FSHN Trivia Exam: MCQ Quiz!
FSHN is an abbreviation for Food Science and Human Nutrition Department. This quiz is all about FSHN. With this quiz, you will be required to recognize how long do gelatin deserts last, how is butter formed, what do you need for tender cuts of meat to be appropriately prepared, what kind of flavor does hung deer meat have, and can heat cause a permanent emulsion to break. You unequivocally must take this fun quiz.
- 1.
Gelatin desserts are best if used within the first 24 hours to prevent excessive protein bond formation.
- A.
T
- B.
F
Correct Answer
A. T -
- 2.
Butter is a water in oil emulsion formed by breaking the oil in water emulsion of heavy cream.
- A.
T
- B.
F
Correct Answer
A. T -
- 3.
Tender cuts of meat require moist head methods of cookery.
- A.
T
- B.
F
Correct Answer
B. F -
- 4.
Hung dear meat will have less of a "gamey" flavor than non-hung.
- A.
T
- B.
F
Correct Answer
A. T -
- 5.
When using salty dressings on mixed greens, the dressing should be added early for enhanced flavor and improved texture.
- A.
T
- B.
F
Correct Answer
B. F -
- 6.
Sugar delays the dispersion of gelatin by competing with water for protein binding sites.
- A.
T
- B.
F
Correct Answer
A. T -
- 7.
When using gelatin, it is best to hydrate it by soaking it in hot water for 5 mins.
- A.
T
- B.
F
Correct Answer
B. F -
- 8.
Game animals are often barded or marinated due to their low-fat content.
- A.
T
- B.
F
Correct Answer
A. T -
- 9.
Heat can cause a permanent emulsion to break.
- A.
T
- B.
F
Correct Answer
A. T -
- 10.
The primal cut and the retail cut of meat are good indicators of whether the meat will be tender or tough.
- A.
T
- B.
F
Correct Answer
A. T -
- 11.
Both the "Prime Grillers" burgers and vegetarian chicken nuggets are made from meat analogs.
- A.
T
- B.
F
Correct Answer
A. T -
- 12.
Some resh fruits cannot be used with gelatin because they contain a class of enzymes called polyphenol oxidases.
- A.
T
- B.
F
Correct Answer
B. F -
- 13.
Complimentary proteins are different plant proteins with different limiting fatty acids that are combined to make a complete protein.
- A.
T
- B.
F
Correct Answer
B. F -
- 14.
A gelatin dessert is called a sponge when the gelatin has been whipped before setting completely and may have an egg foam folded in.
- A.
T
- B.
F
Correct Answer
A. T -
- 15.
Storing wilted greens in cold water will initially re-crisp them but then cause them to become limp and brown due to cellular damage brought on by osmosis.
- A.
T
- B.
F
Correct Answer
A. T -
- 16.
Pineapple juice controls oxidative browning because of its alkaline(basic) pH and sulfur compounds.
- A.
T
- B.
F
Correct Answer
B. F -
- 17.
Moist heat methods of meat cookery are used when we want to minimize collagen hydrolysis.
- A.
T
- B.
F
Correct Answer
B. F -
- 18.
Chlorophyllin is formed when chlorophyll is exposed to acid while pheophytin a and b are formed when chlorophyll is exposed to heat.
- A.
T
- B.
F
Correct Answer
A. T -
- 19.
Two differences between fruits and vegetables are that fruits tend to be higher in starch while vegetables tend to be high in sugar.
- A.
T
- B.
F
Correct Answer
B. F -
- 20.
When using fresh fruit in food production, it is important to know which fruits are susceptible to oxidative browning.
- A.
T
- B.
F
Correct Answer
A. T -
- 21.
Vegetables containing volatile sulfur compounds will have the best flavor when cooked covered.
- A.
T
- B.
F
Correct Answer
B. F -
- 22.
The flavonoid pigments are pH sensitive and metal ion reactive.
- A.
T
- B.
F
Correct Answer
A. T -
- 23.
The carotenoid pigments represent many of the orange, yellow and red hues in fruits and vegetables.
