201FINAL.example - Cook College 11:709:201:01 Introduction...

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Cook College 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 a. Brown sugar c. Invert sugar b. Turbinado sugar d. Maple sugar 3. The major difference between marine products and meat and poultry used for food is a. The amount of connective tissue c. The quality of the protein b. The amount of protein present d. All of the above 4. When sucrose of hydrolyzed, the resulting monosaccharides are a. Glucose and fructose c. Glucose and galactose b. 2 glucose molecules d. Glucose and maltose 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? a. Many fish are lower in total fat and cholesterol than meats and poultry b. Most fish fat is unsaturated c. Fish are rich in omega-3 fatty acids, EPA and DHA d. All of the above 7. Fish that has been eviscerated, descaled, and usually have its head, tail, and fins removed are know as a. Dressed c. Filets b. Drawn d. Round 8. Choose the best description of fresh fish. a. Firm flesh, stiff body, tight scales, clear eyes, lacks smell b. Flesh slightly indents when pressure is applied, most scales stay on, eyes slightly opague smells slightly fishy c. Flesh is firm and not slimy, slight fishy odor, bones are removed d. Fresh fish is always iced, intact as it is removed for the water 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 10. The inspection for wholesomeness and grading of marine products is the responsibility of a. USDA c. US Department of Commerce b. FDA d. US Department of Treasury 11. Why is whole milk an emulsion? a. It is pasteurized c. It is a heterogeneous mixture b. It is homogenized d. It contains microorganisms 12. Which of the following best describes a monounsaturated fat? a.
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This note was uploaded on 11/20/2011 for the course FOOD SCI 709:201 taught by Professor Tangel during the Spring '11 term at Rutgers.

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201FINAL.example - Cook College 11:709:201:01 Introduction...

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