more474practiceQ07answers

8/8/2019 more474practiceQ07answers

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PUB474Practice Multiple Choice Questions

Answer Key

Questions & Answers from:

Brown, A. (2004). Understa nd ing food : Princ ip les and

preparation. 2e. Southb ank, Vic .: Thomson Lea rning .

Murano , P.S. (2003). Understa nd ing Foo d Sc ienc e a nd

Tec hnology.South Melbourne, Vic : Nelson Thomson Lea rning.

Prepared by Kerryn Dowding, 2007

Created with novaPDF Printer (www.novaPDF.com). Please register to remove this message.
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2/23

page 1

1. Flavour combines all of the follow ing except

a. mouthfeel

b. odour

c. taste

d. residual sensations

e. appearance

2. Unshortened cakes rely on ___________ for their structure.

a. foams made from egg yolks

b. foam formation

c. whipped whole eggs

d. whipped milk solids

e. whipped egg white foams

3. How is margarine different from butter?

a. Margarine potentially has a higher unsaturated fat content

b. Butter is a more concentrated source of protein

c. Margarine but not butter is an oil-in-water type of emulsion

d. Butter but not margarine is part of the dairy group

e. Butter is higher in vegetable oil content.

4. With few exceptions, fresh, unprocessed vegetables are low in all of the

following EXCEPT

a. kilojoulesb. cholesterol.

c. sodium.

d. fat.

e. fibre.

5. The purpose of kneading is to

a. develop the original dough with approximately half the water.

b. mix the flour and the liquid together to make a thin, watery batter.

c. work the butter into the dough mass once it has been formed.

d. compress and stretch the dough to increase gluten strength.

6. Drinking water or milk can be a good source of the follow ing minerals

except

a. fluoride

b. copper

c. calcium

d. phosphorous

e. iron



3/23

page 2

7. The basis for a crystalline candy is the formation of

a. nuclei, or small fine crystals of individual sugars that serve as

attachment points.

b. nuclei, or small aggregates of molecules serving as the starting point

of crystallization.

c. seeds, or small aggregates of sugar and fat around which the candy

is formed.

d. either small seeds or nuclei.

8. The most delicate of all the baked products are

a. muffins.

b. pastries.

c. rolls.

d. yeast breads.

e. biscuits.

9. Which is not a functional property of water?

a. heat transfer

b. solvent action

c. fat replacer

d. hygroscopicity

e. plasticiser

10. The sequence of steps in the muffin method of mixing area. to sift the dry together, mix the wet, and then cut in the fat.

b. to sift the dry ingredients together, mix the wet together, and then

mix until just moist.

c. place all the ingredients in a bowl and stir until just mixed.

d. cream the fat and sugar, add the liquid and dry ingredients

alternately.

e. sift the dry together, cut in the fat and add the liquid ingredients.

11. Starch consists of repeating units of:

a. fructose.

b. galactose.

c. glucose.

d. sucrose.

12. All of the following are monosaccharides except

a. glucose

b. fructose

c. dextrose

d. maltosee. galactose



4/23

page 3

13. What is the correct statement regarding baking soda and baking

powder?

a. Baking powder is sodium bicarbonate

b. SAS is an example of a baking soda

c. Baking powder does not require added acid in order to produce leavening

d. Baking soda reacts with baking powder to produce oxygen plus water

e. Baking soda is a leavening agent

14. Veal is meat from

a. beef calves between the ages of three weeks and three months of

age.

b. swine between the ages of three weeks and three months.

c. lambs under three years of age.

d. beef heifers under the age of three months.