- A.
T
- B.
F
Correct Answer
A. T -
- 24.
Fruits and vegetables soften during cooking due to the breakdown of pectin and the softening of cellulose.
- A.
T
- B.
F
Correct Answer
A. T -
- 25.
A fruitarian eats dairy products, fruits, honey, and olive oil but no other animal flesh.
- A.
T
- B.
F
Correct Answer
B. F -
- 26.
Older bucks (venison)
- A.
Should be cooked by moist methods
- B.
Will likely have a strong, unpalatable taste to their meat
- C.
Should be cooked without removing their subcutaneous fat to improve the moisture
- D.
A and b are correct
- E.
All of the above
Correct Answer
D. A and b are correct -
- 27.
Game animals
- A.
Are most tender when cooked by slow roasting or moist heat methods
- B.
Are often soaked in a wine and herb marinade
- C.
Will often be barded to increase moisture retention
- D.
B and c are correct
- E.
All of the above
Correct Answer
D. B and c are correct -
- 28.
When adding fruit to gelatin products,
- A.
Fresh kiwi or pineapple are good choices because they provide acidity for improved flavor
- B.
The gelatin concentration should be decreased due to physical interference during gelation
- C.
The friut should be added before the gelatin thickens to the consistency of egg albumen
- D.
Fruits with active proteolytic enzymes must be blanched first
- E.
All of the above
Correct Answer
D. Fruits with active proteolytic enzymes must be blanched first -
- 29.
Besides lettuce, which of the following might be used as a foundation for a salad?
- A.
Pasta
- B.
Rice
- C.
Cottage cheese
- D.
Tomato
- E.
All of the above
Correct Answer
E. All of the above -
- 30.
When preparing mayonnaise
- A.
Starch is added to increase viscosity
- B.
The oil is beaten well before the addition of the vinegar and seasonings
- C.
Egg white is added as the main emulsifying agent
- D.
A and b are correct
- E.
None of the above
Correct Answer
E. None of the above -
- 31.
Which of the following are components of the fight bac program?
- A.
Cook
- B.
Refrigerate promptly
- C.
Wash hands and surfaces often
- D.
Separatel don't cross-contaminate
- E.
All of the above
Correct Answer
E. All of the above -
- 32.
Indicate the incorrect statement regarding gelatin
- A.
Cold water is added to gelatin granules to prevent clumping during dispersion with boiling water
- B.
The addition of sugar to gelatin granules prevents clumping during dispersion with boiling water
- C.
The addition of sugar to a gelatin based product increases the strength of the gel by competing with water for binding sites on the gelatin molecules
- D.
The addition of acid of a gelatin based product will decrease the gel strength if the pH is less than 5
- E.
Fresh kiwi contains an enzyme that interferes with gel formation
Correct Answer
C. The addition of sugar to a gelatin based product increases the strength of the gel by competing with water for binding sites on the gelatin molecules -
- 33.
Enzymatic oxidative browning can be prevented by
- A.
Minimizing exposure to oxygen
- B.
Lowering the pH
- C.
Blanching
- D.
Rubbing cut surface of produce with lemon juice
- E.
All of the above
Correct Answer
E. All of the above -
- 34.
Making blueberry sauce using too much lemon juice will result in blueberries that are
- A.
Yellow-green
- B.
Purple
- C.
Dark blue
- D.
Red
- E.
Excess baking soda will have no effect on the color of the berries
Correct Answer
D. Red -
- 35.
Phytochemicals
- A.
Are nonnutritive plant chemicals
- B.
Have carcinogenic(cancer causing) properties
- C.
Are antitumorogenic
- D.
Are found in berries and garlic
- E.
A, c, and d are correct
Correct Answer
E. A, c, and d are correct -
- 36.
Potatoes are not all the same because,
- A.
Some contain wax
- B.
Mealy potatoes have fewer starch granules
- C.
Red potatoes are an example of a waxy potato
- D.
Waxy potatoes contain less sugar
- E.
