NST 108A MIDTERM 2 EXAM
QUESTIONS AND ANSWERS
1. The over-development of gluten often results in a baked product that is
a. coarse in texture.
b. fine-grained in texture.
c. irregular in texture.
d. regular in texture. - ANSWER-a. coarse in texture.
Candies are classified by
a. cooking temperature and method of spinning sugar.
b. ingredients and/or cooking temperature.
c. ingredients and/or preparation method.
d. preparation method and/or storage requirements.
e. sugar concentration and/or ingredients. - ANSWER-c. ingredients and/or
preparation method.
The increase in volume, viscosity, and translucency of starch granules when heated
in a liquid is called
a. gelatinization.
b. dextrinization.
c. retrogradation.
d. modified starch.
e. gelation. - ANSWER-a. gelatinization.
Why does dough need to be punched down after fermentation?
a. to even out temperatures
b. to redistribute sugars, yeast, and gluten
c. to break large air bubbles into smaller cells
d. to allow excess carbon dioxide gas to escape
e. all the above - ANSWER-e. all the above
All are common chocolate tempering methods except the
a. tabliering method.
b. seeding method.
c. hot-water method.
d. cold-water method. - ANSWER-c. hot-water method.
Enzymatic browning in fruits can be slowed down or inhibited by
a. refrigeration.
b. coating with a cream of tartar solution.
c. coating fruits with sugar or submerging in water.
d. dipping fruit in ascorbic acid or sulfur solutions.
e. all the above. - ANSWER-e. all the above.
Humans are unable to digest fiber because they lack the enzyme necessary to break
_________ into _________.
a. sugars; glucose
, b. lignin; glucose
c. cellulose; glucose
d. glucose; cellulose
e. glucose; lignin - ANSWER-c. cellulose; glucose
It is the varying _____ content that causes texture differences in starch-containing
foods.
a. amylose
b. protein
c. fiber
d. polysaccharide
e. all the above - ANSWER-a. amylose
Why should fruit juices be added to pie fillings or salad dressings after gelatinization
has occurred?
a. because the vitamin C content of fruit juices decreases a starch gel's viscosity
b. because the low pH of fruit juices decreases a starch gel's viscosity
c. because the sugar content of fruit juices decreases a starch gel's viscosity
d. because the pulp particles from fruit juices decrease a starch gel's viscosity
e. none of the above. - ANSWER-b. because the low pH of fruit juices decreases a
starch gel's viscosity
Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n)
_____ to adjust the color range from deep reddish brown to charcoal black.
a. acid
b. alkali
c. salt
d. sugar
e. fat - ANSWER-b. alkali
anthoxanthin - ANSWER-cream or white color pigments (cauliflower)
anthocyanins - ANSWER-red-purple pigments (eggplant)
chlorophylls - ANSWER-blue green and green pigments
betalains - ANSWER-purple-red and yellow pigments (beets)
carotenoids - ANSWER-yellow and orange pigments
Which of these is a seed?
a. pectin
b. ethylene gas
c. drupes
d. corn
e. rice - ANSWER-d. corn
Which of these is a emulsifier, stabilizer, thickener, and texturizer?
a. pectin
b. ethylene gas
QUESTIONS AND ANSWERS
1. The over-development of gluten often results in a baked product that is
a. coarse in texture.
b. fine-grained in texture.
c. irregular in texture.
d. regular in texture. - ANSWER-a. coarse in texture.
Candies are classified by
a. cooking temperature and method of spinning sugar.
b. ingredients and/or cooking temperature.
c. ingredients and/or preparation method.
d. preparation method and/or storage requirements.
e. sugar concentration and/or ingredients. - ANSWER-c. ingredients and/or
preparation method.
The increase in volume, viscosity, and translucency of starch granules when heated
in a liquid is called
a. gelatinization.
b. dextrinization.
c. retrogradation.
d. modified starch.
e. gelation. - ANSWER-a. gelatinization.
Why does dough need to be punched down after fermentation?
a. to even out temperatures
b. to redistribute sugars, yeast, and gluten
c. to break large air bubbles into smaller cells
d. to allow excess carbon dioxide gas to escape
e. all the above - ANSWER-e. all the above
All are common chocolate tempering methods except the
a. tabliering method.
b. seeding method.
c. hot-water method.
d. cold-water method. - ANSWER-c. hot-water method.
Enzymatic browning in fruits can be slowed down or inhibited by
a. refrigeration.
b. coating with a cream of tartar solution.
c. coating fruits with sugar or submerging in water.
d. dipping fruit in ascorbic acid or sulfur solutions.
e. all the above. - ANSWER-e. all the above.
Humans are unable to digest fiber because they lack the enzyme necessary to break
_________ into _________.
a. sugars; glucose
, b. lignin; glucose
c. cellulose; glucose
d. glucose; cellulose
e. glucose; lignin - ANSWER-c. cellulose; glucose
It is the varying _____ content that causes texture differences in starch-containing
foods.
a. amylose
b. protein
c. fiber
d. polysaccharide
e. all the above - ANSWER-a. amylose
Why should fruit juices be added to pie fillings or salad dressings after gelatinization
has occurred?
a. because the vitamin C content of fruit juices decreases a starch gel's viscosity
b. because the low pH of fruit juices decreases a starch gel's viscosity
c. because the sugar content of fruit juices decreases a starch gel's viscosity
d. because the pulp particles from fruit juices decrease a starch gel's viscosity
e. none of the above. - ANSWER-b. because the low pH of fruit juices decreases a
starch gel's viscosity
Dutching consists of treating crushed cocoa beans or chocolate liquor with a(n)
_____ to adjust the color range from deep reddish brown to charcoal black.
a. acid
b. alkali
c. salt
d. sugar
e. fat - ANSWER-b. alkali
anthoxanthin - ANSWER-cream or white color pigments (cauliflower)
anthocyanins - ANSWER-red-purple pigments (eggplant)
chlorophylls - ANSWER-blue green and green pigments
betalains - ANSWER-purple-red and yellow pigments (beets)
carotenoids - ANSWER-yellow and orange pigments
Which of these is a seed?
a. pectin
b. ethylene gas
c. drupes
d. corn
e. rice - ANSWER-d. corn
Which of these is a emulsifier, stabilizer, thickener, and texturizer?
a. pectin
b. ethylene gas
