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basic food lec
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basic food lec
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Untitled Deck
Study
1
Question
This nutrient is essential to proper growth and maintenance and is commonly found in legumes and meat
Answer
Protein
2
Question
This is practically unavailable for microbial activities and is resistant to freezing and drying
Answer
Bound water
3
Question
A unit of measurement to describe energy derived from foods
Answer
Kilocalorie
4
Question
In foods, water has several functions, the two most important functions being
Answer
Transferring heat and serving as a universal solvent
5
Question
The amount of heat required to raise the temperature of 1 gram of a substance 1 degree centigrade
Answer
Specific heat
6
Question
Regarding boiling point, increasing the elevation
Answer
Decreases the boiling point of water
7
Question
Increasing the atmospheric pressure
Answer
Raises water's boiling point
8
Question
Soft water contains a greater concentration of sodium compounds, whereas hard water has a higher concentration of
Answer
Calcium and magnesium
9
Question
Which of the following food items is not a colloidal dispersion
Answer
All of the above
10
Question
Which of the following food items is an example of a suspension
Answer
Cornstarch mixed in water
11
Question
Which of the following is not an example of hydrolysis
Answer
Hydrolysis of glucose to sucrose and maltose
12
Question
Regarding measurement of water activity in a food, as free water increases
Answer
So does water activity
13
Question
Classification of carbohydrates that are linked together in long chains and includes starch and fiber
Answer
Polysaccharides
14
Question
Which of the following polysaccharides are indigestible
Answer
Lignin
15
Question
As plants like celery and carrots mature, their cell walls increase in concentration resulting in a tough, stringy texture
Answer
Lignin
16
Question
Which of the following reactions is a function of protein during food preparation
Answer
Coagulation
17
Question
Protein complementation refers to
Answer
Two incomplete protein foods which when combined yield a complete protein profile
18
Question
Which of the following enzymes is used for meat tenderization
Answer
Papain, bromelain, and ficin
19
Question
One possible drawback to moist heat cookery is that _____ may leach out and be lost in the liquid
Answer
All of the above answers are correct
20
Question
Which of the following temperatures matches the correct moist heat cooking method
Answer
Poaching β 160 to 180 degrees F
21
Question
Which of the following cooking methods is characterized by gently rising bubbles that barely break the surface
Answer
Simmering
22
Question
Cook vegetables are best when _____ because this method helps to retain texture, color, taste, and nutrients
Answer
Steamed
23
Question
In dry heat preparation, heat is transferred by
Answer
All of the above answers are correct
24
Question
Some meats are initially seared in which of the following dry heat cooking methods
Answer
Roasting
25
Question
The direct transfer of heat from substance to another that it is contacting is called
Answer
Conduction
26
Question
Heat is transferred by _____ in broiling, grilling, and microwaving
Answer
Radiation
27
Question
The mixing technique creaming occurs when
Answer
Fat and sugar are beaten together until they take on a light, airy texture
28
Question
Which of the following mixing techniques is used when dry and moist ingredients are mixed separately and then combined together and blended just until the dry ingredients become moist
Answer
Muffin method
29
Question
Which of the following salt varieties is refined rock salt that is often fortified with iodine and contains additives to prevent caking
Answer
Table salt
30
Question
Seasonings and flavorings should be added _____ enough to release the flavor and not so soon that the flavor is lost
Answer
Early