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NUTR 1362 Exam 3

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CH 10-13 NUTR 1362 Exam 3
Elissa Atkinson
Quiz by Elissa Atkinson, updated more than 1 year ago
Elissa Atkinson
Created by Elissa Atkinson over 3 years ago
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Resource summary

Question 1

Question
What is milk's primary carbohydrate?
Answer
  • lactose
  • glucose
  • fructose

Question 2

Question
Milk carbohydrate how much per serving?
Answer
  • 12g per cup
  • 12g per 1/2 cup
  • 10g per cup
  • 10g per 1/2 cup

Question 3

Question
How much protein per serving of milk?
Answer
  • 8g per cup
  • 10g per cup
  • 12g per cup
  • 9g per cup

Question 4

Question
What is milk's predominant protein?
Answer
  • Coronin
  • Casein
  • Myosin
  • Keratin

Question 5

Question
What is milk's predominant protein percentage?
Answer
  • 79%
  • 89%
  • 80%
  • 78%

Question 6

Question
What is milk's SECOND predominant protein?
Answer
  • Whey
  • Coronin
  • Casein
  • Gloverin

Question 7

Question
What is milk's SECOND predominant protein percentage?
Answer
  • 18%
  • 20%
  • 19%
  • 15%

Question 8

Question
What are the 5 major vitamins that milk provides?
Answer
  • vitamin A
  • vitamin D
  • riboflavin
  • Tryptophan
  • B12
  • vitamin C

Question 9

Question
What are the 5 major minerals that milk provides?
Answer
  • calcium
  • phosphorus
  • potassium
  • magnesium
  • sodium
  • zinc
  • iron

Question 10

Question
What is the percentage of water in milk?
Answer
  • 87.4%
  • 88.5%
  • 87%
  • 84.4%

Question 11

Question
What is the percentage of milk solids in milk?
Answer
  • 12.6%
  • 12%
  • 13.6%
  • 11.7%

Question 12

Question
The pH of milk is?
Answer
  • 6.6 neutral
  • 6.6 acidic
  • 7 basic
  • 7 acidic

Question 13

Question
Vitamin A and D are optional fortifications when making which type of milk?
Answer
  • Whole Milk
  • Fat-Free
  • 1%

Question 14

Question
Which type of milk requires fortification of Vitamin A but Vitamin D is optional?
Answer
  • Fat-free
  • Reduced fat
  • Whole Milk

Question 15

Question
What process kills bacteria in milk?
Answer
  • pasteurization
  • fortification
  • sterilization

Question 16

Question
[blank_start]100%[blank_end] of pathogens and [blank_start]95-99%[blank_end] of other bacteria are killed in the pasteurization process?
Answer
  • 100%
  • 90%
  • 99%
  • 95-99%
  • 100%
  • 90-100%

Question 17

Question
What nutrients are low in milk?
Answer
  • Iron
  • Fiber
  • Vitamin A
  • Vitamin C
  • Potassium
  • Calcium

Question 18

Question
What is it called when bacteria, fungi, and/or yeast are added for fermentation of lactose into lactic acid?
Answer
  • CULTURED
  • HOMOGENIZATION
  • PASTERIZATION

Question 19

Question
What are the bacteria in yogurt?
Answer
  • probiotics
  • prebiotics
  • All of the above

Question 20

Question
What is fermented milk that has a bubbly, fizzy nature?
Answer
  • sour cream
  • Kefir
  • buttermilk

Question 21

Question
What is the process that prevents fat separation and is performed mechanically to break up fat globules?
Answer
  • homogenization
  • pasteurization
  • cultured

Question 22

Question
There are 7 various plant-based "milk" products on the PowerPoint, what are they?
Answer
  • almond
  • coconut
  • hazelnut
  • hemp
  • oat
  • rice
  • soy
  • cashew
  • banana

Question 23

Question
What nutrients are low in milk alternatives that are of concern?
Answer
  • protein
  • calcium
  • Vit D
  • Vit C
  • fiber

Question 24

Question
Milk where 60% of water is removed:
Answer
  • evaporated milk
  • condensed milk
  • powdered milk

Question 25

Question
Milk where 50% of water is removed, but 15% sugar composition (added):
Answer
  • sweetened condensed milk
  • evaporated milk
  • dry milk

Question 26

Question
What milk is dried, steamed, and dried again to become instant?
Answer
  • dry milk
  • filled milk
  • evaporated milk

