Question 1

Cold storage of potatoes causes an accumulation of starch and yields high quality potato chips.

Accepted Answer

A) True 
 B)False

Question 2

Distinguish between:
Opaque and translucent
Osmosis and diffusion
Climacteric fruit and nonclimateric fruit
Mealy and waxy potatoes 
Anthocyanins and anthoxanthins 
Pheophytin and chlorophyllin
Protopectin and pectin

Accepted Answer

Opaque and translucent - [Both relate to

Question 3

An increase in the number of hydroxyl groups on the right ring on anthocyanins shifts the color from red to blue.

Accepted Answer

A) True 
 B)False

Question 4

The precursor of the typical flavor of garlic is:

Accepted Answer

A)  Sinigrin 
B)  Disulfide 
C)  Alliin 
D)  Hydrogen sulfide 
E)  Carbonic acid 
A)  Sinigrin 
B)  Disulfide 
C)  Alliin 
D)  Hydrogen sulfide 
E)  Carbonic acid

Question 5

Citric acid prevents browning in potatoes by lowering pH and also ties up iron to prevent bluish-grey discoloration.

Accepted Answer

A) True 
 B)False

Question 6

Pectic substances are classified as insoluble fiber.

Accepted Answer

A) True 
 B)False

Question 7

A decrease in pH such as adding cream of tartar to cooking water prevents darkening of potatoes.

Accepted Answer

A) True 
 B)False

Question 8

The strings in celery are composed of:

Accepted Answer

A)  Parenchyma cells 
B)  Collenchyma cells 
C)  Plastids 
D)  Chromoplasts 
E)  Vacuoles 
A)  Parenchyma cells 
B)  Collenchyma cells 
C)  Plastids 
D)  Chromoplasts 
E)  Vacuoles

Question 9

Pectic substances are in the middle lamella between parenchyma cells.

Accepted Answer

A) True 
 B)False

Question 10

Ethylene gas may be used in the home to speed ripening of fruit by:

Accepted Answer

A)  Decreasing carbon dioxide in the atmosphere 
B)  Decreasing the oxygen content in which fruit is stored 
C)  Placing the fruit in a paper bag or other closed container 
D)  Storing the fruit in a high humidity condition 
E)  Storing fruit at a low temperature 
A)  Decreasing carbon dioxide in the atmosphere 
B)  Decreasing the oxygen content in which fruit is stored 
C)  Placing the fruit in a paper bag or other closed container 
D)  Storing the fruit in a high humidity condition 
E)  Storing fruit at a low temperature

Question 11

You conducted an experiment on the effect of the form of sweetener on fruit texture with the objective measurement of cooking time. The heavy syrup variation is expected to cook in the shortest time, followed by the thin syrup variation, and then the control (no sugar). Using the terms nonvolatile, non-ionizing solute, explain these results. Then imagine that salt was substituted for sugar, and using the term nonvolatile, ionizing solute, explain these results.

Accepted Answer

[Sugar is a nonvolatile (does not form a

Question 12

Explain why one can tell if onions have been cooking the moment you walk in the door.

Accepted Answer

[The sulfur compounds in onion

Question 13

Protopectin in the immature plant is converted to the gel former

Accepted Answer

A)  Gelatin 
B)  Pectic acid 
C)  Pectin 
D)  Protein 
E)  None of the above 
A)  Gelatin 
B)  Pectic acid 
C)  Pectin 
D)  Protein 
E)  None of the above

Question 14

The color change that occurs when chlorophyll is heated in an acidic medium is caused when the magnesium ion is replaced by hydrogen.

Accepted Answer

A) True 
 B)False

Question 15

Sulfur compounds are responsible for flavors in garlic and cabbage.

