NS 2470 - POST/PRE LABS Exam UPDATED QUESTIONS AND CORRECT ANSWERS

NS 2470 - POST/PRE LABS Exam
UPDATED QUESTIONS AND CORRECT
ANSWERS
What role does fat play in muffin batter? - CORRECT ANSWER medium for heat, part of
emulsions, tenderizing and leavening agent



Fat can act as a leavening agent by - CORRECT ANSWER



T/F: 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



T/F: reducing the fat content in recipes can be difficult because fat contributes important sensory
characteristics - CORRECT ANSWER true



T/F: muffin batter should be mixed thoroughly until there are no visible lumps - CORRECT
ANSWER



T/F: muffin batter should be mixed thoroughly until there are no visible lumps - CORRECT
ANSWER false



T/F: 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



T/F: whole wheat flour, all purpose flour and pastry flour can be used interchangeably in recipes -
CORRECT ANSWER false



T/F: book bags, coats, and personal items can be stored in the kitchen while cooking - CORRECT
ANSWER false

,T/F: the class will review the recipes together before cooking - CORRECT ANSWER false



T/F: if you cut yourself in lab, you must notify the lab manager or instructor - CORRECT
ANSWER true



T/F: there will be enough samples for each student to take a full portion - CORRECT
ANSWER false



T/F: if you forget to go containers to take home leftovers, you can get them from Martha's (cafe
downstairs) - CORRECT ANSWER false



T/F: any broken glass should be disposed of in a separate receptacle - CORRECT
ANSWER true



T/F: leftover ingredients should be thrown away - CORRECT ANSWER false



Which is a container for proper disposal of waste? - CORRECT ANSWER trash, compost,
broken glass, recycle



T/F: The compost bin is only for disposing of food scraps, paper napkins, and paper towels -
CORRECT ANSWER true



T/F: Many deep yellow and green leafy vegetables are rich in b-carotene a precursor to vitamin A -
CORRECT ANSWER true



T/F: Spinach is a good source of calcium and folic acid - CORRECT ANSWER true



T/F: red and purple fruits and vegetables such as grapes and blueberries are rich in anthocyanins -
CORRECT ANSWER true



T/F: phosphate compounds in cabbage and onions can release undesirable flavor - CORRECT
ANSWER false

, T/F: cooking strongly flavored veggies such as cabbage and onions quickly in a large amt of water in
an uncovered pot can minimize undesirable flavors from sulfur compounds - CORRECT
ANSWER true



T/F: texture is key in ones perception and desire to consume food. Vegetable change their texture
during the cooking process depending on the method. Dry heat methods (baking, roasting, saute,
grilling) are ex of cooking methods to prevent texture breakdown - CORRECT ANSWER true



T/F: potatoes and apples contain polyphenolic compounds that cause them to brown when exposed to
oxygen - CORRECT ANSWER true



T/F: 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



T/F: 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



T/F: covering cut fruits and vegetables or adding sulfur-containing ingredients are examples of
strategies to minimize the browning reaction of certain fruits and veggies - CORRECT
ANSWER true



T/F: the dris you must know for this class are pro, cho, and fiber - CORRECT ANSWER false



T/F: 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



T/F: the dietary reference intakes recommend consuming 45-65% of calories from carbs, 20-35% of
calories from fat, and 10-35% of calories from protein - CORRECT ANSWER true



T/F: the 2015 dietary guidelines recommend that consumers adjust the levels of saturates and trans
fats, added sugars and sodium as they deem appropriate for their cultural standards - CORRECT
ANSWER false