FFSS MB PT. 1
The connective tissue that is insoluble at temperatures of 100°C or higher.
elastin
Color pigments that are very soluble in cooking water.
anthocyanins
It refers to the coagulation of milk protein.
curdling
The phenolic compound responsible for enzymatic browning in fruits and vegetables.
tannin
Substance/s responsible for the astringent or “puckery” flavor or unripe bananas.
tannins
A substance that is naturally present in egg yolk and acts as an emulsifier.
lecithin
Filipino delicacy made from grated cassava and sugar that is steam and formed into balls, then rolled
in grated coconut.
pichi-pichi
Food-borne bacteria that tolerate nitrites and cause intoxication when a million or more cells per gram are
present in the food.
Staphylococcus aureus
It refers to the prevention of microbial contamination of food by sanitary food handling and the sealing of
food from outside contamination.
asepsis
The principle/s of food preservation include/s:
all of the above
Bacteria that come in chain of cocci cells are referred to as:
Streptococci
Rancidity of fat is related to:
degree of saturation
The cheese made from soy milk.
tofu
Examples of fermented food products:
b and c only
Microorganism used for cheese ripening:
mold
Example of a stiff dough:
pie crust
It is used in candy making to produce invert sugar.
cream of tartar
The addition of sugar in egg white foams _____.
delays foam formation
Hydrogenation of oil _____.
prevents oxidation
The change in the physical characteristics of eggs when fried is a good example of:
coagulation
The systematic study of food spoilage brought about by bacteria, yeast, or molds in food is known as:
food microbiology
These are considered sensory difference tests:
a & c only
The best way to measure the dimensions of a regularly-shaped food.
a and b only
Flavor is best evaluated using:
sensory analysis
A moist method of cooking:
stewing
In pinipig, the ability to gelatinize is _____.
decreased
The process of converting liquid fat to solid fat is called:
hydrogenation
The dispersion of starch in cold water is called a/an:
suspension
The leavening agent that is incorporated by mixing, beating, or sifting.
air
In curing, the desirable pink color in uncooked cured meat is due to _____.
nitrosylmyoglobin
This type of rice can be stored longer since the bran and germ have been removed.
polished
Chicken wings are ____ but _____.
more flavorful; less tender
A market form of sugar into which cornstarch is added to prevent caking.
confectioner’s sugar
The gelatinization point of starch is a range of temperature because ______.
the rate at which starch granules absorb water varies
The green discoloration around the yolk of hard-boiled egg is caused by the _______.1
formation of iron sulfide
A milk product that is made from coagulating casein with acid.
cheese
Dried beans should be soaked in water to ________.
shorten the cooking time
Cooking meat makes it tender due to the ______.
conversion of collagen to elastin
A raw starch flavor is brought about by _____.
lumping
_____ is a local noodle made from mungbean flour while ______ is made from rice or rice and corn
mixture.
Sotanghon; bihon
The type/s of heat transfer used when chicken is roasted in an oven.
radiation 2. conduction 3. convection 4. Induction
1 & 3
The % overrun of an ice cream with an initial ice cream mixture of 160ml and has a final yield of 280ml.
75%
This property of starch is exemplified when bread becomes stale.
retrogradation
To prevent the formation of lumps in cooking starch, it is first dispersed in melted fat to form a ______.
roux
This baked product is made from a drop batter:
muffin
It can precipitate the casein protein in milk:
rennet
This enzyme mediates browning reactions in fruits and vegetables.
pectinase
This pectic substance is predominantly present in under ripened fruits.
protopectin
It refers to goat meat.
chevon
A semi-solid mass formed when milk proteins are acted upon by heat, acid, or enzymes:
curd
The optimal stage in the formation of an egg white foam when making sponge cake.
stiff peak stage
A flour mixture where the proportion of flour to liquid is 1:1.
pour batter
The effect of adding sugar to egg white foam.
It delays foam formation.
The best way to extract color from annatto seeds is to _____.
use hot oil
It is fat rendered from the fatty tissues of pork.
lard
Sauerkraut is made of:
cabbage
A spicy Bicolano dish that makes use of internal organs, jalapeno peppers, and seasoned with
black pepper powder.
kandingga
Agar is added to a microbiological culture medium to _______.
solidify the medium
Poultry products are likely sources of infection by:
Salmonella sp.
The amount of moisture available for bacterial growth is known as:
water activity
Certain types of bacteria multiply in food and give off poisonous wastes. Diseases caused by eating the food that contains these poisons are classified as:
intoxications
Most cases of foodborne illnesses resulting from biological hazards are caused by:
bacteria
The swelling of starch gels due to absorption of water is known as:
gelatinization
The process of removing fat crystals so that oil remains liquid at refrigerated temperature.
winterizing
Example of an emulsion:
salad dressing
Yogurt is an example of:
fermented milk
The temperature at which fat begins to vaporize is known as:
smoke point
A crude market form of sugar where sugarcane extract is evaporated into a brown syrup concentrate and molded in a halved coconut shell.
panutsa
A physical change undergone by starch gels during storage that leads to an increase in crystalline aggregates and results in a gritty texture, as in the case of the formation of a thin film on top of puddings.
retrogradation
A dark purple-colored rice used in “puto bumbong.”
pirurutong
A common mixing method used to combine fat and flour in the preparation of pie crusts.
cutting-in
The step-in yeast bread making where the dough is knocked down to release excess carbon dioxide and collapse the gluten initially formed.
punching down
The minimum level of butter fat/milk in an ice cream frozen dessert.
10%
The difference in volume between an unfrozen cream mixture and the frozen ice cream mixture.
overrun
The chemical formed when fat or oil is heated to its smoke point.
acrolein
Enzymes in food responsible for the ripening of fruits.
pectinases
Source/s of sucrose.
candies
A local rice product that is sweetened and puffed.
ampaw
Local dessert/snack items made with non-glutinous rice except:
maja blanca
The ingredient that increases foam stability in eggs.
acid
Cream of tartar in angel food cake serves which of the following purposes?
It is a leavening agent, increasing tenderness and firms egg white foam.
Orange juice with calcium added during processing is considered to be _____.
fortified
Irradiation is effective in eliminating bacteria, yeasts, and molds but it may not eradicate _____.
botulinum spores
Increasing the chain length of a saturated fatty acid will _____ its melting point.
increase
The term used to describe a cream soup made from shellfish.
bisque
Which of the following foods is commonly associated with E. coli?
fresh green salad
The presence of Escherichia coli in water indicates _____.
fecal contamination
How does a low temperature work to preserve foods?
By slowing microbial growth.
What is the starting substrate of fermentation?
sugar
The ingredient responsible for color fixation of cured meats.
nitrite
Which of the following is true about pasteurization?
It destroys enzymes and relatively heat-sensitive microorganisms.
The primary symptom of most food-borne diseases is ____.
diarrhea
What phase in the microbial growth curve is characterized by very rapid cell growth and highest sensitivity to antimicrobial agents?
log phase
This parasite can be killed by cooking and is commonly found in the muscle of pigs.
Trichinella
Which of the following groups is a good source of polyunsaturated fatty acids?
vegetable oils
When using the muffin method of mixing, over-mixing will produce what type of unwanted result?
tough
The process where sugar is melted to form a brown, viscous mixture.
caramelization
It is classified as a root vegetable.
carrot
The two most important factors when preparing quick breads are the ____ of the batter and the _____.
consistency; temperature
The function of starch when it is used in chocolate drinks and cooked dressings is as an _____ agent.
stabilizing