Term
Vegetables are defined as
a. a plant or parts of a plant that are used as food.
b. the leaves, stem, or stalks of edible plants.
c. any edible plant eaten raw.
d. the ripened ovary of a plant with the surrounding succulent tissue.
e. any edible plant eaten raw. |
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Definition
| a. a plant or parts of a plant that are used as food. |
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Term
The classification of seeds includes
a. carrots, beets, turnips and radishes.
b. onions and garlic.
c. celery and asparagus.
d. spinach and lettuce.
e. beans, corn and peas.
f. broccoli and cauliflower. |
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Definition
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Term
Fruits, often seen masquerading as vegetables, include
a. lentils.
b. scallions and leeks.
c. cabbage, Brussels sprouts and collard greens.
d. okra, eggplant, olives, water chestnuts and peppers. |
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Definition
| d. okra, eggplant, olives, water chestnuts and peppers. |
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Term
The compound that increases in the vegetable as it matures and causes it to toughen is
a. cellulose.
b. hemicellulose.
c. pectin.
d. lignin.
e. gums. |
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Definition
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Term
Spinach stems and the inner cores of carrots and broccoli become tougher with age and do not soften when heated because of
a. cellulose.
b. gums.
c. lignin.
d. hemicellulose.
e. pectic compounds. |
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Definition
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Term
Food gums are often added to processed foods such as ice cream, candies and salad dressings to
a. add color.
b. act as stabilizers.
c. increase their viscosity.
d. prevent color change during processing.
e. contribute to sweetness without adding calories. |
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Definition
| c. increase their viscosity. |
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Term
Turgor is the word that describes the
a. rigid firmness of the cell due to the presence of water.
b. juiciness of a vegetables that results from the presence of organic acids.
c. starch content of the cell.
d. size of the air pockets in the cell wall. |
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Definition
| a. rigid firmness of the cell due to the presence of water. |
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Term
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. |
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Definition
| c. color compounds in vegetables. |
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Term
The coloring compounds that are a precursor to vitamin A are
a. anthoxanthins.
b. anthocyanins.
c. carotenoids.
d. chlorophylls.
e. betalains. |
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Definition
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Term
In older plants, the _____ color is degraded, causing underlying pigments to show.
a. carotenoid
b. chlorophyll
c. flavonoid
d. all of the above answers are correct |
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Definition
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Term
Hydrogens from acids replace the magnesium in _____ pigments, which results in a compound known as pheophytin.
a. carotenoid
b. chlorophyll
c. anthocyanin
d. anthoxanthin
e. betalain |
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Definition
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Term
With few exceptions, fresh, unprocessed vegetables are low in all of the following EXCEPT
a. calories (kcal).
b. cholesterol.
c. sodium.
d. fat.
e. fiber. |
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Definition
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Term
Most vegetables are poor sources of _____; exceptions are the beans, cereal grains, and nuts.
a. beta-carotene
b. certain B vitamins
c. fiber
d. protein
e. minerals |
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Definition
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Term
Vegetables are a source of
a. balanced proteins.
b. complete proteins.
c. incomplete proteins.
d. unbalanced proteins. |
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Definition
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Term
Oxalates, primarily found in _____ colored vegetables, can bind to the calcium, iron or zinc in these vegetables and may decrease their absorption.
a. red and purple
b. orange
c. green
d. white
e. yellow |
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Definition
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Term
A creamy white pigment is an example of a(n)
a. anthocyanin.
b. anthoxanthin.
c. astaxanthin.
d. betalain. |
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Definition
|
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Term
A red-blue pigment is an example of a(n)
a. anthocyanin.
b. anthoxanthin.
c. astaxanthin.
d. betalain. |
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Definition
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Term
When preparing cauliflower, onions, white potatoes and turnips, the pigment may be further whitened by
a. cooking the vegetable in alkaline water.
b. adding cream of tartar to the cooking water.
c. heating in the presence of copper or iron cooking utensils.
