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FSHN 214 Final Exam Study Guide Solutions

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FSHN 214 Final Exam Study Guide Solutions Name the appropriate carbohydrate composition of most fruits - Ans:-5-20% Red cabbage cooked in alkaline water might be - Ans:-very soft Name the component of the cell wall that will increase in firmness in the acid - Ans:-pectin Name the hormone requir...

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Subido en 22 de octubre de 2024
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FSHN 214 Final Exam Study Guide Solutions

Name the appropriate carbohydrate composition of most fruits - Ans:✔✔-5-20%

Red cabbage cooked in alkaline water might be - Ans:✔✔-very soft

Name the component of the cell wall that will increase in firmness in the acid - Ans:✔✔-pectin

Name the hormone required for ripening some fruits - Ans:✔✔-ethylene

Name the term that describes the change of ice into water vapor - Ans:✔✔-sublimination

Name the number of calories required to convert ice to liquid water and the number of calories required

to convert liquid water to water vapor - Ans:✔✔-80, 540

Name the factor that is likely to decrease the stability of an oil-in-water emulsion - Ans:✔✔-addition of

the oil all at once to the water phase

Name the type of dispersion that forms when sugar is mixed with water - Ans:✔✔-solution

Name an effective emulsifier found in soybeans - Ans:✔✔-lecithin

Name the pigment category of raspberries, blueberries, and strawberries - Ans:✔✔-anthocyanin

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Name the ingredients required for preparation of fruit jelly - Ans:✔✔-acid, pectin, water

Name the approximate moisture content of:

Mozzerella cheese

Crackers

Fresh round steak - Ans:✔✔-50%

4%

67%

Name the act that established Iowa State University as the 'Land Grant' college for Iowa - Ans:✔✔-

Morrill Act

What is the temperature of boiling water - Ans:✔✔-100C and 212F

What is the correct range of temperature for refrigeration - Ans:✔✔-34-40F

Mayonnaise is made from vinegar, oil, and egg yolk, what is the interaction between them - Ans:✔✔-

Vinegar: continuous phase, polar

Oil: dispersed phase, non-polar

Egg yolk: emulsifier, lechithin, has polar and non-polar ends

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FIRST PUBLISH OCTOBER 2024

What is the number one sanitation practice - Ans:✔✔-Washing your hands

What are two other sanitation practices - Ans:✔✔--foods that are reheated must reach a temperature of

165F before consumption

-raw meats and raw vegetables should not be cut on the same cutting board without washing

Name a credible source for food safety information - Ans:✔✔-USDA

Label the plant cell - Ans:✔✔-pectin, cell wall, vacuole, plastid

What are the 5 compounds found in the vacuole - Ans:✔✔-water, salt, acid, anthocyanin, and

anthoxanthin

Why are sliced cucumbers limp and not crisp at the salad bar - Ans:✔✔--the water from the cucumbers

escaped causing plasmolysis due to osmosis

-water needs to be in with the cucumbers to keep the turgor pressure up

Why are banana slices brown and discolored - Ans:✔✔--enzymatic browning due to phenol oxidase from

phenolic compunds and oxygen

-adding acid denatures the enzyme

Why was grape jelly rough and rubbery - Ans:✔✔--the pectin in the jelly was not properly created due to

the acidity being too high

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