FFSS Mock Board Exam

True

True or False. Crystals are formed from concentrated sugar solutions.

True

True or False. Crystallization is inversely related to the ease of solubility.

True

True or False. Shortening impedes gluten development by hydrolysis.

True.

Impeding gluten development would result to flaky products.

True

True or False. Vinaigrette is an example of a temporary emulsion.

False.

True or False. Temporary emulsion are separated by heat.

True

True or False. Fruits become more brilliant in color during ripening.

True

True or False. The tough, fibrous inner core is due to the high concentration of lignin.

True.

True or False. The outer layer of the skin and peel of fruits has higher proportion of cellulose and hemicelluloses than the inner layers do.

True

True or False. Using stainless steel may prevent discoloration of fruits.

True

True or False. Water lost and absorbed depends on the type of vegetable.

True

True or False. Gelatin is soluble in cold water.

True

True or False. Addition of acid to sucrose produces invert sugars.

False.

True or False. Saccharin is an invert sugar.

False.

Fish contains aflatoxin which causes food intoxication.

True.

True or False. Aflatoxin is a neurotoxin.

True.

True or False. Rice starch have smaller granules than potato starch.

False.

True or False. Rice starch granules gelatinize earlier than potato starch.

True.

True or False. Ice cream is agitated to form tiny crystals.

True.

True or False. Large crystals may be formed with slow freezing.

False.

True or False. Smooth egg shell is one of the indicators of a fresh egg.

False.

True or False. It is advisable to wash eggs before storage at home.

Bromelin

A proteolytic enzyme found in pineapples.

False.

True or False. Addition of fresh pineapple to agar would form a weaker gel.

True.

True or False. Monosodium glutamate is found in seaweeds.

True.

True or False. MSG is a food seasoning that enhances the flavor of dishes.

True.

True or False. Spices come from different parts of plant.

False.

True or False. Herbs that are dried are called spices.

True.

True or False. Spices and herbs keep longer if stored whole.

False.

True or False. Herbs are crushed before measuring to bring out the full flavor.

True.

True or False. Basi is fermented sugar cane.

False

Lambanog is a distilled basi.

True.

True or False. Heavy cream is used in salad dressing.

False.

True or False. Medium cream is used in whipping.

True.

True or False. Bacteria can be used as a coagulant in cheese.

False

True or False. In pinipig, the ability to gelatinize is increased.

True.

Gelatinization in pinipig is due to the breakdown of starches into dextrins during the process of making pinipig.

True

True or False. Amount of salt must be reduced if fine iodized salt will be used to replace rock salt.

True

True or False. Granules of pure starch are never uniform in size.

True.

True or False. Gelatinization point is a range or temperature.

True.

True or False. Fish contains trimethylamine oxide.

True.

True or False. Fish easily spoils than red meat.

True.

True or False. Oven spring is the rapid rise of breads during baking.

False.

True or False. Oven spring is due to the action of gluten.

False.

Margarine is a mixture of skim milk and vegetable fat .

True.

Margarine contains hydrogenated fat.

True.

Chicken fat contains soft fats.

True.

Chicken fat is more plastic than pork fat

True.

Moist heat cooking is used in tough or less tender meat.

True.

True or False. Water solubilizes collagen making meat tender.

True.

True or False. Milk flavor is generally bland or less sweet.

True.

Bland milk flavor is due to the bound glucose in galactose molecule.

True.

Freezing meat is considered a method of tenderizing meat.

False.

True or False. Freezing breaks the connective tissues of meat.

True.

True or False. Liquid milk is scalded before the adding to the flour.

False.

True or False. Scalding is done to inactivate the enzyme lipase which may soften the dough too much.

True (?)

Illness caused by ingestion of the toxin present in food is called food poisoning.

True

Botulism os an example of food intoxication.

False.

True or False. Cream of tartar in corn syrup causes inversion of lactose.

True.

True or False. Acids are responsible for the tiny crystals in fondants.

False

Hydrolytic rancidity is brought about by the enzyme lactase.

True.

Hydrolytic rancidity produces free fatty acids.

True.

True or False. Broken mayonnaise may be reformed by adding egg yolks.

True.

The separation of mayonnaise may be caused by too much addition of oil.

True

The separation of mayonnaise may be caused by too much addition of oil.

True (?)

Scorching in milk is mainly due to accumulation of lactoglobulin at the bottom and side of the pan.

True

Use pf double broiler may prevent scorching.

Miki

Flat yellow noodles made from wheat flour, lye, salt and water.

A type of egg that is placed in hot water for 8-10 mins

Coddled egg

26

If the daily total cost of food sold is P25,000.00 and the total daily sales is P95,000.00, what is the %food cost?

27

If the daily direct deliveries cost P15,000.00 and the storeroom issuances amounted to P5,000.00, what is the % food cost, if the sale at the end of the day is P75,000.00?

Both.

Yambean is the same as

Jicama

Singkamas

Baking soda

An alkane ingredient used as a leavening.

8

One gallon of ice cream is equivalent to __ pints.

Php 11.50

If the desired profit is 15%, what would be the selling price of an item that has a food cost of P10.00?

Durum wheat

Semolina flour is made from:

At 121 degrees C.

Clostridium botulinum spores can be completely destroyed at _______ C.

Syneresis

Weeping out of liquid from gelatinized starch during prolonged storage.

Cost of food + direct labor

Formula for calculating selling price using prime cost method

Waxy

Rice that is high in amylopectin.

Prime cost

Pricing method for labor intensive items.

Nitrosomyoglobin

In curing, the desirable pink color is due to:

Radiation

Heat is transferred in lechon in spit by:

Aging

A process of allowing meat to stand at low temperature for a few weeks.

Plasticity property

Fat is used as edible spreads and shortening due to:

Rhizopus

Microorganism used to make tempeh

Osmophilic

Type of microorganism that will grow in orange marmalade.

Acidic

Pasteurization is applied in processing foods that are generally:

Bound water cannot be frozen

Unfrozen water exists in all frozen food items because:

Prevention from self-decomposition

Principle of food preservation involved in ube jam processing.

Freezer burn

Deterioration that is formed when unwrapped or uncovered food items are stored in low temperature.

Average cost-plus profit

Appropriate method of pricing for homogenous menu like kakanin or rice cakes.

Amount of fermentable carbohydrates

The amount of alcohol produced when making wines and beer depends primarily on:

Water

Which heats faster when microwaved?

Water

Glass

Solids

Butter

Packaging

Used to limit the migration of moisture into the product.

Heating,

Freezing,

Drying,

Packaging

Hurdle concept

Process of ensuring that a number of factors are in place and will prevent growth of microorganisms.

Radura

International symbol indicating food is irradiated.

Prions

BSE or mad cow disease involves:

RA 7394

Consumer act of the Philippines

PD 856

Code on Sanitation of the Philippines