d. none of the above answers is correct |
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Definition
| b. adding cream of tartar to the cooking water |
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Term
A group of indole-containing vegetables, called cruciferous vegetables, includes
a. beans and legumes.
b. tomatoes and strawberries.
c. kale and Brussels sprouts.
d. garlic, leeks and shallots. |
|
Definition
| c. kale and Brussels sprouts. |
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Term
The most important consideration in the selection of vegetables is:
a. the color of the flesh.
b. how long they store.
c. how easily they cook.
d. the season of the year. |
|
Definition
| d. the season of the year. |
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Term
26. Pungent odors from vegetables in the Cruciferae family and Allium genus are released by
a. acid.
b. alkali.
c. overheating.
d. certain metals such as aluminum, copper or iron. |
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Definition
|
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Term
One cup of dried beans usually yields _____ cup(s) of cooked beans.
a. 1
b. 1 to 2
c. 2 to 2 ½
d 2 ½ to 4
e 4 to 5 |
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Definition
|
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Term
When cooking legumes, it is important to
a. use hard water.
b. use soft water.
c. add salt at the beginning of the cooking process.
d. add an acid at the beginning of the cooking process. |
|
Definition
|
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Term
A potentially toxic compound called solanine occurs when
a. potatoes are exposed to sunlight.
b. vegetables are stored in airtight plastic bags and they “stew.”
c. legumes are soaked or cooked in alkaline environment.
d. legumes are soaked or cooked in an acidic environment. |
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Definition
| a. potatoes are exposed to sunlight. |
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Term
Regarding storage, optimum humidity for most fruits and vegetables is _____ percent.
a. 55 to 65
b. 65 to 75
c. 75 to 85
d. 85 to 95 |
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Definition
|
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Term
| The common classification system used for vegetables is based on the part of the plant that is used. t/f |
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Definition
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Term
| Without intercellular spaces, fruits and vegetables would be soft and flaccid. t/f |
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Definition
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Term
| Potatoes contain approximately 15 percent air space. t.f |
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Definition
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Term
| Beta-carotene in vegetables is heat stable. t/f |
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Definition
|
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Term
| Carotenoids are susceptible to oxidation t/f |
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Definition
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Term
| When cooking broccoli, keep the lid off for the first few minutes of cooking, to allow the volatile organic acids to escape. t/f |
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Definition
|
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Term
| When cooking cauliflower, keep the lid on for the first few minutes of cooking, for a bright white color. t/f |
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Definition
|
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Term
| Most fresh vegetables deteriorate too quickly to grade. |
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Definition
|
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Term
| The best amount of vegetables to buy is an amount that will be used within two weeks. t.f |
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Definition
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Term
| Fresh vegetables should be stored immediately upon purchase using the correct procedures for that vegetable. t/f |
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Definition
|
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Term
| Only selected vegetables should be thoroughly washed before storing. t/f |
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Definition
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Term
| The Maillard reaction may be observed in cut-up potatoes that turn pinkish-brown when exposed to oxygen. |
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Definition
|
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Term
| Mealy potatoes are not the best choice for frying because the high sugar content tends to yield dark streaks and poor texture. |
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Definition
|
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Term
| The amount of water used in cooking vegetables depends on the composition of the vegetable. t/f |
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Definition
|
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Term
| The cooking time for vegetables should be as short as possible. t/f |
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Definition
|
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Term
| A large part of the texture changes that occur with the cooking of vegetables is due to the softening of the cellulose in the heat. t/f |
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Definition
|
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Term
| In general, maximum flavor retention occurs with longer cooking times. t/f |
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Definition
|
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Term
| When potatoes are stored in the refrigerator, glucose is converted to starch. t/f |
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Definition
|
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Term
| Onions and potatoes should not be stored next to each other, because they shorten each other’s shelf life. t/f |
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Definition
|
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Term
| the yellow and orange pigments |
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Definition
|
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Term
|
Definition
|
|
Term
| red-purple pigments (eggplant) |
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Definition
|
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Term
| the cream and white pigments |
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Definition
|
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Term
| purple-red and yellow pigments (beets) |
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Definition
|
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Term
Fruits are
a. aggregates of blossoms that form seeds.
