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FOS 3042 EXAM 3 Questions + Answers Graded A+
Regarding the optimal quality of fish fillets, it is important to - wait until after rigor mortis has
concluded to begin freezing
Which of the following is a beginning stage of rigor mortis? - Muscle tissue becomes very tough
Which of the following answers is associated with the quality of red meat and fish? - Age of the
red meat or fish
The cooking of red meat before rigor mortis sets in results in - extra tender meat
Which term is associated with high quality of red meat by visually evaluating fat dispersed
throughout muscle tissue? - marbeling
Butter contains approximately - 80% fat
Which of the following lipids comes from a plant source? - palm and palm kernel oil
Cod liver oil comes from what animal? - A fish
Fats and oils are otherwise known as - triaglycerols
fats are - crystalline in nature
Which of the following types of water are available in the US as beverages? - All of the above
, 2
Soft drinks are made up mostly of - water
Wine is made by adding yeast to fruit juice in - an anaerobic environment
Which of the following is NOT due to CO2 in carbonated beverages? - Brown Color
Carbonated beverages are infused with - carbon dioxide gas
Which of the following is the technique in beer making that's used to produce wort for
subsequent fermentation? - mashing
The process in beer production that produces carbon dioxide and ethanol is known as -
fermentation
in beer production, roasted barley is also known as - barley malt
roasted coffee is often vacuum packaged because - the flavor is very sensitive
of the three major types of tea, which of the following is most common in the USA? - black tea
how does marbling make meat more tender - both by decreasing the shrinking of muscle fibers
and by providing lubrication
food companies can legally add water to meat and fish using - phosphates
why does the processor want to remove chlorophyll from vegetable oil - chlorophyll would
contribute to oxidation of the oil
FOS 3042 EXAM 3 Questions + Answers Graded A+
Regarding the optimal quality of fish fillets, it is important to - wait until after rigor mortis has
concluded to begin freezing
Which of the following is a beginning stage of rigor mortis? - Muscle tissue becomes very tough
Which of the following answers is associated with the quality of red meat and fish? - Age of the
red meat or fish
The cooking of red meat before rigor mortis sets in results in - extra tender meat
Which term is associated with high quality of red meat by visually evaluating fat dispersed
throughout muscle tissue? - marbeling
Butter contains approximately - 80% fat
Which of the following lipids comes from a plant source? - palm and palm kernel oil
Cod liver oil comes from what animal? - A fish
Fats and oils are otherwise known as - triaglycerols
fats are - crystalline in nature
Which of the following types of water are available in the US as beverages? - All of the above
, 2
Soft drinks are made up mostly of - water
Wine is made by adding yeast to fruit juice in - an anaerobic environment
Which of the following is NOT due to CO2 in carbonated beverages? - Brown Color
Carbonated beverages are infused with - carbon dioxide gas
Which of the following is the technique in beer making that's used to produce wort for
subsequent fermentation? - mashing
The process in beer production that produces carbon dioxide and ethanol is known as -
fermentation
in beer production, roasted barley is also known as - barley malt
roasted coffee is often vacuum packaged because - the flavor is very sensitive
of the three major types of tea, which of the following is most common in the USA? - black tea
how does marbling make meat more tender - both by decreasing the shrinking of muscle fibers
and by providing lubrication
food companies can legally add water to meat and fish using - phosphates
why does the processor want to remove chlorophyll from vegetable oil - chlorophyll would
contribute to oxidation of the oil
