NS 2470 EXAM QUESTIONS AND
ACCURATE ANSWERS
What role does fat play in muffin batter? - ANSWER Tenderizing and leavening agent,
medium for heat transfer, part of emulsions
Fat can act as a leavening agent by: - ANSWER retaining air when creamed or beaten
T/F: Dietitians often provide advice on how to reduce fat in recipes because saturated
and trans fats can be harmful to healthy by contributing to high cholesterol - ANSWER
True
T/F: Reducing the fat content in recipes can be difficult because fat contributes
important sensory characteristics - ANSWER True
T/F: Muffin batter should be mixed throughly until there are no visible lumps - ANSWER
False
T/F: Gluten is a protein in wheat that contributes to the texture of the final product -
ANSWER True
Properly prepared muffins should have: - ANSWER a slightly round, bumpy top
T/F: Whole wheat flour, all-purpose flour and pastry flour can be used interchangeably in
recipes - ANSWER False
Many deep yellow and green leafy vegetables are rich in B-carotene, a precursor to
vitamin A - ANSWER True
Spinach is a good source of calcium and folic acid - ANSWER True
Red and purple fruits and vegetables such as grapes and blueberries are rich in
anthocyanins - ANSWER True
Phosphate compounds in cabbage and onions can release undesirable flavor - ANSWER
False
Cooking strongly flavored vegetables, such as cabbage and onions, quickly in a large
amount of water in an uncovered pot can minimize undesirable flavors from sulfur
components - ANSWER True
Texture is key in one's perception and desire to consume food. vegetables change their
texture during the cooking process depending on the method. Dry heat methods
(baking, roasting, sauté, grilling) are examples of cooking methods to prevent texture
breakdown - ANSWER True
,Potatoes and apples contain polyphenolic compounds that cause them to brown when
exposed to oxygen - ANSWER True
When fruits are cooked in water, they swell and burst and create a mushy texture
because cooking water is drawn into the fruit in the direction of higher osmotic
concentration. - ANSWER True
Coddling is the process of cooking fruit in a sugar solution that has a higher osmotic
concentration to enhance movement of water from the solution into the fruit. - ANSWER
False
Covering cut fruits and vegetables or adding sulfur-containing ingredients are examples
of strategies to minimize the browning reaction of certain fruits and vegetables. -
ANSWER True
The DRIs you must know for this class that provide caloric energy are carbohydrate,
protein and fiber. - ANSWER False
It is important to consume a wide variety of vegetables and fruits because differently
colored vegetables and fruits often contain different phytochemicals and nutrients. -
ANSWER True
The Dietary Reference Intakes recommend consuming 45-65% of calories from
carbohydrate, 20-35% of calories from fat, and 10-35% of calories from protein. -
ANSWER True
The 2015 Dietary Guidelines recommend that consumers adjust the levels of saturated
and trans fats, added sugars, and sodium as they deem appropriate for their cultural
standards - ANSWER False
When vegetables are cooked, the insoluble fibers that make up the vegetable cell walls
soften and/or breakdown. - ANSWER True
Lignin in asparagus and broccoli can soften by cooking. - ANSWER False
Dry heat tends to retain the texture and nutritive value of vegetables. - ANSWER True
Which component of DRI does the following describe?
"The average daily nutrient intake level sufficient to meet the nutrient requirement of
nearly all (97 to 98 percent) healthy individuals in a particular life stage and gender
group." - ANSWER Recommended Dietary Allowance (RDAs)
The MyPyramid / My Plate Food Guidance is an online tool that allows you to receive
individualized recommendations regarding your food group and nutrient requirements. -
ANSWER True
The % Daily Values seen on food labels for fat and saturated fat are based on the amount
recommended for a 2,200 calorie/day diet. - ANSWER False
, Nutritional benefits of whole grains include - ANSWER high in fiber, contain essential
vitamins and minerals, low in fat
Enriched grains are different from refined grains because some of the nutrients have
been added back into enriched grains after processing. - ANSWER True
Whole grain flours do not keep as long as refined flours due to the healthy fats found in
whole grains. - ANSWER True
Storing whole grain flours in the freezer does NOT increase its shelf life. - ANSWER
False
When processing refined grains, which part of the seed is used? - ANSWER Endosperm
The general cooking method for most whole grains is as follows:
Heat the water and grain until the water reaches a boil. Reduce the heat and simmer the
water and grain so that it cooks slowly. When cooking is complete, remove the grain
from the heat source and let the grain rest for a few minutes. Fluff with a fork before
serving - ANSWER True
All grains cook for the same amount of time and most grains should be left uncovered
(no lid) while cooking. - ANSWER False
Gelatinization is the slow irreversible structural change that occurs when a starch is
heated. - ANSWER True
During the gelatinization process, water enters the starch granule causing it to swell
and soften. This is important because it increases the digestibility of the grain and
improves their flavor. - ANSWER True
If grain gets overcooked, granules swell even more creating a paste. This paste
develops due to the starch leaking out of the granules and the evaporation of water. -
