NFS 272 Exam 1 Study Guide

Bacteria, molds, viruses, and parasites are examples of what type of food hazards?

biological

Poulry and eggs are particularly vulnerable to __________ contamination

Salmonella

Poultry and eggs must be heated to a minimum of what temp to avoid salmonella?

165 F

90% of food allergies are triggered by what 8 foods? At least be familiar with four.

Milk, eggs, peanuts, wheat, shellfish, soy, fish, and tree nuts.

The transfer of bacteria, other microorganisms, or food allergens from one food or surface to another is called ___________.

Cross contamination.

What is the most important personal hygiene habit for those working in a kitchen?

Hand washing.

What is the temperature danger zone?

40-140 F.

A general rule to follow regarding stroage time is __ days maximum for fresh meats and high water content fruits and veggies.

3

What are safe ways to thaw food?

submerged under cold running water, in the microwave followed IMMEDIATELY by cooking; in the fridge.

What are dry-heat preparation examples?

Broiling, grilling, and roasting.

What are examples of moist-heat preparation?

Braising, boiling, and steaming.

How can you retain nutrients when cooking fruits and veggies?

Maintain a lower cooking temp and a shorter cooking time.

What is one fo the best ways to prepare veggies to retain maximum nutrition?

steaming.

What are the most common grains?

Wheat, corn, rice.

If someone has a food allergy, what are they likely allergic to?

The protein in the food.

What is the different in a whole grain and a refined grain?

Whole grain is intact and has the bran and germ in addition to the endosperm, while the refined grain has the brain and germ removed.

Which is healthier- whole or refined grains?

Whole gain- during refining, vitamins and minerals are lost.

What are examples of gluten free grains?

Roce or corn

Why would you sift flour?

To add air to increase the volume of the final product.

Are there any difference in cookies made in a glass pan compared to a metal pan?

Yes- cookies made in a glass pan will not firm up as well as the metal pan.

What are things that you should avoid putting in the dishwasher?

Knives, pots, pans, and wooden items.

How should we store items in the fridge?

High risk foods need to be on the bottom to keep from contaminating other products.

What is an appropriate time to store leftovers?

3-5 days.

What is the best way to clean an iron skillet?

Use hot water and kosher salt as an abrasive. Immediately dry and season before storing.

How many oz in a cup?

8.

What ingredients can be a healthy substitute for fats in a recipe?

Mashed banana, applesauce, yoghurt.

What are fruits that are commonly mistaken for veggies?

Okra, tomatoes, squash, cucumbers, avocados, and peppers.

What does it mean to be a complete protein?

They contain essential amino acids.

What are the most complete protein in the plant kingdom?

Beans and peas.

What is an example of a fruit that should not be stored in the fridge?

Bananas.

What are examples of veggies that should not be stored in the fridge?

Onions and potatoes.

Should meat be cut immediately after cooking?

No- let it rest so the juices can "settle" for about 5-10 minutes.

Pathogenic bacteria cause what types of foodborne illnesses?

Toxin-mediated infection, infection, and intoxication or poisoning.

Clostridium perfringens, Staphylococcus aureus, and Clostridium botulinum are examples of _____

Bacterial food intoxications.

What is the major carrier of Vibrio infection?

Seafood

Which virus is the most common cause of gastroenteritis and is responsible for up to 58% of all foodborne illnesses in the United States?

Norovirus.

Acrylamide is a chemical that in high doses can cause cancer in laboratory animals but has unknown effects in human. Although acrylamide is not naturally found in food, it is formed by a chemical reaction when certain foods such as French fries are exposed to _____.

High temps.

What is the most common physical hazard found in food and beverages?

Hair.

Which thermometer has the highest upper temp limit?

Deep-frying thermometer.

Which of the following is NOT true about heating food?

a. It affects food's texture, taste, aroma, and appearance.

b. It temporarily inhibits microorganisms that cause illness.

c. It impacts the molecular structure of foods.

d. It doubles food's micronutrient content.

