NUTRITION 141 EXAM 2 | MOSTLY ASKED QUESTIONS WITH WELL ANALYZED AND VERIFIED ANSWERS | RATED A+ | WITH 160 Qs & ANSWERS LATEST 2026/27

NUTRITION 141 EXAM 2 | MOSTLY ASKED
QUESTIONS WITH WELL ANALYZED AND
VERIFIED ANSWERS | RATED A+ | WITH
160 Qs & ANSWERS LATEST 2026/27



1. In a recipe for a fruit gel dessert, if syneresis occurs, what might be the
consequence for the final product?

The dessert will have a more intense flavor.

The dessert will become overly sweet.

The dessert will have a firmer texture.

The dessert may have a watery layer on top.

2. If you were to create a dish using angel hair pasta, which of the following
sauce combinations would best enhance the dish's overall flavor and texture?

A chunky marinara sauce

A spicy barbecue sauce

A rich Alfredo sauce

A light olive oil and garlic sauce

3. Describe the significance of the elements that compose carbohydrates in
terms of their function in food science.

Carbohydrates are formed from hydrogen and oxygen, which are
crucial for water retention.

Carbohydrates are composed of carbon, hydrogen, and oxygen,
which provide energy and structural support in food.

,Carbohydrates consist of only carbon and oxygen, which are
e. e. e. e. e. e. e. e.



important forfat storage.
e. e. e. e.




e .Carbohydrates are made of nitrogen and sulfur, which are essential
e. e. e. e. e. e. e. e. e.



e.for protein synthesis.
e. e.

,4. What is the process called that converts oils into trans fats?
e. e. e. e. e. e. e. e. e. e.




e. Saponification e.




e. Emulsification

e. Hydrogenation

e. Fermentation

5. A 'gel' is best described as
e. e. e. e. e.




e . Dispersion of gas in a liquid e. e. e. e. e.




e . Mostly fluid system that behaves much like a rigid solid
e. e. e. e. e. e. e. e. e.




e . Fibrous type of molecule found in the connective tissue of
e. e. e. e. e. e. e. e. e.




animals
e. e. e. Dispersion of one liquid in another liquid e. e. e. e. e. e.




6. A food starch high in amylose is more prone to the formation of a skin layer
e. e. e. e. e. e. e. e. e. e. e. e. e. e. e.



(retrogradation) than a starch with less amylose.
e. e. e. e. e. e. e.




e . false

e . true

7. In a culinary application, how would the properties of a gel influence
e. e. e. e. e. e. e. e. e. e. e.



the preparation of a dessert like panna cotta?
e. e. e. e. e. e. e. e.




e . The gel's ability to hold shape while containing liquid allows
e. e. e. e. e. e. e. e. e.



e. panna cotta to maintain its form after cooling.
e. e. e. e. e. e. e.




e . The gel prevents the dessert from setting, resulting in a liquid
e. e. e. e. e. e. e. e. e. e.



e. consistency.

e . The gel makes the dessert too solid to be served.
e. e. e. e. e. e. e. e. e.




e . The gel creates a gas that alters the flavor of the dessert.
e. e. e. e. e. e. e. e. e. e. e.

, 8. Gelatinization is the e. e.




e . shrinking of a starch mixture after a period of storage.
e. e. e. e. e. e. e. e. e.




firming of a starch mixture as it is cooled to refrigeration
e . e. e. e. e. e. e. e. e. e. e.


temperature.
e.




e . thickening of a starch mixture as it is heated with liquid. e. e. e. e. e. e. e. e. e. e.




e . formation of a gel-like structure e. e. e. e.




9. In a food product with high levels of bound water, what effect would this
e. e. e. e. e. e. e. e. e. e. e. e. e.



have on its texture and shelf life compared to a product with high levels
e. e. e. e. e. e. e. e. e. e. e. e. e. e.



of free water?
e. e. e.




e . A food product with high levels of bound water would likely have
e. e. e. e. e. e. e. e. e. e. e.



a firmer texture and a longer shelf life compared to one with
e. e. e. e. e. e. e. e. e. e. e. e.



high levels of free water.
e. e. e. e. e.




e . A product with high levels of bound water would spoil faster than one
e. e. e. e. e. e. e. e. e. e. e. e.



e. with high levels of free water.
e. e. e. e. e.




e . Both products would have similar textures and shelf lives regardless of
e. e. e. e. e. e. e. e. e. e.



e. water type. e.




e . A product with high free water would have a firmer texture and longer
e. e. e. e. e. e. e. e. e. e. e. e.



e. shelf life. e.




10. Describe how conduction differs from convection in the context of
e. e. e. e. e. e. e. e. e.



heat transfer.
e. e.




e . Conduction requires a medium, while convection does e. e. e. e. e. e.




not.
e. e. e. Conduction is fasterthan convection in all scenarios. e. e. e. e. e. e. e.




e. Conduction involves heat transfer through direct contact e. e. e. e. e. e.



between materials, while convection involves the movement of
e. e. e. e. e. e. e. e.



fluids to
e. e.



transfer heat. e.