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FSHN 111 Final Exam Questions and Answers

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FSHN 111 Final Exam Questions and Answers Why are the five senses important in food quality? - Ans:-How we select foods Taste associated with sugars. - Ans:-sweetness Taste associated with caffeine or unripe bananas. - Ans:-bitterness Taste associated with acids - Ans:-lemons, limes, etc.,Sour ...

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  • October 22, 2024
  • 22
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • FSHN
  • FSHN
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GraceAmelia
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FSHN 111 Final Exam Questions and Answers


Why are the five senses important in food quality? - Ans:✔✔-How we select foods


Taste associated with sugars. - Ans:✔✔-sweetness


Taste associated with caffeine or unripe bananas. - Ans:✔✔-bitterness


Taste associated with acids - Ans:✔✔-lemons, limes, etc.,Sour


Taste associated with sodium chloride. - Ans:✔✔-Salty


Proposed taste associated with MSG - Ans:✔✔-brothy.,Umami


Boiling point of water. - Ans:✔✔-212 F


Freezing point of water. - Ans:✔✔-32 F


Temperature danger zone. - Ans:✔✔-40 to 140 F


Food allergen (1) - Ans:✔✔-Tree nuts


Food allergen (2) - Ans:✔✔-peanuts


Food allergen (3) - Ans:✔✔-fish
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, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




Food allergen (4) - Ans:✔✔-Shellfish


Food allergen (5) - Ans:✔✔-Milk


Food allergen (6) - Ans:✔✔-Eggs


Food allergen (7) - Ans:✔✔-Soy


Food allergen (8) - Ans:✔✔-Wheat


Common food intolerance associated with milk. - Ans:✔✔-lactose


Common food intolerance associated with wheat products. - Ans:✔✔-Gluten


How is it possible to be allergic and intolerant to milk? - Ans:✔✔-Allergic to protein, sensitive to lactose


Name for foods below pH 6.99. - Ans:✔✔-acids


Name for foods above pH 7.01. - Ans:✔✔-Bases


Name of point where no net charge is on a protein molecule. - Ans:✔✔-Isoelectric point


Vegetable cutting term to produce match stick size pieces. - Ans:✔✔-Julienne


Vegetable cutting term to produce the smallest pieces. - Ans:✔✔-Mince


Removal of the very outer surface of a citrus fruit. - Ans:✔✔-Zest

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, ©GRACEAMELIA 2024/2025 ACADEMIC YEAR. ALL RIGHTS RESERVED

FIRST PUBLISH OCTOBER 2024




Calories supplied by one gram of fat. - Ans:✔✔-9


Calories supplied by one gram of protein. - Ans:✔✔-4


Calories supplied by one gram of carbohydrate. - Ans:✔✔-4


Total calories in a food with 1 g of protein, 1 g of fat, 1 g of CHO, - Ans:✔✔-17


Carrots would be considered this type of vegetable. - Ans:✔✔-Root


Garlic would be considered this type of vegetable. - Ans:✔✔-Bulb


What is a tuber? - Ans:✔✔-Potato


Give an example of a drupe. - Ans:✔✔-Peach, apricot


Give an example of a pome. - Ans:✔✔-Apple, pear


Green vegetable pigment. - Ans:✔✔-Chlorophyll


Purple vegetable and fruit pigment. - Ans:✔✔-Anthocyanin


Orange/red vegetable pigment. - Ans:✔✔-Carotenoid


White to colorless vegetable pigment. - Ans:✔✔-Anthoxanthin


Flavor category associated with broccoli; cabbage; Brussels sprouts - Ans:✔✔-Brassica

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