FSHN 214 FINAL EXAM STUDY GUIDE
1 T = t - Answers :3 t
1 cup = T - Answers :16 T
1 cup = oz - Answers :8 oz
1 pint = c - Answers :2 c
1 quart = pints - Answers :2 pints
1 gallon = quarts - Answers :4 quarts
1 oz = grams - Answers :28 grams
1 lb = grams - Answers :454 grams
1 cup = ml - Answers :236 ml
F = - Answers :(C x 1.8) + 32
C = - Answers :(F - 32) / 1.8
Radiation - Answers :no direct contact ex. toasted bread
Conduction - Answers :kinetic energy is transmitted, must have direct contact ex. stove
Convection currents - Answers :when gas or liquid is heated, it becomes less dense
than its cold counterpart ex. boiling water
Example using all 3 types of energy - Answers :heating in an oven
Food safety resource - Answers :Food safety and inspection services (FSIS)
Pathogens causing foodbourne illness - Answers :salmonella, norovirus, e. coli
Refrigerate - Answers :34-40 F
Heat - Answers :> 140 F
Reheat - Answers :165 F
Meat - Answers :160 F
Poultry - Answers :165 F
,Freeze - Answers :< 0 F
Danger zone - Answers :41-135 F
Rate of evaporation is greater in - Answers :fast boil
Vapor pressure - Answers :pressure exerted by molecules of water vapor on surface of
the liquid below
Altitude - Answers :decrease atmospheric pressure, decrease boiling point, longer time
to cook food
Steam pressure - Answers :increase boiling point, decrease cooking time
Solutes - sugar and salt - Answers :increase boiling point of water, decrease freezing
point of water, increase bonding attraction
True solution - Answers :small particles, clear, ex. sugar water
Collodial dispersions - Answers :medium particles, opaque, ex. proteins, starch, gels,
sols
Suspensions - Answers :particle size is large, foggy, ex. unheated cornstarch
Fruit composition - Answers :75-90% water, 5-20% CHO, < 2% pro and fat
Plant structure - Answers :cell wall - protect cell
cell membrane - allows osmosis and diffusion
protoplasm - cytoplasm + nucleus
Plastids contain - Answers :chlorophyll, carotenoids, starch
Vacuole contains - Answers :water, sugar, salt, anthocyanins and anthoxanthins, acids
Cell wall consists of - Answers :1/4 cellulose
1/4 hemicellulose
1/3 pectic substances
1/6 protein
- help define texture for food
Cellulose provides - Answers :structure and strength
Hemicellulose - Answers :less tough than cellulose
Lignin - Answers :woody
, Pectic substances - Answers :glue
Pectins become insoluble at what ph - Answers :firm at pH < 4 (acidic conditions)
Hemicellulose becomes soluble at what pH - Answers :disintegrate at pH > 8 (basic
conditions)
Chlorophyll - Answers :fat soluble, green/yellow, located in plastids
ex. green beans, broccoli, spinach
Chlorophyll in basic conditions - Answers :bright blue-green
Chlorophyll in acidic conditions - Answers :olive green
Carotenoid - Answers :fat soluble, yellow/orange, located in plastids
ex. carrots, acorn squash, corn
Carotenoid in basic conditions - Answers :
Carotenoid in acidic conditions - Answers :orange
Anthocyanin - Answers :water soluble, red/purple/blue, located in vacuole
ex. red cabbage, blueberries, eggplant
Anthocyanin in basic conditions - Answers :blue
Anthocyanin in acidic conditions - Answers :red
Anthoxanthins - Answers :water soluble, white/yellow, located in vacuole
ex. cauliflower, white onion, ginger
Anthoxanthins in basic conditions - Answers :yellow
Anthoxanthins in acidic conditions - Answers :white
Mild - Answers :green beans, carrots, acorn squash
lid on, small water, until tender-crisp (short time)
retain color/flavor
Brassica - Answers :brocolli, brussel sprouts, kale, cauliflower
lid off, large water, under tender-crisp (short time)
release acid
Allium - Answers :onion, garlic, leaks
