FSHN 300 Exam 3 Study Questions – Food Science and Human Nutrition –
Review and Practice Material
Hydrogens from acids replace the magnesium in _______ pigments, which results in a
compound known as pheophytin. - ANS ✔✔chlorophyll
A group of indole-containing vegetables, called cruciferous vegetables, includes... - ANS ✔✔kale
and Brussel sprouts
T/F: When cooking cauliflower, keep the lid on for the first few minutes of cooking, for a bright
white color. - ANS ✔✔true
Oxalates, primarily found in ________ colored vegetables, can bind to the calcium, iron, or zinc
in these vegetables and may decrease their absorption. - ANS ✔✔green
Although the interior color of pineapple and banana skin comes from a mixture of pigments, the
one that predominates is.... - ANS ✔✔xanthophyll
The most important consideration in the selection of vegetables is: - ANS ✔✔season of the year
T/F: Carotenoids are susceptible to oxidation. - ANS ✔✔True
A meat extender which easily burns, retains moisture, and contributes to texture by maintaining
cohesiveness best describes... - ANS ✔✔texture vegetable protein
T/F Miso is a fermented soybean paste used as a seasoning. - ANS ✔✔True
, Turgor is the word that describes the - ANS ✔✔rigid firmness of the cell due to the presence of
water
T/F: Fruit consumption is on an upward trend. - ANS ✔✔True
T/F: Drying is responsible for the loss of volatile substances and softening of the cellulose in
fruits. - ANS ✔✔True
Most fruits have a pH value... - ANS ✔✔below 5.0
Ethylene gas - ANS ✔✔allows fruits to deteriorate more quickly
Acid content varies with the maturity of the plant, the acid content of - ANS ✔✔the plant
decreasing with maturity.
Which of the following statements about freezing is FALSE?
A) Freezing ruptures cell membranes as the ice crystals expand.
B) Packages or bags that have a heavy frost clinging to the outside should not be purchased
because this is a sign of thawing and refreezing.
C) Refrozen fruit is flaccid and less flavorful.
D) A temperature of 32 degrees F should be maintained at all times during storage and
transport. - ANS ✔✔D) A temperature of 32 degrees F should be maintained at all times during
storage and transport.
Review and Practice Material
Hydrogens from acids replace the magnesium in _______ pigments, which results in a
compound known as pheophytin. - ANS ✔✔chlorophyll
A group of indole-containing vegetables, called cruciferous vegetables, includes... - ANS ✔✔kale
and Brussel sprouts
T/F: When cooking cauliflower, keep the lid on for the first few minutes of cooking, for a bright
white color. - ANS ✔✔true
Oxalates, primarily found in ________ colored vegetables, can bind to the calcium, iron, or zinc
in these vegetables and may decrease their absorption. - ANS ✔✔green
Although the interior color of pineapple and banana skin comes from a mixture of pigments, the
one that predominates is.... - ANS ✔✔xanthophyll
The most important consideration in the selection of vegetables is: - ANS ✔✔season of the year
T/F: Carotenoids are susceptible to oxidation. - ANS ✔✔True
A meat extender which easily burns, retains moisture, and contributes to texture by maintaining
cohesiveness best describes... - ANS ✔✔texture vegetable protein
T/F Miso is a fermented soybean paste used as a seasoning. - ANS ✔✔True
, Turgor is the word that describes the - ANS ✔✔rigid firmness of the cell due to the presence of
water
T/F: Fruit consumption is on an upward trend. - ANS ✔✔True
T/F: Drying is responsible for the loss of volatile substances and softening of the cellulose in
fruits. - ANS ✔✔True
Most fruits have a pH value... - ANS ✔✔below 5.0
Ethylene gas - ANS ✔✔allows fruits to deteriorate more quickly
Acid content varies with the maturity of the plant, the acid content of - ANS ✔✔the plant
decreasing with maturity.
Which of the following statements about freezing is FALSE?
A) Freezing ruptures cell membranes as the ice crystals expand.
B) Packages or bags that have a heavy frost clinging to the outside should not be purchased
because this is a sign of thawing and refreezing.
C) Refrozen fruit is flaccid and less flavorful.
D) A temperature of 32 degrees F should be maintained at all times during storage and
transport. - ANS ✔✔D) A temperature of 32 degrees F should be maintained at all times during
storage and transport.