b. any part of an edible plant.
c. ripened nuts and seeds of plants.
d. ripened ovaries and adjacent parts of a plant’s flowers.
e. edible plants or parts of plants eaten as desserts. |
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Definition
| d. ripened ovaries and adjacent parts of a plant’s flowers. |
|
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Term
Which fruit classification contains drupes and pomes?
a. simple
b. aggregate
c. multiple
d. several ovaries in one flower |
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Definition
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Term
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. |
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Definition
|
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Term
Which of the following is really a vegetable but treated like a fruit?
a. nuts
b. rhubarb
c. squash and okra
d. green beans and cucumbers |
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Definition
|
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Term
Fruits are very similar in cell structure and pigment composition to
a. legumes.
b. vegetables that grow above ground.
c. vegetables with a high starch content.
d. vegetables.
e. cereal grains. |
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Definition
|
|
Term
All of the following substances are found in fruits except
a. nutrient acids.
b. organic acids.
c. pectic substances.
d. phenolic compounds |
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Definition
|
|
Term
Organic acids contribute
a. acerbic flavors in fruits.
b. sweet flavor components in fruits.
c. tart flavor components in fruits.
d. volatile taste components in fruits. |
|
Definition
| c. tart flavor components in fruits. |
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|
Term
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 plants increasing and some decreasing with maturity. |
|
Definition
| c. the plant decreasing with maturity. |
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Term
Most fruits have a pH value
a. below 3.0
b. below 5.0.
c. between 5.0 and 6.0.
d. above 6.0 |
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Definition
|
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Term
Pectin is the
a. cementing compound between the cell walls of the fruit.
b. coloring compound found within the cells of fruit.
c. flavoring compound found between the cells of the fruit.
d. taste compound found under the skin of fruit.
e. primary organic acid found in the skin of fruit. |
|
Definition
| a. cementing compound between the cell walls of the fruit. |
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Term
The compound(s) in conjunction with sugar that contribute/s to the gelling characteristics of fruit preserves are
a. the phenolic compounds.
b. the protopectins.
c. pectin.
d. pectinic acid.
e. the pigments. |
|
Definition
|
|
Term
Phenolic compounds
a. are also known as tannins.
b. are found predominately in ripe fruits.
c. provide the sweet flavor found in ripe fruits.
d. prevent enzymatic browning by an enzyme called polyphenol oxidase. |
|
Definition
| a. are also known as tannins. |
|
|
Term
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. |
|
Definition
|
|
Term
Enzymatic browning in fruit is catalyzed by
a. melanins.
b. polyphenol oxidase.
c. cellulase and hemicellulase.
d. all of the above answers are correct
e. none of the above answers is correct |
|
Definition
|
|
Term
_____ content is reduced if fruit is exposed to air by bruising or cutting, or to alkali or copper, or through cooking or processing.
a. Glucose and fructose
b. Diphenylisatin
c. Soluble fiber
d. Vitamin C
e. Iron and potassium |
|
Definition
|
|
Term
Freezing fruit decreases the quality of the fruit’s
a. taste.
b. color.
c. texture.
d. nutrients. |
|
Definition
|
|
Term
Frozen fruit should
a. be kept at a temperature of 0 degrees F.
b. not be purchased if the packages or bags show signs of juice stains.
c. not be purchased if the packages have heavy frost clinging to the outside.
d. not be thawed and refrozen.
e. all of the above answers are correct
f. none of the above answers is correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Most fruits are about _____ percent water.
a. 50
b. 75
c. 85
d. 95 |
|
Definition
|
|
Term
It takes about _____ pound(s) of grapes to produce 1 pound of raisins.
