Elissa Atkinson
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CH 10-13 NUTR 1362 Exam 3

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Elissa Atkinson
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NUTR 1362 Exam 3

NUTR 1362 Exam 3

Question 1 of 114

1

What is milk's primary carbohydrate?

Select one of the following:

  • lactose

  • glucose

  • fructose

Explanation

Question 2 of 114

1

Milk carbohydrate how much per serving?

Select one of the following:

  • 12g per cup

  • 12g per 1/2 cup

  • 10g per cup

  • 10g per 1/2 cup

Explanation

Question 3 of 114

1

How much protein per serving of milk?

Select one of the following:

  • 8g per cup

  • 10g per cup

  • 12g per cup

  • 9g per cup

Explanation

Question 4 of 114

1

What is milk's predominant protein?

Select one of the following:

  • Coronin

  • Casein

  • Myosin

  • Keratin

Explanation

Question 5 of 114

1

What is milk's predominant protein percentage?

Select one of the following:

  • 79%

  • 89%

  • 80%

  • 78%

Explanation

Question 6 of 114

1

What is milk's SECOND predominant protein?

Select one of the following:

  • Whey

  • Coronin

  • Casein

  • Gloverin

Explanation

Question 7 of 114

1

What is milk's SECOND predominant protein percentage?

Select one of the following:

  • 18%

  • 20%

  • 19%

  • 15%

Explanation

Question 8 of 114

1

What are the 5 major vitamins that milk provides?

Select one or more of the following:

  • vitamin A

  • vitamin D

  • riboflavin

  • Tryptophan

  • B12

  • vitamin C

Explanation

Question 9 of 114

1

What are the 5 major minerals that milk provides?

Select one or more of the following:

  • calcium

  • phosphorus

  • potassium

  • magnesium

  • sodium

  • zinc

  • iron

Explanation

Question 10 of 114

1

What is the percentage of water in milk?

Select one of the following:

  • 87.4%

  • 88.5%

  • 87%

  • 84.4%

Explanation

Question 11 of 114

1

What is the percentage of milk solids in milk?

Select one of the following:

  • 12.6%

  • 12%

  • 13.6%

  • 11.7%

Explanation

Question 12 of 114

1

The pH of milk is?

Select one of the following:

  • 6.6 neutral

  • 6.6 acidic

  • 7 basic

  • 7 acidic

Explanation

Question 13 of 114

1

Vitamin A and D are optional fortifications when making which type of milk?

Select one of the following:

  • Whole Milk

  • Fat-Free

  • 1%

Explanation

Question 14 of 114

1

Which type of milk requires fortification of Vitamin A but Vitamin D is optional?

Select one of the following:

  • Fat-free

  • Reduced fat

  • Whole Milk

Explanation

Question 15 of 114

1

What process kills bacteria in milk?

Select one of the following:

  • pasteurization

  • fortification

  • sterilization

Explanation

Question 16 of 114

1

Select from the dropdown lists to complete the text.

( 100%, 90%, 99% ) of pathogens and ( 95-99%, 100%, 90-100% ) of other bacteria are killed in the pasteurization process?

Explanation

Question 17 of 114

1

What nutrients are low in milk?

Select one or more of the following:

  • Iron

  • Fiber

  • Vitamin A

  • Vitamin C

  • Potassium

  • Calcium

Explanation

Question 18 of 114

1

What is it called when bacteria, fungi, and/or yeast are added for fermentation of lactose into lactic acid?

Select one of the following:

  • CULTURED

  • HOMOGENIZATION

  • PASTERIZATION

Explanation

Question 19 of 114

1

What are the bacteria in yogurt?

Select one of the following:

  • probiotics

  • prebiotics

  • All of the above

Explanation

Question 20 of 114

1

What is fermented milk that has a bubbly, fizzy nature?

Select one of the following:

  • sour cream

  • Kefir

  • buttermilk

Explanation

Question 21 of 114

1

What is the process that prevents fat separation and is performed mechanically to break up fat globules?

Select one of the following:

  • homogenization

  • pasteurization

  • cultured

Explanation

Question 22 of 114

1

There are 7 various plant-based "milk" products on the PowerPoint, what are they?

