AAFCS HNFS Exam questions with verified answers
Study online at https://quizlet.com/_hbn9m4
1. What was the name Lake Placid
of the first aafcs
conference
2. Founder of FCS Joseph Rivers
3. What is triticale hybrid grain produced by crossing wheat and rye
4. emerging demo- % of males increasing
graphics in fcs occu-
pations
5. Mozzarella Does not require ripening; is ready for sale as soon as it is made
6. Quickest way to large amounts of small ice
chill food
7. What is HDL High-density lipoprotein - "good cholesterol"
8. Most popular staphylococcus aureus (staph)
food-borne illness
; symptoms may
appear within 1-8
hours
9. What does B12 do? Acts as a coenzyme (organic non-protein component of enzyme); works with
enzyme to initiate/aid function of the enzyme; cannot function by itself
10. How many essen- 9
tial amino acids are
there?
11. What is FCCLA?
1/8
, AAFCS HNFS Exam questions with verified answers
Study online at https://quizlet.com/_hbn9m4
is a nonprofit U.S. career and technical student organization (CTSO) for young
men and women in family and consumer science education (FACS) in public
and private schools through grade 12 across the United States
12. What are some of Mackerel; salmon is highest in omega 3s
the fattiest fish?
13. Subjective testing includes aroma/taste/color
of food
14. Objective testing of includes measurement of physical properties of food (viscosity)
food
15. What is the most Sweet
basic taste?
16. Amorphous Candy Ex: toffee/hard candies; have high concentration of sugar
17. Crystalline Candy Ex: fudge; liquid/crystals - organized - interfering agent
18. What do you do let cool; beat to prevent large crystal formation
to prevent large
crystallization for-
mation
19. Glucose+Fructose Sucrose (G+F=S)
20. Glucose+Glucose Maltose (G+G=M)
21. Glucose+Galactose Lactose (Gl+Ga=La)
22. invert sugar sugar formed by hydrolysis of sucrose; a mixture of equal amounts of fructose
and glucose
23.
2/8
Study online at https://quizlet.com/_hbn9m4
1. What was the name Lake Placid
of the first aafcs
conference
2. Founder of FCS Joseph Rivers
3. What is triticale hybrid grain produced by crossing wheat and rye
4. emerging demo- % of males increasing
graphics in fcs occu-
pations
5. Mozzarella Does not require ripening; is ready for sale as soon as it is made
6. Quickest way to large amounts of small ice
chill food
7. What is HDL High-density lipoprotein - "good cholesterol"
8. Most popular staphylococcus aureus (staph)
food-borne illness
; symptoms may
appear within 1-8
hours
9. What does B12 do? Acts as a coenzyme (organic non-protein component of enzyme); works with
enzyme to initiate/aid function of the enzyme; cannot function by itself
10. How many essen- 9
tial amino acids are
there?
11. What is FCCLA?
1/8
, AAFCS HNFS Exam questions with verified answers
Study online at https://quizlet.com/_hbn9m4
is a nonprofit U.S. career and technical student organization (CTSO) for young
men and women in family and consumer science education (FACS) in public
and private schools through grade 12 across the United States
12. What are some of Mackerel; salmon is highest in omega 3s
the fattiest fish?
13. Subjective testing includes aroma/taste/color
of food
14. Objective testing of includes measurement of physical properties of food (viscosity)
food
15. What is the most Sweet
basic taste?
16. Amorphous Candy Ex: toffee/hard candies; have high concentration of sugar
17. Crystalline Candy Ex: fudge; liquid/crystals - organized - interfering agent
18. What do you do let cool; beat to prevent large crystal formation
to prevent large
crystallization for-
mation
19. Glucose+Fructose Sucrose (G+F=S)
20. Glucose+Glucose Maltose (G+G=M)
21. Glucose+Galactose Lactose (Gl+Ga=La)
22. invert sugar sugar formed by hydrolysis of sucrose; a mixture of equal amounts of fructose
and glucose
23.
2/8
