Question 1

The edible part of the plant cell is the parenchyma cells.

Accepted Answer

A) True 
 B)False  True

Question 2

Inulin is a fructooligosaccharide that sometimes is added to foods to improve mouthfeel and increase fiber content.

Accepted Answer

A) True 
 B)False  True

Question 3

An acid medium greatly accelerates softening.

Accepted Answer

A) True 
 B)False  False

Question 4

Plant gums are classified as soluble fiber.

Accepted Answer

A) True 
 B)False

Question 5

The main constituent of plant cells is carbohydrate.

Accepted Answer

A) True 
 B)False

Question 6

A consumer states that she/he always adds a touch of baking soda when cooking green beans in order to preserve the nice green color. What are three dangers in doing this?

Accepted Answer

[Color change too vi

Question 7

For enzymatic browning to take place, the following substances are needed:

Accepted Answer

A)  Enzyme 
B)  Oxygen 
C)  Substrate 
D)  All of the above , 
E)  1 and 2 
A)  Enzyme 
B)  Oxygen 
C)  Substrate 
D)  All of the above , 
E)  1 and 2

Question 8

Carbohydrate gums for use in food products are obtained from:

Accepted Answer

A)  Seeds 
B)  Plant exudates 
C)  Seaweed extracts 
D)  Microorganisms 
E)  All of the above 
A)  Seeds 
B)  Plant exudates 
C)  Seaweed extracts 
D)  Microorganisms 
E)  All of the above

Question 9

Which of the following does not occur when fruit ripens?

Accepted Answer

A)  Flavor becomes more tart and astringent 
B)  Organic acids decrease and change 
C)  Pectin changes to water soluble form, causing a softening of texture 
D)  Starch is converted to sugar 
E)  None of the above 
A)  Flavor becomes more tart and astringent 
B)  Organic acids decrease and change 
C)  Pectin changes to water soluble form, causing a softening of texture 
D)  Starch is converted to sugar 
E)  None of the above

Question 10

Chlorophyll and carotenoid pigments are found in the plastids in which part of the plant cell:

Accepted Answer

A)  Cell sap 
B)  Cell wall 
C)  Cytoplasm 
D)  Nucleus 
E)  Vacuoles 
A)  Cell sap 
B)  Cell wall 
C)  Cytoplasm 
D)  Nucleus 
E)  Vacuoles

Question 11

When cooked in an alkaline medium, anthocyanins become more

Accepted Answer

A)  Bleached 
B)  Blue 
C)  Green 
D)  Orange 
E)  Red 
A)  Bleached 
B)  Blue 
C)  Green 
D)  Orange 
E)  Red

Question 12

Acid causes a mushy texture in cooked vegetables plus a loss of nutrients.

Accepted Answer

A) True 
 B)False

Question 13

When cooked in an acidic medium, anthoxanthins become more:

Accepted Answer

A)  White 
B)  Blue 
C)  Red 
D)  Orange 
E)  Yellow 
A)  White 
B)  Blue 
C)  Red 
D)  Orange 
E)  Yellow

Question 14

Propenylsulfenic acid makes us "cry" when chopping onions.

Accepted Answer

A) True 
 B)False

Question 15

In making a fresh fruit salad, how would enzymatic browning be prevented naturally
(by the use of certain key fruits)?

Accepted Answer

[Using pineapple would be the best solut

Question 16

Plant tissue becomes mushy when treated with alkali due to the breakdown of :

Accepted Answer

A)  Cellulose 
B)  Cell wall 
C)  Hemicellulose 
D)  Lignin 
E)  Pectin 
A)  Cellulose 
B)  Cell wall 
C)  Hemicellulose 
D)  Lignin 
E)  Pectin

Question 17

As fruit ripens, the pectic substances undergo the following sequence of changes:

Accepted Answer

A)  Protopectin, pectin, pectinic acid 
B)  Pectic acid, protopectin, pectinic acid 
C)  Protopectin, pectinic acid, pecturonic acid 
D)  Protopectin, pectin, pectic acid 
E)  Pectic acid, pectin, protopectin. 
A)  Protopectin, pectin, pectinic acid 
B)  Pectic acid, protopectin, pectinic acid 
C)  Protopectin, pectinic acid, pecturonic acid 
D)  Protopectin, pectin, pectic acid 
E)  Pectic acid, pectin, protopectin.

Question 18

When cooked in an acidic medium, anthocyanins become more:

Accepted Answer

A)  Bleached 
B)  Blue 
C)  White 
D)  Orange 
E)  Red 
A)  Bleached 
B)  Blue 
C)  White 
D)  Orange 
E)  Red

Question 19

Which of the following does not happen when cooking vegetables?

Accepted Answer

A) Acids are released 
B)  Cells separate, and texture becomes softer 
C)  Loss of water and turgor occur 
D)  Starch is gelatinized 
E)  Sugars increase as starch decreases 
A) Acids are released 
B)  Cells separate, and texture becomes softer 
C)  Loss of water and turgor occur 
D)  Starch is gelatinized 
E)  Sugars increase as starch decreases

Question 20

T or F It is impossible to convert anthoxanthins to anthocyanins by adding acid.

Accepted Answer

A) True 
 B)False

Exam 7: Vegetables and Fruit

The edible part of the plant cell is the parenchyma cells.

Inulin is a fructooligosaccharide that sometimes is added to foods to improve mouthfeel and increase fiber content.

An acid medium greatly accelerates softening.

Plant gums are classified as soluble fiber.

The main constituent of plant cells is carbohydrate.

A consumer states that she/he always adds a touch of baking soda when cooking green beans in order to preserve the nice green color. What are three dangers in doing this?

For enzymatic browning to take place, the following substances are needed:

Carbohydrate gums for use in food products are obtained from:

Which of the following does not occur when fruit ripens?

Chlorophyll and carotenoid pigments are found in the plastids in which part of the plant cell:

When cooked in an alkaline medium, anthocyanins become more

Acid causes a mushy texture in cooked vegetables plus a loss of nutrients.

When cooked in an acidic medium, anthoxanthins become more:

Propenylsulfenic acid makes us "cry" when chopping onions.

In making a fresh fruit salad, how would enzymatic browning be prevented naturally (by the use of certain key fruits)?

Plant tissue becomes mushy when treated with alkali due to the breakdown of :

As fruit ripens, the pectic substances undergo the following sequence of changes:

When cooked in an acidic medium, anthocyanins become more:

Which of the following does not happen when cooking vegetables?

T or F It is impossible to convert anthoxanthins to anthocyanins by adding acid.

Todays Food Scene

Water

Physical Aspects of Food Preparation

Overview of Carbohydrates

Monosaccharides, Disaccharides, and Sweeteners

Starch

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

Filters