Basic Foods (Q6,7,8)

Question 1

Making mayonnaise.

Answer 1

Emulsification

Question 2

Watery or “weeping” custard.

Answer 2

Syneresis

Question 3

Green ring around yolk of overcooked egg in shell.

Answer 3

Formation of hydrogen sulfide

Question 4

Darkening of pared santol.

Answer 4

Oxidation of tannin

Question 5

Combination of dry and moist heat cooking.

Answer 5

Braising

Question 6

Rancid bacon

Answer 6

Oxidation of fatty acids

Question 7

Cheese making

Answer 7

Coagulation of protein

Question 8

Browning of toast.

Answer 8

Maillard reaction

Question 9

Viscosity of cooked starch

Answer 9

Gelatinization

Question 10

Conversion of liquid to solid.

Answer 10

Hydrogenation

Question 11

T or F

Strong-flavored vegetables should be cooked in a covered pan.

Answer 11

False

Question 12

T or F

Tough cuts of meat should be cooked by dry heat.

Answer 12

False

Question 13

T or F

Pasteurized milk is the same as sterilized milk.

Answer 13

False

Question 14

T or F

Sugars, salt, and other solutes tend to elevate the boiling point and lower the freezing point of solutions.

Answer 14

True

Question 15

T or F

An equal amount of baking powder may be substituted for the baking soda called for in a recipe.

Answer 15

False

Question 16

Fruit spreads made from whole fruit, halves, or chunks.

Answer 16

Jam

Question 17

A true solution.

Answer 17

Carbonated beverages

Question 18

White, fine noodles.

Answer 18

Misua

Question 19

Pigment responsible for the color of eggplant.

Answer 19

Anthocyanin

Question 20

Thin noodles made from rice and corn or rice only.

Answer 20

Bihon

Question 21

A gel where the solid phase is arranged in a “brush heap” formation and the liquid phase is held within the meshes.

Answer 21

Gelatin

Question 22

A solid foam.

Answer 22

Marshmallow

Question 23

Fruit spreads made from the juice of cooked fruit with added sugar and pectin.

Answer 23

Jelly

Question 24

A type of milk where milk fat is replaced with a vegetable fat.

Answer 24

Filled milk

Question 25

Example of a cream soup.

Answer 25

Bisque

Question 26

Raw or undercooked pork and pork products

Answer 26

Trichinosis

Question 27

Undercooked hamburger

Answer 27

Escherichia coli

Question 28

Cream-filled or custard pastries; chicken potato salads; gravies; sauces

Answer 28

Staphylococcus aureus

Question 29

Raw, undercooked eggs; raw milk, meat

Answer 29

Salmonella

Question 30

Improperly processed low-acid canned goods (asparagus, string beans)

Answer 30

Clostridium botulinum

Question 31

The simplest preservation method that prolongs the shelf-life of food

Answer 31

Biling/cooking

Question 32

Food is preserved by using salt and drying, with the addition of sugar or nitrates

Answer 32

Curing

Question 33

A type of fermentation used in wines and yeast breads

Answer 33

Alcoholic fermentation

Question 34

A food preservation method involving the destruction of all living cells in a medium or environment by chemical, x-ray, or light

Answer 34

Sterilization

Question 35

A food preservation method that uses ultrahigh pressure to inhibit the chemical processes of food deterioration

Answer 35

Pascalization