NS 2470 Pre And Post Tests With
Complete Solutions
What role does fat play in muffin batter? - ANSWER tenderizing agent, leavening
agent, emulsifier, heat medium
Fat can act as a leavening agent by: - ANSWER Retaining air when creamed or
beaten
Dietitians often provide advice on how to reduce fat in recipes because
saturated and trans fats can be harmful to health by contributing to high
cholesterol. - ANSWER true
Reducing the fat content in recipes can be difficult because fat contributes
important sensory characteristics. - ANSWER true
Muffin batter should be mixed thoroughly until there are no visible lumps. -
ANSWER false
Gluten is a protein in wheat that contributes to the texture of the final product. -
ANSWER true
Properly prepared muffins should have: - ANSWER A slightly rounded, bumpy
top
Whole wheat flour, all-purpose flour, and pastry flour can be used
interchangeably in recipes. - ANSWER false
Book bags, coats, and personal items can be stored in the kitchen while
cooking. - ANSWER false
The class will review the recipes together before cooking. - ANSWER false
If you cut yourself in lab, you must notify the lab manager or instructor. -
ANSWER true
There will be enough samples for each student to take a full portion. - ANSWER
false
If you forget to-go containers to take home leftovers, you can get them from
Martha's (cafe downstairs). - ANSWER false
, Any broken glass should be disposed of in a separate receptacle. - ANSWER
true
Leftover ingredients should be thrown away. - ANSWER false
Which is NOT a container for proper disposal of waste? - ANSWER trash,
recycle, compost, broken glass container all are
Lab Performance Checklists should be given to your instructor at the beginning
of lab, and completed Sensory Evaluations should be given to your instructor at
the end of lab. - ANSWER true
The compost bin is only for disposing of food scraps, paper napkins, and paper
towels. - ANSWER true
Students are required to wash hands several times throughout lab including
before handling any ingredients or equipment, after touching any part of the
body, after handling raw meat or eggs, and after using the bathroom. - ANSWER
true
What items are you expected to bring with you to lab each week? - ANSWER
sensory evaluation, lab checklist, recipes, lab coat
Many deep yellow and green leafy vegetables are rich in B-carotene, a
precursor to vitamin A. - ANSWER true
Spinach is a good source of calcium and folic acid. - ANSWER true
Red and purple fruits and vegetables such as grapes and blueberries are rich in
anthocyanins. - ANSWER true
Phosphate compounds in cabbage and onions can release undesirable flavor. -
ANSWER false
Cooking strongly flavored vegetables, such as cabbage and onions, quickly in a
large amount of water in an uncovered pot can minimize undesirable flavors
from sulfur components. - ANSWER true
Texture is key in one's perception and desire to consume food. Vegetables
change their texture during the cooking process depending on the method. Dry
heat methods (baking, roasting, sauté, grilling) are examples of cooking
methods to prevent texture breakdown. - ANSWER true
Potatoes and apples contain polyphenolic compounds that cause them to brown
when exposed to oxygen. - ANSWER true
Complete Solutions
What role does fat play in muffin batter? - ANSWER tenderizing agent, leavening
agent, emulsifier, heat medium
Fat can act as a leavening agent by: - ANSWER Retaining air when creamed or
beaten
Dietitians often provide advice on how to reduce fat in recipes because
saturated and trans fats can be harmful to health by contributing to high
cholesterol. - ANSWER true
Reducing the fat content in recipes can be difficult because fat contributes
important sensory characteristics. - ANSWER true
Muffin batter should be mixed thoroughly until there are no visible lumps. -
ANSWER false
Gluten is a protein in wheat that contributes to the texture of the final product. -
ANSWER true
Properly prepared muffins should have: - ANSWER A slightly rounded, bumpy
top
Whole wheat flour, all-purpose flour, and pastry flour can be used
interchangeably in recipes. - ANSWER false
Book bags, coats, and personal items can be stored in the kitchen while
cooking. - ANSWER false
The class will review the recipes together before cooking. - ANSWER false
If you cut yourself in lab, you must notify the lab manager or instructor. -
ANSWER true
There will be enough samples for each student to take a full portion. - ANSWER
false
If you forget to-go containers to take home leftovers, you can get them from
Martha's (cafe downstairs). - ANSWER false
, Any broken glass should be disposed of in a separate receptacle. - ANSWER
true
Leftover ingredients should be thrown away. - ANSWER false
Which is NOT a container for proper disposal of waste? - ANSWER trash,
recycle, compost, broken glass container all are
Lab Performance Checklists should be given to your instructor at the beginning
of lab, and completed Sensory Evaluations should be given to your instructor at
the end of lab. - ANSWER true
The compost bin is only for disposing of food scraps, paper napkins, and paper
towels. - ANSWER true
Students are required to wash hands several times throughout lab including
before handling any ingredients or equipment, after touching any part of the
body, after handling raw meat or eggs, and after using the bathroom. - ANSWER
true
What items are you expected to bring with you to lab each week? - ANSWER
sensory evaluation, lab checklist, recipes, lab coat
Many deep yellow and green leafy vegetables are rich in B-carotene, a
precursor to vitamin A. - ANSWER true
Spinach is a good source of calcium and folic acid. - ANSWER true
Red and purple fruits and vegetables such as grapes and blueberries are rich in
anthocyanins. - ANSWER true
Phosphate compounds in cabbage and onions can release undesirable flavor. -
ANSWER false
Cooking strongly flavored vegetables, such as cabbage and onions, quickly in a
large amount of water in an uncovered pot can minimize undesirable flavors
from sulfur components. - ANSWER true
Texture is key in one's perception and desire to consume food. Vegetables
change their texture during the cooking process depending on the method. Dry
heat methods (baking, roasting, sauté, grilling) are examples of cooking
methods to prevent texture breakdown. - ANSWER true
Potatoes and apples contain polyphenolic compounds that cause them to brown
when exposed to oxygen. - ANSWER true