ACCURATE ANSWERS
What role does fat play in muffin batter? - ANSWER Tenderizing and leavening agent,
medium for heat transfer, part of emulsions
Fat can act as a leavening agent by: - ANSWER retaining air when creamed or beaten
T/F: Dietitians often provide advice on how to reduce fat in recipes because saturated
and trans fats can be harmful to healthy by contributing to high cholesterol - ANSWER
True
T/F: Reducing the fat content in recipes can be difficult because fat contributes
important sensory characteristics - ANSWER True
T/F: Muffin batter should be mixed throughly until there are no visible lumps - ANSWER
False
T/F: Gluten is a protein in wheat that contributes to the texture of the final product -
ANSWER True
Properly prepared muffins should have: - ANSWER a slightly round, bumpy top
T/F: Whole wheat flour, all-purpose flour and pastry flour can be used interchangeably in
recipes - ANSWER False
Many deep yellow and green leafy vegetables are rich in B-carotene, a precursor to
vitamin A - ANSWER True
Spinach is a good source of calcium and folic acid - ANSWER True
Red and purple fruits and vegetables such as grapes and blueberries are rich in
anthocyanins - ANSWER True
Phosphate compounds in cabbage and onions can release undesirable flavor - ANSWER
False
Cooking strongly flavored vegetables, such as cabbage and onions, quickly in a large
amount of water in an uncovered pot can minimize undesirable flavors from sulfur
components - ANSWER True
Texture is key in one's perception and desire to consume food. vegetables change their
texture during the cooking process depending on the method. Dry heat methods
(baking, roasting, sauté, grilling) are examples of cooking methods to prevent texture
breakdown - ANSWER True
,Potatoes and apples contain polyphenolic compounds that cause them to brown when
exposed to oxygen - ANSWER True
When fruits are cooked in water, they swell and burst and create a mushy texture
because cooking water is drawn into the fruit in the direction of higher osmotic
concentration. - ANSWER True
Coddling is the process of cooking fruit in a sugar solution that has a higher osmotic
concentration to enhance movement of water from the solution into the fruit. - ANSWER
False
Covering cut fruits and vegetables or adding sulfur-containing ingredients are examples
of strategies to minimize the browning reaction of certain fruits and vegetables. -
ANSWER True
The DRIs you must know for this class that provide caloric energy are carbohydrate,
protein and fiber. - ANSWER False
It is important to consume a wide variety of vegetables and fruits because differently
colored vegetables and fruits often contain different phytochemicals and nutrients. -
ANSWER True
The Dietary Reference Intakes recommend consuming 45-65% of calories from
carbohydrate, 20-35% of calories from fat, and 10-35% of calories from protein. -
ANSWER True
The 2015 Dietary Guidelines recommend that consumers adjust the levels of saturated
and trans fats, added sugars, and sodium as they deem appropriate for their cultural
standards - ANSWER False
When vegetables are cooked, the insoluble fibers that make up the vegetable cell walls
soften and/or breakdown. - ANSWER True
Lignin in asparagus and broccoli can soften by cooking. - ANSWER False
Dry heat tends to retain the texture and nutritive value of vegetables. - ANSWER True
Which component of DRI does the following describe?
"The average daily nutrient intake level sufficient to meet the nutrient requirement of
nearly all (97 to 98 percent) healthy individuals in a particular life stage and gender
group." - ANSWER Recommended Dietary Allowance (RDAs)
The MyPyramid / My Plate Food Guidance is an online tool that allows you to receive
individualized recommendations regarding your food group and nutrient requirements. -
ANSWER True
The % Daily Values seen on food labels for fat and saturated fat are based on the amount
recommended for a 2,200 calorie/day diet. - ANSWER False
, Nutritional benefits of whole grains include - ANSWER high in fiber, contain essential
vitamins and minerals, low in fat
Enriched grains are different from refined grains because some of the nutrients have
been added back into enriched grains after processing. - ANSWER True
Whole grain flours do not keep as long as refined flours due to the healthy fats found in
whole grains. - ANSWER True
Storing whole grain flours in the freezer does NOT increase its shelf life. - ANSWER
False
When processing refined grains, which part of the seed is used? - ANSWER Endosperm
The general cooking method for most whole grains is as follows:
Heat the water and grain until the water reaches a boil. Reduce the heat and simmer the
water and grain so that it cooks slowly. When cooking is complete, remove the grain
from the heat source and let the grain rest for a few minutes. Fluff with a fork before
serving - ANSWER True
All grains cook for the same amount of time and most grains should be left uncovered
(no lid) while cooking. - ANSWER False
Gelatinization is the slow irreversible structural change that occurs when a starch is
heated. - ANSWER True
During the gelatinization process, water enters the starch granule causing it to swell
and soften. This is important because it increases the digestibility of the grain and
improves their flavor. - ANSWER True
If grain gets overcooked, granules swell even more creating a paste. This paste
develops due to the starch leaking out of the granules and the evaporation of water. -