Question 27

Question
any milk, cream, or skim milk that has been reconstituted with fats, usually vegetable oils:
Answer
  • dry milk
  • fortified milk
  • filled milk

Question 28

Question
Exposing milk to light can trigger oxidation and the loss of which vitamin?
Answer
  • Riboflavin (B2)
  • B12
  • Vitamin D
  • All of the above

Question 29

Question
How long should you keep milk refrigerated?
Answer
  • less than or up to 3 weeks
  • less than or up to 2 weeks
  • no more than 1 week
  • less than or up to 4 weeks

Question 30

Question
Refrigerator storage time for yogurt:
Answer
  • up to 3-6 weeks
  • up to 6-9 weeks
  • up to 1 month
  • up to 3 months

Question 31

Question
Refrigerator storage time for buttermilk:
Answer
  • up to 3 weeks
  • up to 6 weeks
  • up to 2 weeks
  • up to 1 month

Question 32

Question
Refrigerator storage time for sour cream:
Answer
  • few days or unopened up to 1 month
  • 2 weeks
  • opened 3 weeks
  • unopened 2 month

Question 33

Question
How much protein is in a 1oz serving of cheese?
Answer
  • about 7g
  • about 8g
  • about 12g

Question 34

Question
How much fat is in a 1oz serving of cheese?
Answer
  • about 9g
  • about 10g
  • about 12g
  • about 7g

Question 35

Question
A 1 oz serving of cheese has more than [blank_start]_____[blank_end] calories:
Answer
  • 100
  • 120
  • 90

Question 36

Question
What are the major vitamins and minerals that cheese provides?
Answer
  • calcium
  • riboflavin
  • thiamin
  • all of the above

Question 37

Question
What are the 3 most common ways to classify cheese?
Answer
  • Milk source
  • processing method
  • moisture content
  • firmness

Question 38

Question
What is the moisture content for "fresh" cheese?
Answer
  • 80%
  • 85%
  • 90%

Question 39

Question
What is the moisture content for "soft" cheese?
Answer
  • 50-75%
  • 60-75%
  • 55%

Question 40

Question
What is the moisture content for "semi-hard" cheese?
Answer
  • 40-50%
  • 30-40%
  • 60-70%

Question 41

Question
What is the moisture content for "hard" cheese?
Answer
  • 30-40%
  • 40-50%
  • 60-70%

Question 42

Question
What is the moisture content for "very hard" cheese?
Answer
  • less than 30%
  • less than 20%
  • less than 40%

Question 43

Question
A basic method of treating the curd in which slicing the curd increases surface area:
Answer
  • cutting
  • heating
  • salting

Question 44

Question
A basic method of treating the curd in which the whey evaporates, increasing the lactic acid, which firms curd:
Answer
  • cutting
  • salting
  • heating
  • knitting

Question 45

Question
A basic method of treating the curd in which the bacterial growth is controlled, the curd dehydrates and adds flavor
Answer
  • heating
  • salting
  • pressing

Question 46

Question
An optional treatment to the curd in which heat forms more solid curd:
Answer
  • salting
  • knitting
  • pressing

Question 47

Question
An optional treatment to the curd in which it is changed into a compact mass:
Answer
  • salting
  • pressing
  • knitting

Question 48

Question
One 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
Answer
  • enzymes added
  • acid added

Question 49

Question
One 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)
Answer
  • enzymes added
  • acid added

Question 50

Question
How many pounds of milk does it take to make one pound of cheese?
Answer
  • 10 lbs
  • 12 lbs
  • 5lbs
  • 20 lbs

Question 51

Question
Whey protein is higher in [blank_start]__________[blank_end] and lower in [blank_start]__________[blank_end].
Answer
  • lactose
  • fat
  • lactose
  • fat

Question 52

Question
What might cheese processors do with the whey after cheese production?
Answer
  • animal feed
  • cheese food
  • margarine
  • candy
  • all of the above

Question 53

Question
Processed cheese has how much water content?
Answer
  • less than 40%
  • less than 30%
  • less than 50%

Question 54

Question
What is the name of processed cheese that has more than 51% cheese - such as Cheez Whiz, Velveeta
Answer
  • cheese food
  • cheese ingredients
  • cheese snack

Question 55

Question
What is the name of processed cheese that has more than 51% cheese, softer (sugar, liquid, emulsifiers, reduced-fat milk)?
Answer
  • cheese food
  • cheese spread
  • cheese snack

