HSCI 345 Exam 2 UPDATED ACTUAL
QUESTIONS AND CORRECT ANSWERS
275. Why is salt iodized?
A) to enhance flavor
B) to function as an anticaking agent
C) to increase stability
D) for nutritional purposes - CORRECT ANSWER for nutritional purposes
276. Kosher salt also may be described as
A) sea salt.
B) pickling salt.
C) Rock Salt
D) flavored salt. - CORRECT ANSWER Rock Salt
277. Salt will
A) enhance sweet flavors
B) suppresses sour flavors
C) suppress bitter flavors
D) all of the above - CORRECT ANSWER all of the above
278. Are black pepper and hot peppers or chili peppers from the same plant genus?
A) Yes, both are from plants of genus capsicum
B) Yes, both are from plants of genus piper nigrum
C) No, black pepper is from plants of genus piper nigrum
D) No, chili peppers are from plants of genus piper nigrum - CORRECT
ANSWER No, black pepper is from plants of genus piper nigrum
279. A flavor enhancer
, A) heightens perception of flavor. Example MSG
B) brings flavor to the dish.
C) includes the substances of salt and pepper.
D) is added for its own distinctive flavor. - CORRECT ANSWER heightens perception
of flavor. Example MSG
280. Chemically, MSG is a salt of the amino acid
A) glutamic acid.
B) serine.
C) glycine.
D) methionine. - CORRECT ANSWER glutamic acid.
281. When should ground spices and whole spices be added during the cooking process?
A) both ground and whole at the start of cooking
B) both ground and whole near the end of cooking
C) ground at the start and whole at the end of cooking
D) whole at the start and ground at the end of cooking - CORRECT ANSWER whole
at the start and ground at the end of cooking
282. If a recipe calls for 1 teaspoon of a fresh herb, how much of a dried herb should you
use?
A) 1 teaspoon
B) about 1/2 teaspoon
C) about 1 1/2 teaspoons
D) about 2 teaspoons - CORRECT ANSWER about 1/2 teaspoon
283. Which one of the following is NOT a reason that flavors may be encapsulated?
A) to reduce the flavor intensity
B) to retain flavors during storage
QUESTIONS AND CORRECT ANSWERS
275. Why is salt iodized?
A) to enhance flavor
B) to function as an anticaking agent
C) to increase stability
D) for nutritional purposes - CORRECT ANSWER for nutritional purposes
276. Kosher salt also may be described as
A) sea salt.
B) pickling salt.
C) Rock Salt
D) flavored salt. - CORRECT ANSWER Rock Salt
277. Salt will
A) enhance sweet flavors
B) suppresses sour flavors
C) suppress bitter flavors
D) all of the above - CORRECT ANSWER all of the above
278. Are black pepper and hot peppers or chili peppers from the same plant genus?
A) Yes, both are from plants of genus capsicum
B) Yes, both are from plants of genus piper nigrum
C) No, black pepper is from plants of genus piper nigrum
D) No, chili peppers are from plants of genus piper nigrum - CORRECT
ANSWER No, black pepper is from plants of genus piper nigrum
279. A flavor enhancer
, A) heightens perception of flavor. Example MSG
B) brings flavor to the dish.
C) includes the substances of salt and pepper.
D) is added for its own distinctive flavor. - CORRECT ANSWER heightens perception
of flavor. Example MSG
280. Chemically, MSG is a salt of the amino acid
A) glutamic acid.
B) serine.
C) glycine.
D) methionine. - CORRECT ANSWER glutamic acid.
281. When should ground spices and whole spices be added during the cooking process?
A) both ground and whole at the start of cooking
B) both ground and whole near the end of cooking
C) ground at the start and whole at the end of cooking
D) whole at the start and ground at the end of cooking - CORRECT ANSWER whole
at the start and ground at the end of cooking
282. If a recipe calls for 1 teaspoon of a fresh herb, how much of a dried herb should you
use?
A) 1 teaspoon
B) about 1/2 teaspoon
C) about 1 1/2 teaspoons
D) about 2 teaspoons - CORRECT ANSWER about 1/2 teaspoon
283. Which one of the following is NOT a reason that flavors may be encapsulated?
A) to reduce the flavor intensity
B) to retain flavors during storage
