NHM 250 Final questions n answers
rated A+ 2025/2026
Heat - correct answer ✔✔type of energy
Heat energy is transferred by - correct answer ✔✔•conduction
•convection
•radiation
Conduction - correct answer ✔✔The movement of heat from one item to another through
direct contacts.
•metals: good
•liquids and gases: poor
-*Slow*= method of heat transfer
-Responsible for the movement of heat from the surface of a food to the interior.
-Produces a range of temperatures within foods.
-Outside can brown long before interior is noticeably warmer
Convection - correct answer ✔✔Transfer of heat through liquid
Combo of conduction and movement
•Types: natural, mechanical
Radiation - correct answer ✔✔•Does not require physical contact between the heat source and
the food being cooked
,•Energy is transferred by waves of heat or light striking the food
•Types: infrared and microwave
Effects of Heat - correct answer ✔✔•Shape, texture, color, aroma, and flavor of food changes
when heat is applied
•Fats melt
Proteins coagulate - correct answer ✔✔•proteins chains denature (lose moisture, shrink and
become firm)
•irreversible
Starches gelatinize - correct answer ✔✔Starch granules absorb water, swell, soften and clarify
slightly
Sugar caramelize - correct answer ✔✔•Darken from golden to deep brown, change flavor.
•Maillard Reaction: process of sugar breaking down in the presence of protein.
Water Evaporates - correct answer ✔✔Drying of foods
Dairy Processes that destroy bacteria - correct answer ✔✔•Pasteurization
•Ultra-Pasteurization
•Ultra-High Temperature Processing
•Homogenization
•Milkfat Removal
Pasteurization - correct answer ✔✔•Heating milk to high temperatures long enough to destroy
pathogenic bacteria *(161 degrees F for 15s)*
, •Required by law for all Grade A milk
•Increases shelf life
Ultra-Pasteurization - correct answer ✔✔•Heated to very high temperatures for a very short
time *(275 degrees F for 2-4s)*
•Destroys virtually all bacteria
•whipping cream, individual creamers
•Dramatically extends shelf life
Ultra-High Temperature Processing - correct answer ✔✔•Form of Ultra-Pasteurization
•Milk held at *250 degrees F for 2-6s*
•Packed in sterile containers
•Unopened product can be stored without refrigeration for 3 months
•Chill before serving
Homogenization - correct answer ✔✔•Fat globules in whole milk are reduced in size and
permanently dispersed throughout the liquid
•Uniform consistency
Milkfat Removal - correct answer ✔✔•Processed in a centrifuge
•Must be nutritionally equivalent to full-fat milk
Whole Milk (fat content) - correct answer ✔✔8.5%
Reduced-fat milk (fat content) - correct answer ✔✔2%
Low-fat milk (fat content) - correct answer ✔✔1%
rated A+ 2025/2026
Heat - correct answer ✔✔type of energy
Heat energy is transferred by - correct answer ✔✔•conduction
•convection
•radiation
Conduction - correct answer ✔✔The movement of heat from one item to another through
direct contacts.
•metals: good
•liquids and gases: poor
-*Slow*= method of heat transfer
-Responsible for the movement of heat from the surface of a food to the interior.
-Produces a range of temperatures within foods.
-Outside can brown long before interior is noticeably warmer
Convection - correct answer ✔✔Transfer of heat through liquid
Combo of conduction and movement
•Types: natural, mechanical
Radiation - correct answer ✔✔•Does not require physical contact between the heat source and
the food being cooked
,•Energy is transferred by waves of heat or light striking the food
•Types: infrared and microwave
Effects of Heat - correct answer ✔✔•Shape, texture, color, aroma, and flavor of food changes
when heat is applied
•Fats melt
Proteins coagulate - correct answer ✔✔•proteins chains denature (lose moisture, shrink and
become firm)
•irreversible
Starches gelatinize - correct answer ✔✔Starch granules absorb water, swell, soften and clarify
slightly
Sugar caramelize - correct answer ✔✔•Darken from golden to deep brown, change flavor.
•Maillard Reaction: process of sugar breaking down in the presence of protein.
Water Evaporates - correct answer ✔✔Drying of foods
Dairy Processes that destroy bacteria - correct answer ✔✔•Pasteurization
•Ultra-Pasteurization
•Ultra-High Temperature Processing
•Homogenization
•Milkfat Removal
Pasteurization - correct answer ✔✔•Heating milk to high temperatures long enough to destroy
pathogenic bacteria *(161 degrees F for 15s)*
, •Required by law for all Grade A milk
•Increases shelf life
Ultra-Pasteurization - correct answer ✔✔•Heated to very high temperatures for a very short
time *(275 degrees F for 2-4s)*
•Destroys virtually all bacteria
•whipping cream, individual creamers
•Dramatically extends shelf life
Ultra-High Temperature Processing - correct answer ✔✔•Form of Ultra-Pasteurization
•Milk held at *250 degrees F for 2-6s*
•Packed in sterile containers
•Unopened product can be stored without refrigeration for 3 months
•Chill before serving
Homogenization - correct answer ✔✔•Fat globules in whole milk are reduced in size and
permanently dispersed throughout the liquid
•Uniform consistency
Milkfat Removal - correct answer ✔✔•Processed in a centrifuge
•Must be nutritionally equivalent to full-fat milk
Whole Milk (fat content) - correct answer ✔✔8.5%
Reduced-fat milk (fat content) - correct answer ✔✔2%
Low-fat milk (fat content) - correct answer ✔✔1%