15. Which describes the correct changes in a heated then cooled starch

plus water system?

a. starch suspension sol paste gel

b. starch paste gel paste sol

c. starch suspension paste sol gel

d. starch gel paste sol gel

e. starch sol suspension paste gel

16. In the manufacture of hard candy based on sucrose, added acid wouldaccomplish the follow ing:

a. hydrogenation of sucrose

b. decrease the sweetness

c. impart creamy texture

d. increase the content of non-reducing sugars

e. hydrolysis of sucrose

17. A noncrystalline candy is one in which

a. crystals are so fine as to be imperceptible.

b. crystals are nonexistent.

c. interfering agents form the structure.

d. interfering agents crystallize.

e. other ingredients crystallize

18. The natural sugars listed below are largely responsible for the

sweetness of fruits w ith the EXCEPTION of

a. fructose.

b. lactose.

c. glucose.d. sucrose.



5/23

page 4

19. All of the following are functional properties of polysaccharides except

a. gelation

b. water binding

c. thickening

d. enhanced sweetness

e. fat replacement

20. All of the following are functions of lipids except

a. aeration

b. heat transfer

c. gelation

d. flavour

e. plasticity

21. The commercial _____________ of oils is done to harden them and

increase shelf life

a. oxidation

b. hydrogenation

c. hydrolysis

d. interesterficiation

e. lipoxidation

22. Which process does not take place in the cooking of eggs?a. denaturation, followed by coagulation

b. denaturation of egg white proteins

c. thickening of the egg white

d. denaturation of egg yolk lipids

e. reorganisation of coagulated ovalbumin polypeptides

23. Hydration of gelatine produces a ____________ that becomes

increasingly ____________ as it cools

a. emulsion

b. sol, viscous

c. gel, viscous

d. sol, fluid

e. gel, fluid

24. Which is not a function of food additives?

a. reduce cost of formulation

b. maintain product smoothness

c. maintain nutritional value

d. acidity controle. flavour enhancement



6/23

page 5

25. Which is trueregarding sterilisation and blanching?

a. They are used to produce commercially sterile foods

b. Sterilisation is a less severe heat treatment

c. Meats are typically blanched and vegetables are sterilised

d. They are both forms of thermal processing

e. Freezing done prior to blanching and sterilising reduces pathogens

26. Why does the addition of sugar to a dough mix delay gluten

development?

a. Sugar binds to glutenin

b. An emulsion is formed instead of a dough

c. Sugar promotes starch gelatinisation

d. Yeast consumes the sugar

e. Sugar competes for water

27. The presence of antibiotic residues in food matter

a. is an example of a biological hazard

b. is an example of a chemical hazard

c. is an example of a physical hazard

d. causes food infection

e. is an example of a mycotoxin

28. Which statement about cereal grains is false?

a. Cereal grain processing converts grains into foodsb. Grains refers to the hard plant seeds

c. Rice is polished to remove bran and germ layers

d. Dry milling is used to produce corn oil from corn

e. Most grains are consumed in the processed state.

