FSHN Exam Questions: 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.
Questions and Answers
- 1.
A cycle menu may also be a limited choice menu.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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."Rate this question:
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- 2.
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.
- A.
T
- B.
F
Correct Answer
B. FExplanation
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.Rate this question:
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- 3.
Both baked custard and stirred custard form a strong gel due to the presence of egg proteins.
- A.
T
- B.
F
Correct Answer
B. FExplanation
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.Rate this question:
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- 4.
Large eggs should weigh 28 ounces per dozen.
- A.
T
- B.
F
Correct Answer
B. FExplanation
The statement is incorrect because large eggs should weigh 24 ounces per dozen, not 28 ounces.Rate this question:
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- 5.
When milk is added to a beaten egg, this will raise the temperature of coagulation; resulting in a more tender product.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 6.
When planning a menu for a non-commercial operation, it is important to conduct a market study to see what sells well.
- A.
T
- B.
F
Correct Answer
B. FExplanation
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.Rate this question:
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- 7.
Eggs are high in protein, though it is an incomplete protein source.
- A.
T
- B.
F
Correct Answer
B. FExplanation
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.Rate this question:
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- 8.
The iron contained in an egg is located in the yolk.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 9.
The air cell in an egg develops as the freshly laid egg is cooling.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 10.
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.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 11.
Polyphenolic compounds in some teas and fruits may cause whey proteins in milk to coagulate
- A.
T
- B.
F
Correct Answer
B. FExplanation
Polyphenolic compounds in some teas and fruits do not cause whey proteins in milk to coagulate. Coagulation of milk proteins is typically caused by enzymes such as rennet or acidification, not polyphenolic compounds.Rate this question:
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- 12.
When cooling a starch thickened sauce, it should be loosely wrapped with plastic wrap to permit the escape of steam.
- A.
T
- B.
F
Correct Answer
B. FExplanation
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.Rate this question:
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- 13.
The milk protein, whey, will precipitate in the presence of acid.
- A.
T
- B.
F
Correct Answer
B. FExplanation
Whey protein does not precipitate in the presence of acid. In fact, whey protein is soluble in acidic conditions and is commonly used in the production of acidified dairy products such as yogurt.Rate this question:
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- 14.
Milk and cheese are incomplete protein sources.
- A.
T
- B.
F
Correct Answer
B. FExplanation
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.Rate this question:
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- 15.
Aged cheese has better melting qualities than fresh cheeses.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 16.
Processed cheese is formed by heating different cheese together and adding emulsifiers.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 17.
Waxy cornstarch contains no amlose.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 18.
Cereals are heated in water to gelatinize the starch and soften the fiber.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 19.
The starch that is high in amylose will form a gel.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 20.
Sugar delays starch gelatinization by binding up water.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 21.
Instant cereals and starches absorb more water than their unaltered counterparts.
- A.
T
- B.
F
Correct Answer
B. FExplanation
Instant cereals and starches do not absorb more water than their unaltered counterparts. In fact, the opposite is true. Instant cereals and starches have been processed to make them easier and quicker to prepare, but this processing often removes some of the natural fibers and structures that would normally absorb water. Therefore, unaltered counterparts of instant cereals and starches would absorb more water than the instant versions.Rate this question:
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- 22.
Polished short-grain rice swells less than wild rice.
- A.
T
- B.
F
Correct Answer
B. FExplanation
This statement is false. Polished short-grain rice actually swells more than wild rice when cooked.Rate this question:
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- 23.
Cultured milk products have bacteria intentionally added to them.
- A.
T
- B.
F
Correct Answer
A. TExplanation
Cultured milk products, such as yogurt and kefir, are made by adding specific strains of bacteria to milk. These bacteria ferment lactose, the natural sugar present in milk, into lactic acid. This fermentation process gives cultured milk products their characteristic tangy flavor and thick texture. The intentional addition of bacteria is what differentiates cultured milk products from regular milk.Rate this question:
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- 24.
During cheese, production salting is done for flavor and dehydration of the curd.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 25.
Commercially, sources of starch include cereals grains, roots, tubers.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 26.
The cold start method is used for hard-cooked eggs to prevent rapid air cell expansion.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 27.
Uses for starch include a thickener, fat replacer, and emulsion stabilizer.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 28.
Off flavors may develop in milk exposed to sunlight or copper implements.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 29.
Cheese can be made by either acid or enzyme coagulation of milk.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 30.
The rapid cooling of a hard-cooked egg is important to prevent the chemical complex of iron and sulfur.
- A.
T
- B.
F
Correct Answer
A. TExplanation
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.Rate this question:
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- 31.
When beating an egg white to make a foam, the most stable end-point is
- A.
Soft peak
- B.
Dry stage
- C.
Stiff peak
- D.
Frothy stage
- E.
None of the above
Correct Answer
C. Stiff peakExplanation
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.Rate this question:
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- 32.
Which of the following is not a major component of an egg; by weight?
- A.
Yolk
- B.
Albumen
- C.
Chalazae
- D.
Shell
- E.