Select one or more of the following:

  • almond

  • coconut

  • hazelnut

  • hemp

  • oat

  • rice

  • soy

  • cashew

  • banana

Explanation

Question 23 of 114

1

What nutrients are low in milk alternatives that are of concern?

Select one or more of the following:

  • protein

  • calcium

  • Vit D

  • Vit C

  • fiber

Explanation

Question 24 of 114

1

Milk where 60% of water is removed:

Select one of the following:

  • evaporated milk

  • condensed milk

  • powdered milk

Explanation

Question 25 of 114

1

Milk where 50% of water is removed, but 15% sugar composition (added):

Select one of the following:

  • sweetened condensed milk

  • evaporated milk

  • dry milk

Explanation

Question 26 of 114

1

What milk is dried, steamed, and dried again to become instant?

Select one of the following:

  • dry milk

  • filled milk

  • evaporated milk

Explanation

Question 27 of 114

1

any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils:

Select one of the following:

  • dry milk

  • fortified milk

  • filled milk

Explanation

Question 28 of 114

1

Exposing milk to light can trigger oxidation and the loss of which vitamin?

Select one of the following:

  • Riboflavin (B2)

  • B12

  • Vitamin D

  • All of the above

Explanation

Question 29 of 114

1

How long should you keep milk refrigerated?

Select one of the following:

  • less than or up to 3 weeks

  • less than or up to 2 weeks

  • no more than 1 week

  • less than or up to 4 weeks

Explanation

Question 30 of 114

1

Refrigerator storage time for yogurt:

Select one of the following:

  • up to 3-6 weeks

  • up to 6-9 weeks

  • up to 1 month

  • up to 3 months

Explanation

Question 31 of 114

1

Refrigerator storage time for buttermilk:

Select one of the following:

  • up to 3 weeks

  • up to 6 weeks

  • up to 2 weeks

  • up to 1 month

Explanation

Question 32 of 114

1

Refrigerator storage time for sour cream:

Select one of the following:

  • few days or unopened up to 1 month

  • 2 weeks

  • opened 3 weeks

  • unopened 2 month

Explanation

Question 33 of 114

1

How much protein is in a 1oz serving of cheese?

Select one of the following:

  • about 7g

  • about 8g

  • about 12g

Explanation

Question 34 of 114

1

How much fat is in a 1oz serving of cheese?

Select one of the following:

  • about 9g

  • about 10g

  • about 12g

  • about 7g

Explanation

Question 35 of 114

1

Select from the dropdown list to complete the text.

A 1 oz serving of cheese has more than ( 100, 120, 90 ) calories:

Explanation

Question 36 of 114

1

What are the major vitamins and minerals that cheese provides?

Select one of the following:

  • calcium

  • riboflavin

  • thiamin

  • all of the above

Explanation

Question 37 of 114

1

What are the 3 most common ways to classify cheese?

Select one or more of the following:

  • Milk source

  • processing method

  • moisture content

  • firmness

Explanation

Question 38 of 114

1

What is the moisture content for "fresh" cheese?

Select one of the following:

  • 80%

  • 85%

  • 90%

Explanation

Question 39 of 114

1

What is the moisture content for "soft" cheese?

Select one of the following:

  • 50-75%

  • 60-75%

  • 55%

Explanation

Question 40 of 114

1

What is the moisture content for "semi-hard" cheese?

Select one of the following:

  • 40-50%

  • 30-40%

  • 60-70%

Explanation

Question 41 of 114

1

What is the moisture content for "hard" cheese?

Select one of the following:

  • 30-40%

  • 40-50%

  • 60-70%

Explanation

Question 42 of 114

1

What is the moisture content for "very hard" cheese?

Select one of the following:

  • less than 30%

  • less than 20%

  • less than 40%

Explanation

Question 43 of 114

1

A basic method of treating the curd in which slicing the curd increases surface area:

Select one of the following:

  • cutting

  • heating

  • salting

Explanation

Question 44 of 114

1

A basic method of treating the curd in which the whey evaporates, increasing the lactic acid, which firms curd:

Select one of the following:

  • cutting

  • salting

  • heating

  • knitting

Explanation

Question 45 of 114

1

A basic method of treating the curd in which the bacterial growth is controlled, the curd dehydrates and adds flavor

Select one of the following:

  • heating

  • salting

  • pressing

Explanation

Question 46 of 114

1

An optional treatment to the curd in which heat forms more solid curd:

Select one of the following:

  • salting

  • knitting

  • pressing

Explanation

Question 47 of 114

1

An optional treatment to the curd in which it is changed into a compact mass:

Select one of the following:

  • salting

  • pressing

  • knitting

Explanation

Question 48 of 114

1

One method of coagulation of the casein protein in milk where rennin (chymosin) or rennet (natural from animal stomachs or GMO), molds; produces tough, rubbery curd texture

Select one of the following:

  • enzymes added

  • acid added

Explanation

Question 49 of 114

1

One method of coagulation of the casein protein in milk where added directly (vinegar) or inoculated (bacteria starter culture that acidifies -produces lactic acid); 25-50% calcium lost in whey; soft and spongy curd texture (cottage cheese)

Select one of the following:

  • enzymes added

  • acid added

Explanation

Question 50 of 114

1

How many pounds of milk does it take to make one pound of cheese?

Select one of the following:

  • 10 lbs

  • 12 lbs

  • 5lbs

  • 20 lbs

Explanation

Question 51 of 114

1

Select from the dropdown lists to complete the text.

Whey protein is higher in ( lactose, fat ) and lower in ( lactose, fat ).

Explanation

Question 52 of 114

1

What might cheese processors do with the whey after cheese production?

Select one of the following:

  • animal feed

  • cheese food

  • margarine

  • candy

  • all of the above

Explanation

Question 53 of 114

1

Processed cheese has how much water content?

Select one of the following:

  • less than 40%

  • less than 30%

  • less than 50%

Explanation

Question 54 of 114

1

What is the name of processed cheese that has more than 51% cheese - such as Cheez Whiz, Velveeta

Select one of the following:

  • cheese food

  • cheese ingredients

  • cheese snack

Explanation

Question 55 of 114

1

What is the name of processed cheese that has more than 51% cheese, softer (sugar, liquid, emulsifiers, reduced-fat milk)?

Select one of the following:

  • cheese food

  • cheese spread

  • cheese snack

Explanation

Question 56 of 114

1

Select from the dropdown lists to complete the text.

The key to cooking cheese is:
( low, high ) temp, ( short, long ) time

Explanation

Question 57 of 114

1

Most natural cheeses (low water content) can be frozen for up to:?

Select one of the following:

  • 2 months

  • 3 months

  • 1 month

Explanation

Question 58 of 114

1

Process cheese can be frozen for up to:?

Select one of the following:

  • 5 months

  • 2 months

  • 8 months

Explanation

Question 59 of 114

1

When to add the cheese during the cooking process?

Select one of the following:

  • end

  • middle

  • beginning

Explanation

Question 60 of 114

1

Select from the dropdown list to complete the text.

very hard cheeses can be kept at room temperature for up to ( 1 year, 1 month, 6 months )

Explanation

Question 61 of 114

1

One component of the egg that is ~30% weight and includes the germinal disc - vitelline membrane

Select one of the following:

  • yolk

  • white

  • shell

Explanation

Question 62 of 114

1

One component of the egg that is - white ~58% and includes the chalaza - Vitelline membrane

Select one of the following:

  • yolk

  • white

  • shell

  • albumin

Explanation

Question 63 of 114

1

One component of the egg that is the inner and outer membrane:

Select one of the following:

  • white

  • yolk

  • shell membrane

  • air cell

Explanation

Question 64 of 114

1

One component of the egg that is between 2 shell membranes:

Select one of the following:

  • shell membrane

  • yolk

  • air cell

  • white

Explanation

Question 65 of 114

1

One component of the egg that is 12% weight: has small pores, calcium carbonate, and cuticle or bloom

Select one of the following:

  • shell

  • shell membrane

  • yolk

Explanation

Question 66 of 114

1

What are the two spiral bands of tissue in an egg that connects the yolk to the lining membrane at either end of the shell?

Select one of the following:

  • chalaza

  • membrane stand

  • albumin

Explanation

Question 67 of 114

1

Which Federal agency oversees eggs?

Select one of the following:

  • USDA

  • FDA

  • CDC

Explanation

Question 68 of 114

1

Which Act governs the inspection of eggs?