a. 1
b. 2
c. 3
d. 5
e. 7 |
|
Definition
|
|
Term
The process of drying fruit
a. decreases the fruit’s resistance to microbial spoilage.
b. increases the volatile substances in the fruit.
c. firms the cellulose of the fruit.
d. sweetens the fruit’s taste.
e. all of the above answers are correct
f. none of the above answers is correct |
|
Definition
| d. sweetens the fruit’s taste. |
|
|
Term
Regarding tomato juice, which of the following statements is correct?
a. The suspended pulp contributes to viscosity.
b. If left standing, pectin methyl esterase breaks down the pectin, resulting in a less viscous juice over time.
c. The hot-break process inactivates the enzymes.
d. Allowing enzyme activity to occur and produce a tomato juice with a thin viscosity is called the cold-break process.
e. all of the above answers are correct
f. none of the above answers is correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Deaeration
a. decreases shelf life.
b. increases flavor.
c. reduces the oxidation of vitamin C.
d. all of the above answers are correct |
|
Definition
| c. reduces the oxidation of vitamin C. |
|
|
Term
The process of pasteurizing juice
a. inactivates enzymes and destroys microorganisms that can cause foodborne illness.
b. allows the particles of fruit to stay suspended in the juice without settling to the bottom.
c. increases the fresh-squeezed flavor.
d. all of the above answers are correct |
|
Definition
| a. inactivates enzymes and destroys microorganisms that can cause foodborne illness. |
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Term
Enzymatic browning in fruits can be slowed down or inhibited by
a. refrigeration.
b. coating with a cream of tartar solution.
c. coating fruits with sugar or submerging in water.
d. dipping fruit in ascorbic acid or sulfur solutions.
e. all of the above answers are correct |
|
Definition
| e. all of the above answers are correct |
|
|
Term
Why are some raisins brown-colored and some raisins golden-colored?
a. Dark-colored raisins are darker because of heat treatment which changes the pH of the fruit, thus darkening it.
b. Dark-colored raisins are treated with metal salts.
c. Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning.
d. Light-colored raisins are treated with ethylene gas to facilitate ripening. |
|
Definition
| c. Light-colored raisins are often treated with sulfur dioxide, which prevents enzymatic browning. |
|
|
Term
| Fruit grading includes the nutritional quality of the ripe fruit. t/f |
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Definition
|
|
Term
| In recent years the consumption of fruits has increased. t/f |
|
Definition
|
|
Term
| Fruits are generally high in water and low in proteins and fats. t/f |
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Definition
|
|
Term
| Sugar content in general increases as the fruit ripens. true/false |
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Definition
|
|
Term
| The increase in the consumption of tropical fruits is due to the increase in the ease of world transportation and an increase in world marketing outlets. t/f |
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Definition
|
|
Term
| The increase in availability of out-of-season fruit is largely due to refrigerated transport. t/f |
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Definition
|
|
Term
| The lowest-calorie (kcal) canned fruit is that packed in heavy syrup. t/f |
|
Definition
|
|
Term
| Freezing is the best storage form for the maintenance of fresh fruit texture.t/f |
|
Definition
|
|
Term
| Drying is the oldest method for fruit preservation. t/f |
|
Definition
|
|
Term
| When drying fruit, the removal of water decreases resistance to microbial spoilage. t/f |
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Definition
|
|
Term
| The small particles of suspended pulp remaining in pressed juice are called haze or cloud. t/f |
|
Definition
|
|
Term
| During heating, the fruit’s osmotic system of selective permeability is replaced with simple diffusion, contributing to the loss of shape in heated fruits. t/f |
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Definition
|
|
Term
| Examples of drupes include cherries, peaches and plums. t/f |
|
Definition
|
|
Term
| All fruits continue to ripen after harvest. t/f |
|
Definition
|
|
Term
| Ripe fruit with a high water content is best if consumed within seven days of purchase. t/f |
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Definition
|
|
Term
| Bananas are best stored at room temperature, because refrigeration interferes with their ripening process and causes their skin to blacken. t/f |
|
Definition
|
|
Term
| thick and smooth fruit preserves made from long-cooked fruit which is sieved |
|
Definition
|
|
Term
| a mixture of fruits with added nuts and raisins but no sugar |
|
Definition
|
|
Term
| made from juice of cooked fruit with added sugar and pectin; may be clear if the juice is strained first |
|
Definition
|
|
Term
| a preserved fruit product made from ground or mashed whole cooked fruit |
|
Definition
|
|
Term
| a preserved fruit product made from the juice with thin pieces of fruit and rind |
