MB2-FFSS
Foods containing prebiotics and probiotics which provide beneficial action in human digestive system are called:
functional foods
Water is present in all foods except:
shortenings
Two indicators of food safety and keeping quality.
I.protein content 2.water activity 3.pH 4.fiber content
2&3
Carbohydrates resistant to digestion and absorption in the small intestine except:
dextrin
Connective tissues in meats that are very resistant to heat, acid, and alkali.
elastin
Meat quality is determined by:
I.tenderness 2.color 3.Juicines
1,2,3
Fish sticks and nuggets available in the market are called______fish products.
fabricated
Except for_______,these local methods of cooking fish/shellfish do not add liquid, using only the liquid from the fish/shellfish or from added vegetables.
halabos na hipon
This cream product is a mixture of milk and cream containing not less than 10.5% to less than 18% milk fat.
half-and-half
Another name for freeze-drying is:
lyophilization
Microorganisms used to ripen cheese.
mold
Parmesan cheese, that is sprinkled in pastas, is an example of:
very hard ripened cheese
Sodium hydroxide is locally known as “apog”. Itis used to facilitate the peeling of fruits such as “ santol” and guava.
The first statement is incorrect but the second statement is correct
Pasteurization exposes the food to high temperatures. It is done for a short period of time to destroy harmful microorganisms.
Both statements are correct.
Organisms that cause paralytic shellfish poisoning due to the production of neurotoxins.
algae
These foods are susceptible to molds.
I.breads
2.jams & jellies 3.salty meats 4. fruits & vegetables
1,2,&3
Foods that are common sources of Clostridium perfringens.
cooked meat and poultry
The substance in garlic with antimicrobial activity:
thymol
What is cross-contamination?
It is the transfer of microorganisms from one food to another.
This food/drink is not a result of acetic and lactic acid fermentation.
beer
Foodborne illnesses from biological hazards include all of the following except:
pesticides
Food infection is caused by the ingestion of pathogenic microorganisms. Food intoxication is caused by the ingestion of toxins produced by microorganisms.
Both statements are correct
A plant pigment that is very soluble in cooking water.
anthocyanin
The protein complex formed when flour is manipulated with water.
gluten
The product of ripened cream that is churned until butterfat separates from buttermilk.
butter
It is not included in the group.
algae
A powdered product after chocolate is processed to remove part of its cocoa butter
cocoa
Water with high amounts of Ca, Mg salt, sulfates, and bicarbonates.
hard water
Noodles used in preparing pancit luglog.
bihon
These factors promote the discoloration of carrots except:
exposure to air
The strong odor produced when cooking onion and cabbage family is due to:
sulfur compounds
Factors naturallypresent in food that affect microbial growth except:
oxygen requirement
A change in frozen foods brought about by fluctuations in the temperature of freezers.
freeze concentration
The reddish-orange carotenoid pigment in cooked shrimp.
astaxanthin
Local term for pork spare ribs.
tadyang
The growth of microorganisms is promoted in meat due to the high content of __________
I.water
2.fat
3.protein
4.carbohydrates
1&3
An objective test which measures viscosity and consistency of foods.
line spread test
These factors increase drying rate except:
increasing air relative humidity
It will shorten the cooking time of dried legumes or seeds:
adding soda to soaking and cooking water
The term used to describe the quick expansion of dough caused by expanding gases during the first 20 minutes of baking.
oven spring
It refers to the mixing of flour and fat.
cutting
It simmners food in a small amount of liquid in a covered pot or casserole
braising
Microorganisms that cause food spoilage in dairy products and eggs.
Alcaligenes
It will minimize reaching the smoking temperature of fat during frying.
Using a deep and narrow frying pan.
It makes spinach stems, asparagus spears, and broccoli become tougher as they mature.
lignin
Substances used to preserve food by lowering the pH.
vinegar and citric acid
Miswa is a thread-like noodle made from rice and wheat flour. It can be cooked immediately without soaking the noodle in water.
The first statement is incorrect but the second statement is correct.
