FDSC 1133 EXAM QUESTIONS ANSWERED CORRECTLY LATEST UPDATE 2026
Meat color pigments - Answers Myoglobin (muscle) and hemoglobin (blood, very little in muscle)
Myoglobin - Answers Primary protein responsible for meat color
Function of myoglobin - Answers Oxygen carrier and reservoir in muscle
Why diving mammals have darker meat - Answers Higher myoglobin content
Deoxymyoglobin - Answers Purple color; no oxygen bound
Where deoxymyoglobin is seen - Answers Interior of steak, vacuum-packaged meat
Oxymyoglobin - Answers Bright cherry-red color; oxygen bound
Where oxymyoglobin is seen - Answers PVC overwrap (20% O₂) and high-oxygen packaging
Metmyoglobin - Answers Brown color; oxidized form
Oxidation (LEO) - Answers Loss of electron resulting in metmyoglobin formation
Bloom - Answers Bright red color formed when meat is exposed to oxygen
Heme group - Answers Contains iron that gives meat its red color
Globin - Answers Colorless protein portion of myoglobin
Vacuum packaging - Answers Deoxymyoglobin present; longer shelf life but purple color
PVC overwrap - Answers Oxygen permeable packaging with oxymyoglobin
High-oxygen packaging - Answers 80% oxygen, 20% CO₂; promotes oxymyoglobin
Modified Atmospheric Packaging (MAP) - Answers Gas composition altered to improve quality
CO-MAP - Answers Carbon monoxide binds myoglobin to form stable red color
FDA-approved CO level - Answers 0.4%
Main cause of meat browning - Answers Oxidation
Factors promoting oxidation - Answers Oxygen, temperature, display light, lipid oxidation
Effect of temperature on browning - Answers Higher temperature increases oxidation rate
Why light increases discoloration - Answers UV rays act as oxidants
Free radicals - Answers Reactive compounds that speed oxidation
Ways to limit discoloration - Answers Lower temperature, vacuum packaging, antioxidants
Is brown meat safe to eat - Answers Yes (if stored properly)
Red juice in meat - Answers Myoglobin, not blood
Parts of wheat kernel - Answers Endosperm, bran, germ
Endosperm - Answers 83% of kernel; source of white flour
Bran - Answers Fiber-rich outer layer
Germ - Answers Embryo; rich in B vitamins
Essential bread ingredients - Answers Flour, water, salt, yeast
Optional bread ingredients - Answers Sugar, shortening, milk solids, dough conditioners
Steps in bread making - Answers Mixing, fermentation, punching, panning, baking
Gluten - Answers Elastic protein network formed during mixing
Gliadin - Answers Provides stretchability
Glutenin - Answers Provides elasticity and gas retention
Ways gluten develops - Answers Mechanical, chemical, fermentation
Gluten window - Answers Indicates fully developed gluten network
Importance of gluten window - Answers Ability to trap CO₂
Role of water in dough - Answers Hydration, fermentation medium, dispersing agent
Role of salt in baking - Answers Flavor, inhibits yeast, toughens gluten
Leavening agent - Answers Produces gas to lighten baked products
Baking soda - Answers Chemical leavening agent producing CO₂
Role of sugar in baking - Answers Feeds yeast, adds sweetness, crust color, moisture
Role of shortening - Answers Lubrication and tenderness
Yeast - Answers Produces CO₂ and flavor through fermentation
Fermentation - Answers Conversion of sugar to gas, acid, or alcohol under anaerobic conditions
Fermentation roles in baking - Answers Leavening, flavor development, dough mellowing
Punching (degassing) - Answers Releases CO₂ and redistributes nutrients
Oven spring - Answers Rapid dough expansion during early baking
Causes of low oven spring - Answers Improper mixing, low yeast, excess salt, poor heating
Effect of salt on slice size - Answers Tougher gluten traps more gas → larger slices
Celiac disease - Answers Autoimmune reaction to gluten (gliadin)
Villi - Answers Intestinal projections aiding nutrient absorption