Select one of the following:

  • Egg Product Inspection Act of 1970

  • USDA Commodity Inspection Act of 1970

  • Seed Merchandise Inspection Act of 1970

Explanation

Question 69 of 114

1

Requires eggs and egg product processing plants to be inspected for 3 components:

Select one of the following:

  • Wholesome

  • adulteration

  • truthful labeling

  • all of the above

Explanation

Question 70 of 114

1

A part of grading eggs that has current automated mass-scanning equipment used by most egg packers detects eggs with cracked shells, soiling, and interior defects:

Select one of the following:

  • candling

  • haught units

  • evaluation of appearance

Explanation

Question 71 of 114

1

A part of grading eggs that compares height of egg white:

Select one of the following:

  • haught units

  • candling

  • evaluation of appearance

Explanation

Question 72 of 114

1

A part of grading eggs that looks at the shell, white, yolk:

Select one of the following:

  • candling

  • haught units

  • evaluation of appearance

Explanation

Question 73 of 114

1

Grade of eggs that provides thick firm whites when cracked; the yolks are high, round, and practically free from defects; and clean, unbroken shells

Select one of the following:

  • AA

  • A

  • B

Explanation

Question 74 of 114

1

Grade of eggs where eggs provide characteristics of Grade AA eggs except that the whites are "reasonably" firm

Select one of the following:

  • AA

  • A

  • B

Explanation

Question 75 of 114

1

Grade of eggs where eggs provide thinner whites and when cracked the yolks will appear wider and flatter than the eggs of higher grades:

Select one of the following:

  • AA

  • A

  • B

Explanation

Question 76 of 114

1

Minimum net weight per dozen of Jumbo eggs:

Select one of the following:

  • 30 0z

  • 27oz

  • 24oz

  • 21oz

  • 18oz

  • 15oz

Explanation

Question 77 of 114

1

Extra Large eggs: Large eggs: Medium eggs: Small eggs: Peewee eggs:

Drag and drop to complete the text.

    27oz
    24oz
    21oz
    18oz
    15oz

Explanation

Question 78 of 114

1

Select from the dropdown list to complete the text.

The size of air sac in the egg ( increases, decreases ) with age

Explanation

Question 79 of 114

1

Lecithin is inside the egg yolk which holds oil and water in mixture, which makes eggs an:

Select one of the following:

  • emulsifier

  • interferes

  • binding

Explanation

Question 80 of 114

1

An egg __________ when it blocks ice crystals from pulling together

Select one of the following:

  • interferes

  • binding

  • clarify

Explanation

Question 81 of 114

1

Coating foods prior to breading helps substances adhere to food, thus ________ it together

Select one of the following:

  • binding

  • interferes

  • clarify

Explanation

Question 82 of 114

1

Egg whites have the ability to grab particles and trap them as they coagulate, which can ________ food such as broth

Select one of the following:

  • clarify

  • binding

  • interferes

Explanation

Question 83 of 114

1

This part of the egg coagulates first, at 140ºF -158ºF:

Select one of the following:

  • egg white

  • egg yolk

Explanation

Question 84 of 114

1

this part of the egg coagulates second, at 144ºF -158ºF:

Select one of the following:

  • yolk

  • white

Explanation

Question 85 of 114

1

Beaten eggs coagulate at ~ 156ºF

Select one of the following:

  • True
  • False

Explanation

Question 86 of 114

1

What is the name for egg white foam?

Select one of the following:

  • meringue

  • foam

  • cream

Explanation

Question 87 of 114

1

Eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container:

Select one of the following:

  • coddled eggs

  • shirred eggs

Explanation

Question 88 of 114

1

Baked whole eggs:

Select one of the following:

  • shirred eggs

  • coddled eggs

Explanation

Question 89 of 114

1

when should eggs be used by?

Select one of the following:

  • 1 month

  • 1 week

  • 2 weeks

  • 1 1/2 monts

Explanation

Question 90 of 114

1

Select from the dropdown list to complete the text.

