ICA Final Exam Review Questions and Answers |
2026 UPDATED | 100% CORRECT
Which is not needed for bacteria to grow?
darkness
The danger zone is between:
40-140
You should eat refrigerated left overs within:
3-4 days
Which is not from a grain?
beans
Starch is typically used to:
thicken
Which of the following is not one of the 3 parts of a kernel?
shell
Which vegetable does not need to be stored in the refrigerator?
potatoes
Which fruit is not subject to enzymatic browning?
oranges
How can you prevent enzymatic browning?
, cover fruit with citrus juice
What happens to the color of fruit/vegetables when cooked?
they become dull
Which is not a vegetable salad?
three-bean salad
The main part of a salad is called the
body
When heated milk separates in to:
curds & whey
Which is not an unripened cheese?
velveeta cheese
What does flour do for baked products?
provides structure
The biggest difference between quick and yeast breads is:
the amount of time it takes to prepare
crumbly pastry usually is the result of
too much fat
Tough pastry is usaly caused by
2026 UPDATED | 100% CORRECT
Which is not needed for bacteria to grow?
darkness
The danger zone is between:
40-140
You should eat refrigerated left overs within:
3-4 days
Which is not from a grain?
beans
Starch is typically used to:
thicken
Which of the following is not one of the 3 parts of a kernel?
shell
Which vegetable does not need to be stored in the refrigerator?
potatoes
Which fruit is not subject to enzymatic browning?
oranges
How can you prevent enzymatic browning?
, cover fruit with citrus juice
What happens to the color of fruit/vegetables when cooked?
they become dull
Which is not a vegetable salad?
three-bean salad
The main part of a salad is called the
body
When heated milk separates in to:
curds & whey
Which is not an unripened cheese?
velveeta cheese
What does flour do for baked products?
provides structure
The biggest difference between quick and yeast breads is:
the amount of time it takes to prepare
crumbly pastry usually is the result of
too much fat
Tough pastry is usaly caused by