29. The ratio of ___________ to __________ in bread dough is about 3:1

a. flour; water

b. gluten; water

c. water: gluten

d. glutenin; starch

e. water: flour

30. Overmixing of dough ingredients

a. enhances dough extensibility

b. dehydrates the starch

c. causes underdevelopment of gluten

d. leads to the best quality bread

e. enhances dough elasticity



7/23

page 6

31. Which term does not belong?

a. gluten

b. glutamine

c. gliadin

d. glutenin

e. wheat flour protein

32. Which sequence is the correct one for breadmaking?

a. mixing, sheeting, panning, fermentation

b. mixing, fermenting proofing, baking

c. mixing, proofing, fermentation, baking

d. moulding, kneading, proofing, panning

e. kneading, rising, gelatinising, pasting

33. One of the main products of bacterial fermentation is

a. hydrochloric acid

b. lactic acid

c. malic acid

d. tartaric acid

e. ascorbic acid

34. Fermentation causes the pH of foods to

a. increase

b. decreasec. remain unchanged

d. increase until a certain point

e. increase then decrease

35. The conversion of raw animal and plant tissue into forma that are

convenient and practical to consume is called

a. food preservation

b. disintegration

c. food processing

d. food engineering

e. unit operations

36. Starter cultures are used for

a. their curative properties

b. fermentation of foods

c. dehydration of foods

d. decontaminations of foods

e. deterioration of foods



8/23

page 7

37. A yeast used in the making of bread is

a. Saccharomyces

b. Actinomyces

c. Bradyomyces

d. Salmonella

e. Streptococcus

38. Toxins produced by mould are called

a. Verotoxins

b. Mycotoxins

c. Toxicotoxins

d. Bot toxins

e. Marine toxins

39. Consumption of Salmonella cells results in

a. intoxication

b. intoxification

c. exfoliation

d. infection

e. intrusion

40. The biggest problem with the safety of eggs is contamination froma. E. coli.

b. Salmonella enteritidis.

c. Cl. Botulinum.

d. Cl. Perfringens.

41. Consumption of toxin results in

a. intoxification

b. infection

c. intoxication

d. exfoliation

e. intrusion

42. A quick bread is a bread

a. leavened with air, steam and/or carbon dioxide generated from

baking soda or baking powder.

b. leavened with carbon dioxide created from a food acid and baking

powder.

c. made with a sourdough starter that has been refrigerated.

d. made with yeast, which produces carbon dioxide throughfermentation.



9/23

page 8

43. When a potato slice is place in hot frying oil

a. there will be no change in the colour of the potato

b. oil uptake into the potato is through mass transfer

c. a crust layer develops in the potato that has greater moisture content than

the core

d. oil uptake into the potato is due to heat transfer

e. the potato is the frying medium

44. Cheeses are classified by all of the follow ing characteristics EXCEPT

a. milk source.

b. moisture content.

c. processing method.

d. size of the curd.

45. Genetic engineering is defined as

a. the manipulation of chromosomal DN A

b. the manipulation of mRNA

c. the engineering of transfer DNA

d. the manipulation of genes

e. the manipulation of life

46. Live culture of bacteria that aid in food digestion are know n as

a. procultures

b. probioticsc. biotins

d. prodigestins

e. prebiotics

47. Spoilage microrganisms cause the shelf life of foods to

a. decrease

b. increase

c. remain unchanged

d. reverse itself

e. decrease then increase

48. Which is a characteristic of supertasters?

a. insensitive to PROP (6-n-propylthiouracil)

b. often prefer intense sweetness

c. tend to like all foods

d. difficulty distinguishing ingredients present in foods

e. often have strong food dislikes



10/23

page 9

49. What negative result occurs if a sensory panellist is presented with too

many samples?

a. sensory interactions

b. sensitivity enhancement

c. sensory fatigue

d. threshold detection

e. subjective perception enhancement

50. The shortening power is greater in a fat that contains

a. fewer highly saturate fats.

b. more highly saturated fats.

c. more highly unsaturated fats.

d. no differences in composition result in a change of shortening power.

51. The melting point of a fat is dependant on

a. degree of saturation of the fatty acids.

b. length of the fatty acids.

c. cis-trans configuration.

d. crystalline structure.

e. all of the above.

52. Fats are high in satiety because

a. they leave the stomach faster than carbohydrates and proteins.b. they speed up the emptying of the stomach.

c. they slow the emptying of the stomach.

d. they are less complex molecules than carbohydrates and proteins.

53. The purpose of hydrogenation of plant oils is to

a. make a solid, plastic fat which may be used in place of solid fats.

b. increase the trans fatty acids in plant oils.

c. decrease the satiety of the lipid.

d. make the oil less saturated, thus healthier.

54. The following is responsible for the presence of lactose intolerance in

humans.

a. the protein fractions

b. the carbohydrate fraction

c. the vitamins

d. the minerals

e. the lipid fractions



11/23

page 10

55. The protein which represents approximately 80% of the proteins in

milk is

a. rennin.

b. whey.

c. casein.

d. butyric acid.

e. the immunoglobulins.

56. Which of the follow ing proteins does not coagulate with heat?

a. casein

b. whey

c. immunoglobulins

d. lactalbumin

e. inulin

57. Cheese is

a. a cultured food made from milk.

b. a fermented food made from milk.

c. a preserved food made from the curd of milk.

d. whey and curds made into a semi-solid mixture which is then dried.

