NS 2470 EXAM QUESTIONS AND
CORRECT ANSWERS
yellow and green leafy vegetables are a high source of _______ - ANSWER beta-carotene
raisins and prunes are high in ____ - ANSWER iron
vegetables should be cooked in a _____ amount of water for the _____ time possible -
ANSWER small; shortest
strong flavored veggies should be cooked ____ in ____ amount of water with an ______
pan - ANSWER quickly; large; uncovered
when vegetables are cooked, the ____ softens and break down, and the ____ dissolve -
ANSWER cell wall; pectins
lignin (can/can't) be softened by cooking - ANSWER can't
dry heat methods of cooking vegetables - ANSWER broiling, grilling, roasting, baking,
sauteing, stir-frying
steaming usually preserves texture and nutritive value better than _____ - ANSWER
boiling
______ causes some fruits and vegetables to brown. This can be prevented by limiting
their ____ or by coating with _____. - ANSWER polyphenolic compounds; exposure to air;
sugar
you can inactivate the phenol oxidase enzyme by ___, ___, or ___. - ANSWER heating the
fruit, coating with a sulfur solution, alter the pH
you can prevent too much water moving into the fruit by cooking it in a _____. This
method is called _____ - ANSWER sugar solution; coddling
_____ is the slow irreversible change that occurs in the structure of a starch when it is
_____ - ANSWER Gelatinization; heated
Continued heating of starch beyond the gelatinization stage causes huge swelling and
forms _____ - ANSWER a starch paste
the over thickening of starch is due to the big size of granules, _____ , and _____ -
ANSWER leakage of the starch; evaporation of water
when liquid is added to dry starch granules, what happens to the outside compared to
inside. This usually results in ____ - ANSWER outside is sticky but interior remains dry;
, lumps
how do you prevent formation of lumps? - ANSWER separate the granules before liquid
is added by coating with fat, surrounding with sugar, or dispersing in a cold liquid
sugar (helps/delays) gelatinization, but does not affect pasting. small amounts tenderize
starch gels but large amounts (increase/decrease) gel strength - ANSWER delays;
decreases
breakdown of starch granules can be minimized by cooking and thickening the starch
before ____ is added. - ANSWER acid
overheating and overstirring causes the mixture to be too ____ - ANSWER thin
whole wheat flour creates a product with a (larger/smaller) volume. Why? - ANSWER
smaller; because the germ has a detrimental effect on gluten development
what are the three major leavening agents for quick breads? - ANSWER air, steam and
carbon dioxide
how do eggs affect quick breads? - ANSWER the emulsifying properties create an even
distribution of shortening and a tender texture
addition of fat to a flour mixture produces ____ strands of gluten or more ____ dough -
ANSWER shorter; tender
sugar tenderizes by interfering with gluten formation and also (increases/decreases)
water uptake by the flour - ANSWER decreases
insufficient manipulation of dough for quick breads leads to ____ - ANSWER product with
low volume
excessive stirring of batter leads to ____ strands of gluten and you will see ____ in the
product - ANSWER long; tough peaks and tunnels
with dough prep, excessive kneading results in a tough product and ____ volume
because of _____ gluten strands and ____ - ANSWER low; broken; loss of gas
Liquid: Flour ratio pour batters (pancakes, waffles) - ANSWER about 1:1
Liquid: Flour ratio drop batters (muffins) - ANSWER 1:2
CORRECT ANSWERS
yellow and green leafy vegetables are a high source of _______ - ANSWER beta-carotene
raisins and prunes are high in ____ - ANSWER iron
vegetables should be cooked in a _____ amount of water for the _____ time possible -
ANSWER small; shortest
strong flavored veggies should be cooked ____ in ____ amount of water with an ______
pan - ANSWER quickly; large; uncovered
when vegetables are cooked, the ____ softens and break down, and the ____ dissolve -
ANSWER cell wall; pectins
lignin (can/can't) be softened by cooking - ANSWER can't
dry heat methods of cooking vegetables - ANSWER broiling, grilling, roasting, baking,
sauteing, stir-frying
steaming usually preserves texture and nutritive value better than _____ - ANSWER
boiling
______ causes some fruits and vegetables to brown. This can be prevented by limiting
their ____ or by coating with _____. - ANSWER polyphenolic compounds; exposure to air;
sugar
you can inactivate the phenol oxidase enzyme by ___, ___, or ___. - ANSWER heating the
fruit, coating with a sulfur solution, alter the pH
you can prevent too much water moving into the fruit by cooking it in a _____. This
method is called _____ - ANSWER sugar solution; coddling
_____ is the slow irreversible change that occurs in the structure of a starch when it is
_____ - ANSWER Gelatinization; heated
Continued heating of starch beyond the gelatinization stage causes huge swelling and
forms _____ - ANSWER a starch paste
the over thickening of starch is due to the big size of granules, _____ , and _____ -
ANSWER leakage of the starch; evaporation of water
when liquid is added to dry starch granules, what happens to the outside compared to
inside. This usually results in ____ - ANSWER outside is sticky but interior remains dry;
, lumps
how do you prevent formation of lumps? - ANSWER separate the granules before liquid
is added by coating with fat, surrounding with sugar, or dispersing in a cold liquid
sugar (helps/delays) gelatinization, but does not affect pasting. small amounts tenderize
starch gels but large amounts (increase/decrease) gel strength - ANSWER delays;
decreases
breakdown of starch granules can be minimized by cooking and thickening the starch
before ____ is added. - ANSWER acid
overheating and overstirring causes the mixture to be too ____ - ANSWER thin
whole wheat flour creates a product with a (larger/smaller) volume. Why? - ANSWER
smaller; because the germ has a detrimental effect on gluten development
what are the three major leavening agents for quick breads? - ANSWER air, steam and
carbon dioxide
how do eggs affect quick breads? - ANSWER the emulsifying properties create an even
distribution of shortening and a tender texture
addition of fat to a flour mixture produces ____ strands of gluten or more ____ dough -
ANSWER shorter; tender
sugar tenderizes by interfering with gluten formation and also (increases/decreases)
water uptake by the flour - ANSWER decreases
insufficient manipulation of dough for quick breads leads to ____ - ANSWER product with
low volume
excessive stirring of batter leads to ____ strands of gluten and you will see ____ in the
product - ANSWER long; tough peaks and tunnels
with dough prep, excessive kneading results in a tough product and ____ volume
because of _____ gluten strands and ____ - ANSWER low; broken; loss of gas
Liquid: Flour ratio pour batters (pancakes, waffles) - ANSWER about 1:1
Liquid: Flour ratio drop batters (muffins) - ANSWER 1:2
