NS 2470 Lab Practical Exam Questions With
Complete Answers
Deep yellow and green leafy vegetables are excellent sources of - ANSWER ß-
carotene (provitamin A
Some green leafy vegetables have a high - ANSWER folic acid and calcium
content
Legumes are a good source of - ANSWER protein and iron
Some fruits are excellent sources of - ANSWER vitamin A and C
Raisins and prunes are high in - ANSWER iron
How should vegetables be cooked to minimize losses of sugar, organic acids,
and other flavor components? - ANSWER A small amount of water for the
shortest time possible
Strongly flavored vegetables such as cabbage and onions should be cooked -
ANSWER quickly in a large quantity of water in an uncovered pan
Some vegetables like asparagus and broccoli have a woody fiber called -
ANSWER lignin in their stems
cannot be softened by cooking
What kind of cooking can be used to help maintain the texture and nutritive value
of vegetables? - ANSWER Dry heat
How to prevent certain fruits from browning - ANSWER limiting their exposure to
air by coating them with sugar or by inhibiting the action of the phenol oxidase
enzyme that causes the browning
Coddling - ANSWER Cooking fruit in a sugar solution that will equalize the
osmotic concentration inside and outside the cell
Grains are cooked with water in order to - ANSWER gelatinize the starch
Gelatinization - ANSWER slow irreversible change that occurs in the structure of
a starch when it is heated
water penetrates the starch granule, causing it to swell and soften
, Continued heating of starch in hot water beyond the gelatinization stage causes
- ANSWER the granules to swell enormously and soften to form a starch paste
(pasting)
How to prevent lumps - ANSWER separating the granules before liquid is added
by coating with fat (white sauce), surrounding with sugar (pudding), or
dispersing in a cold liquid (making a slurry to make gravy)
How does sugar affect thickened starch pastes? - ANSWER Sugar delays
gelatinization but does not affect pasting. In small amounts, it tenderizes starch
gels but large amounts decrease gel strength.
How do acids affect thickened starch pastes? - ANSWER The thickening ability
of starch is decreased by the breakdown of starch granules.
How does overheating and overstirring affect thickened starch pastes? -
ANSWER the swollen starch grains are easily broken. This will result in a
thinning of the mixture.
The amount of iron and B vitamins present in the flour is dependent on -
ANSWER the degree of processing of the grain and subsequent enrichment of
the flour.
Quick breads are baked products that are - ANSWER leavened by air, steam,
and/or chemicals such as baking soda or powder
How does type and amount of flour affect the quality of quick breads? - ANSWER
Whole-wheat flour creates a product with a smaller volume because the germ
has a detrimental effect on gluten development.
How do leavening agents affect the quality of quick breads? - ANSWER Chemical
agents such as baking soda and baking powder are added to muffins and
biscuits to generate carbon dioxide, which makes them light and porous.
Popovers and cream puffs are leavened primarily by steam.
How do eggs affect the quality of quick breads? - ANSWER Eggs provide
leavening, color, shortening, flavor, and nutritive value to quick breads.
How does fat affect the quality of quick breads? - ANSWER The addition of fat to
a flour mixture produces a shorter (because it shortens the strands of gluten) or
more tender dough, and aids in leavening.
How does sugar affect the quality of quick breads? - ANSWER Sugar tenderizes
by interfering with gluten formation and by competing for the water added to a
product, thereby decreasing the uptake of water by the flour. It is also added for
it's sweetening, leavening, and browning ability.
Complete Answers
Deep yellow and green leafy vegetables are excellent sources of - ANSWER ß-
carotene (provitamin A
Some green leafy vegetables have a high - ANSWER folic acid and calcium
content
Legumes are a good source of - ANSWER protein and iron
Some fruits are excellent sources of - ANSWER vitamin A and C
Raisins and prunes are high in - ANSWER iron
How should vegetables be cooked to minimize losses of sugar, organic acids,
and other flavor components? - ANSWER A small amount of water for the
shortest time possible
Strongly flavored vegetables such as cabbage and onions should be cooked -
ANSWER quickly in a large quantity of water in an uncovered pan
Some vegetables like asparagus and broccoli have a woody fiber called -
ANSWER lignin in their stems
cannot be softened by cooking
What kind of cooking can be used to help maintain the texture and nutritive value
of vegetables? - ANSWER Dry heat
How to prevent certain fruits from browning - ANSWER limiting their exposure to
air by coating them with sugar or by inhibiting the action of the phenol oxidase
enzyme that causes the browning
Coddling - ANSWER Cooking fruit in a sugar solution that will equalize the
osmotic concentration inside and outside the cell
Grains are cooked with water in order to - ANSWER gelatinize the starch
Gelatinization - ANSWER slow irreversible change that occurs in the structure of
a starch when it is heated
water penetrates the starch granule, causing it to swell and soften
, Continued heating of starch in hot water beyond the gelatinization stage causes
- ANSWER the granules to swell enormously and soften to form a starch paste
(pasting)
How to prevent lumps - ANSWER separating the granules before liquid is added
by coating with fat (white sauce), surrounding with sugar (pudding), or
dispersing in a cold liquid (making a slurry to make gravy)
How does sugar affect thickened starch pastes? - ANSWER Sugar delays
gelatinization but does not affect pasting. In small amounts, it tenderizes starch
gels but large amounts decrease gel strength.
How do acids affect thickened starch pastes? - ANSWER The thickening ability
of starch is decreased by the breakdown of starch granules.
How does overheating and overstirring affect thickened starch pastes? -
ANSWER the swollen starch grains are easily broken. This will result in a
thinning of the mixture.
The amount of iron and B vitamins present in the flour is dependent on -
ANSWER the degree of processing of the grain and subsequent enrichment of
the flour.
Quick breads are baked products that are - ANSWER leavened by air, steam,
and/or chemicals such as baking soda or powder
How does type and amount of flour affect the quality of quick breads? - ANSWER
Whole-wheat flour creates a product with a smaller volume because the germ
has a detrimental effect on gluten development.
How do leavening agents affect the quality of quick breads? - ANSWER Chemical
agents such as baking soda and baking powder are added to muffins and
biscuits to generate carbon dioxide, which makes them light and porous.
Popovers and cream puffs are leavened primarily by steam.
How do eggs affect the quality of quick breads? - ANSWER Eggs provide
leavening, color, shortening, flavor, and nutritive value to quick breads.
How does fat affect the quality of quick breads? - ANSWER The addition of fat to
a flour mixture produces a shorter (because it shortens the strands of gluten) or
more tender dough, and aids in leavening.
How does sugar affect the quality of quick breads? - ANSWER Sugar tenderizes
by interfering with gluten formation and by competing for the water added to a
product, thereby decreasing the uptake of water by the flour. It is also added for
it's sweetening, leavening, and browning ability.