58. Grades for eggs are determined by

a. candling.

b. evaluating the appearance.c. measuring the Haugh units.

d. all of the above.

59. The best temperature for beating egg whites into a stable foam is

a. refrigerator temperature.

b. freezer temperature.

c. tepid temperature.

d. room temperatures

60. Processed cheese is a cheese made from

a. heated cheddar cheese and blue cheese mixed with other natural

ingredients.

b. one or more varieties of cheese, with or without heat, mixed with

other ingredients.

c. minimum processing of enzyme-coagulated cheeses with or without

heat.

d. all-natural cheeses that are melted and then remolded.



12/23

page 11

61. These cells function to detect taste stimuli as well as transfer taste

information to the brain.

a. basal cells

b. taste receptor cells

c. umami cells

d. circumference papillae cells

e. depolarising cells

62. The primary source of beef in the United States is

a. bulls.

b. heifer.

c. cows.

d. steers.

63. The primary difference between lamb and mutton is

a. lamb is from older animals.

b. lamb is from sheep and mutton is from goats.

c. lamb is from sheep under 14 months and mutton is from sheep over

14 months.

d. lamb is mutton; there is no difference.

64. Which step in the process of cheese production has the greatest impact

on the classification of cheese?

a. coagulation of the curdb. curd treatment

c. curing and ripening

d. milk selection

65. The purpose of the shell membranes is to protect the

a. albumen from rupture.

b. egg from bacterial invasion.

c. shell from cracking.

d. yolk from breaking.

66. Curing and ripening determine the

a. nutrient composition of the cheese.

b. uniqueness of the final cheese.

c. use of the cheese in cooking.

d. whey content of the final product.



13/23

page 12

67. The fat content of a cut of meat varies w ith

a. genetics and age.

b. diet and exercise.

c. cut.

d. all of the above.

68. When compared to bread, the proportion of sugar, fat, and milk to flour

in a cake is

a. higher.

b. lower.

c. the same.

d. these dont represent the differences

69. The two categories of shellfish are

a. bivalves and crustaceans.

b. cephalopods and mollusks.

c. crustaceans and cephalopods.

d. crustaceans and mollusks.

70. The air cell develops

a. before the egg is ready to be laid, when the contents begin to

contract.

b. between the two shell membranes after the egg is laid and thecontents contract with cooling.

c. under the shell at the small end when air is trapped inside and

pushes against the contents.

d. within the outer ring of albumen from air trapped in the yolk.

71. The cell walls in vegetables gain their structural support from the cell

wall fibers that are indigestible by humans and include all EXCEPT

a. cellulose.

b. hemicellulose.

c. glucose.

d. lignins.

e. gums.

72. Pigments are the

a. acidic compounds that give vegetables flavor.

b. ascorbic acid-type compounds in vegetables.

c. color compounds in vegetables.

d. water soluble odor compounds in vegetables.



14/23

page 13

73. The compound that increases in the vegetables as it matures and

causes it to toughen is

a. cellulose.

b. hemicellulose.

c. pectin.

d. lignin.

e. gums.

74. The coloring compounds that are a precursor to vitamin A are

a. anthoxanthins.

b. anthocyanins.

c. carotenoids.

d. chlorophylls.

e. betalins.

75. The relationship between exercise, connective tissue, and the

tenderness of the meat is the

a. less the muscle is exercised, the greater the connective tissue

content, and the less tender the meat.

b. more the muscle is exercised, the less the connective tissue content,

and the less tender the meat.

c. more the muscle is exercised, the less the connective tissue content,

and the more tender the meat.d. more the muscle is exercised, the greater the connective tissue

content, and the less tender the meat.

76. There are several fruits that fit into the classic botanical definition of

fruits but are used in meal patterns as vegetables because they are NOT

a. acidic.

b. acerbic.

c. sweet.

d. flavorful.

e. fragrant.

