(FFSS) BASIC FOODS PT. 2
Sentence A. Crystals are formed from concentrated sugar solutions.
Sentence B. Crystallization is inversely related to the ease of solubility.*
Both sentences are correct
Sentence A. Shortening impedes gluten development by hydrolysis.
Sentence B. Impeding gluten development would result in flaky products.*
Both sentences are incorrect
Sentence A. Vinaigrette is an example of a temporary emulsion.
Sentence B. Temporary emulsions are separated by heat.*
Sentence A is correct
Sentence A. Fruits become more brilliant in color during ripening.
Sentence B. This is due to the break down of chlorophyll and exposes the underlying pigments.*
Both sentences are correct
Sentence A. The tough, fibrous inner core in carrots is due to the high concentration of lignin.
Sentence B. The outer layer of the skin and peel of fruits has higher proportion of cellulose and hemicellulose than the inner layers do*
Both sentences are correct
Sentence A. Using stainless steel may prevent discoloration of fruits.
Sentence B. Water is lost and absorbed depending on the type of vegetable.*
Both sentences are correct
Sentence A. Gelatin is soluble in cold water.
Sentence B. Gelatin is immediately poured in boiling water during cooking.*
Sentence A is correct
Sentence A. Addition of acid to sucrose produces invert sugars.
Sentence B. Saccharin is an invert sugar.*
Sentence A is correct
Sentence A. Fish contains aflatoxin which causes food intoxication.
Sentence B. Aflatoxin is a neurotoxin.*
Sentence B is correct
Sentence A. Rice starch have smaller granules than potato starch.
Sentence B. Rice starch granules gelatinize earlier than potato starch.*
Sentence A is correct
Sentence A. Ice cream is agitated to form tiny crystals.
Sentence B. Large crystals may be formed with slow freezing.*
Both sentences are correct
Sentence A. Smooth egg shell is one of the indicators of a fresh egg.
Sentence B. It is advisable to wash eggs before storage at home.*
Both sentences are incorrect
Sentence A. Bromelin is a proteolytic enzyme found in pineapples.
Sentence B. Addition of fresh pineapple to agar would form a weaker gel.*
Sentence A is correct
Sentence A. Monosodium glutamate is found in seaweeds.
Sentence B. MSG is a food seasoning that enhances the flavor of dishes.*
Both sentences are correct
Sentence A. Spices comes from different parts of a plant.
Sentence B. Herbs that are dried are called spices.*
Both sentences are incorrect
Sentence A. Spices and herbs keep longer if stored whole.
Sentence B. Herbs are crushed before measuring to bring out the full flavor.*
Both sentences are correct
Sentence A. Basi is fermented sugar cane.
Sentence B. Lambanong is distilled basi.*
Sentence A is correct
Sentence A. Heavy cream is used in salad dressing.
Sentence B. Medium cream is used in whipping.*
Both sentences are correct
Sentence A. Bran is prone to rancidity.
Sentence B. Polished and whole corn kernels store longer than unpolished ones.*
Sentence B is correct
Sentence A. Hydrogenation prevents oxidative rancidity.
Sentence B. Oxidative rancidity is more prone in oils with higher saturated fatty acids.*
Sentence A is correct
Sentence A. Illness caused by ingestion of the toxin present in food is called food infection.
Sentence B. Botulism is an example of food intoxication.*
Sentence B is correct
Sentence A. Cream of tartar in corn syrup causes the inversion of lactose.
Sentence B. Acids are responsible for the tiny crystals in fondants.*
Sentence B is correct
Sentence A. Hydrolytic rancidity is brought about by the enzyme lactase.
Sentence B. Hydrolytic rancidity produces free fatty acids.*
Sentence B is correct
Sentence A. Broken mayonnaise may be reformed by adding an egg yolk.
Sentence B. The separation of mayonnaise may be caused by too much addition of oil
Both sentences are correct
Sentence A. Scorching in milk is mainly due to the accumulation of lactoglobulin at the bottom and side of pan. Sentence B. Use of double boiler may prevent scorching.*
Both sentences are correct
Sentence A. Lactase is the most common enzyme used in cheese production.
