Nutrition 1100 - Introduction to Food Science » Fall 2020 » Review Test Submission Test 2
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Question #1
Botanically speaking, grains are _______________________.
A.
bran
B.
barley
C.
modified grass seeds
D.
wheat
Question #2
Chia seeds and quinoa are classified as _____________________.
A.
modified grass seeds
B.
barley
C.
wheat
D.
bran
E.
pseudocereals
Question #3
Legumes are important in both nutrition and agriculture because they can “fix” nitrogen, which is critical to the creations of ______________________.
A.
germ
B.
modified grass seeds
C.
fiber
D.
protein
Question #4
The part of a grain that is almost pure starch.
A.
pseudocereals
B.
endosperm
C.
teff
D.
bran
E.
germ
Question #5
The part of a grain that contains almost all the fat and vitamins
A.
endosperm
B.
fiber
C.
wild rice
D.
germ
Question #6
The term for a grain from which the bran and the germ have been removed.
A.
refined
B.
modified grass seeds
C.
fiber
D.
wild rice
E.
barley
Question #7
A grain native to Mexico.
A.
teff
B.
barley
C.
wheat
D.
wild rice
E.
corn
Question #8
A grain native to North America.
A.
wild rice
B.
teff
C.
wheat
D.
corn
E.
barley
Question #9
A grain native to East Africa.
A.
wild rice
B.
wheat
C.
teff
D.
corn
E.
barley
Question #10
Shelf life of properly stored grains and legumes.
A.
weeks
B.
months
C.
none
D.
years
Question #11
The process by which milk fat is thoroughly mixed into the water “phase” of the milk so that it does not separate
A.
pasteurization
B.
emulsion
C.
curdling
D.
homogenzation
E.
fortification
Question #12
The process by which milk is heated to specific temperatures for specific times in order to kill bacteria
A.
pasteurization
B.
fortification
C.
homogenzation
D.
emulsion
E.
curdling
Question #13
Milk is a natural _____________________ - a substance that contains fat and water in a stable mixture
A.
fortification
B.
curdling
C.
pasteurization
D.
emulsion
E.
homogenzation
Question #14
The major protein in milk
A.
whey
B.
lactose
C.
casein
Question #15
The major carbohydrate in milk
A.
whey
B.
lactose
C.
casein
Question #16
The first step in making cheese
A.
homogenzation
B.
curdling
C.
fortification
D.
pasteurization
E.
emulsion
Question #17
Cottage cheese and ricotta are examples of _______________________ .
A.
hard cheeses
B.
fresh cheeses
C.
firm cheeses
D.
soft cheeses
E.
cultured dairy products
Question #18
Swiss and cheddar cheeses are examples of ________________________ .
A.
hard cheeses
B.
soft cheeses
C.
cultured dairy products
D.
fresh cheeses
E.
firm cheeses
Question #19
Yogurt, kefir, and sour cream are all examples of _________________ .
A.
cultured dairy products
B.
firm cheeses
C.
fresh cheeses
D.
hard cheeses
E.
soft cheeses
Question #20
A dairy product made by separating and concentrating milk fat
A.
soft cheeses
B.
hard cheeses
C.
cultured dairy products
D.
butter
Question #21
Meat, poultry, and fish have similar composition, being mostly _______ and _________.
A.
protein; fat
B.
protein; water
Question #22
Generally speaking, __________ has the most connective tissue.
A.
collagen
B.
fish
C.
meat
D.
myoglobin
Question #23
Fat that is concentrated under the skin of an animal is called ____________.
A.
collagen
B.
myoglobin
C.
silverskin
D.
cover fat
Question #24
What we call red meat gets its color mostly from _______________.
A.
collagen
B.
silverskin
C.
cover fat
D.
myoglobin
Question #25
This term refers to fish farming that includes recycling water, fish waste, and crop growth.
A.
Agriculture
B.
aquaponics
C.
poultry
Question #26
Meat and poultry food safety inspections are the responsibility of the US Department of _____.
A.
Food and Drug Administration
B.
Agriculture
C.
Commerce
Question #27
Quality grading of meat and poultry is ________.
A.
required
B.
aquaponics
C.
Commerce
D.
voluntary
Question #28
Tough meats can be tenderized with high temperatures and moist heat which melts the ______.
A.
myoglobin
B.
collagen
C.
cover fat
D.
silverskin
Question #29
Of the 3 categories, _________ typically lowest in fat.
A.
fish
B.
silverskin
C.
meat
D.
myoglobin
Question #30
Fish safety is the responsibility of the US department of __________.
A.
Food and Drug Administration
B.
Agriculture
C.
Commerce
Question #31
The structure within a hen’s egg that anchors the yolk in the center
A.
chalaza
B.
air sac
C.
germinal disk
D.
Haupt
Question #32
The structure in a hen’s egg that can be used to tell the age of the egg
A.
Haupt
B.
germinal disk
C.
chalaza
D.
air sac
Question #33
The structure in a hen’s egg that contains all the fat and cholesterol
A.
yolk
B.
white
C.
air sac
Question #34
The structure of a hen’s egg that is mostly protein
A.
yolk
B.
air sac
C.
white
Question #35
Grading categories for eggs in the US
A.
A, B, C
B.
AA, A, B
Question #36
A method for visually inspecting egg quality
A.
chalaza
B.
candling
C.
Haupt
Question #37
The name of the units used to measure egg freshness
A.
Haupt
B.
candling
C.
chalaza
Question #38
The part of an egg that used to create foams and to leaven baked goods
A.
air sac
B.
white
C.
yolk
D.
shell membranes
Question #39
The part of the egg that can provide color to baked goods and other foods
A.
white
B.
air sac
C.
shell membranes
D.
yolk
Question #40
Egg inspection in the US is ________________ for all eggs sold fresh in the shell
A.
required
B.
optional
Question #41
Apples and pears are classified as __________.
A.
berries
B.
flowers
C.
drupes
D.
pomes
E.
tubers
Question #42
Botanically speaking, most of what we call fruits are _________.
A.
flowers
B.
berries
C.
tubers
D.
drupes
E.
pomes
Question #43
Broccoli and artichokes are vegetables that correctly identified as ____________.
A.
stems
B.
pomes
C.
berries
D.
drupes
E.
flowers
Question #44
Asparagus and celery are vegetables that are correctly identified as ___________.
A.
stems
B.
drupes
C.
flowers
D.
pomes
E.
berries
Question #45
One of the structures in a plant cell that provides rigidity is _________________.
A.
carotenoids
B.
vacuole
C.
leukoplasts
D.
anthaxanthins
Question #46
Raw fruits and vegetables feel crunchy or mushy mostly based on the size of their __________.
A.
intercellular air spaces
B.
leukoplasts
C.
anthaxanthins
D.
carotenoids
Question #47
Plant cells store energy for themselves in structures called __________.
A.
leukoplasts
B.
carotenoids
C.
vacuole
D.
anthaxanthins
Question #48
The creamy white color of potatoes and cauliflower is because of the presence of ________.
A.
carotenoids
B.
leukoplasts
C.
anthaxanthins
D.
vacuole
Question #49
Blanching green vegetables tends to intensify the color because it collapses the ___________.
A.
leukoplasts
B.
intercellular air spaces
C.
carotenoids
D.
vacuole
E.
stems
Question #50
Safety inspection of fruits and vegetables in the US is _________
A.
not an option
B.
recommended
C.
required
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