape of steam.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    When cooling a starch thickened sauce, it should not be loosely wrapped with plastic wrap to permit the escape of steam. The purpose of loosely wrapping the sauce is to prevent a skin from forming on the surface of the sauce as it cools. Wrapping the sauce tightly with plastic wrap would create a seal and trap the steam, resulting in condensation and potentially causing the sauce to become watery.

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  • 44. 

    Waxy cornstarch contains no amlose.

    • T

    • F

    Correct Answer
    A. T
    Explanation
    Waxy cornstarch is a type of cornstarch that is derived from waxy corn, which has a different composition compared to regular cornstarch. It contains a higher proportion of amylopectin and a lower proportion of amylose. Amylose is a type of starch molecule that is found in regular cornstarch but is absent in waxy cornstarch. Therefore, the statement that waxy cornstarch contains no amylose is true.

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  • 45. 

    Polished short-grain rice swells less than wild rice.

    • T

    • F

    Correct Answer
    A. F
    Explanation
    This statement is false. Polished short-grain rice actually swells more than wild rice when cooked.

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  • 46. 

    Which of the following is not a major component of an egg; by weight?

    • Yolk

    • Albumen

    • Chalazae

    • Shell

    • They are all major components

    Correct Answer
    A. Chalazae
    Explanation
    The chalazae is not a major component of an egg by weight. It is a structure that helps to anchor the yolk in place within the egg. The major components of an egg by weight are the yolk, albumen (egg white), and shell. The chalazae is a small, rope-like structure that is primarily composed of protein and helps to keep the yolk centered in the egg. However, it does not contribute significantly to the overall weight of the egg.

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  • 47. 

    A high quality standard egg

    • Would be graded as "A" or "AA"

    • Have a flattened yolk

    • Have think albumen

    • A and c are correct

    • All of the above

    Correct Answer
    A. A and c are correct
    Explanation
    The correct answer is "a and c are correct" because a high-quality standard egg would be graded as "A" or "AA" and it would have thick albumen. The presence of a flattened yolk is not mentioned as a characteristic of a high-quality standard egg, so it is not included in the correct answer. Therefore, the correct answer is a combination of options a and c.

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  • 48. 

    Tempering refers to?

    • The gradual increase in temperature of an egg yolk to prevent coagulation

    • Maintaining water at a simmer

    • Fried pieces of meat or vegetables in a cornstarch batter

    • The gentle incorporation of whipped cream into another mixture with a spatula

    • B and d are correct

    Correct Answer
    A. The gradual increase in temperature of an egg yolk to prevent coagulation
    Explanation
    Tempering refers to the gradual increase in temperature of an egg yolk to prevent coagulation. This process is commonly used in cooking and baking when incorporating eggs into hot mixtures. By slowly raising the temperature of the egg yolk, it can be added to a hot mixture without curdling or forming lumps. Tempering helps to ensure a smooth and creamy texture in dishes such as custards, sauces, and puddings.

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  • 49. 

    Egg noodles differ from other pasta in that:

    • They are highly perishable and must be used within a couple of days

    • They contain egg

    • They are often made with a higher protein flour

    • B and c are correct

    • All of the above

    Correct Answer
    A. They contain egg
    Explanation
    The correct answer is that egg noodles differ from other pasta because they contain egg. Unlike other types of pasta, egg noodles are made with the addition of eggs to the dough, which gives them a richer flavor and a slightly different texture. This ingredient sets them apart from other pasta varieties that do not contain eggs.

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  • Current Version
  • Mar 20, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Dec 16, 2009
    Quiz Created by
    Eom1

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