Sentence B. Casein is first to coagulate upon application of heat.*
Both sentences are incorrect
Sentence A. Pasteurized milk can be stored in room temperature for 4 hours.
Sentence B. In pasteurization, pathogenic microorganisms are destroyed.*
Both sentences are correct
Sentence A. Agglomerated dried milk is soluble in cold water.
Sentence B. This is due to the hygroscopic property of dried milk.
Both sentences are correct
Sentence A. Bacteria can be used as a coagulant in cheese.
Sentence B. Lactic acid is one of the coagulants in cheese making.
Both sentences are incorrect
Sentence A. In pinipig, the ability to gelatinized is increased.
Sentence B. The breakdown of starches into dextrins during the process of making decreases the ability of starch to gelatinize.*
Sentence B is correct
Sentence A. Amount of salt must be reduced if fine iodized salt will be used to replace rock salt.
Sentence B. Iodized salt is more salty than rock salt.*
Sentence A is correct
Sentence A. Granules of pure starch are never uniform in size.
Sentence B. Gelatinization point is a range of temperature.*
Both sentences are correct
Sentence A. Fish contains trimethylamine oxide.
Sentence B. Fish easily spoils than red meat.*
Both sentences are correct
Sentence A. Oven spring is the rapid rise of breads during baking.
Sentence B. Oven spring is due to the action of gluten.*
Sentence A is correct
Sentence A. Margarine is a mixture of skim milk and vegetable fat.
Sentence B. Margarine contains hyrdogenated fat.*
Both sentences are correct
Sentence A. Chicken fat contains soft fats.
Sentence B. Chicken fat is more plastic that pork fat.*
Both sentences are correct
Sentence A. Moist heat cooking is used in tough or less tender meat.
Sentence B. Moist heat solubilizes collagen making meat tender.*
Both sentences are correct
Sentence A. Milk flavor is generally bland or less sweet.
Sentence B. Bland milk flavor is due to its lactose content..*
Both sentences are correct
Sentence A. Freezing meat is considered a method of tenderizing meat.
Sentence B. Freezing breaks the connective tissues of meat.*
Sentence A is correct
Sentence A. Liquid milk is scalded before adding to the flour.
Sentence B. Scalding is done to inactivate the enzyme lipase which may soften the dough too much.*
Sentence A is correct
Sentence A. Polished rice cooks longer than unpolished rice.
Sentence B. This is due to the fact that polished rice contains more starch.*
Both sentences are incorrect
Sentence A. Breads from sweet potato, corn or cassava are crumbly.
Sentence B. Sweet potato, corn or cassava flours do not contain gluten.
Both sentences are correct
Sentence A. Fish has less extractives than red meats.
Sentence B. Fish is commonly eaten with salt, seasoning and sauces.*
Both sentences are correct
Sentence A. Barbeque from loin is less tender and less flavorful than belly.
Sentence B. Belly is more exercised than loin.*
Sentence A is correct
Sentence A. During rigor mortis, actomyosin dissociates due to lack of energy.
Sentence B. Rigor mortis is the stiffening of muscle.*
Sentence B is correct
Sentence A. Papain is a proteolytic enzyme found in papaya.
Sentence B. Papain tenderizes meat by changing gelatin to collagen.*
Sentence A is correct
Sentence A. Fish cooks faster than meat.
Sentence B. This is because fish has less glycogen than meat thus making the muscle less tough.*
Sentence A is correct
Sentence A. Less tender cuts of meat usually contain more connective tissue.
Sentence B. Elastin hydrolyzes during moist heat cooking.*
Sentence A is correct
Sentence A. Starch high in amylose will gel while starch high in amylopectin does not gel.
Sentence B. Taro flour, which has a considerable amount of amylopectin can be used in noodle making.*
Both sentences are correct
Sentence A. Baking soda may be substituted for baking powder.
Sentence B. Baking soda also contains an acid ingredient.*
Both sentences are incorrect