FSHN Exam Questions: Quiz!

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1. Cultured milk products have bacteria intentionally added to them.

Explanation

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.

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About This Quiz
Proteins 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... see morescience, 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. see less

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

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.

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.

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

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

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

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.

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.

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.

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

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

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.

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.

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.

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.

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

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.

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

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.

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.

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.

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.

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

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.

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.

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.

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?

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

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?

Explanation

not-available-via-ai

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31. UHT milk is

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

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.

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.

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.

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:

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

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.

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?

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.

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.

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

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.

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.

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.

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?

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

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?

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:

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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50. Indicate the INCORRECT statement regarding starches:

Explanation

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.

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51. Indicate the INCORRECT statement regarding the prevention of lumps during starch hydration.

Explanation

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.

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52. If a family of 4 spends $125 per week on groceries, based on the statistical average amount of a food budget spent on meat, how much of their food dollar is spend per person per day of meat?

Explanation

Based on the statistical average amount of a food budget spent on meat, the family of 4 would spend $1.47 per person per day on meat.

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53. 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?

Explanation

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.

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54. Instant cereals and starches absorb more water than their unaltered counterparts.

Explanation

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.

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55. The milk protein, whey, will precipitate in the presence of acid.

Explanation

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.

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56. Cheese is a very concentrated form of nutrients. one ounce of?

Explanation

Aged cheese provides as much protein as 1 oz of meat. This means that consuming one ounce of aged cheese would provide the same amount of protein as consuming one ounce of meat.

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57. Characteristics of a Limited choice menu may include:

Explanation

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.

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58. Milk foams are stabilized by? while cream foams are stabilized by?

Explanation

Milk foams are stabilized by proteins and fat, while cream foams are stabilized by proteins. The presence of proteins in milk helps to create a stable foam structure by forming a network that traps air bubbles. Fat also contributes to the stability of milk foams by coating the air bubbles and preventing them from collapsing. In cream, the main stabilizing agent is proteins, which form a similar network to trap air bubbles. However, the presence of fat in cream also contributes to its stability by providing additional coating and support to the foam structure.

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59. Polyphenolic compounds in some teas and fruits may cause whey proteins in milk to coagulate

Explanation

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.

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60. Washing eggs before storage:

Explanation

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.

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61. Cornstarch has twice the thickening power of flour because the cornstarch:

Explanation

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.

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62. Which statement is/are true regarding rice?

Explanation

The statement "cooking rice in oil before adding water decreases swelling" is true because the oil forms a barrier on the rice grains, preventing them from absorbing too much water and swelling excessively. The statement "pecan rice is an example of an aromatic rice" is also true because pecan rice has a nutty aroma and flavor, which is characteristic of aromatic rice varieties. Lastly, the statement "converted rice has been par-boiled to remove surface starch" is true as well, as converted rice is partially cooked and then dried, which removes some of the surface starch. Therefore, the correct answer is "all of the above."

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63. Which of the following conditions is most likely to contribute to a stable egg white foam?

Explanation

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.

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64. 6 teaspoons is an equivalent measure to:

Explanation

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.

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65. Sweetened condensed milk.

Explanation

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.

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66. Shirred egg

Explanation

The correct answer is "an egg cooked in liquid". This is because shirred eggs are traditionally cooked by baking them in a dish with a small amount of liquid, such as cream or butter, until the whites are set and the yolks are still runny. This method of cooking produces a creamy and delicate texture, making it a popular choice for preparing eggs.

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67. Cereals and grians will have greater swelling in hot water if:

Explanation

Cereals and grains that are more refined, polished, and/or cracked have a greater surface area exposed to water, which allows for more water absorption and swelling. This is because the outer layers of the grains have been removed or damaged, making them more porous and susceptible to water absorption. Additionally, the process of pregelatinization involves heating and drying the grains, which further increases their ability to absorb water and swell. Therefore, options a and c are correct, and the answer is "a and c are correct."

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68. When preparing a food budget,

Explanation

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.

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69. Recipes with eggs are generally standardized using? sized eggs

Explanation

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.

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70. Which category of proteins precipitates on the walls of the pan when milk is heated and scaled?

Explanation

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.

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Cultured milk products have bacteria intentionally added to them.
During cheese, production salting is done for flavor and dehydration...
Off flavors may develop in milk exposed to sunlight or copper...
Cheese can be made by either acid or enzyme coagulation of milk.
Soft peak
Static menu
Stiff peak
A cycle menu may also be a limited choice menu.
Cereals are heated in water to gelatinize the starch and soften the...
The rapid cooling of a hard-cooked egg is important to prevent the...
Curdled
Gelation
When preparing an egg white foam, if sugar is added at the beginning...
Processed cheese is formed by heating different cheese together and...
Sugar delays starch gelatinization by binding up water.
Uses for starch include a thickener, fat replacer, and emulsion...
Eggs may be used as a? agent in recipes
When preparing eggs, any style, it is best to use high heat to speed...
Beading
Commercially, sources of starch include cereals grains, roots, tubers.
Eggs to be poached should be beaten until homogenous before cooking.
The air cell in an egg develops as the freshly laid egg is cooling.
The starch that is high in amylose will form a gel.
When beating an egg white to make a foam, the most stable end-point is
When milk is added to a beaten egg, this will raise the temperature of...
The iron contained in an egg is located in the yolk.
The cold start method is used for hard-cooked eggs to prevent rapid...
When planning a meu for a non-commercial operation which would...
Syneresis
Which of the following is an example of a type of menu?
UHT milk is
Gel
Eggs are high in protein, though it is an incomplete protein source.
Milk and cheese are incomplete protein sources.
Aged cheese has better melting qualities than fresh cheeses.
Cereals are cooked with water:
Sol
Large eggs should weigh 28 ounces per dozen.
Palatability of menu items is based on which of the following?
Both baked custard and stirred custard form a strong gel due to the...
When planning a menu for a non-commercial operation, it is important...
When selecting a cheese for use in food preparation, you should...
When cooling a starch thickened sauce, it should be loosely wrapped...
Waxy cornstarch contains no amlose.
Polished short-grain rice swells less than wild rice.
Which of the following is not a major component of an egg; by weight?
A high quality standard egg
Tempering refers to?
Egg noodles differ from other pasta in that:
Indicate the INCORRECT statement regarding starches:
Indicate the INCORRECT statement regarding the prevention of lumps...
If a family of 4 spends $125 per week on groceries, based on the...
If the food cost of a menu item is $4.14 and the desired food cost...
Instant cereals and starches absorb more water than their unaltered...
The milk protein, whey, will precipitate in the presence of acid.
Cheese is a very concentrated form of nutrients. one ounce of?
Characteristics of a Limited choice menu may include:
Milk foams are stabilized by? while cream foams are stabilized by?
Polyphenolic compounds in some teas and fruits may cause whey proteins...
Washing eggs before storage:
Cornstarch has twice the thickening power of flour because the...
Which statement is/are true regarding rice?
Which of the following conditions is most likely to contribute to a...
6 teaspoons is an equivalent measure to:
Sweetened condensed milk.
Shirred egg
Cereals and grians will have greater swelling in hot water if:
When preparing a food budget,
Recipes with eggs are generally standardized using? sized eggs
Which category of proteins precipitates on the walls of the pan when...
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