FDSC 1133 Exam 1 [Food Science
Fundamentals] 140 Questions & 100%
Verified Answers Grade A+
1. Oven Spring –
{ANSWER} – the sudden expansion of the dough loaf by about one third of its
original volume
2. 2 roles of sugar in baking –
{ANSWER} – 1. Provides food for yeast
2. Crust color
3. Food Allergies –
{ANSWER} – An adverse immune response to a food protein
4. Food Intolerance –
{ANSWER} – Body is intolerant to a specific nutrient
5. Food recall –
{ANSWER} – Voluntary action by a manufacturer or distributer to protect the
public from products that may cause health problems or death
6. Difference between food allergy and food intolerance –
{ANSWER} – Food allergy is due to a immune reaction and can be life
threatening while food intolerance is due to specific component or nutrient and is
not life threatening
7. Methods to detect food allergy –
{ANSWER} – 1. History of allergy
,2. Food Challenge test
3. Prick skin test
8. Ways to limit food allergy –
{ANSWER} – 1. Cooking
2. Enzymatic Action
3. Removal
4. Genetic Manipulation
9. Immune Response –
{ANSWER} – How your body recognizes and defends itself against bacteria,
viruses, and substances that appear foreign and harmful
10. FALCPA –
{ANSWER} – Food Allergen Labeling and Consumer Protection Act of 2004
11. The “Big 8” food allergens include –
{ANSWER} – Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy
12. What is the primary function of gluten in bread making?
{ANSWER} – Provides structure and elasticity to the dough, trapping gas
produced by yeast
13. What is the difference between a hard wheat flour and a soft wheat flour?
{ANSWER} – Hard wheat has higher protein content (gluten), used for bread; soft
wheat has lower protein, used for pastries and cakes
14. What is the purpose of proofing in bread making?
{ANSWER} – Allows yeast to ferment, producing carbon dioxide that causes the
dough to rise and develop flavor
, 15. Which enzyme in flour breaks down starch into sugars?
{ANSWER} – Amylase
16. What is the role of salt in baking?
{ANSWER} – Controls yeast activity, strengthens gluten, and enhances flavor
17. What is the function of fat (shortening, butter) in baked goods?
{ANSWER} – Tenderizes the product by shortening gluten strands, adds richness
and moisture
18. Which type of leavening agent produces carbon dioxide through an acid-base
reaction?
{ANSWER} – Chemical leavening (baking soda + acid)
19. What is the ideal water temperature for activating active dry yeast?
{ANSWER} – 105–115°F (40–46°C)
20. What is a Maillard reaction?
{ANSWER} – A browning reaction between amino acids and reducing sugars that
occurs during heating, contributing to flavor and color
21. What is caramelization?
{ANSWER} – The browning of sugars when heated, producing characteristic
flavors and color
22. What is the main gas responsible for leavening in yeast-raised dough?
{ANSWER} – Carbon dioxide (CO₂)
23. What is the difference between baking soda and baking powder?
{ANSWER} – Baking soda is pure sodium bicarbonate and requires an acid;
baking powder contains sodium bicarbonate plus an acid (and often a buffer) and
activates with moisture and heat
Fundamentals] 140 Questions & 100%
Verified Answers Grade A+
1. Oven Spring –
{ANSWER} – the sudden expansion of the dough loaf by about one third of its
original volume
2. 2 roles of sugar in baking –
{ANSWER} – 1. Provides food for yeast
2. Crust color
3. Food Allergies –
{ANSWER} – An adverse immune response to a food protein
4. Food Intolerance –
{ANSWER} – Body is intolerant to a specific nutrient
5. Food recall –
{ANSWER} – Voluntary action by a manufacturer or distributer to protect the
public from products that may cause health problems or death
6. Difference between food allergy and food intolerance –
{ANSWER} – Food allergy is due to a immune reaction and can be life
threatening while food intolerance is due to specific component or nutrient and is
not life threatening
7. Methods to detect food allergy –
{ANSWER} – 1. History of allergy
,2. Food Challenge test
3. Prick skin test
8. Ways to limit food allergy –
{ANSWER} – 1. Cooking
2. Enzymatic Action
3. Removal
4. Genetic Manipulation
9. Immune Response –
{ANSWER} – How your body recognizes and defends itself against bacteria,
viruses, and substances that appear foreign and harmful
10. FALCPA –
{ANSWER} – Food Allergen Labeling and Consumer Protection Act of 2004
11. The “Big 8” food allergens include –
{ANSWER} – Milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy
12. What is the primary function of gluten in bread making?
{ANSWER} – Provides structure and elasticity to the dough, trapping gas
produced by yeast
13. What is the difference between a hard wheat flour and a soft wheat flour?
{ANSWER} – Hard wheat has higher protein content (gluten), used for bread; soft
wheat has lower protein, used for pastries and cakes
14. What is the purpose of proofing in bread making?
{ANSWER} – Allows yeast to ferment, producing carbon dioxide that causes the
dough to rise and develop flavor
, 15. Which enzyme in flour breaks down starch into sugars?
{ANSWER} – Amylase
16. What is the role of salt in baking?
{ANSWER} – Controls yeast activity, strengthens gluten, and enhances flavor
17. What is the function of fat (shortening, butter) in baked goods?
{ANSWER} – Tenderizes the product by shortening gluten strands, adds richness
and moisture
18. Which type of leavening agent produces carbon dioxide through an acid-base
reaction?
{ANSWER} – Chemical leavening (baking soda + acid)
19. What is the ideal water temperature for activating active dry yeast?
{ANSWER} – 105–115°F (40–46°C)
20. What is a Maillard reaction?
{ANSWER} – A browning reaction between amino acids and reducing sugars that
occurs during heating, contributing to flavor and color
21. What is caramelization?
{ANSWER} – The browning of sugars when heated, producing characteristic
flavors and color
22. What is the main gas responsible for leavening in yeast-raised dough?
{ANSWER} – Carbon dioxide (CO₂)
23. What is the difference between baking soda and baking powder?
{ANSWER} – Baking soda is pure sodium bicarbonate and requires an acid;
baking powder contains sodium bicarbonate plus an acid (and often a buffer) and
activates with moisture and heat
