27343381
Descripción
Test por Elissa Atkinson, actualizado hace más de 1 año
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Creado por Elissa Atkinson
hace alrededor de 4 años
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Pregunta 1
Pregunta
What is milk's primary carbohydrate?
Respuesta
-
lactose
-
glucose
-
fructose
Pregunta 2
Pregunta
Milk carbohydrate how much per serving?
Respuesta
-
12g per cup
-
12g per 1/2 cup
-
10g per cup
-
10g per 1/2 cup
Pregunta 3
Pregunta
How much protein per serving of milk?
Respuesta
-
8g per cup
-
10g per cup
-
12g per cup
-
9g per cup
Pregunta 4
Pregunta
What is milk's predominant protein?
Respuesta
-
Coronin
-
Casein
-
Myosin
-
Keratin
Pregunta 5
Pregunta
What is milk's predominant protein percentage?
Respuesta
-
79%
-
89%
-
80%
-
78%
Pregunta 6
Pregunta
What is milk's SECOND predominant protein?
Respuesta
-
Whey
-
Coronin
-
Casein
-
Gloverin
Pregunta 7
Pregunta
What is milk's SECOND predominant protein percentage?
Respuesta
-
18%
-
20%
-
19%
-
15%
Pregunta 8
Pregunta
What are the 5 major vitamins that milk provides?
Respuesta
-
vitamin A
-
vitamin D
-
riboflavin
-
Tryptophan
-
B12
-
vitamin C
Pregunta 9
Pregunta
What are the 5 major minerals that milk provides?
Respuesta
-
calcium
-
phosphorus
-
potassium
-
magnesium
-
sodium
-
zinc
-
iron
Pregunta 10
Pregunta
What is the percentage of water in milk?
Respuesta
-
87.4%
-
88.5%
-
87%
-
84.4%
Pregunta 11
Pregunta
What is the percentage of milk solids in milk?
Respuesta
-
12.6%
-
12%
-
13.6%
-
11.7%
Pregunta 12
Pregunta
The pH of milk is?
Respuesta
-
6.6 neutral
-
6.6 acidic
-
7 basic
-
7 acidic
Pregunta 13
Pregunta
Vitamin A and D are optional fortifications when making which type of milk?
Respuesta
-
Whole Milk
-
Fat-Free
-
1%
Pregunta 14
Pregunta
Which type of milk requires fortification of Vitamin A but Vitamin D is optional?
Respuesta
-
Fat-free
-
Reduced fat
-
Whole Milk
Pregunta 15
Pregunta
What process kills bacteria in milk?
Respuesta
-
pasteurization
-
fortification
-
sterilization
Pregunta 16
Pregunta
[blank_start]100%[blank_end] of pathogens and [blank_start]95-99%[blank_end] of other bacteria are killed in the pasteurization process?
Respuesta
-
100%
-
90%
-
99%
-
95-99%
-
100%
-
90-100%
Pregunta 17
Pregunta
What nutrients are low in milk?
Respuesta
-
Iron
-
Fiber
-
Vitamin A
-
Vitamin C
-
Potassium
-
Calcium
Pregunta 18
Pregunta
What is it called when bacteria, fungi, and/or yeast are added for fermentation of lactose into lactic acid?
Respuesta
-
CULTURED
-
HOMOGENIZATION
-
PASTERIZATION
Pregunta 19
Pregunta
What are the bacteria in yogurt?
Respuesta
-
probiotics
-
prebiotics
-
All of the above
Pregunta 20
Pregunta
What is fermented milk that has a bubbly, fizzy nature?
Respuesta
-
sour cream
-
Kefir
-
buttermilk
Pregunta 21
Pregunta
What is the process that prevents fat separation and is performed mechanically to break up fat globules?
Respuesta
-
homogenization
-
pasteurization
-
cultured
Pregunta 22
Pregunta
There are 7 various plant-based "milk" products on the PowerPoint, what are they?
