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FSHN 214 Final Exam Study Guide Solutions

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FSHN 214 Final Exam Study Guide Solutions Name the appropriate carbohydrate composition of most fruits - Ans:-5-20% Red cabbage cooked in alkaline water might be - Ans:-very soft Name the component of the cell wall that will increase in firmness in the acid - Ans:-pectin Name the hormone requir...

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  • October 22, 2024
  • 29
  • 2024/2025
  • Exam (elaborations)
  • Questions & answers
  • FSHN
  • FSHN
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GraceAmelia
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FIRST PUBLISH OCTOBER 2024




FSHN 214 Final Exam Study Guide Solutions


Name the appropriate carbohydrate composition of most fruits - Ans:✔✔-5-20%


Red cabbage cooked in alkaline water might be - Ans:✔✔-very soft


Name the component of the cell wall that will increase in firmness in the acid - Ans:✔✔-pectin


Name the hormone required for ripening some fruits - Ans:✔✔-ethylene


Name the term that describes the change of ice into water vapor - Ans:✔✔-sublimination


Name the number of calories required to convert ice to liquid water and the number of calories required

to convert liquid water to water vapor - Ans:✔✔-80, 540


Name the factor that is likely to decrease the stability of an oil-in-water emulsion - Ans:✔✔-addition of

the oil all at once to the water phase


Name the type of dispersion that forms when sugar is mixed with water - Ans:✔✔-solution


Name an effective emulsifier found in soybeans - Ans:✔✔-lecithin


Name the pigment category of raspberries, blueberries, and strawberries - Ans:✔✔-anthocyanin



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

FIRST PUBLISH OCTOBER 2024




Name the ingredients required for preparation of fruit jelly - Ans:✔✔-acid, pectin, water


Name the approximate moisture content of:


Mozzerella cheese


Crackers


Fresh round steak - Ans:✔✔-50%


4%


67%


Name the act that established Iowa State University as the 'Land Grant' college for Iowa - Ans:✔✔-

Morrill Act


What is the temperature of boiling water - Ans:✔✔-100C and 212F


What is the correct range of temperature for refrigeration - Ans:✔✔-34-40F


Mayonnaise is made from vinegar, oil, and egg yolk, what is the interaction between them - Ans:✔✔-

Vinegar: continuous phase, polar


Oil: dispersed phase, non-polar


Egg yolk: emulsifier, lechithin, has polar and non-polar ends


Page 2/29

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

FIRST PUBLISH OCTOBER 2024




What is the number one sanitation practice - Ans:✔✔-Washing your hands


What are two other sanitation practices - Ans:✔✔--foods that are reheated must reach a temperature of

165F before consumption


-raw meats and raw vegetables should not be cut on the same cutting board without washing


Name a credible source for food safety information - Ans:✔✔-USDA


Label the plant cell - Ans:✔✔-pectin, cell wall, vacuole, plastid


What are the 5 compounds found in the vacuole - Ans:✔✔-water, salt, acid, anthocyanin, and

anthoxanthin


Why are sliced cucumbers limp and not crisp at the salad bar - Ans:✔✔--the water from the cucumbers

escaped causing plasmolysis due to osmosis


-water needs to be in with the cucumbers to keep the turgor pressure up


Why are banana slices brown and discolored - Ans:✔✔--enzymatic browning due to phenol oxidase from

phenolic compunds and oxygen


-adding acid denatures the enzyme


Why was grape jelly rough and rubbery - Ans:✔✔--the pectin in the jelly was not properly created due to

the acidity being too high

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