FSHN 214 final exam questions with
correct answers graded A+ 2025/2026
Example of hydrolytic rancidity - correct answer ✔✔H2O- butter
What is the state of dispersion for mayonnaise? - correct answer ✔✔colloidal dispersion
What is the state of dispersion for 1 tsp of sugar in coffee? - correct answer ✔✔true solution
What is the state of dispersion for parsley flakes in Italian salad dressing - correct answer
✔✔suspension
What is the state of dispersion for raw starch granules in water? - correct answer
✔✔suspension
What is the state of dispersion for milk proteins in 1% fat fluid milk? - correct answer
✔✔colloidal dispersion
Double 4 tsp of chocolate in simplest form: - correct answer ✔✔2 T + 2 tsp
Double 6 TBSP milk in simplest form: - correct answer ✔✔3/4 cup
Double 12 tsp. sugar in simplest form: - correct answer ✔✔1/2 cup
(12 tsp x 2 = 24 tsp / 3 = 8T/ 4 = 2/4 cup)
Double 16 TBSP sifted flour - correct answer ✔✔2 cups
,(16 T = 1 cup, so 16 T x 2 = 2 cups)
Convert 177 C to Fahrenheit: - correct answer ✔✔350 F
(F= (177 C x 1.8) + 32)
What is the equation converting fahrenheit to celsius and vice versa? - correct answer ✔✔C= (F
- 32) x 1.8
F= (C x 1.8) + 32
What is the #1 sanitation practice for food safety? - correct answer ✔✔WASH HANDS!
What is the proper temperature for a fridge? - correct answer ✔✔34-40 F
What is the proper temperature for a freezer? - correct answer ✔✔< 0 F
What is the proper temperature for Heating and Re-heating food? - correct answer ✔✔> 140 F
160-165 F
What is the proper temperature for heating meats? - correct answer ✔✔> 160 F
What is the proper temperature for heating poultry? - correct answer ✔✔> 165 F
What is the temperature danger zone? - correct answer ✔✔41-135 F
Who is a reliable source for info on food safety? - correct answer ✔✔FDA
, What is an emulsion? - correct answer ✔✔a colloidal dispersion of one liquid in another when
both liquids are immiscible
What are examples of emulsions? - correct answer ✔✔butter
cream
milk
ice cream
mayo, salad dressings
gravies
cake batters
What are the three emulsion phases? - correct answer ✔✔1. Continuous phase (continuous/
flowing)
2. Dispersed phase (suspended droplets)
3. Emulsifier (separate droplets, anchors in continuous phase) e.g. egg yolk
Explain the chemical function of the egg yolk and how it interacts with vinegar and oil - correct
answer ✔✔the egg yolk acts as an emulsifier to bind the molecules in vinegar (polar/
hydrophilic) and oil (nonpolar/ hydrophobic) to stay in the continuous phase
Explain the function of modified food starch or xantahn gum in ranch buttermilk dressing -
correct answer ✔✔the starch/ gum gives the product its thick texture
what is the preservation processing method for canned tart applesauce? - correct answer
✔✔boiling water bath (max temp: 212 F)
What is the food preservation process method for canned green beans? - correct answer
✔✔pressure canner (max temp 240 F at 10 PSI or 250 F at 15 PSI)
correct answers graded A+ 2025/2026
Example of hydrolytic rancidity - correct answer ✔✔H2O- butter
What is the state of dispersion for mayonnaise? - correct answer ✔✔colloidal dispersion
What is the state of dispersion for 1 tsp of sugar in coffee? - correct answer ✔✔true solution
What is the state of dispersion for parsley flakes in Italian salad dressing - correct answer
✔✔suspension
What is the state of dispersion for raw starch granules in water? - correct answer
✔✔suspension
What is the state of dispersion for milk proteins in 1% fat fluid milk? - correct answer
✔✔colloidal dispersion
Double 4 tsp of chocolate in simplest form: - correct answer ✔✔2 T + 2 tsp
Double 6 TBSP milk in simplest form: - correct answer ✔✔3/4 cup
Double 12 tsp. sugar in simplest form: - correct answer ✔✔1/2 cup
(12 tsp x 2 = 24 tsp / 3 = 8T/ 4 = 2/4 cup)
Double 16 TBSP sifted flour - correct answer ✔✔2 cups
,(16 T = 1 cup, so 16 T x 2 = 2 cups)
Convert 177 C to Fahrenheit: - correct answer ✔✔350 F
(F= (177 C x 1.8) + 32)
What is the equation converting fahrenheit to celsius and vice versa? - correct answer ✔✔C= (F
- 32) x 1.8
F= (C x 1.8) + 32
What is the #1 sanitation practice for food safety? - correct answer ✔✔WASH HANDS!
What is the proper temperature for a fridge? - correct answer ✔✔34-40 F
What is the proper temperature for a freezer? - correct answer ✔✔< 0 F
What is the proper temperature for Heating and Re-heating food? - correct answer ✔✔> 140 F
160-165 F
What is the proper temperature for heating meats? - correct answer ✔✔> 160 F
What is the proper temperature for heating poultry? - correct answer ✔✔> 165 F
What is the temperature danger zone? - correct answer ✔✔41-135 F
Who is a reliable source for info on food safety? - correct answer ✔✔FDA
, What is an emulsion? - correct answer ✔✔a colloidal dispersion of one liquid in another when
both liquids are immiscible
What are examples of emulsions? - correct answer ✔✔butter
cream
milk
ice cream
mayo, salad dressings
gravies
cake batters
What are the three emulsion phases? - correct answer ✔✔1. Continuous phase (continuous/
flowing)
2. Dispersed phase (suspended droplets)
3. Emulsifier (separate droplets, anchors in continuous phase) e.g. egg yolk
Explain the chemical function of the egg yolk and how it interacts with vinegar and oil - correct
answer ✔✔the egg yolk acts as an emulsifier to bind the molecules in vinegar (polar/
hydrophilic) and oil (nonpolar/ hydrophobic) to stay in the continuous phase
Explain the function of modified food starch or xantahn gum in ranch buttermilk dressing -
correct answer ✔✔the starch/ gum gives the product its thick texture
what is the preservation processing method for canned tart applesauce? - correct answer
✔✔boiling water bath (max temp: 212 F)
What is the food preservation process method for canned green beans? - correct answer
✔✔pressure canner (max temp 240 F at 10 PSI or 250 F at 15 PSI)