Respuesta
-
almond
-
coconut
-
hazelnut
-
hemp
-
oat
-
rice
-
soy
-
cashew
-
banana
Pregunta 23
Pregunta
What nutrients are low in milk alternatives that are of concern?
Respuesta
-
protein
-
calcium
-
Vit D
-
Vit C
-
fiber
Pregunta 24
Pregunta
Milk where 60% of water is removed:
Respuesta
-
evaporated milk
-
condensed milk
-
powdered milk
Pregunta 25
Pregunta
Milk where 50% of water is removed, but 15% sugar composition (added):
Respuesta
-
sweetened condensed milk
-
evaporated milk
-
dry milk
Pregunta 26
Pregunta
What milk is dried, steamed, and dried again to become instant?
Respuesta
-
dry milk
-
filled milk
-
evaporated milk
Pregunta 27
Pregunta
any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils:
Respuesta
-
dry milk
-
fortified milk
-
filled milk
Pregunta 28
Pregunta
Exposing milk to light can trigger oxidation and the loss of which vitamin?
Respuesta
-
Riboflavin (B2)
-
B12
-
Vitamin D
-
All of the above
Pregunta 29
Pregunta
How long should you keep milk refrigerated?
Respuesta
-
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
Pregunta 30
Pregunta
Refrigerator storage time for yogurt:
Respuesta
-
up to 3-6 weeks
-
up to 6-9 weeks
-
up to 1 month
-
up to 3 months
Pregunta 31
Pregunta
Refrigerator storage time for buttermilk:
Respuesta
-
up to 3 weeks
-
up to 6 weeks
-
up to 2 weeks
-
up to 1 month
Pregunta 32
Pregunta
Refrigerator storage time for sour cream:
Respuesta
-
few days or unopened up to 1 month
-
2 weeks
-
opened 3 weeks
-
unopened 2 month
Pregunta 33
Pregunta
How much protein is in a 1oz serving of cheese?
Respuesta
-
about 7g
-
about 8g
-
about 12g
Pregunta 34
Pregunta
How much fat is in a 1oz serving of cheese?
Respuesta
-
about 9g
-
about 10g
-
about 12g
-
about 7g
Pregunta 35
Pregunta
A 1 oz serving of cheese has more than [blank_start]_____[blank_end] calories:
Respuesta
-
100
-
120
-
90
Pregunta 36
Pregunta
What are the major vitamins and minerals that cheese provides?
Respuesta
-
calcium
-
riboflavin
-
thiamin
-
all of the above
Pregunta 37
Pregunta
What are the 3 most common ways to classify cheese?
Respuesta
-
Milk source
-
processing method
-
moisture content
-
firmness
Pregunta 38
Pregunta
What is the moisture content for "fresh" cheese?
Respuesta
-
80%
-
85%
-
90%
Pregunta 39
Pregunta
What is the moisture content for "soft" cheese?
Respuesta
-
50-75%
-
60-75%
-
55%
Pregunta 40
Pregunta
What is the moisture content for "semi-hard" cheese?
Respuesta
-
40-50%
-
30-40%
-
60-70%
Pregunta 41
Pregunta
What is the moisture content for "hard" cheese?
Respuesta
-
30-40%
-
40-50%
-
60-70%
Pregunta 42
Pregunta
What is the moisture content for "very hard" cheese?
