NUTR 141 EXAM 2 | QUESTIONS WITH
COMPLETE SOLUTIONS
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
important for fat storage.
Carbohydrates are made of nitrogen and sulfur, which are essential
for protein synthesis.
,4. What is the process called that converts oils into trans fats?
Saponification
Emulsification
Hydrogenation
Fermentation
5. A 'gel' is best described as
Dispersion of gas in a liquid
Mostly fluid system that behaves much like a rigid solid
Fibrous type of molecule found in the connective tissue of animals
Dispersion of one liquid in another liquid
6. A food starch high in amylose is more prone to the formation of a skin layer
(retrogradation) than a starch with less amylose.
false
true
7. In a culinary application, how would the properties of a gel influence the
preparation of a dessert like panna cotta?
The gel's ability to hold shape while containing liquid allows panna
cotta to maintain its form after cooling.
The gel prevents the dessert from setting, resulting in a liquid
consistency.
The gel makes the dessert too solid to be served.
The gel creates a gas that alters the flavor of the dessert.
,8. Gelatinization is the
shrinking of a starch mixture after a period of storage.
firming of a starch mixture as it is cooled to refrigeration temperature.
thickening of a starch mixture as it is heated with liquid.
formation of a gel-like structure
9. In a food product with high levels of bound water, what effect would this
have on its texture and shelf life compared to a product with high levels of
free water?
A food product with high levels of bound water would likely have a
firmer texture and a longer shelf life compared to one with high
levels of free water.
A product with high levels of bound water would spoil faster than one
with high levels of free water.
Both products would have similar textures and shelf lives regardless of
water type.
A product with high free water would have a firmer texture and longer
shelf life.
10. Describe how conduction differs from convection in the context of heat
transfer.
Conduction requires a medium, while convection does not.
Conduction is faster than convection in all scenarios.
Conduction involves heat transfer through direct contact between
materials, while convection involves the movement of fluids to
transfer heat.
, Conduction occurs only in solids, while convection occurs in liquids ;; ;; ;; ;; ;; ;; ;; ;; ;;
andgases.
;; ;
11. Which three elements are the primary components of carbohydrates?
;; ;; ;; ;; ;; ;; ;; ;;
; ; Carbon, nitrogen, and ;; ;;
;; hydrogen ;; ; ; Carbon, hydrogen, ;;
;; and oxygen
;; ;; ;; Oxygen,hydrogen,and ; ;
nitrogen
;
; ; Nitrogen, phosphorus, and sulfur ;; ;; ;;
12. Describe the significance of classifying wheat into spring or winter, hard or
;; ;; ;; ;; ;; ;; ;; ;; ; ;; ;;
soft,andredorwhite.
;; ; ;; ; ;
;Wheat classification is primarilyformarketing purposes and has no
; ;; ;; ;; ; ; ;; ; ;; ;;
;; impactoncooking methods. ; ; ;;
; ; Classifying wheat helps determine its best uses in food products ;; ;; ;; ;; ;; ;; ;; ;; ;;
;; based on characteristics like protein content and gluten strength.
;; ;; ;; ;; ;; ;; ;; ;;
;Wheat classification is based solely on colorand has no relation to its
; ;; ;; ;; ;; ;; ;; ; ;; ;; ;; ;; ;;
;; cookingproperties. ;
;The classification of wheat is only relevant foragricultural practices,
; ;; ;; ;; ;; ;; ; ; ; ;
;; notfood science. ; ;;
13. If you were preparing a sauce and wanted to thicken it without lumps, which
;; ;; ;; ;; ;; ;; ;; ;; ; ;; ;; ;; ;;
methodwouldyouchooseandwhy?
;; ; ; ; ; ;
I would use cold waterto mix the starch before adding it to the
; ; ;; ;; ;; ;; ; ;; ; ;; ;; ;; ;; ;; ;;
;; sauce.
I would choose to add starch as a roux because it ensures even
; ; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;;
;; distribution and prevents lump formation. ;; ;; ;; ;;
; ; I would add sugar to the starch to enhance flavor before mixing.
;; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;;
COMPLETE SOLUTIONS
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
important for fat storage.
Carbohydrates are made of nitrogen and sulfur, which are essential
for protein synthesis.
,4. What is the process called that converts oils into trans fats?
Saponification
Emulsification
Hydrogenation
Fermentation
5. A 'gel' is best described as
Dispersion of gas in a liquid
Mostly fluid system that behaves much like a rigid solid
Fibrous type of molecule found in the connective tissue of animals
Dispersion of one liquid in another liquid
6. A food starch high in amylose is more prone to the formation of a skin layer
(retrogradation) than a starch with less amylose.
false
true
7. In a culinary application, how would the properties of a gel influence the
preparation of a dessert like panna cotta?
The gel's ability to hold shape while containing liquid allows panna
cotta to maintain its form after cooling.
The gel prevents the dessert from setting, resulting in a liquid
consistency.
The gel makes the dessert too solid to be served.
The gel creates a gas that alters the flavor of the dessert.
,8. Gelatinization is the
shrinking of a starch mixture after a period of storage.
firming of a starch mixture as it is cooled to refrigeration temperature.
thickening of a starch mixture as it is heated with liquid.
formation of a gel-like structure
9. In a food product with high levels of bound water, what effect would this
have on its texture and shelf life compared to a product with high levels of
free water?
A food product with high levels of bound water would likely have a
firmer texture and a longer shelf life compared to one with high
levels of free water.
A product with high levels of bound water would spoil faster than one
with high levels of free water.
Both products would have similar textures and shelf lives regardless of
water type.
A product with high free water would have a firmer texture and longer
shelf life.
10. Describe how conduction differs from convection in the context of heat
transfer.
Conduction requires a medium, while convection does not.
Conduction is faster than convection in all scenarios.
Conduction involves heat transfer through direct contact between
materials, while convection involves the movement of fluids to
transfer heat.
, Conduction occurs only in solids, while convection occurs in liquids ;; ;; ;; ;; ;; ;; ;; ;; ;;
andgases.
;; ;
11. Which three elements are the primary components of carbohydrates?
;; ;; ;; ;; ;; ;; ;; ;;
; ; Carbon, nitrogen, and ;; ;;
;; hydrogen ;; ; ; Carbon, hydrogen, ;;
;; and oxygen
;; ;; ;; Oxygen,hydrogen,and ; ;
nitrogen
;
; ; Nitrogen, phosphorus, and sulfur ;; ;; ;;
12. Describe the significance of classifying wheat into spring or winter, hard or
;; ;; ;; ;; ;; ;; ;; ;; ; ;; ;;
soft,andredorwhite.
;; ; ;; ; ;
;Wheat classification is primarilyformarketing purposes and has no
; ;; ;; ;; ; ; ;; ; ;; ;;
;; impactoncooking methods. ; ; ;;
; ; Classifying wheat helps determine its best uses in food products ;; ;; ;; ;; ;; ;; ;; ;; ;;
;; based on characteristics like protein content and gluten strength.
;; ;; ;; ;; ;; ;; ;; ;;
;Wheat classification is based solely on colorand has no relation to its
; ;; ;; ;; ;; ;; ;; ; ;; ;; ;; ;; ;;
;; cookingproperties. ;
;The classification of wheat is only relevant foragricultural practices,
; ;; ;; ;; ;; ;; ; ; ; ;
;; notfood science. ; ;;
13. If you were preparing a sauce and wanted to thicken it without lumps, which
;; ;; ;; ;; ;; ;; ;; ;; ; ;; ;; ;; ;;
methodwouldyouchooseandwhy?
;; ; ; ; ; ;
I would use cold waterto mix the starch before adding it to the
; ; ;; ;; ;; ;; ; ;; ; ;; ;; ;; ;; ;; ;;
;; sauce.
I would choose to add starch as a roux because it ensures even
; ; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;;
;; distribution and prevents lump formation. ;; ;; ;; ;;
; ; I would add sugar to the starch to enhance flavor before mixing.
;; ;; ;; ;; ;; ;; ;; ;; ;; ;; ;;
