CULINARY ARTS SEMESTER #2 FINAL TEST QUESTIONS WITH CORRECT ANSWERS

CULINARY ARTS SEMESTER #2 FINAL
TEST QUESTIONS WITH CORRECT
ANSWERS
Fiber - answer-indigestible, provides bulk in diet

Unsaturated fat - answer-oil/fat derived from plants and vegetables

Simple carbohydrates - answer-refined sugar such as table sugar

Complex carbohydrates - answer-nutrient found in pasta, whole grains, fruits, and
vegetables

Water-soluble vitamins - answer-body does not store these nutrients and these pass out
of the body through urine

Incomplete proteins - answer-lacking one or more essential amino acids

Complete proteins - answer-contains all the essential amino acids

Fat-soluble vitamins - answer-these are stored in the fatty tissues

Saturated fat - answer-fat that is solid at room temperature

Minerals - answer-nutrients needed in smell amounts that becomes part of the bones
and soft tissues

Fat - answer-serves as tenderizing agents (quick and yeast breads)

Flavoring - answer-adds flavor for taste (quick and yeast breads)

Flour - answer-gives structure to baked products (quick and yeast breads)

Leavening agents - answer-produces gases that make baked products rise (quick and
yeast breads)

Eggs - answer-adds color and flavor and contributes to structure (quick and yeast
breads)

Liquids - answer-hydrates the protein and starch in flour (quick and yeast breads)

Salt - answer-regulates the action of the yeast (quick and yeast breads)