FSHN Exam Quizzes & Trivia


UIUC FSHN CHPT 5 quiz

Questions: 22  |  Attempts: 391   |  Last updated: Jan 9, 2013
  • Sample Question
    Olive oil contains abundant amounts of which type of fatty acid?



Questions: 100  |  Attempts: 268   |  Last updated: Jun 27, 2018
  • Sample Question
    When making yeast bread dough, the addition of egg is not required for yeast growth.      

Fshn 131. exam 3.

Questions: 50  |  Attempts: 240   |  Last updated: Jan 9, 2013
  • Sample Question
    Gelatin desserts are best if used within the first 24 hours to preven excessive protein bond formation

Fshn131. exam 2.

Questions: 70  |  Attempts: 218   |  Last updated: Jul 30, 2011
  • Sample Question
    A cycle menu may also be a limited choice menu.

 

Questions: 23  |  Attempts: 182   |  Last updated: Jan 9, 2013
  • Sample Question
    Glycogen is 




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FSHN Exam Questions and Answers


  • Olive oil contains abundant amounts of which type of fatty acid?
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  • The main reason for hydrogenating fats is to
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  • When triglycerides are digested, before being absorbed, they are converted to a mixture of
    FSHN exam question from

  • When making yeast bread dough, the addition of egg is not required for yeast growth.      

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

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

  • Gelatin desserts are best if used within the first 24 hours to preven excessive protein bond formation
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  • Butter is a water in oil emulsion formed by breaking the oil in water emulsion of heavy cream
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  • Tender cuts of meat require moist head methods of cookery
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  • a cycle menu may also be a limited choice menu.
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  • when preparing eggs, any style, it is best to use high heat to speed up the rate of cooking and thus, preven the eggs from overcoagulting and becoming rubbery
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  • Both baked custard and stirred custard form a strong gel due to the presence of egg proteins
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