77. There are several groups of compounds that are found in fruits and

some vegetables; but have a greater influence on the characteristics of

fruits. These include all of the following EXCEPT

a. nutrient acids.

b. organic acids.

c. pectic substance.

d. phenolic compounds.



15/23

page 14

78. The two types of quick bread flour mixtures are categorized as

a. batters and thin batters.

b. batters and doughs.

c. doughs and pastries.

d. pour batters and slack doughs.

79. In both chicken and turkeys, the ______________ of the white meat is

lower than the dark meat.

a. collagen

b. protein

c. myoglobin

d. elastin

80. Organic acids contribute

a. acerbic flavors to fruits.

b. sweet flavor components to fruits.

c. tart flavor components to fruits.

d. volatile taste components to fruits.

81. Acid content varies w ith the maturity of the plant, the acid content of

a. the mature plant being equal to the youngest fruit.

b. the plant increasing with maturity.

c. the plant decreasing with maturity.d. some increasing and some decreasing with maturity.

82. Interfering agents may inhibit crystallization through all of the

follow ing methods EXCEPT

a. decreasing water activity, which leaves less water available for the

sugar to dissolve.

b. inhibiting nuclei formation.

c. physically coating the crystals.

d. crystallizing themselves.

83. The primary function of starch in food preparation is:

a. edible films.

b. as a sweetener source.

c. as a gelling agent.

d. a thickener.

e. all of the above.



16/23

page 15

84. The following factors either decrease the viscosity of a starch paste or

delay the gelatinization of a starch paste:

a. adding acid prior to the end of pasting.

b. stirring late in the cooking process.

c. adding sugar to the starch prior to cooking.

d. by increasing cooking time.

e. all of the above decrease or delay gelatinization.

85. Which corresponds most to affective testing?

a. triangle test

b. defining product attributes

c. hedonic/acceptance/preference

d. the use of highly trained panellists

e. detecting a difference between two samples

86. Hard wheat has a higher __________ than soft wheat.

a. carbohydrate content

b. lipid content

c. fiber content

d. protein content

e. mineral content

87. A yeast bread is a bread

a. leavened with air, steam and/or carbon dioxide generated frombaking soda or baking powder.

b. leavened with only carbon dioxide created from a food acid reaction.

c. made with a sourdough starter that is allowed to brew for a week

before baking.

d. made with yeast, which produces carbon dioxide through the process

of fermentation.

88. In baked products, the gluten is the

a. carbohydrate part of the wheat flour, used for body.

b. protein portion of wheat flour that plays an important role in the

structure.

c. lipid portion of the wheat flour necessary for the development of the

crumb.

d. liquid mass that is created after water has been added to the flour.

89. Milling is the process of

a. breaking the grain into endosperm and the germ portion.

b. grinding the bran and germ into a meal and flour fraction.

c. processing grains into flour with the removal of the bran and germ.d. making starch from the flour fraction of the grain.



17/23

page 16

90. The three compounds that are responsible for the browning in fruits

when they are cut include all of the following EXCEPT

a. enzymes.

b. nitrogen.

c. oxygen.

d. phenolic compounds.

91. The compound/ s in conjunction w ith sugar that contribute/ s to the

gelling characteristics of fruit preserves are

a. the phenolic compounds.

b. the protopectins.

c. pectin.

d. pectinase

e. the pigments.

92. The other types of non-wheat grains make different types of breads

due to the

a. decreased or non-existent protein levels in the non-wheat grain

flours.

b. decreased starch levels in the non-wheat grain flours.

c. increased protein (gluten) levels in the non-wheat grain flours.

d. increased levels of starch in the non-wheat grains.

93. Most of the leavening in flour mixtures is produced by

a. air incorporated when mixing in the flour.

b. carbon dioxide produced by biological or chemical sources.

c. steam rising from the flour mixtures.

d. steam produced from biological or chemical sources.

