NS 2470 Final Exam UPDATED QUESTIONS AND CORRECT ANSWERS

NS 2470 Final 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

, The Dietary Reference Intakes recommend consuming 45-65% of calories from carbohydrate, 20-
30% of calories from fat, and 10-35% of calories from protein. - CORRECT ANSWER true



The 2015 Dietary Guidelines recommend that consumers adjust the levels of saturated and trans fats,
added sugars, and sodium as they deem appropriate for their cultural standards. - CORRECT
ANSWER false



When vegetables are cooked, the insoluble fibers that make up the vegetable cell walls soften and/or
breakdown. - CORRECT ANSWER true



Lignin in asparagus and broccoli can soften by cooking. - CORRECT ANSWER false



Dry heat tends to retain the texture and nutritive value of vegetables. - CORRECT
ANSWER true



"The average daily nutrient intake level sufficient to meet the nutrient requirement of nearly all (97 to
98 percent) healthy individuals in a particular life stage and gender group." - CORRECT
ANSWER RDA



The mypyramid / My Plate Food Guidance is an online tool that allows you to receive individualized
recommendations regarding your food group and nutrient requirements. - CORRECT
ANSWER true



The % Daily Values seen on food labels for fat and saturated fat are based on the amount
recommended for a 2,200 calorie/day diet. - CORRECT ANSWER false



Nutritional benefits of whole grains include: - CORRECT ANSWER fiber, vitamins, minerals,
low in fat



Enriched grains are different from refined grains because some of the nutrients have been added back
into enriched grains after processing. - CORRECT ANSWER true



Whole grain flours do not keep as long as refined flours due to the healthy fats found in whole grains.
- CORRECT ANSWER true