Respuesta
-
less than 30%
-
less than 20%
-
less than 40%
Pregunta 43
Pregunta
A basic method of treating the curd in which slicing the curd increases surface area:
Respuesta
-
cutting
-
heating
-
salting
Pregunta 44
Pregunta
A basic method of treating the curd in which the whey evaporates, increasing the lactic acid, which firms curd:
Respuesta
-
cutting
-
salting
-
heating
-
knitting
Pregunta 45
Pregunta
A basic method of treating the curd in which the bacterial growth is controlled, the curd dehydrates and adds flavor
Respuesta
-
heating
-
salting
-
pressing
Pregunta 46
Pregunta
An optional treatment to the curd in which heat forms more solid curd:
Respuesta
-
salting
-
knitting
-
pressing
Pregunta 47
Pregunta
An optional treatment to the curd in which it is changed into a compact mass:
Respuesta
-
salting
-
pressing
-
knitting
Pregunta 48
Pregunta
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
Respuesta
-
enzymes added
-
acid added
Pregunta 49
Pregunta
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)
Respuesta
-
enzymes added
-
acid added
Pregunta 50
Pregunta
How many pounds of milk does it take to make one pound of cheese?
Respuesta
-
10 lbs
-
12 lbs
-
5lbs
-
20 lbs
Pregunta 51
Pregunta
Whey protein is higher in [blank_start]__________[blank_end] and lower in [blank_start]__________[blank_end].
Respuesta
-
lactose
-
fat
-
lactose
-
fat
Pregunta 52
Pregunta
What might cheese processors do with the whey after cheese production?
Respuesta
-
animal feed
-
cheese food
-
margarine
-
candy
-
all of the above
Pregunta 53
Pregunta
Processed cheese has how much water content?
Respuesta
-
less than 40%
-
less than 30%
-
less than 50%
Pregunta 54
Pregunta
What is the name of processed cheese that has more than 51% cheese - such as Cheez Whiz, Velveeta
Respuesta
-
cheese food
-
cheese ingredients
-
cheese snack
Pregunta 55
Pregunta
What is the name of processed cheese that has more than 51% cheese, softer (sugar, liquid, emulsifiers, reduced-fat milk)?
Respuesta
-
cheese food
-
cheese spread
-
cheese snack
Pregunta 56
Pregunta
The key to cooking cheese is:
[blank_start]low[blank_end] temp, [blank_start]short[blank_end] time
Respuesta
-
low
-
high
-
short
-
long
Pregunta 57
Pregunta
Most natural cheeses (low water content) can be frozen for up to:?
Respuesta
-
2 months
-
3 months
-
1 month
Pregunta 58
Pregunta
Process cheese can be frozen for up to:?
Respuesta
-
5 months
-
2 months
-
8 months
Pregunta 59
Pregunta
When to add the cheese during the cooking process?
Respuesta
-
end
-
middle
-
beginning
Pregunta 60
Pregunta
very hard cheeses can be kept at room temperature for up to [blank_start]1 year[blank_end]
Respuesta
-
1 year
-
1 month
-
6 months
Pregunta 61
Pregunta
One component of the egg that is ~30% weight and includes the germinal disc - vitelline membrane
Respuesta
-
yolk
-
white
-
shell
Pregunta 62
Pregunta
One component of the egg that is - white ~58% and includes the chalaza - Vitelline membrane
Respuesta
-
yolk
-
white
-
shell
-
albumin
Pregunta 63
Pregunta
One component of the egg that is the inner and outer membrane:
Respuesta
-
white
-
yolk
-
shell membrane
-
air cell
Pregunta 64
Pregunta
One component of the egg that is between 2 shell membranes:
Respuesta
-
shell membrane
-
yolk
-
air cell
-
white
Pregunta 65
Pregunta
One component of the egg that is 12% weight: has small pores, calcium carbonate, and cuticle or bloom
Respuesta
-
shell
-
shell membrane
-
yolk
Pregunta 66
Pregunta
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?
Respuesta
-
chalaza
-
membrane stand
-
albumin
Pregunta 67
Pregunta
Which Federal agency oversees eggs?
Respuesta
-
USDA
-
FDA
-
CDC
Pregunta 68
Pregunta
Which Act governs the inspection of eggs?