1 T = t - Answers :3 t
1 cup = T - Answers :16 T
1 cup = oz - Answers :8 oz
1 pint = c - Answers :2 c
1 quart = pints - Answers :2 pints
1 gallon = quarts - Answers :4 quarts
1 oz = grams - Answers :28 grams
1 lb = grams - Answers :454 grams
1 cup = ml - Answers :236 ml
F = - Answers :(C x 1.8) + 32
C = - Answers :(F - 32) / 1.8
Radiation - Answers :no direct contact ex. toasted bread
Conduction - Answers :kinetic energy is transmitted, must have direct contact ex. stove
Convection currents - Answers :when gas or liquid is heated, it becomes less dense
than its cold counterpart ex. boiling water
Example using all 3 types of energy - Answers :heating in an oven
Food safety resource - Answers :Food safety and inspection services (FSIS)
Pathogens causing foodbourne illness - Answers :salmonella, norovirus, e. coli
Refrigerate - Answers :34-40 F
Heat - Answers :> 140 F
Reheat - Answers :165 F
Meat - Answers :160 F
Poultry - Answers :165 F
,Freeze - Answers :< 0 F
Danger zone - Answers :41-135 F
Rate of evaporation is greater in - Answers :fast boil
Vapor pressure - Answers :pressure exerted by molecules of water vapor on surface of
the liquid below
Altitude - Answers :decrease atmospheric pressure, decrease boiling point, longer time
to cook food
Steam pressure - Answers :increase boiling point, decrease cooking time
Solutes - sugar and salt - Answers :increase boiling point of water, decrease freezing
point of water, increase bonding attraction
True solution - Answers :small particles, clear, ex. sugar water
Collodial dispersions - Answers :medium particles, opaque, ex. proteins, starch, gels,
sols
Suspensions - Answers :particle size is large, foggy, ex. unheated cornstarch
Fruit composition - Answers :75-90% water, 5-20% CHO, < 2% pro and fat
Plant structure - Answers :cell wall - protect cell
cell membrane - allows osmosis and diffusion
protoplasm - cytoplasm + nucleus
Plastids contain - Answers :chlorophyll, carotenoids, starch
Vacuole contains - Answers :water, sugar, salt, anthocyanins and anthoxanthins, acids
Cell wall consists of - Answers :1/4 cellulose
1/4 hemicellulose
1/3 pectic substances
1/6 protein
- help define texture for food
Cellulose provides - Answers :structure and strength
Hemicellulose - Answers :less tough than cellulose
Lignin - Answers :woody
, Pectic substances - Answers :glue
Pectins become insoluble at what ph - Answers :firm at pH < 4 (acidic conditions)
Hemicellulose becomes soluble at what pH - Answers :disintegrate at pH > 8 (basic
conditions)
Chlorophyll - Answers :fat soluble, green/yellow, located in plastids
ex. green beans, broccoli, spinach
Chlorophyll in basic conditions - Answers :bright blue-green
Chlorophyll in acidic conditions - Answers :olive green
Carotenoid - Answers :fat soluble, yellow/orange, located in plastids
ex. carrots, acorn squash, corn
Carotenoid in basic conditions - Answers :
Carotenoid in acidic conditions - Answers :orange
Anthocyanin - Answers :water soluble, red/purple/blue, located in vacuole
ex. red cabbage, blueberries, eggplant
Anthocyanin in basic conditions - Answers :blue
Anthocyanin in acidic conditions - Answers :red
Anthoxanthins - Answers :water soluble, white/yellow, located in vacuole
ex. cauliflower, white onion, ginger
Anthoxanthins in basic conditions - Answers :yellow
Anthoxanthins in acidic conditions - Answers :white
Mild - Answers :green beans, carrots, acorn squash
lid on, small water, until tender-crisp (short time)
retain color/flavor
Brassica - Answers :brocolli, brussel sprouts, kale, cauliflower
lid off, large water, under tender-crisp (short time)
release acid
Allium - Answers :onion, garlic, leaks
