Quiz
NUTR 1362 Exam 3
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Questions in this quiz (114)
1What is milk's primary carbohydrate?
- Alactose
- Bglucose
- Cfructose
2Milk carbohydrate how much per serving?
- A12g per cup
- B12g per 1/2 cup
- C10g per cup
- D10g per 1/2 cup
3How much protein per serving of milk?
- A8g per cup
- B10g per cup
- C12g per cup
- D9g per cup
4What is milk's predominant protein?
- ACoronin
- BCasein
- CMyosin
- DKeratin
5What is milk's predominant protein percentage?
- A79%
- B89%
- C80%
- D78%
6What is milk's SECOND predominant protein?
- AWhey
- BCoronin
- CCasein
- DGloverin
7What is milk's SECOND predominant protein percentage?
- A18%
- B20%
- C19%
- D15%
8What are the 5 major vitamins that milk provides?
- Avitamin A
- Bvitamin D
- Criboflavin
- DTryptophan
- EB12
- Fvitamin C
9What are the 5 major minerals that milk provides?
- Acalcium
- Bphosphorus
- Cpotassium
- Dmagnesium
- Esodium
- Fzinc
- Giron
10What is the percentage of water in milk?
- A87.4%
- B88.5%
- C87%
- D84.4%
11What is the percentage of milk solids in milk?
- A12.6%
- B12%
- C13.6%
- D11.7%
12The pH of milk is?
- A6.6 neutral
- B6.6 acidic
- C7 basic
- D7 acidic
13Vitamin A and D are optional fortifications when making which type of milk?
- AWhole Milk
- BFat-Free
- C1%
14Which type of milk requires fortification of Vitamin A but Vitamin D is optional?
- AFat-free
- BReduced fat
- CWhole Milk
15What process kills bacteria in milk?
- Apasteurization
- Bfortification
- Csterilization
16[blank_start]100%[blank_end] of pathogens and [blank_start]95-99%[blank_end] of other bacteria are killed in the pasteurization process?
- A100%
- B90%
- C99%
- D95-99%
- E100%
- F90-100%
17What nutrients are low in milk?
- AIron
- BFiber
- CVitamin A
- DVitamin C
- EPotassium
- FCalcium
18What is it called when bacteria, fungi, and/or yeast are added for fermentation of lactose into lactic acid?
- ACULTURED
- BHOMOGENIZATION
- CPASTERIZATION
19What are the bacteria in yogurt?
- Aprobiotics
- Bprebiotics
- CAll of the above
20What is fermented milk that has a bubbly, fizzy nature?
- Asour cream
- BKefir
- Cbuttermilk
21What is the process that prevents fat separation and is performed mechanically to break up fat globules?
- Ahomogenization
- Bpasteurization
- Ccultured
22There are 7 various plant-based "milk" products on the PowerPoint, what are they?
- Aalmond
- Bcoconut
- Chazelnut
- Dhemp
- Eoat
- Frice
- Gsoy
- Hcashew
- Ibanana
23What nutrients are low in milk alternatives that are of concern?
- Aprotein
- Bcalcium
- CVit D
- DVit C
- Efiber
24Milk where 60% of water is removed:
- Aevaporated milk
- Bcondensed milk
- Cpowdered milk
25Milk where 50% of water is removed, but 15% sugar composition (added):
- Asweetened condensed milk
- Bevaporated milk
- Cdry milk
26What milk is dried, steamed, and dried again to become instant?
- Adry milk
- Bfilled milk
- Cevaporated milk
27any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils:
- Adry milk
- Bfortified milk
- Cfilled milk
28Exposing milk to light can trigger oxidation and the loss of which vitamin?
- ARiboflavin (B2)
- BB12
- CVitamin D
- DAll of the above
29How long should you keep milk refrigerated?