Accepted Answer

A) True 
 B)False

Question 16

The unique texture of pears is due to:

Accepted Answer

A)  Sclereid cells 
B)  Parenchyma cells 
C)  Collenchyma cells 
D)  Vacuoles 
E)  Middle lamella 
A)  Sclereid cells 
B)  Parenchyma cells 
C)  Collenchyma cells 
D)  Vacuoles 
E)  Middle lamella

Question 17

Vegetable gums are used in foods to

Accepted Answer

A)  Act as a bulking agent 
B) Give body 
C)  Stabilize 
D)  Thicken 
E)  All of the above 
A)  Act as a bulking agent 
B) Give body 
C)  Stabilize 
D)  Thicken 
E)  All of the above

Question 18

To maintain high quality, potatoes should be stored:

Accepted Answer

A)  At room temperature 
B)  In cold storage 
C)  In crisper unit of refrigerator 
D)  In a moist place 
E)  Any of the above. 
A)  At room temperature 
B)  In cold storage 
C)  In crisper unit of refrigerator 
D)  In a moist place 
E)  Any of the above.

Question 19

A German dish uses red cabbage and apples, in a sweet-sour sauce. Why are these ingredients beneficial in combination?

Accepted Answer

[The apples have naturally occurring org

Question 20

List five uses of gums.

Accepted Answer

[Stabilizing ice cream, process cheese,

Cold storage of potatoes causes an accumulation of starch and yields high quality potato chips.

Distinguish between: Opaque and translucent Osmosis and diffusion Climacteric fruit and nonclimateric fruit Mealy and waxy potatoes Anthocyanins and anthoxanthins Pheophytin and chlorophyllin Protopectin and pectin

An increase in the number of hydroxyl groups on the right ring on anthocyanins shifts the color from red to blue.

The precursor of the typical flavor of garlic is:

Citric acid prevents browning in potatoes by lowering pH and also ties up iron to prevent bluish-grey discoloration.

Pectic substances are classified as insoluble fiber.

A decrease in pH such as adding cream of tartar to cooking water prevents darkening of potatoes.

The strings in celery are composed of:

Pectic substances are in the middle lamella between parenchyma cells.

Ethylene gas may be used in the home to speed ripening of fruit by:

Explain why one can tell if onions have been cooking the moment you walk in the door.

Protopectin in the immature plant is converted to the gel former

The color change that occurs when chlorophyll is heated in an acidic medium is caused when the magnesium ion is replaced by hydrogen.

Sulfur compounds are responsible for flavors in garlic and cabbage.

The unique texture of pears is due to:

Vegetable gums are used in foods to

To maintain high quality, potatoes should be stored:

A German dish uses red cabbage and apples, in a sweet-sour sauce. Why are these ingredients beneficial in combination?

List five uses of gums.

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

Exam 7: Vegetables and Fruit

Cold storage of potatoes causes an accumulation of starch and yields high quality potato chips.

Distinguish between: Opaque and translucent Osmosis and diffusion Climacteric fruit and nonclimateric fruit Mealy and waxy potatoes Anthocyanins and anthoxanthins Pheophytin and chlorophyllin Protopectin and pectin

An increase in the number of hydroxyl groups on the right ring on anthocyanins shifts the color from red to blue.

The precursor of the typical flavor of garlic is:

Citric acid prevents browning in potatoes by lowering pH and also ties up iron to prevent bluish-grey discoloration.

Pectic substances are classified as insoluble fiber.

A decrease in pH such as adding cream of tartar to cooking water prevents darkening of potatoes.

The strings in celery are composed of:

Pectic substances are in the middle lamella between parenchyma cells.

Ethylene gas may be used in the home to speed ripening of fruit by:

Explain why one can tell if onions have been cooking the moment you walk in the door.

Protopectin in the immature plant is converted to the gel former

The color change that occurs when chlorophyll is heated in an acidic medium is caused when the magnesium ion is replaced by hydrogen.

Sulfur compounds are responsible for flavors in garlic and cabbage.

The unique texture of pears is due to:

Vegetable gums are used in foods to

To maintain high quality, potatoes should be stored:

A German dish uses red cabbage and apples, in a sweet-sour sauce. Why are these ingredients beneficial in combination?

List five uses of gums.

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