|
Definition
|
|
Term
_____ comprise the world’s major food crops.
a. Nuts
b. Grains
c. Seeds
d. Meat animals
e. Vegetables |
|
Definition
|
|
Term
Which of the following is the primary grain?
a. barley
b. corn
c. rice
d. wheat
e. all of the above are primary grains |
|
Definition
|
|
Term
Which part of the caryopsis is also called the chaff?
a. bran
b. germ
c. husk
d. endosperm
e. aleurone |
|
Definition
|
|
Term
The _____ is about 14.5 percent of the grain by weight and is an excellent source of fiber and minerals.
a. endosperm
b. bran
c. aleurone
d. husk
e. germ |
|
Definition
|
|
Term
The endosperm makes up about _____ percent of the grain.
a. 68
b. 75
c. 83
d. 92 |
|
Definition
|
|
Term
The _____ is rich in fat and incomplete protein, and is an excellent source of B vitamins and vitamin E.
a. bran
b. germ
c. aleurone
d. chaff |
|
Definition
|
|
Term
The varying shapes of ready-to-eat cereal available to consumers depend on how they have been processed. For example, breakfast cereal may be
a. extruded.
b. flaked.
c. granulated.
d. shredded.
e. all of the above answers are correct |
|
Definition
|
|
Term
Which flour is the predominant choice for bread in the United States?
a. rice
b. rye
c. oat
d. masa
e. corn
f. wheat |
|
Definition
|
|
Term
Whole-grain products are a good source of
a. soluble and insoluble fibers.
b. phytochemicals.
c. lignans.
d. phytoestrogens.
e. all of the above answers are correct |
|
Definition
|
|
Term
Cereal protein is
a. considered a complete protein.
b. considered incomplete because it is lacking adequate amounts of the amino acid methionine.
c. low in the essential amino acid lysine.
d. all of the above answers are correct
e. all of the above answers are incorrect |
|
Definition
| c. low in the essential amino acid lysine. |
|
|
Term
Which of the following vitamins is lost during the refining process when milling grain?
a. thiamin (B1)
b. riboflavin (B2)
c. niacin (B3)
d. panthothenic acid
e. folate
e. only answers “a,” “b,” and “c” are correct
f. only answers “d” and “e” are correct
g. all of the above answers are correct |
|
Definition
| g. all of the above correct |
|
|
Term
Hard wheat has a higher _____ than soft wheat.
a. carbohydrate content
b. lipid content
c. fiber content
d. protein content
e. mineral content |
|
Definition
|
|
Term
_____ is (are) made by granulating the endosperm of the wheat into a fine consistency.
a. Grits
b. Farina
c. Couscous
d. Degermed cornmeal |
|
Definition
|
|
Term
Which of the following rice selections is often used in food service establishments because the grains stay firm and separate?
a. white
b. converted
c. instant
d. brown |
|
Definition
|
|
Term
Corn is native to the:
a. Americas.
b. Asian continent.
c. Australian continent.
d. European continent.
e. African continent. |
|
Definition
|
|
Term
The endosperm in which of the following corns is enlarged because it was soaked in lye and then dried during processing?
