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1. Flavour combines all of the following except
a. mouthfeel
b. odour
c. taste
d. residual sensations
e. appearance
4. With few exceptions, fresh, unprocessed vegetables are low in all of the
following EXCEPT
a. kilojoules
b. cholesterol.
c. sodium.
d. fat.
e. fibre.
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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.
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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
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 would
accomplish the following:
a. hydrogenation of sucrose
b. decrease the sweetness
c. impart creamy texture
d. increase the content of non-reducing sugars
e. hydrolysis of sucrose
18. The natural sugars listed below are largely responsible for the
sweetness of fruits with the EXCEPTION of
a. fructose.
b. lactose.
c. glucose.
d. sucrose.
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19. All of the following are functional properties of polysaccharides except
a. gelation
b. water binding
c. thickening
d. enhanced sweetness
e. fat replacement
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
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25. Which is true regarding 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
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31. Which term does not belong?
a. gluten
b. glutamine
c. gliadin
d. glutenin
e. wheat flour protein
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
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37. A yeast used in the making of bread is
a. Saccharomyces
b. Actinomyces
c. Bradyomyces
d. Salmonella
e. Streptococcus
40. The biggest problem with the safety of eggs is contamination from
a. E. coli.
b. Salmonella enteritidis.
c. Cl. Botulinum.
d. Cl. Perfringens.
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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
46. Live culture of bacteria that aid in food digestion are known as
a. procultures
b. probiotics
c. biotins
d. prodigestins
e. prebiotics
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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
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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 following 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.
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
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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
64. Which step in the process of cheese production has the greatest impact
on the classification of cheese?
a. coagulation of the curd
b. curd treatment
c. curing and ripening
d. milk selection
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67. The fat content of a cut of meat varies with
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 don’t represent the differences
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.
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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.
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.
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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
81. Acid content varies with 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.
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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.
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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.
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.
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 don’t represent the differences
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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.
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.
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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 following EXCEPT
a. fat and/or eggs.
b. some liquid.
c. salt.
d. sugar.
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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.
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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.
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.
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119. All of the following are important to producing a crystalline candy
with 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.
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Describe the functions of 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)
Describe the processes that occur when starches are used as thickeners in
food. Start with a raw starch and finish with an old gel. Be specific with
respect to the starch molecules and granules as well as the food product.
In the preparation of cereal grain products (i.e., those which are heated)
why do they swell and to what extent? Include 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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