©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
FSHN 300 Final Exam Study Questions and Answers
The sweetest of all the granulated sugars is - Ans:✔✔-fructose
After honey is extracted from the comb, it is heated to 140 degrees F for 30 minutes to - Ans:✔✔-
destroy most microorganisms.
Which foods is an example of the positive use of fermentation? - Ans:✔✔-Wine
T OR F:The only sugar of animal origin is lactose. - Ans:✔✔-True
Maple-flavored syrups are primarily - Ans:✔✔-a blend of corn syrup and cane sugar syrup.
The baking industry relies on _____ to enhance crust color, texture, and crumb, and to temper the
sweetness of sucrose. - Ans:✔✔-glucose
The basic building block of most carbohydrates is - Ans:✔✔-glucose
A mother sauce is: - Ans:✔✔-also known as the grand, leading, or major sauce.
The physical unit for storing starch in plants is the: - Ans:✔✔-granule
Which starch form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling? -
Ans:✔✔-waxy corn hybrid
Page 1/8
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Small sauces are: - Ans:✔✔-secondary sauces created when a flavor is added to a mother sauce.
T OR F:Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a
simmering sauce to thicken it. - Ans:✔✔-True
The main difference between a roux and beurre manié is that - Ans:✔✔-in a beurre manié, the butter
and flour are not cooked.
It is the varying _____ content causes that texture differences in starch-containing foods. - Ans:✔✔-
amylose
Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque
gel upon cooling? - Ans:✔✔-rice and wheat
Viscous, long-bodied, relatively clear pastes with a weak gel upon cooling best describes gelatinization
behavior of which of the following starch sources most accurately? - Ans:✔✔-root and tuber
The defining characteristic of a shortened cake is that it is made - Ans:✔✔-with fat
T OR F: When a cake batter stands too long you get an increase in volume of the final product. - Ans:✔✔-
false
An example of: the most fluid of cookie batters used for - Ans:✔✔-brownies
Cakes are nearing doneness - Ans:✔✔-when they start to "wrinkle" at the pan edges.
Page 2/8
FIRST PUBLISH OCTOBER 2024
FSHN 300 Final Exam Study Questions and Answers
The sweetest of all the granulated sugars is - Ans:✔✔-fructose
After honey is extracted from the comb, it is heated to 140 degrees F for 30 minutes to - Ans:✔✔-
destroy most microorganisms.
Which foods is an example of the positive use of fermentation? - Ans:✔✔-Wine
T OR F:The only sugar of animal origin is lactose. - Ans:✔✔-True
Maple-flavored syrups are primarily - Ans:✔✔-a blend of corn syrup and cane sugar syrup.
The baking industry relies on _____ to enhance crust color, texture, and crumb, and to temper the
sweetness of sucrose. - Ans:✔✔-glucose
The basic building block of most carbohydrates is - Ans:✔✔-glucose
A mother sauce is: - Ans:✔✔-also known as the grand, leading, or major sauce.
The physical unit for storing starch in plants is the: - Ans:✔✔-granule
Which starch form(s) heavy-bodied, stringy, clear pastes and is/are resistant to gelling upon cooling? -
Ans:✔✔-waxy corn hybrid
Page 1/8
, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED
FIRST PUBLISH OCTOBER 2024
Small sauces are: - Ans:✔✔-secondary sauces created when a flavor is added to a mother sauce.
T OR F:Beurre manié is an uncooked butter and flour mixture which is added in small amounts to a
simmering sauce to thicken it. - Ans:✔✔-True
The main difference between a roux and beurre manié is that - Ans:✔✔-in a beurre manié, the butter
and flour are not cooked.
It is the varying _____ content causes that texture differences in starch-containing foods. - Ans:✔✔-
amylose
Which starch source(s) has/have the ability to form viscous, short-bodied pastes and set(s) to an opaque
gel upon cooling? - Ans:✔✔-rice and wheat
Viscous, long-bodied, relatively clear pastes with a weak gel upon cooling best describes gelatinization
behavior of which of the following starch sources most accurately? - Ans:✔✔-root and tuber
The defining characteristic of a shortened cake is that it is made - Ans:✔✔-with fat
T OR F: When a cake batter stands too long you get an increase in volume of the final product. - Ans:✔✔-
false
An example of: the most fluid of cookie batters used for - Ans:✔✔-brownies
Cakes are nearing doneness - Ans:✔✔-when they start to "wrinkle" at the pan edges.
Page 2/8