Meat color pigments - Answers Myoglobin (muscle) and hemoglobin (blood, very little in muscle)
Myoglobin - Answers Primary protein responsible for meat color
Function of myoglobin - Answers Oxygen carrier and reservoir in muscle
Why diving mammals have darker meat - Answers Higher myoglobin content
Deoxymyoglobin - Answers Purple color; no oxygen bound
Where deoxymyoglobin is seen - Answers Interior of steak, vacuum-packaged meat
Oxymyoglobin - Answers Bright cherry-red color; oxygen bound
Where oxymyoglobin is seen - Answers PVC overwrap (20% O₂) and high-oxygen packaging
Metmyoglobin - Answers Brown color; oxidized form
Oxidation (LEO) - Answers Loss of electron resulting in metmyoglobin formation
Bloom - Answers Bright red color formed when meat is exposed to oxygen
Heme group - Answers Contains iron that gives meat its red color
Globin - Answers Colorless protein portion of myoglobin
Vacuum packaging - Answers Deoxymyoglobin present; longer shelf life but purple color
PVC overwrap - Answers Oxygen permeable packaging with oxymyoglobin
High-oxygen packaging - Answers 80% oxygen, 20% CO₂; promotes oxymyoglobin
Modified Atmospheric Packaging (MAP) - Answers Gas composition altered to improve quality
CO-MAP - Answers Carbon monoxide binds myoglobin to form stable red color
FDA-approved CO level - Answers 0.4%
Main cause of meat browning - Answers Oxidation
Factors promoting oxidation - Answers Oxygen, temperature, display light, lipid oxidation
Effect of temperature on browning - Answers Higher temperature increases oxidation rate
Why light increases discoloration - Answers UV rays act as oxidants
Free radicals - Answers Reactive compounds that speed oxidation
Ways to limit discoloration - Answers Lower temperature, vacuum packaging, antioxidants
Is brown meat safe to eat - Answers Yes (if stored properly)
Red juice in meat - Answers Myoglobin, not blood
Parts of wheat kernel - Answers Endosperm, bran, germ
Endosperm - Answers 83% of kernel; source of white flour
Bran - Answers Fiber-rich outer layer
Germ - Answers Embryo; rich in B vitamins
Essential bread ingredients - Answers Flour, water, salt, yeast
Optional bread ingredients - Answers Sugar, shortening, milk solids, dough conditioners
Steps in bread making - Answers Mixing, fermentation, punching, panning, baking
Gluten - Answers Elastic protein network formed during mixing
Gliadin - Answers Provides stretchability
Glutenin - Answers Provides elasticity and gas retention
Ways gluten develops - Answers Mechanical, chemical, fermentation
Gluten window - Answers Indicates fully developed gluten network
Importance of gluten window - Answers Ability to trap CO₂
Role of water in dough - Answers Hydration, fermentation medium, dispersing agent
Role of salt in baking - Answers Flavor, inhibits yeast, toughens gluten
Leavening agent - Answers Produces gas to lighten baked products
Baking soda - Answers Chemical leavening agent producing CO₂
Role of sugar in baking - Answers Feeds yeast, adds sweetness, crust color, moisture
Role of shortening - Answers Lubrication and tenderness
Yeast - Answers Produces CO₂ and flavor through fermentation
Fermentation - Answers Conversion of sugar to gas, acid, or alcohol under anaerobic conditions
Fermentation roles in baking - Answers Leavening, flavor development, dough mellowing
Punching (degassing) - Answers Releases CO₂ and redistributes nutrients
Oven spring - Answers Rapid dough expansion during early baking
Causes of low oven spring - Answers Improper mixing, low yeast, excess salt, poor heating
Effect of salt on slice size - Answers Tougher gluten traps more gas → larger slices
Celiac disease - Answers Autoimmune reaction to gluten (gliadin)
Villi - Answers Intestinal projections aiding nutrient absorption