Taste panels usually consist of at least _ individuals.
5
An example of a subjective food evaluation test:
creating a taste panel
Food preservation is treating food by any method such as drying or smoking. It is done to kill the microorganisms present in food.
The first statement is correct but the second statement is incorrect.
The term referring to goat meat:
chevon
Which ingredient differentiates Sinuam from Tinola?
unripe papaya
The ratio of liquid to flour in popover batters:
1:1
Why does commercial ice cream have more body than homemade ice cream?
stabilizers are used
It determines whether coffee is classified as light, medium or dark roast.
grinding level
These are chemical compounds in green tea which act as antioxidants and may have anticarcinogenic properties:
phenols
A sensory phenomenon characterized by a dry, puckery feeling in the mouth:
astringency
One cup gives _______fluid ounces;_________tablespoons; __________teaspoons.
8;16;48
Type of cheese usually used for pizza making.
mozzarella
How many weeks is the shelf-life of eggs?
4-6
A mechanical process that breaks up fat globules in milk into smaller globules that do not clump together
homogenization
The cheese made from soy milk.
tofu
Artichoke and broccoli are classified as:
flowers
Fatty deposits within muscles of meat which contribute to its flavor and juiciness
marblling
The effect of acid on the anthocyanin of red cabbage, changing its color to:
reddish hue
The process of removing fat crystals so that oil remains liquid at refrigerated temperature:
winterizing
Compounds added to fats and oils which help prevent the development of rancidity:
antioxidants
_________is the acid ingredient and________the alkaline ingredient used as components of leavening:
cream of tartar; baking soda
The emulsifying agent present in egg yolk:
lecithin
The protein of milk which does not form a curd:
whey
Poultry products are a likely source of infection by:
Salmonella sp.
A type of illness that arises from a chemical hazard:
Monosodium glutamate poisoning
A technique used as a pre-treatment of fruits and vegetables to deactivate enzymes early in the preparation stages for processing is:
blanching
A phenolic substance responsible for enzymatic browning in fruits and vegetables.
cathecolase
It is considered a stiff dough:
pie crust
Vegetables cooked incorrectly lose their flavor. In cooking beans or carrots, it is least advisable to:
cook them in an uncovered kettle
Chief source of commercial gelatin:
hide stock & bones
A leavening agent which gives a disagreeable taste and a yellow color in baled products.
baking soda
The change in the physical appearance of eggs when fried is an example of:
coagulation
The formation of tiny syrup droplets on the surface of a baked meringue.
beading
It measures the level of liking of foods.
hedonic scale
The best way measure dimensions of a regularly-shaped food.
d.à&c only
Considered sensory difference tests:
d.b& c only
At the freezing point and below it, microorganisms become dormant because:
d.b&c only
The systematic study of food spoilage caused by bacteria, yeasts, or molds to food is known as:
food microbiology
Freeze-drying is a process of dehydration which largely utilizes the principle of:
sublimation
Pie crusts are flaky because of:
layering of fat and flour
The most abundant mineral in milk.
Ca
The scientific name of baker's yeast.
Saccharomyces cereviciae
Three leavening agents in cakes.
air,CO2,steam
An example of emulsion.
d.all of the above
An allergen in spoiled fishes.
Histamine
The process where sucrose is degraded into component monosaccharide.
inversion
All are vegetables except:
potato
What is the % overrun of an ice cream with an initial ice cream mixture of 160 ml and has a final yield of 280 ml?
75%
Which property of starch is exemplified by staling of bread?
Retrogradation
A way of preventing lumps in starch cooking is to initially disperse starch in melted fat forming a _______
Roux
Which of the following baked products is made from a drop batter?
muffins
Which form of pectic substance is dominantly present in under ripened fruits?
pectinic acid
What type/types of heat transfer is/are used when you roast a chicken in an oven?
0. What type/types of heat transfer is/are used when you roast a chicken in an oven?
i.Radiation
ii.Conduction
iii.Convection
iv. Induction
i and iii