NFS Exams & Quizzes Answer key with correct answers 100%
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Course
NFS 284
Institution
NFS 284
NFS Exams & Quizzes Answer key with correct answers 100%
Triticale is the hybrid of two grains. It contains relative high lysine in particular. - Correct Answer True
______forming visco-elastic network is responsible for elastic properties of dough and for bread structure. - Correct Answer Hy...
NFS Exams & Quizzes Answer key with
correct answers 100%
Triticale is the hybrid of two grains. It contains relative high lysine in particular. - Correct Answer True
______forming visco-elastic network is responsible for elastic properties of dough and for bread
structure. - Correct Answer Hydrated gluten
Which of the following are not associated the dough formation process? - Correct Answer salt content
The baking powders on the market today are formulated to produce a minimum legal level of 14% of
carbon dioxide by weight. - Correct Answer False
which of the following is the right order of protein contain from high to low - Correct Answer Bread
flour, all purpose flour, pastry flour, cake flour
Baker's yeast with the highest moisture content is also known as Compressed. - Correct Answer True
Brown rice contains the bran, germ and endosperm whereas white rice only contains the endosperm. -
Correct Answer True
Which one of the following contains least percentage of protein? - Correct Answer Rice
The structure of grain kernel consists of : - Correct Answer Bran, Germ, & Endosperm
List the major compostion of whole wheat and its amount ( as gram/100 gram ). - Correct Answer
Grains: Wheat
Moisture: 12.4
Total Carbohydrates: 71.2
Proteins: 12.6
Lipids: 1.5
,Ash: 1.6
Fibers: 12.2
Energy converstion rate of agicultural product to animal protein is very high. - Correct Answer False
Baking soda is the same as baking powder. - Correct Answer False
which of the following is not a form of yeast in market? - Correct Answer Power yeast
Cake flour has higher protein content than bread flour due to its high gluten content. - Correct Answer
False
Triticale is a hybrid of _____and ______. - Correct Answer Rye , wheat
The _____ complex consist ____ of and gluteins, and forms a three-dimensional visco-elastic network
that responsible for the bread structure. (fill in with a letter)
a. globulins
b. gliadin
c. albumins
d. lipids
e. water
f. gluten - Correct Answer f & b
More than 50% of the lipid in milk is saturated fatty acids. - Correct Answer True
________ is the term describing egg white. - Correct Answer Albumin
____ is an egg yolk protein. - Correct Answer Lipovitellin
, Albumin (egg protein) has an acidic pH - Correct Answer False
Lactose intolerant individual may well totlerate to Yogurt. - Correct Answer True
Egg yolk foams are more common than egg white foams. They act as a leavening agent in making baked
products. - Correct Answer False
Isoelectric point is the pH at which protein is neutral. The change of pH to this point causes milk to
curdle. - Correct Answer True
What is the albumen of an egg? - Correct Answer The white
Which of the following water-soluble vitamin is rare in milk - Correct Answer Ascorbic Acid
Candling is a grading egg technique without breaking the eggs. - Correct Answer True
Which of the following is not a derivative product of milk fat? - Correct Answer cheese
Cheese is a product of milk fat. - Correct Answer False
In alkaline phosphotase test of milk, its absence is the indicator of proper pasteurization. - Correct
Answer True
Which of these functions of an egg is false? - Correct Answer Tenderizer
The Egg Rule requires eggs to be held and transported _______________ of lay. - Correct Answer at or
below 45°F (4.2°C) within 36 hours
The bigger the air cell in the egg, the better quality. - Correct Answer False
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