FSTC 201 Exam 3 Questions with 100%
Correct Answers 100% Solved | Graded
A+
True or False: anthocyanin are water-soluble flavonoid pigments that
appear orange-red to blue-purple and are not stable to changes on pH
conditions. - ✔✔True
Which temperature is in the "Danger Zone" for food?
a. 165 C
b. 138 F
c. 220 F
d. 165 F - ✔✔b. 138. F
Given that cocoa butter contains mainly P-O-P, P-O-S, and S-O-S
triglycerides, while lard has dozens of different ones including P-P-O, O-P-
O, O-O-O, and some that are highly saturated, - ✔✔the triglycerides in
cocoa butter (but not lard) are uniform in that they are of the type
"saturated-unsaturated-saturated", and this contributes to a sharp melt.
1
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,Which factors can change the quality of food color? - ✔✔oxygen, heat, and
metals
True or False: The 2 B's with respect to nanoparticle exposure are greater
bioavailability and greater bioactivity. - ✔✔True
The receptors for ___ taste involve G-protein coupled receptors that are a
variant of those involved in sweet taste. - ✔✔umami
the form of packaging designed to be the most sterile:
a. aseptic
b. modified atmosphere
c. vacuum
d. edible films
e. none of the above - ✔✔a. aseptic
True or False: Myoglobin is a special kind of protein that has the ability to
bind oxygen and is responsible for the red color in meat. - ✔✔True
flavor enhancement: sweetness - ✔✔OH group
flavor enhancement: bitterness - ✔✔NH2 and N groups
flavor enhancement: saltiness - ✔✔Na and O group
___ contains numerous ___ crystal forms, which is referred to as ___. -
✔✔cocoa butter; fat; polymorphism
2
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
, consumer canola oil is usually processed via ___, whereas other oils
marketed in specialty stores as "natural" oils are processed using ____. -
✔✔solvent extraction; cold pressing
Encapsulation of ingredients is a trend in food processing, especially for the
nutraceutical/functional food market. Evaluate the following statements
about encapsulation.
1. Encapsulation may be accomplished by dispersing the active ingredient
within a protective matrix or by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin,
omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide
and/or protein matrix. - ✔✔All are true
1. Encapsulation may be accomplished by dispersing the active ingredient
within a protective matrix or by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin,
omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide
and/or protein matrix.
3
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
Correct Answers 100% Solved | Graded
A+
True or False: anthocyanin are water-soluble flavonoid pigments that
appear orange-red to blue-purple and are not stable to changes on pH
conditions. - ✔✔True
Which temperature is in the "Danger Zone" for food?
a. 165 C
b. 138 F
c. 220 F
d. 165 F - ✔✔b. 138. F
Given that cocoa butter contains mainly P-O-P, P-O-S, and S-O-S
triglycerides, while lard has dozens of different ones including P-P-O, O-P-
O, O-O-O, and some that are highly saturated, - ✔✔the triglycerides in
cocoa butter (but not lard) are uniform in that they are of the type
"saturated-unsaturated-saturated", and this contributes to a sharp melt.
1
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
,Which factors can change the quality of food color? - ✔✔oxygen, heat, and
metals
True or False: The 2 B's with respect to nanoparticle exposure are greater
bioavailability and greater bioactivity. - ✔✔True
The receptors for ___ taste involve G-protein coupled receptors that are a
variant of those involved in sweet taste. - ✔✔umami
the form of packaging designed to be the most sterile:
a. aseptic
b. modified atmosphere
c. vacuum
d. edible films
e. none of the above - ✔✔a. aseptic
True or False: Myoglobin is a special kind of protein that has the ability to
bind oxygen and is responsible for the red color in meat. - ✔✔True
flavor enhancement: sweetness - ✔✔OH group
flavor enhancement: bitterness - ✔✔NH2 and N groups
flavor enhancement: saltiness - ✔✔Na and O group
___ contains numerous ___ crystal forms, which is referred to as ___. -
✔✔cocoa butter; fat; polymorphism
2
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
, consumer canola oil is usually processed via ___, whereas other oils
marketed in specialty stores as "natural" oils are processed using ____. -
✔✔solvent extraction; cold pressing
Encapsulation of ingredients is a trend in food processing, especially for the
nutraceutical/functional food market. Evaluate the following statements
about encapsulation.
1. Encapsulation may be accomplished by dispersing the active ingredient
within a protective matrix or by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin,
omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide
and/or protein matrix. - ✔✔All are true
1. Encapsulation may be accomplished by dispersing the active ingredient
within a protective matrix or by surrounding the ingredient with a coating.
2. Examples of the encapsulated substances include: enzymes, inulin,
omega-3 fatty acids.
3. The active ingredients should be encapsulated within a polysaccharide
and/or protein matrix.
3
©JOSHCLAY 2024/2025. YEAR PUBLISHED 2024.