D. It doubles food's micronutrient content.

Which metal is an excellent heat conductor and is often used to line the bottom of stainless steel pans?

a. Iron

b. Steel

c. Copper

d. Gold

C. Copper

How does using scalded milk speed the combination of ingredients?

a. Scalding hot milk allows the proteins in milk to dissolve more readily

b. Scalding hot milk allows butter and chocolate to coagulate more easily

c. Scalding hot milk allows flour to mix in more easily without causing lumps

d. Scalding hot milk allows the calcium to precipitate more quickly

C. Scalding hot milk allows flour to mix in more easily without causing lumps.

A chef who is preparing a fish recipe en papillote is using which type of moist-heat preparation?

a. Microwaving

b. Steaming

c. Boiling

d. Poaching.

B. Steaming.

What type of pan is best for baking cakes or cookies?

a. Dark, dull metal pan

b. Glass pan

c. Cast iron pan

D. Shiny Metal pan.

D. Shiny metal pan.

Which of the following frying techniques requires the hottest temperature?

a. Deep-frying

b. Sautéing

c. Stir-frying

d. Pan-drying

a. Deep frying.

The cutting style Bâtonnet means to slice food into _____.

a. rounds

b. sticks

c. cubes

d. quarters

b. Sticks.

A recipe calls for carrots to be cut into "large dice" evensize cubes. This cube size should be _____.

a. ¾ inch

b. 1\16 inch

c. ½ inch

d. ¼ inch

a. 3/4 inch.

An apple pie recipe that calls for "about 2 pounds" of apples could be met using ___ apples.

a. 2 apples

b. 3 apples

c. 4 apples

d. 6 apples

d. 6 apples

Beating fat and sugar together until they take on a light, airy texture is a mixing technique called _____.

a. stirring

b. beating

c. creaming

d. folding

c. Creaming

Rock salt with no additives is called _____

a. table salt

b. flavored salt

c. kosher salt

d. pure salt

c. Kosher

Foods that are canned, frozen, cured, or pickled provide more than ___ of all sodium ingested.

a. 25%

b. 50%

c. 65%

d. 75%

d. 75%

When substituting dried herbs for fresh, the general rule is to use about ____ as much as you would fresh herbs.

a. 1/2

b. 1/3

c. 1/4

d. 3/4

b. 1/3

Which grain is used to make hominy?

a. Wheat

b. Barley

c. Corn

d. Millet

c. Corn

Bran is about 14.5% of the grain by weight and is an excellent source of

a. protein and vitamins.

b. fat and cholesterol.

c. iron and folic acid.

d. fiber and minerals

d. fiber and minerals

How are whole grain flours milled?

a. By milling the bran and germ into the flour that contains the endosperm

b. By milling the bran but not the germ into the flour that contains the endosperm

c. By milling the germ but not the bran into the flour that contains the endosperm

d. By leaving out the bran and germ and just milling the endosperm

a. By milling the bran and germ into the flour that contains the endosperm.

The process of fermentation is used to make sake, a Japanese wine, using which cereal grain?

a. Rice

b. Barley

c. Corn

d. Rye

a. Rice

Which of the following is not a whole grain?

a. Brown rice

b. Degermed cornmeal

c. Oatmeal

d. Bulgur (cracked wheat)

b. Degermed cornmeal.

Most refined grains are enriched with thiamine, riboflavin, niacin, folic acid, and which mineral?

a. Potassium

b. Iron

c. Selenium

d. Sodium

b. Iron

Additional processing of barley that removes more of the bran, germ, and part of the endosperm results in which type of barley?

a. Barley grits

b. Pot barley

c. Pearled barley

d. Flaked barley

c. Pearled barley

Which of the following grains contains gluten?

a. Triticale

b. Buckwheat

c. Chia seeds

d. Quinoa

a. Triticale

How much water will you need to cook one cup of uncooked long-grain, brown rice?

a. ½ cup water

b. 1 cup water

c. 1 ½ cups water

d. 2 cups water

d. 2 cups

How does the cooking time for brown rice compare to that of white rice?

a. Brown rice takes about half as much time as white rice to cook.

b. Brown rice takes about the same amount of time as white rice to cook.

c. Brown rice takes about one-and-a-half times as long as white rice to cook.

d. Brown rice takes about twice as much time as white rice to cook.

d. Brown rice takes about twice as much time to cook.

