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FSHN 214 Final Exam Study Guide Solutions

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FSHN 214 Final Exam Study Guide Solutions 1 T = t - Ans:-3 t 1 cup = T - Ans:-16 T 1 cup = oz - Ans:-8 oz 1 pint = c - Ans:-2 c 1 quart = pints - Ans:-2 pints 1 gallon = quarts - Ans:-4 quarts 1 oz = grams - Ans:-28 grams 1 lb = grams - Ans:-454 grams 1 cup = ml - Ans:-236 ml F = - Ans:-(...

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  • October 22, 2024
  • 35
  • 2024/2025
  • Exam (elaborations)
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  • FSHN
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GraceAmelia
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FSHN 214 Final Exam Study Guide Solutions


1 T = t - Ans:✔✔-3 t


1 cup = T - Ans:✔✔-16 T


1 cup = oz - Ans:✔✔-8 oz


1 pint = c - Ans:✔✔-2 c


1 quart = pints - Ans:✔✔-2 pints


1 gallon = quarts - Ans:✔✔-4 quarts


1 oz = grams - Ans:✔✔-28 grams


1 lb = grams - Ans:✔✔-454 grams


1 cup = ml - Ans:✔✔-236 ml


F = - Ans:✔✔-(C x 1.8) + 32


C = - Ans:✔✔-(F - 32) / 1.8


Radiation - Ans:✔✔-no direct contact ex. toasted bread
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Conduction - Ans:✔✔-kinetic energy is transmitted, must have direct contact ex. stove


Convection currents - Ans:✔✔-when gas or liquid is heated, it becomes less dense than its cold

counterpart ex. boiling water


Example using all 3 types of energy - Ans:✔✔-heating in an oven


Food safety resource - Ans:✔✔-Food safety and inspection services (FSIS)


Pathogens causing foodbourne illness - Ans:✔✔-salmonella, norovirus, e. coli


Refrigerate - Ans:✔✔-34-40 F


Heat - Ans:✔✔-> 140 F


Reheat - Ans:✔✔-165 F


Meat - Ans:✔✔-160 F


Poultry - Ans:✔✔-165 F


Freeze - Ans:✔✔-< 0 F


Danger zone - Ans:✔✔-41-135 F


Rate of evaporation is greater in - Ans:✔✔-fast boil


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FIRST PUBLISH OCTOBER 2024




Vapor pressure - Ans:✔✔-pressure exerted by molecules of water vapor on surface of the liquid below


Altitude - Ans:✔✔-decrease atmospheric pressure, decrease boiling point, longer time to cook food


Steam pressure - Ans:✔✔-increase boiling point, decrease cooking time


Solutes - sugar and salt - Ans:✔✔-increase boiling point of water, decrease freezing point of water,

increase bonding attraction


True solution - Ans:✔✔-small particles, clear, ex. sugar water


Collodial dispersions - Ans:✔✔-medium particles, opaque, ex. proteins, starch, gels, sols


Suspensions - Ans:✔✔-particle size is large, foggy, ex. unheated cornstarch


Fruit composition - Ans:✔✔-75-90% water, 5-20% CHO, < 2% pro and fat


Plant structure - Ans:✔✔-cell wall - protect cell


cell membrane - allows osmosis and diffusion


protoplasm - cytoplasm + nucleus


Plastids contain - Ans:✔✔-chlorophyll, carotenoids, starch


Vacuole contains - Ans:✔✔-water, sugar, salt, anthocyanins and anthoxanthins, acids



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FIRST PUBLISH OCTOBER 2024




Cell wall consists of - Ans:✔✔-1/4 cellulose


1/4 hemicellulose


1/3 pectic substances


1/6 protein


- help define texture for food


Cellulose provides - Ans:✔✔-structure and strength


Hemicellulose - Ans:✔✔-less tough than cellulose


Lignin - Ans:✔✔-woody


Pectic substances - Ans:✔✔-glue


Pectins become insoluble at what ph - Ans:✔✔-firm at pH < 4 (acidic conditions)


Hemicellulose becomes soluble at what pH - Ans:✔✔-disintegrate at pH > 8 (basic conditions)


Chlorophyll - Ans:✔✔-fat soluble, green/yellow, located in plastids


ex. green beans, broccoli, spinach


Chlorophyll in basic conditions - Ans:✔✔-bright blue-green


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