HN 110 Quiz Questions With Complete Answers
100% Pass
what is the primary carbo of milk, more commonly known as milk sugar
lactobacilus
lactic acid
lactose
sucrose - ANSWER lactose
suppose that you wanted to remove all dairy products from your diet. you needed to
replace the 8 grams of protein per 1 cup that you previously on cow's milk to provide.
what diary milk alternative could you select that would stilll provide the same amount of
protein per 1 cup?
almond
cocount
soy
oat - ANSWER Soy milk
Match the definition
1. an immune response to a molecule usually a protein found in food
2. the inability to digest lactose due to insufficient quantities of lactose
3. an ability of the body to absorb or digest a certain food
A. food intolerance
B. lactose intolerance
C. food allergy - ANSWER 1.C
2.B
,3.A
A collection of fat droplets that float to the top of non homogenized whole milk
non fat dried milk
kefir
cream
cultured buttermilk - ANSWER cream
which of the following nutrients is naturally found in low levels on cows milk, and is
generally not fortified into the milk before boetling?
iron
calcium
phophorus
vitamin A - ANSWER iron
which of the following is true about pateurizing milk?
kill harmful bacteria that might be present in mulk
has a longer shelf life as less bacteria is preset
will not sour as quickly as raw
all of the above - ANSWER all of the above
Illinois allows the sale of raw milk only on the farm on which if was produced? - ANSWER
false
these proteins are distinguished by their reaction to acids... proteins clump together or
coagulate, in the presence of an acid or when... proteins remain suspended in liquid and
serape from the coagulated proteins - ANSWER casein/whey
the flavor of cheese and fermented milk produces is in part derived from a reaction that
, produces
lactobacilus
lactic acid
lactose
sucrose - ANSWER lactic acid
The most expensive grade of fruit termed "U.S. Fancy" is significantly more nutrient
dense than the cheaper U.S. grade No. 2 fruits.
• True
False - ANSWER true
Botanically speaking, what characteristic must a fruit have in order to be classified as a
fruit and not a vegetable? (1 point)
-Classification is based on what the USDA legally determines.
-In order for a plant to bear fruit, it must be able to ripen after it has been harvested.
-In order for a plant to be classified as a fruit, it usually grows from a flower.
-In order for a plant to be classified as a fruit, it must grow in aggregate clusters. -
ANSWER In order for a plant to be classified as a fruit, it usually grows from a flower.
the concentration of lignin increases as a vegetable matures. This is why asparagus
becomes tougher with age and should be eaten when it is younger. (1 point
• True
False - ANSWER true
What should you do if you purchase a can of fruit and notice that it is bulging? (1 point)
- Go ahead and eat it-we should never waste food.
-Refrigerate the can in hopes that the bulging will subside.
- Throw it away, as bulging may indicate the presence of the anaerobic bacteria that
cause botulism, which is a very serious and potentially deadly condition.
100% Pass
what is the primary carbo of milk, more commonly known as milk sugar
lactobacilus
lactic acid
lactose
sucrose - ANSWER lactose
suppose that you wanted to remove all dairy products from your diet. you needed to
replace the 8 grams of protein per 1 cup that you previously on cow's milk to provide.
what diary milk alternative could you select that would stilll provide the same amount of
protein per 1 cup?
almond
cocount
soy
oat - ANSWER Soy milk
Match the definition
1. an immune response to a molecule usually a protein found in food
2. the inability to digest lactose due to insufficient quantities of lactose
3. an ability of the body to absorb or digest a certain food
A. food intolerance
B. lactose intolerance
C. food allergy - ANSWER 1.C
2.B
,3.A
A collection of fat droplets that float to the top of non homogenized whole milk
non fat dried milk
kefir
cream
cultured buttermilk - ANSWER cream
which of the following nutrients is naturally found in low levels on cows milk, and is
generally not fortified into the milk before boetling?
iron
calcium
phophorus
vitamin A - ANSWER iron
which of the following is true about pateurizing milk?
kill harmful bacteria that might be present in mulk
has a longer shelf life as less bacteria is preset
will not sour as quickly as raw
all of the above - ANSWER all of the above
Illinois allows the sale of raw milk only on the farm on which if was produced? - ANSWER
false
these proteins are distinguished by their reaction to acids... proteins clump together or
coagulate, in the presence of an acid or when... proteins remain suspended in liquid and
serape from the coagulated proteins - ANSWER casein/whey
the flavor of cheese and fermented milk produces is in part derived from a reaction that
, produces
lactobacilus
lactic acid
lactose
sucrose - ANSWER lactic acid
The most expensive grade of fruit termed "U.S. Fancy" is significantly more nutrient
dense than the cheaper U.S. grade No. 2 fruits.
• True
False - ANSWER true
Botanically speaking, what characteristic must a fruit have in order to be classified as a
fruit and not a vegetable? (1 point)
-Classification is based on what the USDA legally determines.
-In order for a plant to bear fruit, it must be able to ripen after it has been harvested.
-In order for a plant to be classified as a fruit, it usually grows from a flower.
-In order for a plant to be classified as a fruit, it must grow in aggregate clusters. -
ANSWER In order for a plant to be classified as a fruit, it usually grows from a flower.
the concentration of lignin increases as a vegetable matures. This is why asparagus
becomes tougher with age and should be eaten when it is younger. (1 point
• True
False - ANSWER true
What should you do if you purchase a can of fruit and notice that it is bulging? (1 point)
- Go ahead and eat it-we should never waste food.
-Refrigerate the can in hopes that the bulging will subside.
- Throw it away, as bulging may indicate the presence of the anaerobic bacteria that
cause botulism, which is a very serious and potentially deadly condition.