- Aless than or up to 3 weeks
- Bless than or up to 2 weeks
- Cno more than 1 week
- Dless than or up to 4 weeks
30Refrigerator storage time for yogurt:
- Aup to 3-6 weeks
- Bup to 6-9 weeks
- Cup to 1 month
- Dup to 3 months
31Refrigerator storage time for buttermilk:
- Aup to 3 weeks
- Bup to 6 weeks
- Cup to 2 weeks
- Dup to 1 month
32Refrigerator storage time for sour cream:
- Afew days or unopened up to 1 month
- B2 weeks
- Copened 3 weeks
- Dunopened 2 month
33How much protein is in a 1oz serving of cheese?
- Aabout 7g
- Babout 8g
- Cabout 12g
34How much fat is in a 1oz serving of cheese?
- Aabout 9g
- Babout 10g
- Cabout 12g
- Dabout 7g
35A 1 oz serving of cheese has more than [blank_start]_____[blank_end] calories:
- A100
- B120
- C90
36What are the major vitamins and minerals that cheese provides?
- Acalcium
- Briboflavin
- Cthiamin
- Dall of the above
37What are the 3 most common ways to classify cheese?
- AMilk source
- Bprocessing method
- Cmoisture content
- Dfirmness
38What is the moisture content for "fresh" cheese?
- A80%
- B85%
- C90%
39What is the moisture content for "soft" cheese?
- A50-75%
- B60-75%
- C55%
40What is the moisture content for "semi-hard" cheese?
- A40-50%
- B30-40%
- C60-70%
41What is the moisture content for "hard" cheese?
- A30-40%
- B40-50%
- C60-70%
42What is the moisture content for "very hard" cheese?
- Aless than 30%
- Bless than 20%
- Cless than 40%
43A basic method of treating the curd in which slicing the curd increases surface area:
- Acutting
- Bheating
- Csalting
44A basic method of treating the curd in which the whey evaporates, increasing the lactic acid, which firms curd:
- Acutting
- Bsalting
- Cheating
- Dknitting
45A basic method of treating the curd in which the bacterial growth is controlled, the curd dehydrates and adds flavor
- Aheating
- Bsalting
- Cpressing
46An optional treatment to the curd in which heat forms more solid curd:
- Asalting
- Bknitting
- Cpressing
47An optional treatment to the curd in which it is changed into a compact mass:
- Asalting
- Bpressing
- Cknitting
48One method of coagulation of the casein protein in milk where rennin (chymosin) or rennet (natural from animal stomachs or GMO), molds; produces tough, rubbery curd texture
- Aenzymes added
- Bacid added
49One method of coagulation of the casein protein in milk where added directly (vinegar) or inoculated (bacteria starter culture that acidifies -produces lactic acid); 25-50% calcium lost in whey; soft and spongy curd texture (cottage cheese)
- Aenzymes added
- Bacid added
50How many pounds of milk does it take to make one pound of cheese?
- A10 lbs
- B12 lbs
- C5lbs
- D20 lbs
51Whey protein is higher in [blank_start]__________[blank_end] and lower in [blank_start]__________[blank_end].
- Alactose
- Bfat
- Clactose
- Dfat
52What might cheese processors do with the whey after cheese production?
- Aanimal feed
- Bcheese food
- Cmargarine
- Dcandy
- Eall of the above
53Processed cheese has how much water content?
- Aless than 40%
- Bless than 30%
- Cless than 50%
54What is the name of processed cheese that has more than 51% cheese - such as Cheez Whiz, Velveeta
- Acheese food
- Bcheese ingredients
- Ccheese snack
55What is the name of processed cheese that has more than 51% cheese, softer (sugar, liquid, emulsifiers, reduced-fat milk)?
- Acheese food
- Bcheese spread
- Ccheese snack
56The key to cooking cheese is:
[blank_start]low[blank_end] temp, [blank_start]short[blank_end] time- Alow
- Bhigh
- Cshort
- Dlong
57Most natural cheeses (low water content) can be frozen for up to:?
- A2 months
- B3 months
- C1 month
58Process cheese can be frozen for up to:?
