NST 108A PRACTICE EXAM
QUESTIONS AND ANSWERS
Which of the following cheeses is also called country cheese and is mild tasting and
highly perishable because its moisture content is over 80%? - Answer-fresh
In reduced-fat cooking, look for beef with this label because it is lower in fat and
calories than other types. - Answer-USDA Select
(NOT: choice, prime)
The purpose of the shell membranes is to protect the - Answer-egg from bacterial
invasion
Bitterness is impaired by substances in foods such as - Answer-all the above:
caffeine, theobromine, phenolic compounds, alkaloids
The feeling of chemesthesis may be felt by some individuals eating - Answer-hot chili
peppers
Brie and Camembert are soft cheeses. This means that they are aged for a ____
time and their water content is _____. - Answer-short; 50% to 75%
The umami taste is attributed to the amino acid - Answer-glutamate
Which of the following is not one of the basic steps of cheese making - Answer-curd
separation (the steps: milk selection, coagulation, curd treatment, curing/ripening)
Parmesan and Romano are examples of which type of cheese? - Answer-very hard
Which of the following enzymes is most commonly used to coagulate milk in cheese
making? - Answer-fermentation-produced chymosin
Proteins are unique from other macronutrients because the molecular structure of
protein includes - Answer-nitrogen
The first impressions of food are received through the sense of - Answer-sight
What kinds of eggs have thinner shells, which beat to a larger volume but are less
stable and may collapse during heating? - Answer-older eggs
What role do eggs play in meringues? - Answer-foaming (NOT: emulsion,
coagulation, inhibition of crystals)
The yield of cheese (curd) from milk is - Answer-10 pounds of milk = 9 pounds whey
+ 1 pound curd
Sensitivity test = - Answer-Threshold test
QUESTIONS AND ANSWERS
Which of the following cheeses is also called country cheese and is mild tasting and
highly perishable because its moisture content is over 80%? - Answer-fresh
In reduced-fat cooking, look for beef with this label because it is lower in fat and
calories than other types. - Answer-USDA Select
(NOT: choice, prime)
The purpose of the shell membranes is to protect the - Answer-egg from bacterial
invasion
Bitterness is impaired by substances in foods such as - Answer-all the above:
caffeine, theobromine, phenolic compounds, alkaloids
The feeling of chemesthesis may be felt by some individuals eating - Answer-hot chili
peppers
Brie and Camembert are soft cheeses. This means that they are aged for a ____
time and their water content is _____. - Answer-short; 50% to 75%
The umami taste is attributed to the amino acid - Answer-glutamate
Which of the following is not one of the basic steps of cheese making - Answer-curd
separation (the steps: milk selection, coagulation, curd treatment, curing/ripening)
Parmesan and Romano are examples of which type of cheese? - Answer-very hard
Which of the following enzymes is most commonly used to coagulate milk in cheese
making? - Answer-fermentation-produced chymosin
Proteins are unique from other macronutrients because the molecular structure of
protein includes - Answer-nitrogen
The first impressions of food are received through the sense of - Answer-sight
What kinds of eggs have thinner shells, which beat to a larger volume but are less
stable and may collapse during heating? - Answer-older eggs
What role do eggs play in meringues? - Answer-foaming (NOT: emulsion,
coagulation, inhibition of crystals)
The yield of cheese (curd) from milk is - Answer-10 pounds of milk = 9 pounds whey
+ 1 pound curd
Sensitivity test = - Answer-Threshold test
