NS 2470 Pre and Post Tests Exam
UPDATED QUESTIONS AND CORRECT
ANSWERS
What role does fat play in muffin batter? - CORRECT ANSWER tenderizing agent, leavening
agent, emulsifier, heat medium
Fat can act as a leavening agent by: - CORRECT 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. - CORRECT ANSWER true
Reducing the fat content in recipes can be difficult because fat contributes important sensory
characteristics. - CORRECT ANSWER true
Muffin batter should be mixed thoroughly until there are no visible lumps. - CORRECT
ANSWER false
Gluten is a protein in wheat that contributes to the texture of the final product. - CORRECT
ANSWER true
Properly prepared muffins should have: - CORRECT ANSWER A slightly rounded, bumpy top
Whole wheat flour, all-purpose flour, and pastry flour can be used interchangeably in recipes. -
CORRECT ANSWER false
Book bags, coats, and personal items can be stored in the kitchen while cooking. - CORRECT
ANSWER false
The class will review the recipes together before cooking. - CORRECT ANSWER false
,If you cut yourself in lab, you must notify the lab manager or instructor. - CORRECT
ANSWER true
There will be enough samples for each student to take a full portion. - CORRECT
ANSWER false
If you forget to-go containers to take home leftovers, you can get them from Martha's (cafe
downstairs). - CORRECT ANSWER false
Any broken glass should be disposed of in a separate receptacle. - CORRECT ANSWER true
Leftover ingredients should be thrown away. - CORRECT ANSWER false
Which is NOT a container for proper disposal of waste? - CORRECT 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. - CORRECT
ANSWER true
The compost bin is only for disposing of food scraps, paper napkins, and paper towels. - CORRECT
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. - CORRECT ANSWER true
What items are you expected to bring with you to lab each week? - CORRECT
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. -
CORRECT ANSWER true
, Spinach is a good source of calcium and folic acid. - CORRECT ANSWER true
Red and purple fruits and vegetables such as grapes and blueberries are rich in anthocyanins. -
CORRECT ANSWER true
Phosphate compounds in cabbage and onions can release undesirable flavor. - CORRECT
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. - CORRECT
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. - CORRECT ANSWER true
Potatoes and apples contain polyphenolic compounds that cause them to brown when exposed to
oxygen. - CORRECT ANSWER true
When fruits are cooked in water, they swell and burst and create a mushy texture because cooking
water is drawn into the fruit in the direction of higher osmotic concentration. - CORRECT
ANSWER true
Coddling is the process of cooking fruit in a sugar solution that has a higher osmotic concentration to
enhance movement of water from the solution into the fruit. - CORRECT ANSWER false
Covering cut fruits and vegetables or adding sulfur-containing ingredients are examples of strategies
to minimize the browning reaction of certain fruits and vegetables. - CORRECT ANSWER true
The DRIs you must know for this class that provide caloric energy are carbohydrate, protein and fiber.
- CORRECT ANSWER false
It is important to consume a wide variety of vegetables and fruits because differently colored
vegetables and fruits often contain different phytochemicals and nutrients. - CORRECT
ANSWER true
UPDATED QUESTIONS AND CORRECT
ANSWERS
What role does fat play in muffin batter? - CORRECT ANSWER tenderizing agent, leavening
agent, emulsifier, heat medium
Fat can act as a leavening agent by: - CORRECT 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. - CORRECT ANSWER true
Reducing the fat content in recipes can be difficult because fat contributes important sensory
characteristics. - CORRECT ANSWER true
Muffin batter should be mixed thoroughly until there are no visible lumps. - CORRECT
ANSWER false
Gluten is a protein in wheat that contributes to the texture of the final product. - CORRECT
ANSWER true
Properly prepared muffins should have: - CORRECT ANSWER A slightly rounded, bumpy top
Whole wheat flour, all-purpose flour, and pastry flour can be used interchangeably in recipes. -
CORRECT ANSWER false
Book bags, coats, and personal items can be stored in the kitchen while cooking. - CORRECT
ANSWER false
The class will review the recipes together before cooking. - CORRECT ANSWER false
,If you cut yourself in lab, you must notify the lab manager or instructor. - CORRECT
ANSWER true
There will be enough samples for each student to take a full portion. - CORRECT
ANSWER false
If you forget to-go containers to take home leftovers, you can get them from Martha's (cafe
downstairs). - CORRECT ANSWER false
Any broken glass should be disposed of in a separate receptacle. - CORRECT ANSWER true
Leftover ingredients should be thrown away. - CORRECT ANSWER false
Which is NOT a container for proper disposal of waste? - CORRECT 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. - CORRECT
ANSWER true
The compost bin is only for disposing of food scraps, paper napkins, and paper towels. - CORRECT
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. - CORRECT ANSWER true
What items are you expected to bring with you to lab each week? - CORRECT
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. -
CORRECT ANSWER true
, Spinach is a good source of calcium and folic acid. - CORRECT ANSWER true
Red and purple fruits and vegetables such as grapes and blueberries are rich in anthocyanins. -
CORRECT ANSWER true
Phosphate compounds in cabbage and onions can release undesirable flavor. - CORRECT
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. - CORRECT
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. - CORRECT ANSWER true
Potatoes and apples contain polyphenolic compounds that cause them to brown when exposed to
oxygen. - CORRECT ANSWER true
When fruits are cooked in water, they swell and burst and create a mushy texture because cooking
water is drawn into the fruit in the direction of higher osmotic concentration. - CORRECT
ANSWER true
Coddling is the process of cooking fruit in a sugar solution that has a higher osmotic concentration to
enhance movement of water from the solution into the fruit. - CORRECT ANSWER false
Covering cut fruits and vegetables or adding sulfur-containing ingredients are examples of strategies
to minimize the browning reaction of certain fruits and vegetables. - CORRECT ANSWER true
The DRIs you must know for this class that provide caloric energy are carbohydrate, protein and fiber.
- CORRECT ANSWER false
It is important to consume a wide variety of vegetables and fruits because differently colored
vegetables and fruits often contain different phytochemicals and nutrients. - CORRECT
ANSWER true