C and d are correct
Correct Answer
C. Red potatoes are an example of a waxy potato -
- 37.
It is known that a cooking apple
- A.
Maintains a firm texture and characteristic flavor when cooked in water or sugar syrup
- B.
Is unlikely to be a good eating apple
- C.
Holds up well even when cooked with excessive agitation
- D.
Will not be a good baking apple
- E.
all of the above
Correct Answer
A. Maintains a firm texture and characteristic flavor when cooked in water or sugar syrup -
- 38.
Mild flavored vegetables are best cooked
- A.
In a small amount of water, covered
- B.
Ina large amound of water, covered
- C.
In a small amount of water, uncovered
- D.
In a large amount of water, uncovered
- E.
A and d are correct
Correct Answer
A. In a small amount of water, covered -
- 39.
Sugar should be added dried fruit ? to make it firm, yet tender, without toughening the skin
- A.
At the beginning of the cooking period
- B.
At the end of the cooking period (last one to two minutes)
- C.
Sprinkled on dry after the cooking period
- D.
And simmered 10 mins
- E.
None of the above
Correct Answer
B. At the end of the cooking period (last one to two minutes) -
- 40.
The tenderness of meat can be enhanced by the use of
- A.
Proteolytic enzymes
- B.
Acids
- C.
Grinding or cubing
- D.
Long cooking period in the presence of moist heat
- E.
All of the above
Correct Answer
E. All of the above -
- 41.
A lacto-ovo vegetarian eats
- A.
Eats dairy and eggs but no other animal flesh
- B.
Eats eggs, but no toerh animal flesh
- C.
Eats dairy, but no other other animal flesh
- D.
Eats eggs and fish, but no other animal flesh
- E.
Eats eggs, dairy and fish, but no other animal flesh
Correct Answer
A. Eats dairy and eggs but no other animal flesh -
- 42.
A diet high in plant foods is beneficial because these products are
- A.
Low in saturated fat
- B.
Low in fiber
- C.
High in cholesterol
- D.
High in protein
- E.
All of the above
Correct Answer
A. Low in saturated fat -
- 43.
The purpose of cooking legumes is/are to
- A.
Improve digestibility
- B.
Hydrolyze protein
- C.
Gelatinize starch
- D.
A and c are correct
- E.
None of the above
Correct Answer
D. A and c are correct -
- 44.
Which of the following is the best method for determining the doneness of meat?
- A.
Using a time table
- B.
Internal temperature
- C.
Pressing on teh meat to determine its resistance
- D.
Juices run clear
- E.
Flakes with a fork
Correct Answer
B. Internal temperature -
- 45.
Cooking beans in water containing baking soda will
- A.
Speed softening of the beans
- B.
Destroy much of the thiamin and vitamin C in the beans
- C.
Destroy lysine in the beans
- D.
A and b are correct
- E.
A and c are correct
Correct Answer
D. A and b are correct -
- 46.
When cooking ground beef
- A.
Rare is considered safe for consumption
- B.
There will be greater evaporative losses if roasted in a cool oven; 325 F
- C.
The juices should run clear
- D.
Cooking to 140F will produce a dry product
- E.
By oven roasting, a hot oven is recommended
Correct Answer
C. The juices should run clear -
- 47.
Almonds
- A.
Methionine
- B.
Threonine
- C.
Tryptophan
- D.
Lysine
- E.
Complete protein
Correct Answer
E. Complete protein -
- 48.
Corn
- A.
Lysine
- B.
Threonine
- C.
Tryptophan
- D.
Methionine
- E.
A and c
Correct Answer
E. A and c -
- 49.
Peanuts
- A.
Methionine
- B.
Threonine
- C.
Lysine
- D.
A and c
- E.
Complete protein
Correct Answer
C. Lysine -
- 50.
Wheat
- A.
Lysine
- B.
Threonine
- C.
Tryptophan
- D.
A and b
- E.
All of the above
Correct Answer
D. A and b -
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Current Version
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Mar 22, 2022Quiz Edited by
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Dec 16, 2009Quiz Created by
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