( cell walls, parenchyma cells ) contain soluble and insoluble fibers

Explanation

Question 91 of 114

1

Most plant tissue is made of ________________; Within the cytoplasm of these cells are compounds responsible for: starch content, color, water volume, and flavors

Select one of the following:

  • blood cells

  • muscle cells

  • parenchyma cells

Explanation

Question 92 of 114

1

Intercellular air spaces are spaces between cells filled with air

Select one of the following:

  • True
  • False

Explanation

Question 93 of 114

1

Component of parenchyma cell that stores water and other compounds:

Select one of the following:

  • vacuole

  • plastids

  • cellulose

Explanation

Question 94 of 114

1

_________ store starch and contain pigments (Leucoplasts, Chloroplasts, Chromoplasts)

Select one of the following:

  • vacuole

  • plastids

  • lignin

Explanation

Question 95 of 114

1

The fiber found in rind and skin:

Select one of the following:

  • cellulose

  • lignin

  • Hemicellulose

Explanation

Question 96 of 114

1

The fiber found in stems and cores; amount increases as plant ages and creates tougher plant:

Select one of the following:

  • lignin

  • Hemicellulose

  • pectin

  • gum

Explanation

Question 97 of 114

1

The fiber found in rind, skin, and within/between cell walls (cement)

Select one of the following:

  • lignin

  • Hemicellulose

  • pectin

  • gum

Explanation

Question 98 of 114

1

Fiber within/between cell walls:

Select one of the following:

  • pectin

  • cellulose

  • lignin

  • gum

Explanation

Question 99 of 114

1

Fiber that absorbs water:

Select one of the following:

  • gum

  • pectin

  • cellulose

Explanation

Question 100 of 114

1

Select from the dropdown list to complete the text.

Vegetables are low calorie; only ~( 25, 26, 30, 15 ) kcal for non-starchy veggies

Explanation

Question 101 of 114

1

serving size for vegetables?

Select one of the following:

  • 1 cup raw

  • 1/2 cup raw

  • 2 cups cooked

Explanation

Question 102 of 114

1

Some nutrients that vegetables, as a whole, are high in:

Select one or more of the following:

  • vitamin C

  • Vid A

  • VID K

  • starch

  • fiber

  • folate

  • calcium

  • iron

Explanation

Question 103 of 114

1

carotenoids, chlorophyll, and flavonoids are the 3 major groups of plant pigments

Select one of the following:

  • True
  • False

Explanation

Question 104 of 114

1

Plant pigment that is fat soluble; includes carotene-yellow/orange, which converts to vitamin A, 3 types (α, β, γ), Lycopenes-red, and Xanophylls-yellow

Select one of the following:

  • carotenoids

  • chlorophyll

  • flavonoids

Explanation

Question 105 of 114

1

fat soluble; destroyed by light, heat, O2, and acids (keep lid off when cooking); color enhanced by sugar

Select one of the following:

  • chlorophyll

  • carotenoids

  • flavonoids

Explanation

Question 106 of 114

1

Water soluble; lost in cooking water, includes: Anthocyanins-red-blue, Anthoxanthins-creamy white, and Betalains-purple-red

Select one of the following:

  • chlorophyll

  • flavonoids

  • carotenoids

Explanation

Question 107 of 114

1

red-blue flavonoid

Select one of the following:

  • anthocyanins

  • betalains

  • anthoxanthins

Explanation

Question 108 of 114

1

creamy white flavonoid

Select one of the following:

  • anthocyanins

  • betalains

  • anthoxanthins

Explanation

Question 109 of 114

1

purple-red flavonoid

Select one of the following:

  • betalains

  • anthoxanthins

  • anthocyanins

Explanation

Question 110 of 114

1

2 examples of a carotenoid is:

Select one of the following:

  • carrot and orange

  • carrot and broccoli

  • orange and broccoli

Explanation

Question 111 of 114

1

2 examples of a vegetable with chlorophyll is:

Select one of the following:

  • broccoli and kale

  • broccoli and carrot

  • kale and carrot

Explanation

Question 112 of 114

1

2 examples of a vegetable with flavonoids is:

Select one of the following:

  • eggplant, cauliflower

  • eggplant, broccoli

  • cauliflower, broccoli

Explanation

Question 113 of 114

1

Fill the blank space to complete the text.

Grows on potatoes post-harvest; Due to exposure to light and indicated by green color. Has toxic effects in relatively high levels; Alkaloid substance:

Explanation

Question 114 of 114

1

Select from the dropdown lists to complete the text.

Vegetables convert ( sugar, starch ) to ( starch, sugar )

Explanation

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