If you want to prepare eight to twelve servings of cooked, hot cereal, how much uncooked cereal should you start with?

a. 4-6 cups

b. 2 cups

c. 2-3 cups

d. 8-12 cups

b. 2 cups

The best way to reheat grains is in a microwave oven or in a covered saucepan on top of the range with about 2 tablespoons of _____ for each cup of grain.

a. oil

b. salt

c. water

d. sugar

c. water

What type of flour is used to make pasta?

a. Hard winter white

b. Whole wheat

c. Semolina

d. Durum

c. Semolina

Al dente refers to pasta that is

a. tender, yet firm enough to offer some resistance to the teeth.

b. gummy and sticky.

c. clumped together after cooking to retain a shape.

d. parboiled

a. tender, yet firm enough to offer some resistance to the teeth.

How much dried pasta should you use to prepare a 1-cup cooked serving?

a. ½ ounce

b. 1 ounce

c. 2 ounces

d. 3 ounces

c. 2 oz

The most common source of flour is wheat, but any cereal grain and some noncereal sources can also provide flour. Which of the following is a noncereal source that can be made into flour?

a. Arrowroot

b. Barley

c. Corn

d. Rice

a. Arrowroot.

Flour provides all of the following to baked products, except

a. flavor.

b. texture.

c. aroma.

d. structure.

c. aroma

What type of flour has the highest concentration of the proteins that form gluten and yields baked products with light, airy textures?

a. Potatoes

b. Soybean

c. Corn

d. Wheat

d. Wheat

Gluten is formed when the addition of _____ causes the proteins glutenin and gliadin to combine, forming a strong, stretchy protein.

a. oil

b. sugar

c. water

d. egg yolk

c. water

Which baked product requires the most kneading?

a. Bread

b. Biscuits

c. Pastries

d. Muffins

a. Bread

As the yeasts in bread multiply and ferment in a warm environment, what is sometimes added to serve as a food source for them?

a. Oil

b. Sugar

c. Water

d. Egg yolk

b. sugar

What temperature of water is ideal for rehydrating and activating dry yeast?

a. 85°F

b. 100°F

c. 115°F

d. 130°F

c. 115F

Also called "compressed yeast" or "cake yeast," fresh yeast is sold as a semisolid cake that contains what percent moisture?

a. 10%

b. 30%

c. 50%

d. 70%

d. 70%

What is the name of the culture of microorganisms, usually bacteria and/or yeasts, used in the production of certain foods such as sourdough bread, cheese, and alcoholic beverages called?

a. Starter

b. Mother sauce

c. Crumb

d. Stream

a. starter

When a liquid is added to baking powder, the acid reacts with the alkaline baking soda to release _____.

a. yeast

b. carbon dioxide gas

c. oxygen

d. nitrogen gas

b. CO2 gas

The presence of "tunnels" in a baked product is a result of

a. too much sugar.

b. too little water.

c. too much flour.

d. too little egg.

c. too much flour

What ingredient contributes to a moist crumb and mouthfeel in baked products?

a. Fat

b. Sugar

c. Salt

d. Water

a. Fat

All of the following are examples of pour batters, except

a. cream puffs.

b. popovers.

c. cookies.

d. waffles.

a. cream puffs

What effect does fat deterioration in flour have on baked goods?

a. It results in a baked product that is higher in volume.

b. It results in a baked product that has rancid off-odors and flavors.

c. It results in a baked product that has small pores.

d. It results in a baked product that has no gluten

a. it results in a bakes product that has rancid off-odors and flavors.