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Jean Inman Domain 1 FOOD SCIENCE, Questions with 100% correct answers
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Jean Inman Domain 1 FOOD SCIENCE, Questions with 100% correct answers

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  • June 16, 2024
  • 5
  • 2023/2024
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Jean Inman Domain 1: FOOD SCIENCE
Crispness (the state of turgor) is due to____________ - ✅✅-the osmotic pressure
of water filled vacuoles

In soybeans, the limiting amino acid is________ - ✅✅-Mehtionine
Protein concentrates are _______ protein - ✅✅->/= 70%
Protein isolates are_____protein - ✅✅->/= 90%
________ accelerates ripening of fruits during storage - ✅✅-Ethylene gas
For chlorophyll, an acid will turn the pigment into___________ - ✅✅-Pheophytin


✅✅
For chlorophyll, an alkaline will turn the pigment into___________ -
-chlorophyllin

For carotenoids, there is _______ effect in acid or alkaline solution - ✅✅-little
✅✅
___________ contribute to the red color in tomatoes and watermelon and act as an
antioxidant - -Lycopenes

________ may turn yellow when cooked in an aluminum pan - ✅✅-Onions
Grading on produce (canned and fresh) is done by the _______ - ✅✅-USDA

Grade___: desserts, salads (fancy) - ✅✅-A

Grade___: processed (choice) - ✅✅-B

Grade___: puddings, pies (standard) - ✅✅-C


✅✅
Frozen vegetables have shorter cooking time than fresh vegetables due to ________
- -blanching and freezing have made them tender

To minimize the development of a strong flavor in cabbage: - ✅✅ -cook for a short
amount of time, keep lid off initially to let acids escape, and cook in a large amount of
water


✅✅-6, 6lbs 9oz, 13 cups, 20-25
#10 can:
#/case, net weight, measure, # of servings -
servings

, Collagen in heat is hydrolyzed to____ and becomes tender - ✅✅-gelatin
✅✅-very little
Elastin in heat has _____ effect -

____ is a good source of thiamin - ✅✅-pork

__________ is high in fish canned with bones - ✅✅-calcium

Further oxidation of myoglobin in meat will cause it to turn______ - ✅✅-green
✅✅
Vacuum packed meat is _________ and extends the storage life of meat -
-anaerobic


✅✅
Mandatory meat inspection is done at the time of _________ and performed by the
________ - -slaughter, USDA

Meat inspection stickers are ______ while grades are _____ - ✅✅-round, shield
Grades include: - ✅✅-prime, choice, select, standard
The _____ of meat determines the method of cooking - ✅✅-cut
✅✅
Minimum internal temperature for pork, beef, veal, lamb, steaks, roast, and fish -
-145 F

Minimum internal temperature for ground beef, veal, lamb -✅✅-160 F
Minimum internal temperature for turkey, chicken, duck - ✅✅-165 F


✅✅
Cured meats are pink from the _____ which are added to inhibit botulism -
-Nitrites

✅✅-carry-over cooking
_______ raises the internal temperature -

_______ should be cooked in water for several hours - ✅✅-bottom round

______ is a moist heat method - ✅✅-braising

Fish should be received with: - ✅✅-bright red gills, shiny skin, and bounce back
when touched


✅✅
The egg yolk is more concentrated than white and has ____ protein by weight -
-more

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