FSHN Trivia Exam: MCQ Quiz!

50 Questions | Total Attempts: 313

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FSHN Exam Quizzes & Trivia

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.


Questions and Answers
  • 1. 
    Gelatin desserts are best if used within the first 24 hours to prevent excessive protein bond formation.
    • A. 

      T

    • B. 

      F

  • 2. 
    Butter is a water in oil emulsion formed by breaking the oil in water emulsion of heavy cream.
    • A. 

      T

    • B. 

      F

  • 3. 
    Tender cuts of meat require moist head methods of cookery.
    • A. 

      T

    • B. 

      F

  • 4. 
    Hung dear meat will have less of a "gamey" flavor than non-hung.
    • A. 

      T

    • B. 

      F

  • 5. 
    When using salty dressings on mixed greens, the dressing should be added early for enhanced flavor and improved texture.
    • A. 

      T

    • B. 

      F

  • 6. 
    Sugar delays the dispersion of gelatin by competing with water for protein binding sites.
    • A. 

      T

    • B. 

      F

  • 7. 
    When using gelatin, it is best to hydrate it by soaking it in hot water for 5 mins.
    • A. 

      T

    • B. 

      F

  • 8. 
    Game animals are often barded or marinated due to their low-fat content.
    • A. 

      T

    • B. 

      F

  • 9. 
    Heat can cause a permanent emulsion to break.
    • A. 

      T

    • B. 

      F

  • 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

  • 11. 
    Both the "Prime Grillers" burgers and vegetarian chicken nuggets are made from meat analogs.
    • A. 

      T

    • B. 

      F

  • 12. 
    Some resh fruits cannot be used with gelatin because they contain a class of enzymes called polyphenol oxidases.
    • A. 

      T

    • 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

  • 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

  • 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

  • 16. 
    Pineapple juice controls oxidative browning because of its alkaline(basic) pH and sulfur compounds.
    • A. 

      T

    • B. 

      F

  • 17. 
    Moist heat methods of meat cookery are used when we want to minimize collagen hydrolysis.
    • A. 

      T

    • 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

  • 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

  • 20. 
    When using fresh fruit in food production, it is important to know which fruits are susceptible to oxidative browning.
    • A. 

      T

    • B. 

      F

  • 21. 
    Vegetables containing volatile sulfur compounds will have the best flavor when cooked covered.
    • A. 

      T

    • B. 

      F

  • 22. 
    The flavonoid pigments are pH sensitive and metal ion reactive.
    • A. 

      T

    • B. 

      F

  • 23. 
    The carotenoid pigments represent many of the orange, yellow and red hues in fruits and vegetables.
    • A. 

      T

    • B. 

      F

  • 24. 
    Fruits and vegetables soften during cooking due to the breakdown of pectin and the softening of cellulose.
    • A. 

      T

    • B. 

      F

  • 25. 
    A fruitarian eats dairy products, fruits, honey, and olive oil but no other animal flesh.
    • A. 

      T

    • B. 

      F

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