Department Of Food Science And Human Nutrition FSHN Quiz

100 Questions | Total Attempts: 388

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FSHN Exam Quizzes & Trivia

Questions and Answers
  • 1. 
    When making yeast bread dough, the addition of egg is not required for yeast growth.      
    • A. 

      True

    • B. 

      False

  • 2. 
    It is importanat to stretch a pastry when fitting it into the pan so it will shrink and fit the pan when baked.      
    • A. 

      True

    • B. 

      False

  • 3. 
    Stirring a muffin batter until it is smooth will result in muffins with tunneling and pointed tops due to over-development of the gluten      
    • A. 

      True

    • B. 

      False

  • 4. 
    Popovers are leavened primarily by steam.      
    • A. 

      True

    • B. 

      False

  • 5. 
    Quick breads are called “quick” because they use chemicals and/or steam for leavening      
    • A. 

      True

    • B. 

      False

  • 6. 
    When making yeast, during hydration of the yeast, sugar is added as a physical separating agent.      
    • A. 

      True

    • B. 

      False

  • 7. 
    The spritz cookie is an example of a molded/pressed cookie.      
    • A. 

      True

    • B. 

      False

  • 8. 
    The “quick method” of cake batter preparation requires that all ingredients be combined in the bowl at the same time and mixed for four minutes.      
    • A. 

      True

    • B. 

      False

  • 9. 
    Cookies doughs that are stiff generally are higher in fat than soft doughs.      
    • A. 

      True

    • B. 

      False

  • 10. 
    Cookies should be baked at approximately 375 on the middle-top rack of the oven to facilitate browning and reduce spread.      
    • A. 

      True

    • B. 

      False

  • 11. 
    Cake flour should not be used for cookies bc it increases their spread      
    • A. 

      True

    • B. 

      False

  • 12. 
    When making yeast bread, the yeast is first hydrated in water heated to 85-90.      
    • A. 

      True

    • B. 

      False

  • 13. 
    Bar cookies are made using stiff dough.      
    • A. 

      True

    • B. 

      False

  • 14. 
    A mealy pie crust is preferred four fruit pies bc they are less likely to become soggy.      
    • A. 

      True

    • B. 

      False

  • 15. 
    Poultry is an excellent source of high quality (complete) protein.      
    • A. 

      True

    • B. 

      False

  • 16. 
    Pound cake is an example of an unshortened cake.      
    • A. 

      True

    • B. 

      False

  • 17. 
    Quick breads rely on steam and co2 produced from yeast for leavening.      
    • A. 

      True

    • B. 

      False

  • 18. 
    Cream puffs have unique batter bc it is boiled in the initial stages of preparation.      
    • A. 

      True

    • B. 

      False

  • 19. 
    Slits placed in the top crust of a 2 crust pie are present to allow for volume expansion.      
    • A. 

      True

    • B. 

      False

  • 20. 
    Ceviche is a salsa or salad mixture that is prepared with steamed fish      
    • A. 

      True

    • B. 

      False

  • 21. 
    A Mollusk is a shellfish classification that is defined as having a soft body, no backbone and will usually have a shell.      
    • A. 

      True

    • B. 

      False

  • 22. 
    Fish stored in the refrigerator for up to 5 days should still be safe for consumption.      
    • A. 

      True

    • B. 

      False

  • 23. 
    In general, fish are lower in fat than meat and poultry.      
    • A. 

      True

    • B. 

      False

  • 24. 
    There are 4-4oz servings cooked, per 1 pound raw whole chicken.      
    • A. 

      True

    • B. 

      False

  • 25. 
    1.       Marinating finfish in acid is sufficient to “cook” the fish.      
    • A. 

      True

    • B. 

      False

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