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