FSHN Exam Questions: Quiz!

70 Questions | Total Attempts: 422

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FSHN Exam Quizzes & Trivia

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

  • 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

  • 3. 
    Both baked custard and stirred custard form a strong gel due to the presence of egg proteins.
    • A. 

      T

    • B. 

      F

  • 4. 
    Large eggs should weigh 28 ounces per dozen.
    • A. 

      T

    • B. 

      F

  • 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

  • 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

  • 7. 
    Eggs are high in protein, though it is an incomplete protein source.
    • A. 

      T

    • B. 

      F

  • 8. 
    The iron contained in an egg is located in the yolk.
    • A. 

      T

    • B. 

      F

  • 9. 
    The air cell in an egg develops as the freshly laid egg is cooling.
    • A. 

      T

    • B. 

      F

  • 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

  • 11. 
    Polyphenolic compounds in some teas and fruits may cause whey proteins in milk to coagulate
    • A. 

      T

    • B. 

      F

  • 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

  • 13. 
    The milk protein, whey, will precipitate in the presence of acid.
    • A. 

      T

    • B. 

      F

  • 14. 
    Milk and cheese are incomplete protein sources.
    • A. 

      T

    • B. 

      F

  • 15. 
    Aged cheese has better melting qualities than fresh cheeses.
    • A. 

      T

    • B. 

      F

  • 16. 
    Processed cheese is formed by heating different cheese together and adding emulsifiers.
    • A. 

      T

    • B. 

      F

  • 17. 
    Waxy cornstarch contains no amlose.
    • A. 

      T

    • B. 

      F

  • 18. 
    Cereals are heated in water to gelatinize the starch and soften the fiber.
    • A. 

      T

    • B. 

      F

  • 19. 
    The starch that is high in amylose will form a gel.
    • A. 

      T

    • B. 

      F

  • 20. 
    Sugar delays starch gelatinization by binding up water.
    • A. 

      T

    • B. 

      F

  • 21. 
    Instant cereals and starches absorb more water than their unaltered counterparts.
    • A. 

      T

    • B. 

      F

  • 22. 
    Polished short-grain rice swells less than wild rice.
    • A. 

      T

    • B. 

      F

  • 23. 
    Cultured milk products have bacteria intentionally added to them.
    • A. 

      T

    • B. 

      F

  • 24. 
    During cheese, production salting is done for flavor and dehydration of the curd.
    • A. 

      T

    • B. 

      F

  • 25. 
    Commercially, sources of starch include cereals grains, roots, tubers.
    • A. 

      T

    • B. 

      F

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