FSHN 300 Final Exam Study Questions and Answers
The sweetest of all the granulated sugars is - Ans:-fructose
After honey is extracted from the comb, it is heated to 140 degrees F for 30 minutes to - Ans:-
destroy most microorganisms.
Which foods is an example of the positive use of fermentation...
Small sauces are: - Ans:✔✔-secondary sauces created when a flavor is added to a mother sauce.
T OR F:Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a
simmering sauce to thicken it. - Ans:✔✔-True
The main difference between a roux and beurre manié is that - Ans:✔✔-in a beurre manié, the butter
and flour are not cooked.
It is the varying _____ content causes that texture differences in starch-containing foods. - Ans:✔✔-
amylose
Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque
gel upon cooling? - Ans:✔✔-rice and wheat
Viscous, long-bodied, relatively clear pastes with a weak gel upon cooling best describes gelatinization
behavior of which of the following starch sources most accurately? - Ans:✔✔-root and tuber
The defining characteristic of a shortened cake is that it is made - Ans:✔✔-with fat
T OR F: When a cake batter stands too long you get an increase in volume of the final product. - Ans:✔✔-
false
An example of: the most fluid of cookie batters used for - Ans:✔✔-brownies
Cakes are nearing doneness - Ans:✔✔-when they start to "wrinkle" at the pan edges.
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