Which term does not belong?
a. gluten
b. glutamine
c. glutelin
d. glutenin
e. wheat flour protein
b. glutamine
Which sequence is the correct one for breadmaking?
a. mixing, sheeting, panning, fermentation
b. mixing, fermenting, proofing, baking
c. mixing, proofing, fermentation, baking
d. molding, kneading, proofing, panning
e. kneading, rising, gelatinizing, past
b. mixing, fermenting, proofing, baking
Which is not a processed step most associated with soft drinks?
a. superchlorination
b. carbonation
c. sweetening
d. flavoring
e. fractionation
e. fractionation
Which soy product has been produced through bioengineering?
a. soy protein isolate
b. soy protein concentrate
c. high oleic acid soybean oil
d. texturized soy protein
e. high oleic acid soybean protein
c. high oleic acid soybean oil
In cold-break tomato processing
a. heating step is used to make a more viscous product
b. heating is not employed.
c. pme is deactivated
d. enzymes are thermally activated
e. heating step is used to make a thinner product
b. heating is not employed.
A Lovibond value greater than 6.0 for a soybean oil most probably means
a. oil color is very light
b. bleaching time is too brief
c. oil has been heavily blanched
d. oil is rancid
e. oil has been heavily bleached
b. bleaching time is too brief
Suppose a team of food scientists are creating a new cooking oil for the space program, one that needs to have a melting point of 150 degrees Fahrenheit (66 degrees Celsius). The cooking oil used previously had a melting point of 133 degrees Fahrenheit (5
c. They should hydrogenate the original oil
Raw sugar from cane juice
a. results from crystal separation and drying
b. has a moisture content of 5.0 percent
c. is pale golden to brown in color
d. results from crystal separation and drying; and is pale golden to brown in color
e. results from crysta
a. results from crystal separation and drying
What chemical reaction do you think would prove useful in the synthesis of chocolate flavor from sugars and proteins?
a. Maillard
b. compounding
c. tempting
d. fermentation
e. melangeur
a. Maillard
What is meant by tempering?
a. fats like cocoa butter that exist in more than one crystal form
b. selecting the alpha crystal form of cocoa butter during the melting and cooling
c. selecting the beta prime crystal form of cocoa butter during melting and c
d. temperature manipulation so that cocoa butter will solidify into the desired, stable (beta) crystal form
To successfully operate a corn oil processing plant, what would be most essential?
a. knowing how to press the corn oil from the kernel
b. knowledge regarding the wet milling of corn
c. knowing how to separate the oil from the endosperm
d. knowledge regar
a. knowing how to press the corn oil from the kernel
The sucrose product obtained from sugarcane is
a. molasses
b. honey
c. cane sugar
d. sugar beet
e. sugar root
c. cane sugar
Why does the addition of sugar to a dough mix delay gluten development?
a. Sugar binds to glutenin
b. An emulsion is formed instead of dough
c. Sugar promotes starch gelatinization
d. Yeast consumes the sugar
e. Sugar competes for water
e. Sugar competes for water
?
"During mixing, proteins from gluten as they and the starch molecules in the flour become hydrates" (260) ~ 3rd paragraph of that section
Which of the following is the correct sequence for sugarcane processing?
a. extraction, separation, concentration, clarification, crystallization
b. extraction, concentration, clarification, crystallization, separation
c. extraction, concentration, crysta
d. extraction, clarification, concentration, crystallization, separation
p. 254-55
What reaction leads to the production of flavor precursors in raw cacao beans?
a. respiration
b. fermentation
c. flaking
d. compounding
e. photosynthesis
b. fermentation
The main goal of sugarcane processing is
a. crystallization
b. compounding
c. tempering
d. fermentation
e. evaporation
a. crystallization
Which statement about cereal grains is false?
a. Cereal grain processing converts grains into foods
b. Grains refers to the hard plant seeds
c. Rice is polished to remove bran and germ layers
d. Dry milling is used to produce corn oil from corn
e. Most gr
d. Dry milling is used to produce corn oil from corn
7. What is true regarding hot filling fluid foods like applesauce and most fruit juices?
a. Hot filling requires heating to 200 degrees Celsius
b. High-acid foods are rendered commercially sterile without further thermal processing
c. The FDA requires tha
b. High-acid foods are rendered commercially sterile without further thermal processing
The ratio _______________ to _______________ in bread dough is about 3:1.
a. flour;water
b. gluten; water
c. water; gluten
d. glutenin; starch
e. water; flour
a. flour;water
In this process, animal tissue is heated in steam to melt and separate out the fat.
a. refining
b. degumming
c. winterizing
d. rendering
e. bleaching
d. rendering
p. 251
Overmixing of dough ingredients
a. enhances dough extensibility
b. dehydrates the starch
c. causes underdevelopment of gluten
d. leads to the best quality bread
e. enhances dough elasticity
a. enhances dough extensibility
p.260
Bananas are climacteric fruits; therefore,
a. they demonstrate maximum respiration rate before harvest
b. the best time to harvest them is before they are fully ripe
c. they do not continue to ripen after harvest
d. minimum respiration rate is achieved af
b. the best time to harvest them is before they are fully ripe
What technique using potassium iodide is used to measure oxidative rancidity?
a. ADV
b. PV
c. HMO
d. GMO
e. nRT
b. PV
The oxidative breakdown of organic biomolecules in fruits and vegetables
a. produces CH2 = CH2
b. is called senscence
c. does not have anything to do with respiration
d. does not play a role in ripening or quality
e. requires the input of O2 and releases
e. requires the input of O2 and releases carbon dioxide, water, and energy
Which statement is true?
a. Cocoa butter is composed of chocolate liquor and other substances
b. Chocolate liquor is composed of cocoa butter and other substances
c. Chocolate liquor is obtained by pressing cocoa butter
d. Cocoa butter is correctly referr
b. Chocolate liquor is composed of cocoa butter and other substances
Purified water meets the definition of
a. United States Department of Water Systems Management
b. Bottled Water Association of America
c. United States Pharmacopeia
d. Pure Food and Water Act
e. Environmental Protection Agency
e. Environmental Protection Agency
What is the role of ozone?
a. to sanitize fruit juice
b. to increase the pH of a processed beverage
c. to provide carbonation to soft drinks and seltzer water
d. to add flavor to soft drinks
e. to sanitize bottled water
e. to sanitize bottled water