a. dent
b. flint
c. hominy
d pod
e. cornmeal |
|
Definition
|
|
Term
_____ barley has had the hull and some of the bran removed from the grain in the process called pearling.
a. Pot
b. Malt
c. Hulled
d Flaked |
|
Definition
|
|
Term
_____ is one of the smallest cereal grains and contains very little gluten.
a. Millet
b. Sorghum
c. Rye
d. Buckwheat |
|
Definition
|
|
Term
Which of the following explains why cereal grains expand upon cooking?
a. The carbohydrates leach out, leaving holes in the cereal that fill with water.
b. The starch molecules gel when they are heated.
c. The starch molecules gel when they are cooled.
d. The proteins and starches complex together when heated and swell.
e. The starch molecules gelatinize when heated in water, thus swelling the grain. |
|
Definition
| e. The starch molecules gelatinize when heated in water, thus swelling the grain. |
|
|
Term
The cooking time of cereal grains is _____ when using a microwave.
a. increased
b. decreased
c. not significantly altered |
|
Definition
| c. not significantly altered |
|
|
Term
The _____ in durum wheat flour gives pasta its elasticity and helps it maintain its shape during cooking.
a. carbohydrate
b. starch
c. protein
d. fat
e. carotenoids |
|
Definition
|
|
Term
When cooking pasta, stickiness
a. is increased in water with an acidic pH.
b. is increased in water with an alkaline pH.
c. is decreased when using older pasta.
d. none of the above answers is correct |
|
Definition
| b. is increased in water with an alkaline pH. |
|
|
Term
| The bran is not a good source of fiber and minerals. t/f |
|
Definition
|
|
Term
| The endosperms of grains, especially whole grains, are excellent sources of complex carbohydrates.t/f |
|
Definition
|
|
Term
| The term “whole grains” is defined by the Food and Drug Administration (FDA). t/f |
|
Definition
|
|
Term
| The germ is the main source of fat in a cereal grain. t/f |
|
Definition
|
|
Term
| Water-soluble vitamins can be applied to cereal by spraying them on before the cereal has been heated. t/f |
|
Definition
|
|
Term
| Butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) are often added to cereals to act as preservatives. t/f |
|
Definition
|
|
Term
| Proteins in cereal grains are high quality and complete. t/f |
|
Definition
|
|
Term
| Polished rice has the outer husks removed and this eliminates all the fiber and most of the B vitamins and iron. t/f |
|
Definition
|
|
Term
| Oat bran has been linked to reducing blood cholesterol. t/f |
|
Definition
|
|
Term
| The two least important factors in the preparation of grains are the amount of water used and the exposure to heat. t/f |
|
Definition
|
|
Term
| the largest portion of the grain, containing all of the starch |
|
Definition
|
|
Term
| the smallest portion of the grain, and the embryo for a future plant |
|
Definition
|
|
Term
| the hard outer covering just under the husk that protects the grain’s soft endosperm |
|
Definition
|
|
Term
| the seeds of the grass family Gramineae |
|
Definition
|
|
Term
| the rough outer covering protecting the grain |
|
Definition
|
|
Term
Regarding baked products,
a. the simplest flour mixture is made from flour and water.
b. optional ingredients include milk, fat, eggs, sugar, salt, flavoring and leavening agents.
c. the ingredients of a flour mixture may be divided into dry or liquid categories.
d. the types and proportions of ingredients determine the structure and volume of the finished product.
e. all of the above answers are correct |
|
Definition
| e. all of the above correct |
|
|
Term
Crumb is partially created during baking
a. by the number and size of air cells produced.
b. by the degree of starch gelatinization.
c. by the amount of protein coagulation.
d. with small, densely packed air bubbles if the crumb is fine in texture.
e. with large, often irregular air holes if the crumb is coarse in texture.
f. all of the above answers are correct |
|
Definition
| f. all of the above correct |
|
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Term
The ability of a baked product to rise is directly related to its _____ content.
a. carbohydrate
b. lipid
c. protein
d. water, vitamin and mineral |
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Definition
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Term
Which of the following flours yields a baked product that has a light and airy texture?
a. buckwheat
b. cornmeal
c. rye
d. soy
e. triticale
f. wheat |
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Definition
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Term
A yeast bread is a bread
a. leavened with air, steam and/or carbon dioxide generated from baking soda or baking powder.
b. leavened with only carbon dioxide created from an acidic reaction from food.