They are all major components
Correct Answer
C. ChalazaeExplanation
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.Rate this question:
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- 33.
A high quality standard egg
- A.
Would be graded as "A" or "AA"
- B.
Have a flattened yolk
- C.
Have think albumen
- D.
A and c are correct
- E.
All of the above
Correct Answer
D. A and c are correctExplanation
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.Rate this question:
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- 34.
Sweetened condensed milk.
- A.
Can be used as a substitue for evaporated milk
- B.
Is evaporated by 50-60% then dextrose or corn syrup is added
- C.
Has a brown tint due to the Maillard browning reaction
- D.
B and c are correct
- E.
All of the above are correct
Correct Answer
B. Is evaporated by 50-60% then dextrose or corn syrup is addedExplanation
Sweetened condensed milk can be used as a substitute for evaporated milk because it undergoes a similar process of evaporation. During the production of sweetened condensed milk, it is evaporated by 50-60% of its original volume. After evaporation, dextrose or corn syrup is added to enhance the sweetness and texture of the milk. This addition of sweeteners also gives sweetened condensed milk its characteristic brown tint, which is caused by the Maillard browning reaction. Therefore, the correct answer is that sweetened condensed milk is evaporated by 50-60% and then dextrose or corn syrup is added.Rate this question:
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- 35.
When preparing a food budget,
- A.
You will spend approximately 25% of the budget on meat, fish and poultry
- B.
A low income household will spend approximately 25% of their monthly income on food
- C.
You need to break even every day to stay within your budget
- D.
You should not choose a cut of meat that will exceed your daily meat budget allotment
- E.
All of the above
Correct Answer
A. You will spend approximately 25% of the budget on meat, fish and poultryExplanation
When preparing a food budget, it is important to allocate a certain percentage of the budget for different food categories. In this case, the correct answer suggests that approximately 25% of the budget should be spent on meat, fish, and poultry. This means that when creating a food budget, one should plan to allocate a quarter of the total budget towards purchasing these types of protein sources. This helps ensure that there is a balanced allocation of funds for different food items and allows for proper meal planning and nutrition.Rate this question:
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- 36.
Washing eggs before storage:
- A.
Removes the harmful bacteria that may be present
- B.
Decreases the porosity of the shell
- C.
Removes the cuticle
- D.
A and b are correct
- E.
All of the above
Correct Answer
C. Removes the cuticleExplanation
Washing eggs before storage removes the cuticle. The cuticle is a protective layer on the eggshell that helps prevent bacteria from entering the egg. By removing the cuticle, the egg becomes more susceptible to bacterial contamination, which is why it is not recommended to wash eggs before storing them.Rate this question:
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- 37.
Palatability of menu items is based on which of the following?
- A.
Texture, size and shape
- B.
Temperature and variety
- C.
Flavor and color
- D.
A and c are correct
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
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.Rate this question:
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- 38.
Tempering refers to?
- A.
The gradual increase in temperature of an egg yolk to prevent coagulation
- B.
Maintaining water at a simmer
- C.
Fried pieces of meat or vegetables in a cornstarch batter
- D.
The gentle incorporation of whipped cream into another mixture with a spatula
- E.
B and d are correct
Correct Answer
A. The gradual increase in temperature of an egg yolk to prevent coagulationExplanation
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.Rate this question:
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- 39.
Eggs may be used as a? agent in recipes
- A.
Binding
- B.
Emulsifying
- C.
Thickening
- D.
Coating
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
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.Rate this question:
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- 40.
Recipes with eggs are generally standardized using? sized eggs
- A.
Small
- B.
Medium
- C.
Large
- D.
Extra large
- E.
Jumbo
Correct Answer
D. Extra largeExplanation
Recipes with eggs are generally standardized using extra large sized eggs because they provide a consistent ratio of egg white to yolk. This ensures that the recipe's texture and structure are not affected by variations in egg size. Additionally, using extra large eggs helps to achieve a desired richness and moisture level in baked goods or other dishes that require eggs.Rate this question:
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- 41.
Which of the following conditions is most likely to contribute to a stable egg white foam?
- A.
The presence of melted chocolate added at the frothy stage
- B.
The presence of lemon juice added at the frothy stage
- C.
The presence of water added at the frothy stage
- D.
The presence of sugar added at the frothy stage
- E.
They will all be unstable
Correct Answer
D. The presence of sugar added at the frothy stageExplanation
The presence of sugar added at the frothy stage is most likely to contribute to a stable egg white foam. Sugar acts as a stabilizer by interfering with the formation of large air bubbles and preventing them from collapsing. It also helps to retain moisture in the foam, resulting in a more stable structure.Rate this question:
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- 42.
Which of the following is an example of a type of menu?
- A.
Fast food
- B.
Cycle
- C.
Free-use
- D.
Stable
- E.
Single cycle
Correct Answer
B. Cycle -
- 43.
6 teaspoons is an equivalent measure to:
- A.
30mL
- B.
1 tablespoon
- C.
Half an egg
- D.
A and b are correct
- E.
