Final exam

Question 1

How can you Speed up Legume and bean cooking process?

Answer 1

Adding Baking Soda

Question 1

What are the 3 types of salad Dressing?

Answer 1

Vingerette, Creamy and Cooked

Question 2

What has a high Ph of over 5?

Answer 2

Fruits

Question 3

How can you retard crystals in candy?

Answer 3

Addition of fat or corn syrup

Question 4

What is Blanching?

Answer 4

Fruit or vegetables that are scolded in boiling water for a few moments then set to rest in cold water.

Question 5

Blanching destroys_______. But blanching changes _______ and Flavor

Answer 5

Enzymes, Texture

Question 6

The green color of chlorophyll is enhanced by?

Answer 6

Blanching

Question 7

What are the 3 types of pectic substance?

Answer 7

Protopectin, pectin and pectin acid

Question 8

At what stage is pectin created?

Answer 8

When fruit is ripe

Question 9

At what stage is protopectin created?

Answer 9

Before fruit ripens

Question 10

At what stage is pectic acid created?

Answer 10

When fruit is past ripe

Question 11

What creates an aromatic smell while cooking?

Answer 11

Volatile Acid

Question 12

What is the difference between apple sauce and coddled apples?

Answer 12

Apple sauce is mushy because the water moves into the cells of the apple. After all, the concentration of sugar is higher in the apple.

Question 13

What makes fruits and vegetables colorful?

Answer 13

Flavonoid, chlorophyll, and carotin?

Question 14

What in vegetables helps reduce your risk of colon cancer?

Answer 14

Fiber

Question 15

What are examples of high-fat fruits?

Answer 15

Avocado, coconuts and olives

Question 16

What are beans categorized as?

Answer 16

Meats

Question 17

What color do Flavonoids produce and give and example of a fruit or vegetable?

Answer 17

Red, purples, and blues. ( Berrys) or White yellow brown. ( onions and garlic). or red ( red beets)

Question 18

What color does Chlorphlly produce and give and example of a fruit or vegetable.

Answer 18

Green ( kale, lettuces, collards)

Question 19

What color does carotin produce and give and example of a fruit or vegetable?

Answer 19

Orange yellow ( carrots, corn, tomatoes)

Question 20

What makes an onion smell?

Answer 20

Sulfur compounds

Question 21

What stops browning in apples?

Answer 21

Cold temps and lemon juice ( acid)

Question 22

What can you use brown apples for?

Answer 22

Apple cider

Question 23

What are the different types of fruit?

Answer 23

Simple, Drupes, Pomes, Aggregate, multiple

Question 24

What fruits tenderize?

Answer 24

Pineapple, Kiwi, Papaya and Figs

Question 25

What enzyme is present in pineapple?

Answer 25

Bromelin

Question 26

What enzyme is present in kiwi?

Answer 26

Actinin

Question 27

What enzyme is present in papaya?

Answer 27

papain

Question 28

What enzyme is present in Figs?

Answer 28

Ficin

Question 29

How is the type of fruit determined?

Answer 29

The type of flower

Question 30

What is a fruit w/ seeds encased in a pit and give examples?

Answer 30

Drupes ( apricots, cherries, peached and plums)

Question 31

What fruit has seeds in the central core? and give examples.

Answer 31

Pomes( apples and pears)

Question 32

What fruit develops from 1 flower?

Answer 32

Simple ( Drupes and Pomes)

Question 33

What fruit develops from several ovaries in one flower? and give examples

Answer 33

Aggregate ( blackberries, raspberries and strawberries)

Question 34

What fruit develops from a cluster of several flowers? and give examples.

Answer 34

Multiple ( pineapples and figs)

Question 35

What is the difference between crystalline and non-crystalline candy?

Answer 35

Non crystalline is hard ( peanut brittle) and Crystalline is soft ( fudge, praline)

Question 36

What are common organic acids in fruit?

Answer 36

Citric, Malic, Tartaric, Oxalic, and Benzoic

Question 38

What contains Citric acid?

Answer 38

Citrus fruits, and tomatoes

Question 39

What contains malic acid?

Answer 39

Apples, apricots, cherries, peaches, pears, and strawberries

Question 40

What contains Tartaric acid?

Answer 40

Grapes

Question 41

What contains Oxalic acid?

Answer 41

Rhubarb

Question 42

What contains Benzoic acid?

Answer 42

Cranberries

Question 43

What is an example of a :Fruit vegatable

Answer 43

Avocado, pumpkin, cucumber

Question 44

What is an example of a :Stem and shoot

Answer 44

Celery

Question 45

What is an example of a :Tuber

Answer 45

Potatoe

Question 46

What is an example of a :Root

Answer 46

Beet or Carrot

Question 47

What is an example of a : Flower vegatable

Answer 47

Broccoli and cauliflower

Question 48

What is an example of a :Leave

Answer 48

Brussels sprouts, cabbage, lettuce

Question 49

What is an example of a :Bulbs

Answer 49

Garlic, onions

Question 50

What is an example of a :seeds

Answer 50

Beans, corn and lentils

Question 51

What is overrun?

Answer 51

When frozen ice cream expands

Question 52

How should you freeze icecream

Answer 52

Temperature usually lower, around 0 to -10 degrees F. Ice melting temperature lowered by adding salt There should be a 3:1 ration of ice to salt. The dasher/paddle in the ice cream maker helps incorporate air and distributes temperature Ice cream is ripened after freezing

Question 53

What is the milk fat percent in ice cream

Answer 53

not less than 10% milkfat

Question 54

What are the different types of ice cream

Answer 54

Ice cream, Frozen custard, Low fat icecream ( ice milk), Sherbet, Sorbets, Frozen yogurt and Imitation icecream

Question 55

What has milk fat and milk solids no fat in ice cream replaced with other ingredients?

Answer 55

Imitation ice cream

Question 56

What is high demand, low in fat content, and contains no active live culture?

Answer 56

Frozen yogurt

Question 57

What is made w/out fat, eggs, gelatin or dairy products? Has a harder consistency than ice cream or sherbet and has purred fruit or fruit flavoring.

Answer 57

Sorbet