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. |
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Definition
| d. made with yeast, which produces carbon dioxide through the process of fermentation. |
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Term
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 an acidic food and baking powder.
c. made with a sourdough starter that has been refrigerated.
d. made with yeast, which produces carbon dioxide through fermentation. |
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Definition
| a. leavened with air, steam and/or carbon dioxide generated from baking soda or baking powder. |
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Term
In baked products, the gluten is the
a. carbohydrate part of the wheat flour, used for body.
b. lipid portion of the wheat flour necessary for the development of the crumb.
c. liquid mass that is created after water has been added to the flour.
d. protein portion of wheat flour that plays an important role in the structure. |
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Definition
| d. protein portion of wheat flour that plays an important role in the structure. |
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Term
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. |
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Definition
| d. compress and stretch the dough to increase gluten strength |
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Term
Milling is the process of
a. breaking the grain into endosperm and germ portions.
b. grinding the bran and germ into a meal and flour fraction.
c. making starch from the flour fraction of the grain.
d. processing grains into flour with the removal of the bran and germ. |
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Definition
| d. processing grains into flour with the removal of the bran and germ. |
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Term
Wheat flours are classified according to their
a. carbohydrate content.
b. carbohydrate or lipid content.
c. protein or mineral content.
d. protein or water content |
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Definition
| c. protein or mineral content. |
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Term
The major source of flour for bread making is
a. oats.
b. wheat.
c. barley.
d. millet.
e. corn. |
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Definition
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Term
Whole-wheat flour, also known as graham flour, differs from white flour in that
a. it includes the husk, bran, germ and endosperm.
b. coarse granules cut the gluten strands, thus increasing the final volume of the baked product.
c. it requires refrigeration to prevent rancidity.
d. all of the above answers are correct |
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Definition
| c. it requires refrigeration to prevent rancidity. |
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Term
From the following list, _____ flour contains the highest protein content while _____ flour has the highest starch content.
a. semolina, cake
b. bread, all-purpose
c. bread, whole wheat
d. pastry, cake |
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Definition
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Term
Most graham crackers today are imitations because they are made from
a. whole-wheat flour.
b. graham flour.
c. wheat flour.
d. only the bran and germ.
e. none of the above are correct answers |
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Definition
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Term
Which of the following flours contains a high concentration of water-soluble carbohydrates, which gives the flour a high water-binding capacity and characteristic stickiness?
a. buckwheat
b. chickpea
c. cornmeal
d. rice
e. rye
f. soy |
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Definition
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Term
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. |
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Definition
| b. carbon dioxide produced by biological or chemical sources. |
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Term
Which of the following statements is false about baking soda?
a. Baking soda chemically yields carbon dioxide in the presence of moisture and alkali.
b. Up to ¼ teaspoon of baking soda is required for each cup of flour to be leavened.
c. Baking soda is only used when the flour mixture includes acidic ingredients.
d. Acid reacts with baking soda and creates carbonic acid that then reacts to give off carbon dioxide and water. |
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Definition
| a. Baking soda chemically yields carbon dioxide in the presence of moisture and alkali. |
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Term
Which of the flowing statements is incorrect about baking powder?
a. Baking powder can be made by combining ¼ teaspoon of baking soda with ½ teaspoon of cream of tartar.
b. Federal standards require that all baking powders must be formulated to be able to produce at least 12 percent carbon dioxide when water and heat are applied.
c. Fast or single-acting powder is available only to commercial bakers.
d. Double-acting baking powder reacts once when it is moistened, and again during heating.
d. Fast or single-acting baking powder mixtures should be handled quickly and efficiently and placed in the oven as soon as possible because carbon dioxide is produced as soon as water is added.
