FOOD SCIENCE EXAM 3 QUESTIONS WITH VERIFIED SOLUTIONS LATEST UPDATE 2026

FOOD SCIENCE EXAM 3 QUESTIONS WITH VERIFIED SOLUTIONS LATEST UPDATE 2026 Which statement is false regarding weight classes in eggs? - Answers It is an indication of individual egg size In terms of food preparation, eggs are very functional for . - Answers All of the above** (Emulsifying Binding Foaming) An egg grade of AA would have the following characteristic - Answers An egg white that piles around the yolk What is the name of the method for determining egg quality by viewing eggs against a light? - Answers Candling Eggs used as an adhesive to hold ingredients (flour, bread crumbs) to the surface of cooked meat, poultry, fish, and vegetables, are known as ? - Answers Binding Agents The chalazae is a fibrous protein tissue with the following function - Answers It tethers the yolk to the shell, keeping the yolk centered The major stabilizing factor in egg white foams is - Answers Protein As eggs age, what happens to the air cell? - Answers It increases in size Which ingredient causes the temperature of coagulation to decrease in egg proteins? - Answers Salts What deterioration changes cause the yolk to appear as a black silhouette during the candling grading procedure? - Answers The weakening of the vitelline membrane A standard representing the amount of lean meat on the carcass in proportion to inedible parts (fat, bone etc.) - Answers Yieldgrade The protein responsible for the color changes in meat. - Answers Myoglobin The most abundant protein in connective tissue. - Answers Collagen The retail cut of meat classified as tender, based on its location on the animal's body. - Answers Sirloin Tough and heat resistant connective tissue, which is usually removed before preparation. - Answers Silver skin The thick filament in the actomyosin complex, responsible for muscle contraction. - Answers Myosin Thickener from collagen that is derived from the skin, tendons, ligaments, or bones of livestock. - Answers Gelatin The main energy molecule in white muscle fibers. - Answers Glycogen The by-product produced by glycogen breakdown, after slaughter of a stress free animal. - Answers Lactic acid The color that is observed when myoglobin is bonded to oxygen. - Answers Bright red Composed of acidic ingredients that break down the outside surface of meats. - Answers Marinades The fat deposit in the muscle that can be seen as little white streaks or drops. - Answers Marbling Holding meat after slaughter to improve texture and tenderness. - Answers Aging The most flavorful, tender USDA grade of meat. - Answers Prime Stiff doughs are used primarily to make. - Answers Pasta, pastry and pie dough Gliadin and glutenin make up what protein complex in wheat flours? - Answers Gluten Most of the vitamin E in grains is found in what portion of the kernel? - Answers Germ Which type of wheat is best for producing cake flour? - Answers Soft Which ingredient controls the growth of yeast, to prevent over production of CO2? - Answers Salt A drop batter is used to prepare - Answers Coffee Cakes Which leavening agent requires the addition of an acidic ingredient for CO2 production? - Answers Baking Soda The endosperm of grains is primarily made of: - Answers Starch Aside from sweetness, sugar influences which of the following characteristics of baked products? - Answers All of the above*** (Volume Moistness Color) Bleaching flour results in - Answers All of the above*** (Longer storage capability Improved gluten formation Uniformed white color) The compounds responsible for the bitter flavor in coffee. - Answers chlorogenic acid? Alcohol strength indicated by a number that is twice the percent by volume of alcohol present. - Answers proof Compounds produced during longer fermentation periods of polyphenols in tea. - Answers theaflavins Brewing method producing higher caffeine concentrations and lower extraction of polyphenols. - Answers dripolator The principle grain used in beer production. - Answers barley Brewing method producing lower caffeine concentration and higher extraction of polyphenols. - Answers percolator Process A type of chocolate powder, with higher pH values, with a reduced tendency to settle out when mixed with liquids. - Answers dutch