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FSSM CNP RD EXAM PREP QUESTIONS & ANSWERS SCORED A+
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FSSM CNP RD EXAM PREP QUESTIONS & ANSWERS SCORED A+
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FSSM CNP RD EXAM PREP QUESTIONS &ANSWERS SCORED A+
The rich, red pigment on the surface of cut meats, comes primarily from:
A. Oxymyoglobin
B. Myoglobin
C. Hemoglobin
D. Metmyoglobin Answer - A. Oxymyoglobin
Both hemeglobin and myoglobin are present in meat, although myoglobin
produces 75% of the color seen in meats. Plain myoglobin is a purplish-red and
meat remains that color when it is fresh and has avoided contact with the air.
In the presence of air, myoglobin will add two oxygen atoms to become
oxymyoglobin which gives the meat an intense red color that is appealing to
consumers. Under limited exposure to oxygen, or if meat is held under
fluorescent or incandescent light, metmyoglobin will form, resulting in a
brownish-red pigment.
You are making a fruit Jell-O salad to be served as a dessert in a long term care
facility. Which of the following fruits would NOT prevent your Jell-O from
forming a satisfactory gel?
A. Pineapple
B. Papaya
C. Oranges
D. Figs Answer - C. Oranges
Pineapple (bromealin), Papaya (papain), Figs (ficin), and Kiwi (actinidin) all
contain a proteolytic enzyme (listed in the parentheses). These enzymes are
capable of cleaving gelatin so it loses its gel forming ability. These enzymes are
,inactivated if they are heated until they are denatured, which explains why
canned pineapple can be used in gelatin salads.
The primary reason that textured soy protein is added to a hamburger meat
mixtures is to:
A. Enhance color
B. Maintain satisfactory juiciness
C. Decrease total fat content
D. Increase tenderness Answer - C. Decrease total fat content
Textured soy protein (TSP) is also often called "textured vegetable protein." TSP
can be used as a low-cost/high nutrition extender in meat products, which
results in lower fat content of the final product.
Which additive improves crispness in vegetables?
A. BHA (Butylated hydroxyanisole)
B. BHT (Butylated hydroxytoluene)
C. Calcium
D. Pectin Answer - C. Calcium
Divalent calcium (Ca++) helps cross-link plant pectin molecules making for a
crisper vegetable.
Which of the following describes a Maillard reaction?
A. Combination of a simple carb with an amino acid
B. A decrease in the browning of food
C. An increase in the free water after cooking
,D. More receptive in conditions of low pH and temperatures Answer - A.
Combination of a simple carb with an amino acid
Maillard reaction is a type of non-enzymatic browning which involves the
reaction of simple sugars (carbonyl groups) and amino acids (free amino
groups). An elevated pH and temperature causes an increased rate of
browning.
Which of the following fats should be used to maximize the amount of air in a
conventional high-fat cake batter?
A. Lard
B. Soft margarine
C. Liquid corn oil
D. Hydrogenated shortening Answer - D. Hydrogenated shortening
High-fat cakes depend on air incorporated by the creaming action of the fat
and sugar for some of their leavening and much of their texture. Hydrogenated
shortenings do this the best. Lard would work, too, because it is a
hydrogenated fat but is not preferable in a cake because of the meat taste and
possible added salt.
The pathogenic bacteria in raw seafood that is responsible for outbreaks of FBI
is:
A. Vibrio parahaemolyticus
B. Yersinia enterorcolitica
C. Salmonella
D. Escherichia coli Answer - A. Vibrio parahaemolyticus
Vibrio parahaemolyticus - foods commonly involved are raw ocean seafood, re-
contaminated seafood, shellfish, oysters. Infection usually causes symptoms in
, 3-76 hours, average time 18 hour, abdominal cramps, low grade fever, chills,
and watery diarrhea.
With food preparation method sous vide , what is the most likely bacterial
growth?
A. Botulism
B. Salmonella
C. Staphylococcus
D. Clostridium perfringens Answer - A. Botulism
Sous vide is a process of sealing raw, fresh food in impermeable plastic pouches
with special equipment to create a vacuum seal. The only microorganism on
this list that can grow in anaerobic conditions is botulinum.
What fruit do you wash just before eating or serving?
A. Plum
B. Peach
C. Strawberry
D. Apple Answer - C. Strawberry
Strawberries have a tender skin and will get mushy or moldy if washed too far
ahead of serving.
Which type of FBI is potentially a risk if employees do not wash their hands
after going to the restroom?
A. Staphylococcus aureus
B. Botulism
C. Salmonella
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