Question 1

Using the three states of matter in your answer, distinguish among a sol, a gel, an emulsion, and foam.

Accepted Answer

[Sol is a solid in a liquid. Gel is a liquid in a solid. Emulsion is a dispersion of two immiscible liquids. Foam is a gas in a liquid.]

Question 2

Radiant energy of very short wavelength capable of penetrating food, but not lead is called:

Accepted Answer

A)  Beta ray 
B)  Gamma ray 
C)  Electromagnetic waves 
D)  Irradiation 
E)  Microwave 
A)  Beta ray 
B)  Gamma ray 
C)  Electromagnetic waves 
D)  Irradiation 
E)  Microwave B

Question 3

The type of cooking using radiation is

Accepted Answer

A)  Broiling 
B)  Boiling 
C)  Steaming 
D)  Baking 
E)  Roasting 
A)  Broiling 
B)  Boiling 
C)  Steaming 
D)  Baking 
E)  Roasting A

Question 4

How many people, worldwide, are cooking indoors over fires fueled by firewood or dung?

Accepted Answer

A)  1 billion 
B)  2 billion 
C)  3 billion 
D)  4 billion 
E)  5 billion 
A)  1 billion 
B)  2 billion 
C)  3 billion 
D)  4 billion 
E)  5 billion

Question 5

A major drawback of microwave cookery is

Accepted Answer

A)  Lack of surface browning 
B)  Lack of flavor 
C)  Dehydration 
D)  Burning 
E)  Scorching 
A)  Lack of surface browning 
B)  Lack of flavor 
C)  Dehydration 
D)  Burning 
E)  Scorching

Question 6

Movement of a food component into or out of a food that is being heated is referred to as:

Accepted Answer

A)  Mass transfer 
B)  Endothermic Reaction 
C)  Glassy state 
D)  Induction cooking 
E)  Glass transition 
A)  Mass transfer 
B)  Endothermic Reaction 
C)  Glassy state 
D)  Induction cooking 
E)  Glass transition

Question 7

A thickened starch mixture that no longer flows is called a

Accepted Answer

A)  Gel 
B)  Coagulum 
C)  Gum 
D)  Precipitate 
E)  Sol 
A)  Gel 
B)  Coagulum 
C)  Gum 
D)  Precipitate 
E)  Sol

Question 8

Substances that do not flow under moderate stress:

Accepted Answer

A)  Amorphous 
B)  Sol 
C)  Gel 
D)  Solid 
E)  Gas 
A)  Amorphous 
B)  Sol 
C)  Gel 
D)  Solid 
E)  Gas

Question 9

Water in a sol is the

Accepted Answer

A)  Dispersed phase 
B)  Continuous phase 
C)  Emulsifier 
D)  Hydrophilic protein 
E)  Protein 
A)  Dispersed phase 
B)  Continuous phase 
C)  Emulsifier 
D)  Hydrophilic protein 
E)  Protein

Question 10

Distinguish between:

Accepted Answer

Conduction and convection - [These are m

Question 11

A change of state from water to steam has no effect on the volume of
batters and doughs when they are being baked or fried.

Accepted Answer

A) True 
 B)False

Question 12

Form of solid lacking an organized, crystalline structure.

Accepted Answer

A)  Crystalline 
B)  Amorphous 
C)  Sol 
D)  Gel 
E)  Coagulate 
A)  Crystalline 
B)  Amorphous 
C)  Sol 
D)  Gel 
E)  Coagulate

Question 13

Describe the colloidal structure (from a dispersion standpoint including each ingredient) of the following food systems:

Accepted Answer

A. Uncooked custard mixture - [True solu

Question 14

A supersaturated solution exists when a sugar solution is heated to the
boiling point.

Accepted Answer

A) True 
 B)False

Question 15

The cooking method in which heat is generated within the food and then conducted toward the surface and other areas is

Accepted Answer

A)  Irradiation 
B)  Microwaving 
C)  Broiling 
D)  Roasting 
E)  Drying 
A)  Irradiation 
B)  Microwaving 
C)  Broiling 
D)  Roasting 
E)  Drying

Question 16

For an emulsifying agent to be effective it must be

Accepted Answer

A)  Attracted only to water 
B)  Attracted only to oil 
C)  Attracted to both water and oil 
D)  A fat 
E)  None of these. 
A)  Attracted only to water 
B)  Attracted only to oil 
C)  Attracted to both water and oil 
D)  A fat 
E)  None of these.

Question 17

The surface active agent in a foam is

Accepted Answer

A)  Carbohydrates 
B)  Fats 
C)  Proteins 
D)  Sugar 
E)  Egg yolk 
A)  Carbohydrates 
B)  Fats 
C)  Proteins 
D)  Sugar 
E)  Egg yolk

Question 18

Standing time is needed for some foods cooked by microwave energy. This allows the food to continue cooking by

Accepted Answer

A)  Conduction 
B)  Convection 
C)  Microwave energy 
D)  Radiation 
E)  None of these 
A)  Conduction 
B)  Convection 
C)  Microwave energy 
D)  Radiation 
E)  None of these

Question 19

Very hot materials that are glowing a deep red are emitting some radiant
energy.

Accepted Answer

A) True 
 B)False

Question 20

Explain the terms hydrophilic and hydrophobic as they relate to emusifiers.

Accepted Answer

[Emulsifiers consist of polar (hydrophil

Exam 3: Physical Aspects of Food Preparation

Using the three states of matter in your answer, distinguish among a sol, a gel, an emulsion, and foam.

Radiant energy of very short wavelength capable of penetrating food, but not lead is called:

The type of cooking using radiation is

How many people, worldwide, are cooking indoors over fires fueled by firewood or dung?

A major drawback of microwave cookery is

Movement of a food component into or out of a food that is being heated is referred to as:

A thickened starch mixture that no longer flows is called a

Substances that do not flow under moderate stress:

Water in a sol is the

Distinguish between:

A change of state from water to steam has no effect on the volume of batters and doughs when they are being baked or fried.

Form of solid lacking an organized, crystalline structure.

Describe the colloidal structure (from a dispersion standpoint including each ingredient) of the following food systems:

A supersaturated solution exists when a sugar solution is heated to the boiling point.

The cooking method in which heat is generated within the food and then conducted toward the surface and other areas is

For an emulsifying agent to be effective it must be

The surface active agent in a foam is

Standing time is needed for some foods cooked by microwave energy. This allows the food to continue cooking by

Very hot materials that are glowing a deep red are emitting some radiant energy.

Explain the terms hydrophilic and hydrophobic as they relate to emusifiers.

Todays Food Scene

Water

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

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