e. All of the above answers are correct. |
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Definition
| e. All of the above answers are correct. |
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Term
In a flour mixture, sugar
a. contributes to tenderness and increases the volume of cakes and cookies during creaming.
b. contributes to volume by providing food for the yeast, although too much decreases the volume.
c. raises the temperature at which gelatinization and coagulation occur.
d. is hygroscopic, and thus delays staling and improves the shelf life of the baked product.
e. contributes to caramelization and the Maillard reaction.
f. all of the above answers are correct |
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Definition
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Term
In a flour mixture, which of the following ingredients improves crumb and flavor, browns the crust and adds nutrients?
a. leavening agents
b. milk
c. sugar
d. fat
e. egg |
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Definition
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Term
In a flour mixture, which of the following ingredients adds flavor, firms dough, improves volume, texture and crumb and increases shelf-life?
a. salt
b. sugar
c. fat
d. eggs
e. liquid |
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Definition
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Term
In flour mixtures
a. starch strengthens the mixture through gelatinization and adds texture to the mix.
b. gluten proteins soften the flour mixture when combined with liquid.
c. dextrin, malt and glucose slow down fermentation.
d. all of the above answers are correct
e. none of the above answers are correct |
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Definition
| a. starch strengthens the mixture through gelatinization and adds texture to the mix. |
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Term
In a flour mixture, which of the following ingredients tenderizes, increases volume, contributes to structure and flakiness and increases resistance to staling of baked goods?
a. milk
b. sugar
c. liquid
d. eggs
e. fat |
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Definition
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Term
Sugar
a. gelatinizes starch and serves as a solvent for dry ingredients.
b. hydrates flour and increases volume and contributes to crumb, and texture.
c. firms dough.
d. increases volume, adds moistness and improves color. |
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Definition
| d. increases volume, adds moistness and improves color. |
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Term
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. not dry enough to be handled and kneaded.
d. any product made from flour and water with eggs added.
e. leavened with yeast. |
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Definition
| c. not dry enough to be handled and kneaded. |
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Term
Flour mixtures are either doughs or batters, depending on
a. their flour-to-liquid ratios.
b. their sugar-to-fat ratios.
b. whether they have a chemical or biological leavening agent.
c. whether they have air or steam as a leavening agent. |
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Definition
| a. their flour-to-liquid ratios. |
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Term
Which of the following is an adjustment that can be made when modifying recipes baked at high altitudes?
a. use more leavening
b. use less fat and sugar
c. add less flour and liquid
d. bake at lower temperatures |
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Definition
| b. use less fat and sugar |
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Term
| The types and proportions of ingredients determine the structure, volume, taste texture, appearance, and nutrient value of a baked product. t/f |
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Definition
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Term
| Hard wheat flours with higher protein contents are preferred for quick breads. t/f |
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Definition
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Term
| All-purpose flour is a blend of hard and soft wheat flours. t/f |
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Definition
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Term
| Enriched flour has added thiamin, riboflavin, niacin, folate and iron. t/f |
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Definition
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Term
| Baking powder consists of baking soda and an inert filler, cornstarch. t/f |
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Definition
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Term
| Double-acting baking powder reacts twice, once when the liquid is added and again during mixing. t/f |
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Definition
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Term
| The most obvious function of sugar is sweetness, but it also increases the volume and tenderness of baked products. t/f |
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Definition
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Term
| One of the most important reasons for the addition of salt is flavor. t/f |
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Definition
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Term
| Eggs are added to baked products for their nutritional value alone. t/f |
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Definition
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Term
| Any sugar except lactose can be fermented to carbon dioxide and alcohol by yeast organisms. t/f |
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Definition
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Term
| The preservation of food by the use of high concentrations of sugars is possible because of the dehydration of the microorganisms’ cell structure. t/f |
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Definition
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Term
| Adding sucrose to a solution decreases its boiling temperature. t/f |
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Definition
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