2024 Newest |AAFCS HNFS Exam|2024-2025 UPDATE|COMPREHENSIV
FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED ANSWERS|G
IT 100% ACCURATE!!
Study online at https://quizlet.com/_g1e533
1. What was the name Lake Placid
of the first aafcs
conference
2. Founder of FCS Joseph Rivers
3. What is triticale hybrid grain produced by crossing wheat and rye
4. emerging demo- % of males increasing
graphics in fcs oc-
cupations
5. Mozzarella Does not require ripening; is ready for sale as soon as
it is made
6. Quickest way to large amounts of small ice
chill food
7. What is HDL High-density lipoprotein - "good cholesterol"
8. Most popular staphylococcus aureus (staph)
food-borne illness
; symptoms may
appear within 1-8
hours
9. What does B12 do? Acts as a coenzyme (organic non-protein component of
enzyme); works with enzyme to initiate/aid function of
the enzyme; cannot function by itself
10. How many essen- 9
tial amino acids are
there?
11. What is FCCLA? is a nonprofit U.S. career and technical student orga-
nization (CTSO) for young men and women in family
and consumer science education (FACS) in public and
1/8
, 2024 Newest |AAFCS HNFS Exam|2024-2025 UPDATE|COMPREHENSIV
FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED ANSWERS|G
IT 100% ACCURATE!!
Study online at https://quizlet.com/_g1e533
private schools through grade 12 across the United
States
12. What are some of Mackerel; salmon is highest in omega 3s
the fattiest fish?
13. Subjective testing includes aroma/taste/color
of food
14. Objective testing of includes measurement of physical properties of food
food (viscosity)
15. What is the most Sweet
basic taste?
16. Amorphous Candy Ex: toffee/hard candies; have high concentration of sug-
ar
17. Crystalline Candy Ex: fudge; liquid/crystals - organized - interfering agent
18. What do you do let cool; beat to prevent large crystal formation
to prevent large
crystallization for-
mation
19. Glucose+Fructose Sucrose (G+F=S)
20. Glucose+Glucose Maltose (G+G=M)
21. Glucose+Galac- Lactose (Gl+Ga=La)
tose
22. invert sugar sugar formed by hydrolysis of sucrose; a mixture of
equal amounts of fructose and glucose
23. what is the sweet- sucralose
est sugar alcohol xylitol
invert sugar
maltose
2/8
FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED ANSWERS|G
IT 100% ACCURATE!!
Study online at https://quizlet.com/_g1e533
1. What was the name Lake Placid
of the first aafcs
conference
2. Founder of FCS Joseph Rivers
3. What is triticale hybrid grain produced by crossing wheat and rye
4. emerging demo- % of males increasing
graphics in fcs oc-
cupations
5. Mozzarella Does not require ripening; is ready for sale as soon as
it is made
6. Quickest way to large amounts of small ice
chill food
7. What is HDL High-density lipoprotein - "good cholesterol"
8. Most popular staphylococcus aureus (staph)
food-borne illness
; symptoms may
appear within 1-8
hours
9. What does B12 do? Acts as a coenzyme (organic non-protein component of
enzyme); works with enzyme to initiate/aid function of
the enzyme; cannot function by itself
10. How many essen- 9
tial amino acids are
there?
11. What is FCCLA? is a nonprofit U.S. career and technical student orga-
nization (CTSO) for young men and women in family
and consumer science education (FACS) in public and
1/8
, 2024 Newest |AAFCS HNFS Exam|2024-2025 UPDATE|COMPREHENSIV
FREQUENTLY MOST TESTED QUESTIONS AND VERIFIED ANSWERS|G
IT 100% ACCURATE!!
Study online at https://quizlet.com/_g1e533
private schools through grade 12 across the United
States
12. What are some of Mackerel; salmon is highest in omega 3s
the fattiest fish?
13. Subjective testing includes aroma/taste/color
of food
14. Objective testing of includes measurement of physical properties of food
food (viscosity)
15. What is the most Sweet
basic taste?
16. Amorphous Candy Ex: toffee/hard candies; have high concentration of sug-
ar
17. Crystalline Candy Ex: fudge; liquid/crystals - organized - interfering agent
18. What do you do let cool; beat to prevent large crystal formation
to prevent large
crystallization for-
mation
19. Glucose+Fructose Sucrose (G+F=S)
20. Glucose+Glucose Maltose (G+G=M)
21. Glucose+Galac- Lactose (Gl+Ga=La)
tose
22. invert sugar sugar formed by hydrolysis of sucrose; a mixture of
equal amounts of fructose and glucose
23. what is the sweet- sucralose
est sugar alcohol xylitol
invert sugar
maltose
2/8
