FSHN 214 Final Exam Study Guide Solutions

FSHN 214 Final Exam Study Guide Solutions Name the appropriate carbohydrate composition of most fruits - Ans:-5-20% Red cabbage cooked in alkaline water might be - Ans:-very soft Name the component of the cell wall that will increase in firmness in the acid - Ans:-pectin Name the hormone required for ripening some fruits - Ans:-ethylene Name the term that describes the change of ice into water vapor - Ans:-sublimination Name the number of calories required to convert ice to liquid water and the number of calories required to convert liquid water to water vapor - Ans:-80, 540 Name the factor that is likely to decrease the stability of an oil-in-water emulsion - Ans:-addition of the oil all at once to the water phase Name the type of dispersion that forms when sugar is mixed with water - Ans:-solution Name an effective emulsifier found in soybeans - Ans:-lecithin Name the pigment category of raspberries, blueberries, and strawberries - Ans:-anthocyanin ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 2/29 Name the ingredients required for preparation of fruit jelly - Ans:-acid, pectin, water Name the approximate moisture content of: Mozzerella cheese Crackers Fresh round steak - Ans:-50% 4% 67% Name the act that established Iowa State University as the 'Land Grant' college for Iowa - Ans:- Morrill Act What is the temperature of boiling water - Ans:-100C and 212F What is the correct range of temperature for refrigeration - Ans:-34-40F Mayonnaise is made from vinegar, oil, and egg yolk, what is the interaction between them - Ans:- Vinegar: continuous phase, polar Oil: dispersed phase, non-polar Egg yolk: emulsifier, lechithin, has polar and non-polar ends ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 3/29 What is the number one sanitation practice - Ans:-Washing your hands What are two other sanitation practices - Ans:--foods that are reheated must reach a temperature of 165F before consumption -raw meats and raw vegetables should not be cut on the same cutting board without washing Name a credible source for food safety information - Ans:-USDA Label the plant cell - Ans:-pectin, cell wall, vacuole, plastid What are the 5 compounds found in the vacuole - Ans:-water, salt, acid, anthocyanin, and anthoxanthin Why are sliced cucumbers limp and not crisp at the salad bar - Ans:--the water from the cucumbers escaped causing plasmolysis due to osmosis -water needs to be in with the cucumbers to keep the turgor pressure up Why are banana slices brown and discolored - Ans:--enzymatic browning due to phenol oxidase from phenolic compunds and oxygen -adding acid denatures the enzyme Why was grape jelly rough and rubbery - Ans:--the pectin in the jelly was not properly created due to the acidity being too high ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 4/29 -add less acid to the mixture to allow the pectin to set Why did the lids on tomato salsa in a boiling water bath not seal to the rim of the jars - Ans:-???? How do you cook allium vegetables - Ans:-Lid off with a large amount of water How do you cook brassica vegetables - Ans:-Lid off with large amount of water How do you cook mild vegetables - Ans:-Lid on with a small amount of water What is the proper canning method for sour cherries - Ans:-boiling water bath What is the dividing line of pH between high and low acid foods - Ans:-4.6 What canning method do you use with green beans - Ans:-pressure canner What is the name of the 1 inch space in jars - Ans:-headspace What is the name of the bacteria of most concern in low acid foods - Ans:-clostiridium botulinum The spores are destroyed at what temperature - Ans:-240F The correct processing times for canning can be found at - Ans:-USDA extension websites Jelly made with pectin must have the following composition to form a gel structure - Ans:-60% sugar, 1% high-methoxyl pectin, pH=3.2 ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED FIRST PUBLISH OCTOBER 2024 Page 5/29 Name the browning reaction that results when sugar is heated to 170C without added protein - Ans:- Caramelization Name the term that describes the ability of water to hold more sugar than it can dissolve - Ans:- Supersaturation Name the sugar that can precipitate out of frozen desserts when a high proportion of milk solids are present - Ans:-Lactose Name an ingredient that can behave as an interfering agent in both crystalline candy and frozen dessert - Ans:-Milk protein Name the water activity below which bacteria, yeast, and mol