Question 56

Question
The key to cooking cheese is: [blank_start]low[blank_end] temp, [blank_start]short[blank_end] time
Answer
  • low
  • high
  • short
  • long

Question 57

Question
Most natural cheeses (low water content) can be frozen for up to:?
Answer
  • 2 months
  • 3 months
  • 1 month

Question 58

Question
Process cheese can be frozen for up to:?
Answer
  • 5 months
  • 2 months
  • 8 months

Question 59

Question
When to add the cheese during the cooking process?
Answer
  • end
  • middle
  • beginning

Question 60

Question
very hard cheeses can be kept at room temperature for up to [blank_start]1 year[blank_end]
Answer
  • 1 year
  • 1 month
  • 6 months

Question 61

Question
One component of the egg that is ~30% weight and includes the germinal disc - vitelline membrane
Answer
  • yolk
  • white
  • shell

Question 62

Question
One component of the egg that is - white ~58% and includes the chalaza - Vitelline membrane
Answer
  • yolk
  • white
  • shell
  • albumin

Question 63

Question
One component of the egg that is the inner and outer membrane:
Answer
  • white
  • yolk
  • shell membrane
  • air cell

Question 64

Question
One component of the egg that is between 2 shell membranes:
Answer
  • shell membrane
  • yolk
  • air cell
  • white

Question 65

Question
One component of the egg that is 12% weight: has small pores, calcium carbonate, and cuticle or bloom
Answer
  • shell
  • shell membrane
  • yolk

Question 66

Question
What are the two spiral bands of tissue in an egg that connects the yolk to the lining membrane at either end of the shell?
Answer
  • chalaza
  • membrane stand
  • albumin

Question 67

Question
Which Federal agency oversees eggs?
Answer
  • USDA
  • FDA
  • CDC

Question 68

Question
Which Act governs the inspection of eggs?
Answer
  • Egg Product Inspection Act of 1970
  • USDA Commodity Inspection Act of 1970
  • Seed Merchandise Inspection Act of 1970

Question 69

Question
Requires eggs and egg product processing plants to be inspected for 3 components:
Answer
  • Wholesome
  • adulteration
  • truthful labeling
  • all of the above

Question 70

Question
A 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:
Answer
  • candling
  • haught units
  • evaluation of appearance

Question 71

Question
A part of grading eggs that compares height of egg white:
Answer
  • haught units
  • candling
  • evaluation of appearance

Question 72

Question
A part of grading eggs that looks at the shell, white, yolk:
Answer
  • candling
  • haught units
  • evaluation of appearance

Question 73

Question
Grade of eggs that provides thick firm whites when cracked; the yolks are high, round, and practically free from defects; and clean, unbroken shells
Answer
  • AA
  • A
  • B

Question 74

Question
Grade of eggs where eggs provide characteristics of Grade AA eggs except that the whites are "reasonably" firm
Answer
  • AA
  • A
  • B

Question 75

Question
Grade of eggs where eggs provide thinner whites and when cracked the yolks will appear wider and flatter than the eggs of higher grades:
Answer
  • AA
  • A
  • B

Question 76

Question
Minimum net weight per dozen of Jumbo eggs:
Answer
  • 30 0z
  • 27oz
  • 24oz
  • 21oz
  • 18oz
  • 15oz

Question 77

Question
Extra 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]
Answer
  • 27oz
  • 24oz
  • 21oz
  • 18oz
  • 15oz

Question 78

Question
The size of air sac in the egg [blank_start]__________[blank_end] with age
Answer
  • increases
  • decreases

Question 79

Question
Lecithin is inside the egg yolk which holds oil and water in mixture, which makes eggs an:
Answer
  • emulsifier
  • interferes
  • binding

Question 80

Question
An egg __________ when it blocks ice crystals from pulling together
Answer
  • interferes
  • binding
  • clarify

Question 81

Question
Coating foods prior to breading helps substances adhere to food, thus ________ it together
Answer
  • binding
  • interferes
  • clarify

Question 82

Question
Egg whites have the ability to grab particles and trap them as they coagulate, which can ________ food such as broth
Answer
  • clarify
  • binding
  • interferes

Question 83

Question
This part of the egg coagulates first, at 140ºF -158ºF:
Answer
  • egg white
  • egg yolk

Question 84

Question
this part of the egg coagulates second, at 144ºF -158ºF:
Answer
  • yolk
  • white

