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201FINAL.example2010 - Rutgers SEBS 11:709:201:01...

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Rutgers SEBS 11:709:201:01 Introduction to Foods and Nutrition Final Examination General Directions: Read each question carefully and choose the answer which best applies. Mark all answers on Scantron answer sheet provided using number 2 pencil. Blacken the space completely and erase carefully. Be sure to include your social security number and color of the top sheet of your exam on the answer sheet. Good luck and Happy Holidays! 1. What is Simplesse? a. Sucrose polyester, a disaccharide molecules esterified with 8 fatty acids b. The trade name for various gums and hydrocolloids used in food systems c. A 'mist-like' protein made from milk and egg protein d. A gelatinized starch, which blends completely with, fats in food systems 2. A sugar which has been partially refined by removing the surface molasses and is blond in color is 3. The major difference between marine products and meat and poultry used for food is 4. When sucrose of hydrolyzed, the resulting monosaccharides are 5. What are the sugar alcohols? a. Mannitol, xylitol, and sorbitol c. Noncariogenic sweeteners b. Sweeteners provide 2-kcal/g d. All of the above 6. Why has there been emphasis in recent years on increasing the consumption of marine products in the American diet? 7. Fish that has been eviscerated, descaled, and usually have its head, tail, and fins removed are know as 8. Choose the best description of fresh fish. 9. What is the chief precaution to take when cooking shellfish? a. Always broil or deep fat fry b. High temperature and long time should be avoided
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c. Follow directions in recipes completely d. Always cook the shellfish with the exoskeleton or bivalve shell intact
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201FINAL.example2010 - Rutgers SEBS 11:709:201:01...

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