HBNS201 Final exam practice questions

What is used to check the effectiveness of pasteurization?

• Milk color

• Temperature

• Enzyme activity

• Fungus spores

What is the predominant protein in milk?

• Lactalbumin

• Lactoglobulin

• Whey

• Casein

Fresh cheeses have a higher moisture content than soft cheese.

• True

• False

A noticeable change that can be seen from iron and sulfur reacting when a hardboiled egg is overcooked is:

• The shell cracks

• There's a green-tinged ring around the yolk

• The yolk leaks into the white

• The shell turns gray

Grading of eggs is required

• True

• False

The best way to determine the doneness of poultry is by touching;

if it is firm to the touch it is done.

• True

• False

What compound in meat melts during heating, increasing flavor and providing tenderness?

• Fat

• Connective tissue

• Muscle fiber

• Myoglobin

Tags

NGSS.HS-PS3-4

Fermentation for preservation purposes is effective by:

• allowing growth of pathogenic bacteria

• producing prebiotics

• making pH more alkaline

• promoting growth of benign yeast or bacteria

Tags

NGSS.HS-LS2-3

Food additives may be used to improve food appeal through:

• 1. Leavening

• Preventing spoilage

• 1. Enhancing flavor

• Strengthening dough

Which of the following foods are good examples of predominantly saturated fats?

• milk, butter, and cheese

• avocado and walnuts

• corn and sunflower oils

• salmon and trout