NFS Exams & Quizzes Answer key With Complete Solutions
___ is ability to attract and hold water of sugar. Correct
Answers Hygroscopicity
___ is an example of saturated fatty acid, ___ is an example of
MUFA and ___ is an example of PUFA.
A. linoleic acid
B. Butyric acid
C. oleic acid Correct Answers B, C, A
___ provvide a description of the components of sensory quality
that can be detected. Correct Answers Descriptive test
____ is an egg yolk protein. Correct Answers Lipovitellin
____ is the sugar found in milk. Some adults suffer diarrhea
after drinking milk because of losing an enzyme, ____. Correct
Answers Lactose; Lactase
____ refers to the last date of maximal quality Correct Answers
best if used by date
_____ is an example of saturated fatty acid, _____ is an example
of MUFA and ____ is an example of PUFA.
A. linoleic
B. Butyric acid
C. oleic acid Correct Answers B, C, A
________ is the term describing egg white. Correct Answers
Albumin
,____________ has no double bonds therefore melting point is
very high Correct Answers SFA
____________does not change during ripening of fruits.
Correct Answers Vitamin and mineral composition
______forming visco-elastic network is responsible for elastic
properties of dough and for bread structure. Correct Answers
Hydrated gluten
A food product contains 80 grams of water, 10 grams of fat, 5
grams of carbohydrates. This product will provide total ___
calories, and ___ calories from fat. Correct Answers 130, 90
A food product was produced at room temperature (20°C) and
its water activity was 0.3. Then it was shipped to a store and its
temperature was 30°C during shipping. Which of the following
could happen? Correct Answers All of the above
A small amount of salt can reduce the tartness of acid. Correct
Answers True
A water molecule has a polar covalent charge. Correct Answers
True
Acidic food is with a pH- Correct Answers <4.6
After roasting coffee beans, the progressive loss of CO2 from
the roasted bean negatively affects the quality of the bean.
Correct Answers true
, Albumin (egg protein) has an acidic pH Correct Answers False
All foodborne type pathogens grow rapidly if food water activity
is lower than 0.6. Correct Answers False
All foodborne type pathogens grow rapidly if the water activity s
higher than 0.98. Correct Answers True
All legume protein contain all 20 common amino acids for
human diet. Correct Answers False
All meat and poultry sold commercially across the state line
require federal inspection. Correct Answers True
Amino acids are required from diet or from broken down
proteins to build new protein in body. Correct Answers true
Artificial sweeteners are many time sweeter than table sugar.
Correct Answers True
At what concentration can salt he detected? Correct Answers
1/400
B-carotene is a color additive subject to certification. Correct
Answers false
Baker's yeast with the highest moisture content is also known as
Compressed. Correct Answers True
___ is ability to attract and hold water of sugar. Correct
Answers Hygroscopicity
___ is an example of saturated fatty acid, ___ is an example of
MUFA and ___ is an example of PUFA.
A. linoleic acid
B. Butyric acid
C. oleic acid Correct Answers B, C, A
___ provvide a description of the components of sensory quality
that can be detected. Correct Answers Descriptive test
____ is an egg yolk protein. Correct Answers Lipovitellin
____ is the sugar found in milk. Some adults suffer diarrhea
after drinking milk because of losing an enzyme, ____. Correct
Answers Lactose; Lactase
____ refers to the last date of maximal quality Correct Answers
best if used by date
_____ is an example of saturated fatty acid, _____ is an example
of MUFA and ____ is an example of PUFA.
A. linoleic
B. Butyric acid
C. oleic acid Correct Answers B, C, A
________ is the term describing egg white. Correct Answers
Albumin
,____________ has no double bonds therefore melting point is
very high Correct Answers SFA
____________does not change during ripening of fruits.
Correct Answers Vitamin and mineral composition
______forming visco-elastic network is responsible for elastic
properties of dough and for bread structure. Correct Answers
Hydrated gluten
A food product contains 80 grams of water, 10 grams of fat, 5
grams of carbohydrates. This product will provide total ___
calories, and ___ calories from fat. Correct Answers 130, 90
A food product was produced at room temperature (20°C) and
its water activity was 0.3. Then it was shipped to a store and its
temperature was 30°C during shipping. Which of the following
could happen? Correct Answers All of the above
A small amount of salt can reduce the tartness of acid. Correct
Answers True
A water molecule has a polar covalent charge. Correct Answers
True
Acidic food is with a pH- Correct Answers <4.6
After roasting coffee beans, the progressive loss of CO2 from
the roasted bean negatively affects the quality of the bean.
Correct Answers true
, Albumin (egg protein) has an acidic pH Correct Answers False
All foodborne type pathogens grow rapidly if food water activity
is lower than 0.6. Correct Answers False
All foodborne type pathogens grow rapidly if the water activity s
higher than 0.98. Correct Answers True
All legume protein contain all 20 common amino acids for
human diet. Correct Answers False
All meat and poultry sold commercially across the state line
require federal inspection. Correct Answers True
Amino acids are required from diet or from broken down
proteins to build new protein in body. Correct Answers true
Artificial sweeteners are many time sweeter than table sugar.
Correct Answers True
At what concentration can salt he detected? Correct Answers
1/400
B-carotene is a color additive subject to certification. Correct
Answers false
Baker's yeast with the highest moisture content is also known as
Compressed. Correct Answers True