- A5 months
- B2 months
- C8 months
59When to add the cheese during the cooking process?
- Aend
- Bmiddle
- Cbeginning
60very hard cheeses can be kept at room temperature for up to [blank_start]1 year[blank_end]
- A1 year
- B1 month
- C6 months
61One component of the egg that is ~30% weight and includes the germinal disc - vitelline membrane
- Ayolk
- Bwhite
- Cshell
62One component of the egg that is - white ~58% and includes the chalaza - Vitelline membrane
- Ayolk
- Bwhite
- Cshell
- Dalbumin
63One component of the egg that is the inner and outer membrane:
- Awhite
- Byolk
- Cshell membrane
- Dair cell
64One component of the egg that is between 2 shell membranes:
- Ashell membrane
- Byolk
- Cair cell
- Dwhite
65One component of the egg that is 12% weight: has small pores, calcium carbonate, and cuticle or bloom
- Ashell
- Bshell membrane
- Cyolk
66What are the two spiral bands of tissue in an egg that connects the yolk to the lining membrane at either end of the shell?
- Achalaza
- Bmembrane stand
- Calbumin
67Which Federal agency oversees eggs?
- AUSDA
- BFDA
- CCDC
68Which Act governs the inspection of eggs?
- AEgg Product Inspection Act of 1970
- BUSDA Commodity Inspection Act of 1970
- CSeed Merchandise Inspection Act of 1970
69Requires eggs and egg product processing plants to be inspected for 3 components:
- AWholesome
- Badulteration
- Ctruthful labeling
- Dall of the above
70A part of grading eggs that has current automated mass-scanning equipment used by most egg packers detects eggs with cracked shells, soiling, and interior defects:
- Acandling
- Bhaught units
- Cevaluation of appearance
71A part of grading eggs that compares height of egg white:
- Ahaught units
- Bcandling
- Cevaluation of appearance
72A part of grading eggs that looks at the shell, white, yolk:
- Acandling
- Bhaught units
- Cevaluation of appearance
73Grade of eggs that provides thick firm whites when cracked; the yolks are high, round, and practically free from defects; and clean, unbroken shells
- AAA
- BA
- CB
74Grade of eggs where eggs provide characteristics of Grade AA eggs except that the whites are "reasonably" firm
- AAA
- BA
- CB
75Grade of eggs where eggs provide thinner whites and when cracked the yolks will appear wider and flatter than the eggs of higher grades:
- AAA
- BA
- CB
76Minimum net weight per dozen of Jumbo eggs:
- A30 0z
- B27oz
- C24oz
- D21oz
- E18oz
- F15oz
77Extra Large eggs: [blank_start]27oz[blank_end] Large eggs: [blank_start]24oz[blank_end] Medium eggs: [blank_start]21oz[blank_end] Small eggs: [blank_start]18oz[blank_end] Peewee eggs: [blank_start]15oz[blank_end]
- A27oz
- B24oz
- C21oz
- D18oz
- E15oz
78The size of air sac in the egg [blank_start]__________[blank_end] with age
- Aincreases
- Bdecreases
79Lecithin is inside the egg yolk which holds oil and water in mixture, which makes eggs an:
- Aemulsifier
- Binterferes
- Cbinding
80An egg __________ when it blocks ice crystals from pulling together
- Ainterferes
- Bbinding
- Cclarify
81Coating foods prior to breading helps substances adhere to food, thus ________ it together
- Abinding
- Binterferes
- Cclarify
82Egg whites have the ability to grab particles and trap them as they coagulate, which can ________ food such as broth
- Aclarify
- Bbinding
- Cinterferes
83This part of the egg coagulates first, at 140ºF -158ºF:
- Aegg white
- Begg yolk
84this part of the egg coagulates second, at 144ºF -158ºF:
- Ayolk
- Bwhite
85Beaten eggs coagulate at ~ 156ºF
- ATrue
- BFalse
86What is the name for egg white foam?