Respuesta
-
Egg Product Inspection Act of 1970
-
USDA Commodity Inspection Act of 1970
-
Seed Merchandise Inspection Act of 1970
Pregunta 69
Pregunta
Requires eggs and egg product processing plants to be inspected for 3 components:
Respuesta
-
Wholesome
-
adulteration
-
truthful labeling
-
all of the above
Pregunta 70
Pregunta
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:
Respuesta
-
candling
-
haught units
-
evaluation of appearance
Pregunta 71
Pregunta
A part of grading eggs that compares height of egg white:
Respuesta
-
haught units
-
candling
-
evaluation of appearance
Pregunta 72
Pregunta
A part of grading eggs that looks at the shell, white, yolk:
Respuesta
-
candling
-
haught units
-
evaluation of appearance
Pregunta 73
Pregunta
Grade of eggs that provides thick firm whites when cracked; the yolks are high, round, and practically free from defects; and clean, unbroken shells
Respuesta
-
AA
-
A
-
B
Pregunta 74
Pregunta
Grade of eggs where eggs provide characteristics of Grade AA eggs except that the whites are "reasonably" firm
Respuesta
-
AA
-
A
-
B
Pregunta 75
Pregunta
Grade of eggs where eggs provide thinner whites and when cracked the yolks will appear wider and flatter than the eggs of higher grades:
Respuesta
-
AA
-
A
-
B
Pregunta 76
Pregunta
Minimum net weight per dozen of Jumbo eggs:
Respuesta
-
30 0z
-
27oz
-
24oz
-
21oz
-
18oz
-
15oz
Pregunta 77
Pregunta
Extra Large eggs: [blank_start]27oz[blank_end] Large eggs: [blank_start]24oz[blank_end] Medium eggs: [blank_start]21oz[blank_end] Small eggs: [blank_start]18oz[blank_end] Peewee eggs: [blank_start]15oz[blank_end]
Respuesta
-
27oz
-
24oz
-
21oz
-
18oz
-
15oz
Pregunta 78
Pregunta
The size of air sac in the egg [blank_start]__________[blank_end] with age
Respuesta
-
increases
-
decreases
Pregunta 79
Pregunta
Lecithin is inside the egg yolk which holds oil and water in mixture, which makes eggs an:
Respuesta
-
emulsifier
-
interferes
-
binding
Pregunta 80
Pregunta
An egg __________ when it blocks ice crystals from pulling together
Respuesta
-
interferes
-
binding
-
clarify
Pregunta 81
Pregunta
Coating foods prior to breading helps substances adhere to food, thus ________ it together
Respuesta
-
binding
-
interferes
-
clarify
Pregunta 82
Pregunta
Egg whites have the ability to grab particles and trap them as they coagulate, which can ________ food such as broth
Respuesta
-
clarify
-
binding
-
interferes
Pregunta 83
Pregunta
This part of the egg coagulates first, at 140ºF -158ºF:
Respuesta
-
egg white
-
egg yolk
Pregunta 84
Pregunta
this part of the egg coagulates second, at 144ºF -158ºF:
Respuesta
-
yolk
-
white
Pregunta 85
Pregunta
Beaten eggs coagulate at ~ 156ºF
Respuesta
- True
- False
Pregunta 86
Pregunta
What is the name for egg white foam?
Respuesta
-
meringue
-
foam
-
cream
Pregunta 87
Pregunta
Eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container:
Respuesta
-
coddled eggs
-
shirred eggs
Pregunta 88
Pregunta
Baked whole eggs:
Respuesta
-
shirred eggs
-
coddled eggs
Pregunta 89
Pregunta
when should eggs be used by?
