©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
FSHN 214 Final Exam Study Guide Solutions
1 T = t - Ans:✔✔-3 t
1 cup = T - Ans:✔✔-16 T
1 cup = oz - Ans:✔✔-8 oz
1 pint = c - Ans:✔✔-2 c
1 quart = pints - Ans:✔✔-2 pints
1 gallon = quarts - Ans:✔✔-4 quarts
1 oz = grams - Ans:✔✔-28 grams
1 lb = grams - Ans:✔✔-454 grams
1 cup = ml - Ans:✔✔-236 ml
F = - Ans:✔✔-(C x 1.8) + 32
C = - Ans:✔✔-(F - 32) / 1.8
Radiation - Ans:✔✔-no direct contact ex. toasted bread
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, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Conduction - Ans:✔✔-kinetic energy is transmitted, must have direct contact ex. stove
Convection currents - Ans:✔✔-when gas or liquid is heated, it becomes less dense than its cold
counterpart ex. boiling water
Example using all 3 types of energy - Ans:✔✔-heating in an oven
Food safety resource - Ans:✔✔-Food safety and inspection services (FSIS)
Pathogens causing foodbourne illness - Ans:✔✔-salmonella, norovirus, e. coli
Refrigerate - Ans:✔✔-34-40 F
Heat - Ans:✔✔-> 140 F
Reheat - Ans:✔✔-165 F
Meat - Ans:✔✔-160 F
Poultry - Ans:✔✔-165 F
Freeze - Ans:✔✔-< 0 F
Danger zone - Ans:✔✔-41-135 F
Rate of evaporation is greater in - Ans:✔✔-fast boil
Page 2/35
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Vapor pressure - Ans:✔✔-pressure exerted by molecules of water vapor on surface of the liquid below
Altitude - Ans:✔✔-decrease atmospheric pressure, decrease boiling point, longer time to cook food
Steam pressure - Ans:✔✔-increase boiling point, decrease cooking time
Solutes - sugar and salt - Ans:✔✔-increase boiling point of water, decrease freezing point of water,
increase bonding attraction
True solution - Ans:✔✔-small particles, clear, ex. sugar water
Collodial dispersions - Ans:✔✔-medium particles, opaque, ex. proteins, starch, gels, sols
Suspensions - Ans:✔✔-particle size is large, foggy, ex. unheated cornstarch
Fruit composition - Ans:✔✔-75-90% water, 5-20% CHO, < 2% pro and fat
Plant structure - Ans:✔✔-cell wall - protect cell
cell membrane - allows osmosis and diffusion
protoplasm - cytoplasm + nucleus
Plastids contain - Ans:✔✔-chlorophyll, carotenoids, starch
Vacuole contains - Ans:✔✔-water, sugar, salt, anthocyanins and anthoxanthins, acids
Page 3/35
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Cell wall consists of - Ans:✔✔-1/4 cellulose
1/4 hemicellulose
1/3 pectic substances
1/6 protein
- help define texture for food
Cellulose provides - Ans:✔✔-structure and strength
Hemicellulose - Ans:✔✔-less tough than cellulose
Lignin - Ans:✔✔-woody
Pectic substances - Ans:✔✔-glue
Pectins become insoluble at what ph - Ans:✔✔-firm at pH < 4 (acidic conditions)
Hemicellulose becomes soluble at what pH - Ans:✔✔-disintegrate at pH > 8 (basic conditions)
Chlorophyll - Ans:✔✔-fat soluble, green/yellow, located in plastids
ex. green beans, broccoli, spinach
Chlorophyll in basic conditions - Ans:✔✔-bright blue-green
Page 4/35
FIRST PUBLISH OCTOBER 2024
FSHN 214 Final Exam Study Guide Solutions
1 T = t - Ans:✔✔-3 t
1 cup = T - Ans:✔✔-16 T
1 cup = oz - Ans:✔✔-8 oz
1 pint = c - Ans:✔✔-2 c
1 quart = pints - Ans:✔✔-2 pints
1 gallon = quarts - Ans:✔✔-4 quarts
1 oz = grams - Ans:✔✔-28 grams
1 lb = grams - Ans:✔✔-454 grams
1 cup = ml - Ans:✔✔-236 ml
F = - Ans:✔✔-(C x 1.8) + 32
C = - Ans:✔✔-(F - 32) / 1.8
Radiation - Ans:✔✔-no direct contact ex. toasted bread
Page 1/35
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Conduction - Ans:✔✔-kinetic energy is transmitted, must have direct contact ex. stove
Convection currents - Ans:✔✔-when gas or liquid is heated, it becomes less dense than its cold
counterpart ex. boiling water
Example using all 3 types of energy - Ans:✔✔-heating in an oven
Food safety resource - Ans:✔✔-Food safety and inspection services (FSIS)
Pathogens causing foodbourne illness - Ans:✔✔-salmonella, norovirus, e. coli
Refrigerate - Ans:✔✔-34-40 F
Heat - Ans:✔✔-> 140 F
Reheat - Ans:✔✔-165 F
Meat - Ans:✔✔-160 F
Poultry - Ans:✔✔-165 F
Freeze - Ans:✔✔-< 0 F
Danger zone - Ans:✔✔-41-135 F
Rate of evaporation is greater in - Ans:✔✔-fast boil
Page 2/35
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Vapor pressure - Ans:✔✔-pressure exerted by molecules of water vapor on surface of the liquid below
Altitude - Ans:✔✔-decrease atmospheric pressure, decrease boiling point, longer time to cook food
Steam pressure - Ans:✔✔-increase boiling point, decrease cooking time
Solutes - sugar and salt - Ans:✔✔-increase boiling point of water, decrease freezing point of water,
increase bonding attraction
True solution - Ans:✔✔-small particles, clear, ex. sugar water
Collodial dispersions - Ans:✔✔-medium particles, opaque, ex. proteins, starch, gels, sols
Suspensions - Ans:✔✔-particle size is large, foggy, ex. unheated cornstarch
Fruit composition - Ans:✔✔-75-90% water, 5-20% CHO, < 2% pro and fat
Plant structure - Ans:✔✔-cell wall - protect cell
cell membrane - allows osmosis and diffusion
protoplasm - cytoplasm + nucleus
Plastids contain - Ans:✔✔-chlorophyll, carotenoids, starch
Vacuole contains - Ans:✔✔-water, sugar, salt, anthocyanins and anthoxanthins, acids
Page 3/35
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Cell wall consists of - Ans:✔✔-1/4 cellulose
1/4 hemicellulose
1/3 pectic substances
1/6 protein
- help define texture for food
Cellulose provides - Ans:✔✔-structure and strength
Hemicellulose - Ans:✔✔-less tough than cellulose
Lignin - Ans:✔✔-woody
Pectic substances - Ans:✔✔-glue
Pectins become insoluble at what ph - Ans:✔✔-firm at pH < 4 (acidic conditions)
Hemicellulose becomes soluble at what pH - Ans:✔✔-disintegrate at pH > 8 (basic conditions)
Chlorophyll - Ans:✔✔-fat soluble, green/yellow, located in plastids
ex. green beans, broccoli, spinach
Chlorophyll in basic conditions - Ans:✔✔-bright blue-green
Page 4/35