Question 85

Question
Beaten eggs coagulate at ~ 156ºF
Answer
  • True
  • False

Question 86

Question
What is the name for egg white foam?
Answer
  • meringue
  • foam
  • cream

Question 87

Question
Eggs that are gently or lightly cooked in water just below boiling temperature in or out of the shell or other container:
Answer
  • coddled eggs
  • shirred eggs

Question 88

Question
Baked whole eggs:
Answer
  • shirred eggs
  • coddled eggs

Question 89

Question
when should eggs be used by?
Answer
  • 1 month
  • 1 week
  • 2 weeks
  • 1 1/2 monts

Question 90

Question
[blank_start]__________[blank_end] contain soluble and insoluble fibers
Answer
  • cell walls
  • parenchyma cells

Question 91

Question
Most plant tissue is made of ________________; Within the cytoplasm of these cells are compounds responsible for: starch content, color, water volume, and flavors
Answer
  • blood cells
  • muscle cells
  • parenchyma cells

Question 92

Question
Intercellular air spaces are spaces between cells filled with air
Answer
  • True
  • False

Question 93

Question
Component of parenchyma cell that stores water and other compounds:
Answer
  • vacuole
  • plastids
  • cellulose

Question 94

Question
_________ store starch and contain pigments (Leucoplasts, Chloroplasts, Chromoplasts)
Answer
  • vacuole
  • plastids
  • lignin

Question 95

Question
The fiber found in rind and skin:
Answer
  • cellulose
  • lignin
  • Hemicellulose

Question 96

Question
The fiber found in stems and cores; amount increases as plant ages and creates tougher plant:
Answer
  • lignin
  • Hemicellulose
  • pectin
  • gum

Question 97

Question
The fiber found in rind, skin, and within/between cell walls (cement)
Answer
  • lignin
  • Hemicellulose
  • pectin
  • gum

Question 98

Question
Fiber within/between cell walls:
Answer
  • pectin
  • cellulose
  • lignin
  • gum

Question 99

Question
Fiber that absorbs water:
Answer
  • gum
  • pectin
  • cellulose

Question 100

Question
Vegetables are low calorie; only ~[blank_start]_____[blank_end] kcal for non-starchy veggies
Answer
  • 25
  • 26
  • 30
  • 15

Question 101

Question
serving size for vegetables?
Answer
  • 1 cup raw
  • 1/2 cup raw
  • 2 cups cooked

Question 102

Question
Some nutrients that vegetables, as a whole, are high in:
Answer
  • vitamin C
  • Vid A
  • VID K
  • starch
  • fiber
  • folate
  • calcium
  • iron

Question 103

Question
carotenoids, chlorophyll, and flavonoids are the 3 major groups of plant pigments
Answer
  • True
  • False

Question 104

Question
Plant pigment that is fat soluble; includes carotene-yellow/orange, which converts to vitamin A, 3 types (α, β, γ), Lycopenes-red, and Xanophylls-yellow
Answer
  • carotenoids
  • chlorophyll
  • flavonoids

Question 105

Question
fat soluble; destroyed by light, heat, O2, and acids (keep lid off when cooking); color enhanced by sugar
Answer
  • chlorophyll
  • carotenoids
  • flavonoids

Question 106

Question
Water soluble; lost in cooking water, includes: Anthocyanins-red-blue, Anthoxanthins-creamy white, and Betalains-purple-red
Answer
  • chlorophyll
  • flavonoids
  • carotenoids

Question 107

Question
red-blue flavonoid
Answer
  • anthocyanins
  • betalains
  • anthoxanthins

Question 108

Question
creamy white flavonoid
Answer
  • anthocyanins
  • betalains
  • anthoxanthins

Question 109

Question
purple-red flavonoid
Answer
  • betalains
  • anthoxanthins
  • anthocyanins

Question 110

Question
2 examples of a carotenoid is:
Answer
  • carrot and orange
  • carrot and broccoli
  • orange and broccoli

Question 111

Question
2 examples of a vegetable with chlorophyll is:
Answer
  • broccoli and kale
  • broccoli and carrot
  • kale and carrot

Question 112

Question
2 examples of a vegetable with flavonoids is:
Answer
  • eggplant, cauliflower
  • eggplant, broccoli
  • cauliflower, broccoli

Question 113

Question
Grows 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]
Answer
  • solanine

Question 114

Question
Vegetables convert [blank_start]____[blank_end] to [blank_start]______[blank_end]
Answer
  • sugar
  • starch
  • starch
  • sugar
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