Respuesta
-
1 month
-
1 week
-
2 weeks
-
1 1/2 monts
Pregunta 90
Pregunta
[blank_start]__________[blank_end] contain soluble and insoluble fibers
Respuesta
-
cell walls
-
parenchyma cells
Pregunta 91
Pregunta
Most plant tissue is made of ________________; Within the cytoplasm of these cells are compounds responsible for: starch content, color, water volume, and flavors
Respuesta
-
blood cells
-
muscle cells
-
parenchyma cells
Pregunta 92
Pregunta
Intercellular air spaces are spaces between cells filled with air
Respuesta
- True
- False
Pregunta 93
Pregunta
Component of parenchyma cell that stores water and other compounds:
Respuesta
-
vacuole
-
plastids
-
cellulose
Pregunta 94
Pregunta
_________ store starch and contain pigments (Leucoplasts, Chloroplasts, Chromoplasts)
Respuesta
-
vacuole
-
plastids
-
lignin
Pregunta 95
Pregunta
The fiber found in rind and skin:
Respuesta
-
cellulose
-
lignin
-
Hemicellulose
Pregunta 96
Pregunta
The fiber found in stems and cores; amount increases as plant ages and creates tougher plant:
Respuesta
-
lignin
-
Hemicellulose
-
pectin
-
gum
Pregunta 97
Pregunta
The fiber found in rind, skin, and within/between cell walls (cement)
Respuesta
-
lignin
-
Hemicellulose
-
pectin
-
gum
Pregunta 98
Pregunta
Fiber within/between cell walls:
Respuesta
-
pectin
-
cellulose
-
lignin
-
gum
Pregunta 99
Pregunta
Fiber that absorbs water:
Respuesta
-
gum
-
pectin
-
cellulose
Pregunta 100
Pregunta
Vegetables are low calorie; only ~[blank_start]_____[blank_end] kcal for non-starchy veggies
Respuesta
-
25
-
26
-
30
-
15
Pregunta 101
Pregunta
serving size for vegetables?
Respuesta
-
1 cup raw
-
1/2 cup raw
-
2 cups cooked
Pregunta 102
Pregunta
Some nutrients that vegetables, as a whole, are high in:
Respuesta
-
vitamin C
-
Vid A
-
VID K
-
starch
-
fiber
-
folate
-
calcium
-
iron
Pregunta 103
Pregunta
carotenoids, chlorophyll, and flavonoids are the 3 major groups of plant pigments
Respuesta
- True
- False
Pregunta 104
Pregunta
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
Respuesta
-
carotenoids
-
chlorophyll
-
flavonoids
Pregunta 105
Pregunta
fat soluble; destroyed by light, heat, O2, and acids (keep lid off when cooking); color enhanced by sugar
Respuesta
-
chlorophyll
-
carotenoids
-
flavonoids
Pregunta 106
Pregunta
Water soluble; lost in cooking water, includes: Anthocyanins-red-blue, Anthoxanthins-creamy white, and Betalains-purple-red
Respuesta
-
chlorophyll
-
flavonoids
-
carotenoids
Pregunta 107
Pregunta
red-blue flavonoid
Respuesta
-
anthocyanins
-
betalains
-
anthoxanthins
Pregunta 108
Pregunta
creamy white flavonoid
Respuesta
-
anthocyanins
-
betalains
-
anthoxanthins
Pregunta 109
Pregunta
purple-red flavonoid
Respuesta
-
betalains
-
anthoxanthins
-
anthocyanins
Pregunta 110
Pregunta
2 examples of a carotenoid is:
Respuesta
-
carrot and orange
-
carrot and broccoli
-
orange and broccoli
Pregunta 111
Pregunta
2 examples of a vegetable with chlorophyll is:
Respuesta
-
broccoli and kale
-
broccoli and carrot
-
kale and carrot
Pregunta 112
Pregunta
2 examples of a vegetable with flavonoids is:
Respuesta
-
eggplant, cauliflower
-
eggplant, broccoli
-
cauliflower, broccoli
Pregunta 113
Pregunta
Grows on potatoes post-harvest; Due to exposure to light and indicated by green color. Has toxic effects in relatively high levels; Alkaloid substance: [blank_start]solanine[blank_end]
Respuesta
-
solanine
Pregunta 114
Pregunta
Vegetables convert [blank_start]____[blank_end] to [blank_start]______[blank_end]
Respuesta
-
sugar
-
starch
-
starch
-
sugar
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