- Ameringue
- Bfoam
- Ccream
87Eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container:
- Acoddled eggs
- Bshirred eggs
88Baked whole eggs:
- Ashirred eggs
- Bcoddled eggs
89when should eggs be used by?
- A1 month
- B1 week
- C2 weeks
- D1 1/2 monts
90[blank_start]__________[blank_end] contain soluble and insoluble fibers
- Acell walls
- Bparenchyma cells
91Most plant tissue is made of ________________; Within the cytoplasm of these cells are compounds responsible for: starch content, color, water volume, and flavors
- Ablood cells
- Bmuscle cells
- Cparenchyma cells
92Intercellular air spaces are spaces between cells filled with air
- ATrue
- BFalse
93Component of parenchyma cell that stores water and other compounds:
- Avacuole
- Bplastids
- Ccellulose
94_________ store starch and contain pigments (Leucoplasts, Chloroplasts, Chromoplasts)
- Avacuole
- Bplastids
- Clignin
95The fiber found in rind and skin:
- Acellulose
- Blignin
- CHemicellulose
96The fiber found in stems and cores; amount increases as plant ages and creates tougher plant:
- Alignin
- BHemicellulose
- Cpectin
- Dgum
97The fiber found in rind, skin, and within/between cell walls (cement)
- Alignin
- BHemicellulose
- Cpectin
- Dgum
98Fiber within/between cell walls:
- Apectin
- Bcellulose
- Clignin
- Dgum
99Fiber that absorbs water:
- Agum
- Bpectin
- Ccellulose
100Vegetables are low calorie; only ~[blank_start]_____[blank_end] kcal for non-starchy veggies
- A25
- B26
- C30
- D15
101serving size for vegetables?
- A1 cup raw
- B1/2 cup raw
- C2 cups cooked
102Some nutrients that vegetables, as a whole, are high in:
- Avitamin C
- BVid A
- CVID K
- Dstarch
- Efiber
- Ffolate
- Gcalcium
- Hiron
103carotenoids, chlorophyll, and flavonoids are the 3 major groups of plant pigments
- ATrue
- BFalse
104Plant pigment that is fat soluble; includes carotene-yellow/orange, which converts to vitamin A, 3 types (α, β, γ), Lycopenes-red, and Xanophylls-yellow
- Acarotenoids
- Bchlorophyll
- Cflavonoids
105fat soluble; destroyed by light, heat, O2, and acids (keep lid off when cooking); color enhanced by sugar
- Achlorophyll
- Bcarotenoids
- Cflavonoids
106Water soluble; lost in cooking water, includes: Anthocyanins-red-blue, Anthoxanthins-creamy white, and Betalains-purple-red
- Achlorophyll
- Bflavonoids
- Ccarotenoids
107red-blue flavonoid
- Aanthocyanins
- Bbetalains
- Canthoxanthins
108creamy white flavonoid
- Aanthocyanins
- Bbetalains
- Canthoxanthins
109purple-red flavonoid
- Abetalains
- Banthoxanthins
- Canthocyanins
1102 examples of a carotenoid is:
- Acarrot and orange
- Bcarrot and broccoli
- Corange and broccoli
1112 examples of a vegetable with chlorophyll is:
- Abroccoli and kale
- Bbroccoli and carrot
- Ckale and carrot
1122 examples of a vegetable with flavonoids is:
- Aeggplant, cauliflower
- Beggplant, broccoli
- Ccauliflower, broccoli
113Grows on potatoes post-harvest; Due to exposure to light and indicated by green color. Has toxic effects in relatively high levels; Alkaloid substance: [blank_start]solanine[blank_end]
- Asolanine
114Vegetables convert [blank_start]____[blank_end] to [blank_start]______[blank_end]
- Asugar
- Bstarch
- Cstarch
- Dsugar
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- Description
- CH 10-13 NUTR 1362 Exam 3
- Author
- Elissa Atkinson
- Language
- English
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