94. The primary difference between a batter and a dough is that a batter is

a. dry enough to be handled on a board.

b. stiff enough to hold a wooden spoon in the middle.

c. still pourable regardless of its thickness.

d. any product made from flour and water with eggs added.

e. leavened with yeast.

95. When compared to bread, the proportion of sugar, fat, and milk to flour

in a cake is

a. higher.

b. lower.

c. the same.

d. these dont represent the differences



18/23

page 17

96. The two most important considerations in preparing quick breads are

a. accuracy in measuring and consistency of the batter.

b. accuracy in measuring and amount of mixing.

c. consistency of the batter and cooking temperature.

d. cooking temperature and cooking time.

97. Lamination is alternating layers of

a. fat and flour in a pastry dough that gives the pastry flakiness.

b. fat and flour in a pastry dough that gives the pastry tenderness.

c. flour and water in a pastry dough that gives the pastry crispness.

d. fat and water in a pastry dough that gives the pastry tenderness.

98. Over kneading results in a quick bread that is dense and heavy because

of the

a. improper gelatinization of starch.

b. under-development of the starch.

c. under-development of gluten.

d. over-development of gluten.

e. separation of the liquid in the batter.

99. In baked products, the gluten is the

(a) carbohydrate part of the wheat flour, used for body.

(b) protein portion of wheat flour that plays an important role in thestructure.

(c) lipid portion of the wheat flour necessary for the development of the

crumb.

(d) liquid mass that is created after water has been added to the flour.

100. Tenderness, in reference to pastry, is

a. the ease with which the pastry may be cut.

b. the degree of brittleness the pastry exhibits when broken.

c. the ease with which the pastry gives way to the tooth.

d. the chewiness of plain pastry.

e. synonymous with flakiness.



19/23

page 18

101. The consistency of a batter (whether a pour or drop batter) is

dependent on

a. the proportion of liquid to dry ingredients in the mixture.

b. whether milk or water is used as a liquid.

c. the initial temperature of the ingredients in the mixture.

d. the type of fat or oil that is used.

e. the amount of egg in the batter.

102. In addition to yeast and flour, the basic ingredients in a yeast bread

include all of the follow ing EXCEPT

a. fat and/or eggs.

b. some liquid.

c. salt.

d. sugar.

103. The purpose of kneading is to

a. activate the lipid agents in the dough.

b. alter the carbohydrate ratio of the starchy components.

c. alter the protein to carbohydrate ratio to increase the volume.

d. develop the gluten to its maximum potential.

e. aide in the development of gelatinized starch.

104. The over-development of gluten often results in a baked product thatis

a. coarse in texture.

b. fine-grained in texture.

c. irregular in texture.

d. regular in texture.

105. The first rising period is called

a. activation.

b. fermentation.

c. proofing.

d. shaping.

e. punchdown.

106. Punching down a bread dough produces a more

a. evenly colored top crust loaf of bread.

b. symmetrical loaf.

c. fine grained loaf.

d. yeasty loaf.e. coarse grain loaf similar to the European loaves.



20/23

page 19

107. The purpose of the final rising of a loaf of bread is to

a. adequately aerate the loaf.

b. alter the shape of the loaf with rising.

c. increase the crumb texture.

d. always at least double the volume.

108. Cakes are classified by whether they contain

a. eggs.

b. fats.

c. milk.

d. vanilla.

e. baking powder.

109. A shortened cake is a cake made

a. with fat.

b. with milk.

c. without added fat.

d. without milk.

e. with baking soda.

110. Which of the follow ing factors is NOT important to the making of

cakes?a. temperature

b. timing

c. type of pan and treatment

d. water type

e. testing for doneness

111. A smooth texture in frozen desserts is enhanced by the presence of

a. milkfat.

b. milk solids-not-fat.

c. small fine ice crystals.

d. water in the crystal lattice.

e. stabilizers in the ice lattice.

112. An unshortened cake is a cake made

a. with fat.

b. with milk.

c. without added fat.

d. without milk.e. with baking powder.



