NST 108A PAST EXAM QUESTIONS
AND ANSWERS
enzymatic browning - ANSWER-phenolic compound + oxygen + copper polyphenol
oxidase ----> quinone ----> melanin
homogenization modifies the following components of milk: - ANSWER-- fat particle
size
- protein state (native vs. denatured)
milk can be clotted by adding... - ANSWER-- acid
- rennin
the hormone that can increase milk production in cows is... - ANSWER-recombinant
BST
plasticity of fat - ANSWER-- is important for the forming of icing that can be spread
and still hold its shape
- increases with increasing temperature
the essential fatty acids include linoleic and linolenic which are, respectively, -
ANSWER-omega 6 (seed oils) and omega 3 (fish oils)
casein micelles are precipitated by... - ANSWER-NONE OF THESE
- lactase
- caseinase
- enolase
- heat
UHT milk storage is safely done at... - ANSWER-room temperature before opening
and refridgerated after opening.
salt added to ice surrounding the container in which ice cream is being frozen... -
ANSWER-lowers the freezing point of the ice
pasteurization of milk means heating the milk to a degree sufficient to... - ANSWER-
destroy pathogenic microbes
stability of a milk foam is enhanced by... - ANSWER-ALL OF THE ABOVE
- chilling
- gelatin
- high fat content cream
- lemon juice
exposure to oxygen can cause... - ANSWER-chemical deterioration of fats due to the
presence of PUFAs
, protein serves many functions in food including... - ANSWER-hydration by its ability
to dissolve in and attract water to form a gel
the backbone chain of a protein in made of... - ANSWER--C-C-N-C-C-N-C-C-N-C-....
milk is composed of... - ANSWER-87% water, 13% milk solids
examples of temporary, semi-permanent, and permanent emulsions, respectively,
are - ANSWER-oil and vinegar salad dressing, ranch dressing, mayonnaise
whey proteins... - ANSWER-ALL OF THE ABOVE
- are precipitated with casein with acid addition
- form a precipitate in the presence of calcium phosphates
- lactoalbumin and lactoglobulin coagulate upon heating
plant stanol and sterol esters are found to be positively correlated with lower blood
cholesterol concentrations but... - ANSWER-- are found naturally in avocados,
coconuts and soybeans
- no evidence of their presence in foods has been correlated to a decreased death in
CV disease
denaturation of proteins by heat occurs as protein molecules... - ANSWER-relax
from their tertiary structure and form secondary bonds between molecules
war has been the underlying promoter for the development of... - ANSWER-
margarine
the apparent juiciness of meat is related to... - ANSWER-- water holding capacity
- amount of fat
the flash point of fat is... - ANSWER-the point at which the oil bursts into flame for >
5 seconds, about 600 F
the moisture transfer stage in deep frying... - ANSWER-protects the food from oil
saturation
oils that have been extracted by expeller pressing are generally... - ANSWER-less
flavorful due to the high pressure of extraction
the two major categories of proteins in muscles are... - ANSWER-actin and myosin
in grading meat, prime and choice meats have fat deposited within the muscle as... -
ANSWER-marbling
shortening power of fat refers to... - ANSWER-the ability of fat to prevent the protein
in starch from forming gluten after denaturation
the protein that may affect tenderness if cooked with moist heat for a long time is... -
ANSWER-collagen
AND ANSWERS
enzymatic browning - ANSWER-phenolic compound + oxygen + copper polyphenol
oxidase ----> quinone ----> melanin
homogenization modifies the following components of milk: - ANSWER-- fat particle
size
- protein state (native vs. denatured)
milk can be clotted by adding... - ANSWER-- acid
- rennin
the hormone that can increase milk production in cows is... - ANSWER-recombinant
BST
plasticity of fat - ANSWER-- is important for the forming of icing that can be spread
and still hold its shape
- increases with increasing temperature
the essential fatty acids include linoleic and linolenic which are, respectively, -
ANSWER-omega 6 (seed oils) and omega 3 (fish oils)
casein micelles are precipitated by... - ANSWER-NONE OF THESE
- lactase
- caseinase
- enolase
- heat
UHT milk storage is safely done at... - ANSWER-room temperature before opening
and refridgerated after opening.
salt added to ice surrounding the container in which ice cream is being frozen... -
ANSWER-lowers the freezing point of the ice
pasteurization of milk means heating the milk to a degree sufficient to... - ANSWER-
destroy pathogenic microbes
stability of a milk foam is enhanced by... - ANSWER-ALL OF THE ABOVE
- chilling
- gelatin
- high fat content cream
- lemon juice
exposure to oxygen can cause... - ANSWER-chemical deterioration of fats due to the
presence of PUFAs
, protein serves many functions in food including... - ANSWER-hydration by its ability
to dissolve in and attract water to form a gel
the backbone chain of a protein in made of... - ANSWER--C-C-N-C-C-N-C-C-N-C-....
milk is composed of... - ANSWER-87% water, 13% milk solids
examples of temporary, semi-permanent, and permanent emulsions, respectively,
are - ANSWER-oil and vinegar salad dressing, ranch dressing, mayonnaise
whey proteins... - ANSWER-ALL OF THE ABOVE
- are precipitated with casein with acid addition
- form a precipitate in the presence of calcium phosphates
- lactoalbumin and lactoglobulin coagulate upon heating
plant stanol and sterol esters are found to be positively correlated with lower blood
cholesterol concentrations but... - ANSWER-- are found naturally in avocados,
coconuts and soybeans
- no evidence of their presence in foods has been correlated to a decreased death in
CV disease
denaturation of proteins by heat occurs as protein molecules... - ANSWER-relax
from their tertiary structure and form secondary bonds between molecules
war has been the underlying promoter for the development of... - ANSWER-
margarine
the apparent juiciness of meat is related to... - ANSWER-- water holding capacity
- amount of fat
the flash point of fat is... - ANSWER-the point at which the oil bursts into flame for >
5 seconds, about 600 F
the moisture transfer stage in deep frying... - ANSWER-protects the food from oil
saturation
oils that have been extracted by expeller pressing are generally... - ANSWER-less
flavorful due to the high pressure of extraction
the two major categories of proteins in muscles are... - ANSWER-actin and myosin
in grading meat, prime and choice meats have fat deposited within the muscle as... -
ANSWER-marbling
shortening power of fat refers to... - ANSWER-the ability of fat to prevent the protein
in starch from forming gluten after denaturation
the protein that may affect tenderness if cooked with moist heat for a long time is... -
ANSWER-collagen
