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1. The savory or umami taste is actually found in certain
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2) |
2. The most influential factor in a person’s selection of food is the sense of
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3) |
3. Subjective evaluation is
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4) |
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5) |
5. The building blocks of organic material include carbon, hydrogen, and oxygen plus
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6) |
Regarding boiling point, increasing the elevation:
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7) |
7. Which of the following reactions is not a function of protein during food preparation?
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8) |
8. The majority of foodborne illness is caused by _____.
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9) |
Salmonella infection is one of the most common foodborne illnesses and _____ are particularly vulnerable to it.
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10) |
Which of the following needs a living cell in order to multiply?
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11) |
Cross-contamination refers to
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12) |
In dry heat preparation, heat is transferred by
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13) |
The direct transfer of heat from one substance to another that is contacting is called
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14) |
Select the most frequently used knife in the kitchen from the list below
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15) |
The correct order for correct measurement of foods is
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16) |
An herb is a
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17) |
Forecast refers to
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18) |
veal is meat from
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19) |
Regarding slaughter conditions
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20) |
20. Which form of pork would be the best for larding or barding?
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21) |
21. Poultry is sufficiently cooked when the internal temperature reaches a minimum of
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22) |
Saltwater fish
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23) |
One of the reasons why fish is tender is because
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24) |
A dressed fish is best identified as a whole fish that has
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25) |
25. The protein that represents approximately 80% of the proteins in milk is
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26) |
milk is graded based on
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27) |
The yield of ten pouns of milk is approximately ___ pounds cheese and _____ pounds whey, respectively
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28) |
Which of the following enzymes is most commonly used to coagulate milk in cheese making?
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29) |
The color of the yolk is due to
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30) |
Vegetables are defined as
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31) |
Pigments are the
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32) |
The most important consideration in the selection of vegetables is
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33) |
Pectin is the
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34) |
Enzymatic browning in fruits can be slowed down or inhibited by
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35) |
a standard mirepoix is made out of
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36) |
which flour is the predominant choice for bread in the united states
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37) |
37. Which of the following explains why cereal grains expand upon cooking?
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38) |
38. Which of the following statements about gluten formation is incorrect?
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39) |
A quick bread is a bread
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40) |
the purpose of kneading dough is to
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41) |
The primary difference between a batter and a dough is that a batter is
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42) |
A mother sauce is
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43) |
What are the typical steps in making a gravy, in order
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44) |
44. The sequence of steps in the muffin method of mixing are
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45) |
45. The sugar alcohols are particularly useful in gums, lozenges, and breath mints because they are
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46) |
46. The purpose of hydrogenation of plant oils is to
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47) |
which flour is recommended for use in pastry doughs?
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48) |
the foods most susceptible to food spoilage are those that
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49) |
Potatoes and carrots are often blanched prior to drying to prevent
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50) |
The process of pasteurization destroys
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