21/23

page 20

113. A plain pastry is

a. a delicate pastry that puffs up in size during baking due to alternating

layers of fat and flour.

b. a hearty pastry made with nut meats, butter, and cream.

c. used for pie crusts, quiches, and main-dish pies.

d. made from butter and flour, with little or no added flavorings.

114. Which two elements are important to the successful production of

pastry?

a. the number and brand of ingredients

b. the amount of ingredients and the baking time

c. the proportions of ingredients and the preparation technique

d. the preparation technique and the cook time

115. The ingredient that adds energy and influences the texture of a pastry

is

a. fat.

b. flour.

c. the leavening agent.

d. the liquid.

e. eggs.

116. The leavening agent in pastry isa. air.

b. steam.

c. carbon dioxide.

d. carbon monoxide.

e. oxygen.

117. The most accurate method for measuring temperature in

confectionery production is

a. use of the candy thermometer.

b. use of a crystal size controller.

c. the cold water test.

d. the hot water test.

e. use of a calibrated candy thermometer.

118. A puff pastry is

a. a delicate pastry that puffs up in size during baking due to alternating

layers of fat and flour.

b. a hearty pastry made with nut meats, butter, and cream.

c. used for pie crusts, quiches, and main-dish pies.d. made from butter and flour, with little or no added flavorings.



22/23

page 21

119. All of the following are important to producing a crystalline candy

w ith the desired small crystals EXCEPT

a. controlling the form of sugar used.

b. controlling the temperature.

c. pouring or forming the mix correctly.

d. stirring the mix correctly.

e. controlling the content of sugar used.

120. Meat from fish, in general, is

a. higher in fat than other meats.

b. higher in protein than other meats.

c. lower in fat than other meats.

d. lower in protein than other meats.

122. The structure of all frozen desserts depends on the

a. amount of milkfat crystals formed.

b. crystallization of water from a sugar mixture.

c. freezing procedure used.

d. proportion of ingredients used.

e. stabilizers added to the ingredients.

123. The physical unit for storing starch in plants is the:

a. amylase.b. amylopectin.

c. polysaccharides.

d. inulin.

e. granule.

124. One of the three types of foodborne hazards is

a. temperature

b. biological

c. time of cooking

d. raw meat

e. food handler



23/23

Describe the functions o f eggs in food preparation; include examples of

each of the functions. Be sure the coverage includes all parts of the egg.

Answer should include all the functional factors: flavoring, coloring, emulsifying,

thickening, binding, foaming, interfering, and clarifying. A short discussion of their

importance is needed and indicate either a food or groups of foods that

demonstrate the functional properties. (chapter inclusive)

What part of the composition of meat influences the preparation method

chosen for a particular cut of meat? What happens to this component upon

heating?

Answer should focus on collagen. The explanation should demonstrate an

understanding of the action of water and heat on collagen. It should show how this

alters the meat tissue. It should then mention the effect on eating quality of the

final product. (Pages 268-274)

Describe the processes that occur w hen starches are used as thickeners in

food. Start w ith a raw starch and finish w ith an old gel. Be specific w ith

respect to the starch molecules and granules as well as the food product.

Answer should be a description of what happens to starch in water during the

processes of gelatinization, gelation, and retrogradation. Be sure that the studenthas included the amylase amylopectin relationships, the degradation of the

granules and what has happened to the product. (pages 371-375)

In the preparation of cereal grain products (i.e., those w hich are heated)

why do they swell and to what extent? Inc lude the pasta products in your

explanation.

The answer should include the explanation of the swelling of the starch granules

and the gelatinization of starch. The explanation should include the degree of

processing and give some type of table of the degree to which the products expand.

(pages 392-394; pages 396-397)

List the four factors that, in addition to ingredients and mixing methods,

must be considered when baking a cake. Explain the importance of each.

The answer should include the type of pan, timing, temperature, and testing for

doneness, with details on the importance of each of these to the types of cakes.

(concepts covered in pages 444-450)

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