A and c are correct
Correct Answer
E. A and c are correctExplanation
The answer "a and c are correct" is accurate because 6 teaspoons is equivalent to both 30mL and half an egg. Teaspoons and milliliters are both units of volume measurement, and 6 teaspoons is equal to 30mL. Additionally, half an egg can be measured using teaspoons, and since 6 teaspoons is equivalent to half an egg, option c is also correct.Rate this question:
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- 44.
Characteristics of a Limited choice menu may include:
- A.
Single sue menus
- B.
Provide selection of some items but not others
- C.
Cycle menus
- D.
Be and c only
- E.
All of the above
Correct Answer
E. All of the aboveExplanation
A limited choice menu refers to a menu that offers a restricted selection of items to choose from. It can have single-use menus, which means that the menu is designed for a specific occasion or event. It can also provide a selection of some items but not others, allowing customers to choose from a limited range of options. Additionally, it can be a cycle menu, which means that the menu rotates on a regular basis, offering different dishes on different days or weeks. Therefore, all of the given characteristics are applicable to a limited choice menu.Rate this question:
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- 45.
If the food cost of a menu item is $4.14 and the desired food cost percentage is 33%, what should be the minimum selling price?
- A.
$1.34
- B.
$12.55
- C.
$13.40
- D.
$2.80
- E.
$5.50
Correct Answer
B. $12.55Explanation
To find the minimum selling price, we need to calculate the desired food cost. The desired food cost is the percentage of the selling price that should be allocated to the cost of the food. In this case, the desired food cost percentage is 33%.
To calculate the desired food cost, we multiply the food cost of the menu item ($4.14) by the desired food cost percentage (33%):
$4.14 * 0.33 = $1.3656
Since the desired food cost should be rounded up to the nearest cent, the minimum selling price should be slightly higher than $1.3656. The closest option is $12.55, which is the correct answer.Rate this question:
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- 46.
Indicate the INCORRECT statement regarding starches:
- A.
Starches higher in amylopectin form gels when cooled
- B.
Gelatinized cornstarch forms a viscous sol and undergoes gelation as it cools
- C.
Pregelatinized starches will thicken in the presence of cold liquid
- D.
Amylose is the component of the starch granule that undergoes retrogradation
- E.
All purpose flour produces a thicker product when cooled than when hot
Correct Answer
A. Starches higher in amylopectin form gels when cooledExplanation
Starches higher in amylopectin form gels when cooled because amylopectin is a highly branched molecule that allows for more interactions and bonding between starch molecules. This results in the formation of a gel-like structure when the starch is cooled. In contrast, starches higher in amylose, the linear component of starch granules, do not form gels when cooled but instead undergo retrogradation, which is the process of the starch molecules rearranging and becoming more tightly packed, leading to a firmer texture. Therefore, the statement that amylose is the component of the starch granule that undergoes retrogradation is correct.Rate this question:
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- 47.
Egg noodles differ from other pasta in that:
- A.
They are highly perishable and must be used within a couple of days
- B.
They contain egg
- C.
They are often made with a higher protein flour
- D.
B and c are correct
- E.
All of the above
Correct Answer
B. They contain eggExplanation
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.Rate this question:
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- 48.
Cornstarch has twice the thickening power of flour because the cornstarch:
- A.
Also contains proteins
- B.
Easily undergoes dextrinization
- C.
Is pure starch
- D.
Has a higher amount of amylopectin
- E.
None of the above
Correct Answer
C. Is pure starchExplanation
Cornstarch has twice the thickening power of flour because it is pure starch. Unlike flour, which contains protein and other components, cornstarch is made up entirely of starch. Starch has the ability to absorb and hold water, forming a gel-like consistency when heated. This property makes cornstarch a more effective thickening agent compared to flour, which may not provide the same level of thickening due to its protein content.Rate this question:
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- 49.
Indicate the INCORRECT statement regarding the prevention of lumps during starch hydration.
- A.
Lump formation can be prevented by preparing a hot water slurry with the starch
- B.
Lump formation can be prevented by preparing a cold water slurry with starch
- C.
Sugar can be used for physical separation
- D.
Fat can be used to coat the starch granules
- E.
Instantized starch is less likely to form lumps than cornstarch
Correct Answer
A. Lump formation can be prevented by preparing a hot water slurry with the starchExplanation
The correct answer is "Lump formation can be prevented by preparing a hot water slurry with the starch." This statement is incorrect because preparing a hot water slurry with starch can actually lead to lump formation. When starch is mixed with hot water, it can quickly gelatinize and form lumps. To prevent lump formation, it is recommended to prepare a cold water slurry with starch instead.Rate this question:
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- 50.
Which category of proteins precipitates on the walls of the pan when milk is heated and scaled?
- A.
Casein
- B.
Albumin
- C.
Whey
- D.
Lactose
- E.
Amylose
Correct Answer
D. LactoseExplanation
Lactose is a sugar found in milk and does not precipitate on the walls of the pan when milk is heated and scaled. The correct answer should be casein, which is a category of proteins that coagulate and form a solid layer on the pan's walls when milk is heated.Rate this question:
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