Review Test Submission Test 2

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Question #1

Safety inspection of fruits and vegetables in the US is _________

A not an option

B required

C recommended

Question #2

Blanching green vegetables tends to intensify the color because it collapses the ___________.

A stems

B carotenoids

C vacuole

D leukoplasts

E intercellular air spaces

Question #3

The creamy white color of potatoes and cauliflower is because of the presence of ________.

A anthaxanthins

B carotenoids

C vacuole

D leukoplasts

Question #4

Plant cells store energy for themselves in structures called __________.

A anthaxanthins

B leukoplasts

C carotenoids

D vacuole

Question #5

Raw fruits and vegetables feel crunchy or mushy mostly based on the size of their __________.

A leukoplasts

B carotenoids

C intercellular air spaces

D anthaxanthins

Question #6

One of the structures in a plant cell that provides rigidity is _________________.

A carotenoids

B anthaxanthins

C vacuole

D leukoplasts

Question #7

Asparagus and celery are vegetables that are correctly identified as ___________.

A flowers

B pomes

C stems

D berries

E drupes

Question #8

Broccoli and artichokes are vegetables that correctly identified as ____________.

A flowers

B stems

C berries

D drupes

E pomes

Question #9

Botanically speaking, most of what we call fruits are _________.

A tubers

B flowers

C berries

D drupes

E pomes

Question #10

Apples and pears are classified as __________.

A drupes

B berries

C pomes

D tubers

E flowers

Question #11

Egg inspection in the US is ________________ for all eggs sold fresh in the shell

A required

B optional

Question #12

The part of the egg that can provide color to baked goods and other foods

A white

B air sac

C shell membranes

D yolk

Question #13

The part of an egg that used to create foams and to leaven baked goods

A yolk

B white

C air sac

D shell membranes

Question #14

The name of the units used to measure egg freshness

A chalaza

B candling

C Haupt

Question #15

A method for visually inspecting egg quality

A candling

B chalaza

C Haupt

Question #16

Grading categories for eggs in the US

A A, B, C

B AA, A, B

Question #17

The structure of a hen’s egg that is mostly protein

A air sac

B white

C yolk

Question #18

The structure in a hen’s egg that contains all the fat and cholesterol

A yolk

B white

C air sac

Question #19

The structure in a hen’s egg that can be used to tell the age of the egg

A germinal disk

B Haupt

C chalaza

D air sac

Question #20

The structure within a hen’s egg that anchors the yolk in the center

A chalaza

B Haupt

C germinal disk

D air sac

Question #21

Fish safety is the responsibility of the US department of __________.

A Commerce

B Agriculture

C Food and Drug Administration

Question #22

Of the 3 categories, _________ typically lowest in fat.

A myoglobin

B meat

C fish

D silverskin

Question #23

Tough meats can be tenderized with high temperatures and moist heat which melts the ______.

A myoglobin

B silverskin

C cover fat

D collagen

Question #24

Quality grading of meat and poultry is ________.

A voluntary

B aquaponics

C Commerce

D required

Question #25

Meat and poultry food safety inspections are the responsibility of the US Department of _____.

A Commerce

B Food and Drug Administration

C Agriculture

Question #26

This term refers to fish farming that includes recycling water, fish waste, and crop growth.

A aquaponics

B Agriculture

C poultry

Question #27

What we call red meat gets its color mostly from _______________.

A myoglobin

B collagen

C silverskin

D cover fat

Question #28

Fat that is concentrated under the skin of an animal is called ____________.

A cover fat

B collagen

C silverskin

D myoglobin

Question #29

Generally speaking, __________ has the most connective tissue.

A fish

B myoglobin

C meat

D collagen

Question #30

Meat, poultry, and fish have similar composition, being mostly _______ and _________.

A protein; fat

B protein; water

Question #31

A dairy product made by separating and concentrating milk fat

A hard cheeses

B cultured dairy products

C soft cheeses

D butter

Question #32

Yogurt, kefir, and sour cream are all examples of _________________ .

A firm cheeses

B cultured dairy products

C hard cheeses

D soft cheeses

E fresh cheeses

Question #33

Swiss and cheddar cheeses are examples of ________________________ .

A soft cheeses

B hard cheeses

C fresh cheeses

D firm cheeses

E cultured dairy products

Question #34

Cottage cheese and ricotta are examples of _______________________ .

A cultured dairy products

B soft cheeses

C fresh cheeses

D hard cheeses

E firm cheeses

Question #35

The first step in making cheese

A pasteurization

B homogenzation

C fortification

D curdling

E emulsion

Question #36

The major carbohydrate in milk

A whey

B lactose

C casein

Question #37

The major protein in milk

A lactose

B casein

C whey

Question #38

Milk is a natural _____________________ – a substance that contains fat and water in a stable mixture

A pasteurization

B homogenzation

C fortification

D emulsion

E curdling

Question #39

The process by which milk is heated to specific temperatures for specific times in order to kill bacteria

A homogenzation

B fortification

C pasteurization

D emulsion

E curdling

Question #40

The process by which milk fat is thoroughly mixed into the water “phase” of the milk so that it does not separate

A fortification

B homogenzation

C pasteurization

D curdling

E emulsion

Question #41

Shelf life of properly stored grains and legumes.

A years

B weeks

C months

D none

Question #42

A grain native to East Africa.

A corn

B barley

C wheat

D wild rice

E teff

Question #43

A grain native to North America.

A wild rice

B teff

C corn

D barley

E wheat

Question #44

A grain native to Mexico.

A barley

B wheat

C teff

D wild rice

E corn

Question #45

The term for a grain from which the bran and the germ have been removed.

A refined

B barley

C fiber

D modified grass seeds

E wild rice

Question #46

The part of a grain that contains almost all the fat and vitamins

A fiber

B endosperm

C germ

D wild rice

Question #47

The part of a grain that is almost pure starch.

A germ

B pseudocereals

C teff

D bran

E endosperm

Question #48

Legumes are important in both nutrition and agriculture because they can “fix” nitrogen, which is critical to the creations of ______________________.

A fiber

B protein

C germ

D modified grass seeds

Question #49

Chia seeds and quinoa are classified as _____________________.

A barley

B modified grass seeds

C wheat

D pseudocereals

E bran

Question #50

Botanically speaking, grains are _______________________.

A wheat

B bran

C barley

D modified grass seeds

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Review Test Submission Test 2

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