FSS NDLE REVIEW QUESTIONS.pdf

FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f Glucose is soluble in wa- ter due to the presence presence of oxygen or the -OH groups...

FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f Glucose is soluble in wa- ter due to the presence presence of oxygen or the -OH groups of ___________________________ which facilitates hydrogen bonding ex- tensively. Sense of taste is mediated by taste re- Taste Buds ceptor cells which are bundled in clusters called: Core to most baked dessert recipes that Salt brings out the sweetness of the sugar and enhances the ginger flavor. The most sensitive of the five tastes. A Bitter large number of compounds are known to be toxic. It is an appetitive taste, sometimes de- Umami scribed as savory or meaty. Umami is the presence of Glutamic acid _______________ which is a japanese for "good flavor" In the early part of the 20th cen- tury, a Japanese chemist named _________________ attempted to iden- Kikunae Ikeda tify umami taste common to asparagus, tomatoes, cheese and meat. But, not one of the four well-known tastes could de- scribe it adequately. When fruit is not yet ripe, it is full of Citric Acid ____________, and therefore tastes too sour—so we don't eat it. Umami is used by many chefs and home Kokumi cooks, and now a new taste sensation called: Macronutrients are present in large g/100g amounts and are measured in terms of: Ester Bonds 1/7  FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f Carbohydrates : Glycosidic Bonds, Fat : _____________________________ Cx(H20)n This describes carbohydrate: The action of acids, enzymes or alkalis derived proteins on simple proteins results in the forma- tion of: Organic compounds belonging to water Lipids insoluble substances called: The most common dispersing medium Water and most abundant compound in Food: chlorophyll and carotenoids Fat soluble pigments: flavonoids and tannins Water soluble pigments: When exposed to air, myoglobin forms the pigment _____________, which oxymyoglobin gives meat a pleasingly cherry-bright red color. Are waste products of cell processes Tannins found in vacuoles and cell walls, giving brown colors. Is the color change alone in meat does False mean the product is spoiled? It cuts the protein chains in the fibrils and in the connective tissue disrupting the Papain structural integrity of the muscle fiber and tenderizing the meat. This enzyme helps the softening of fruits Pectinases during ripening. The temperatures at which sucrose be- 320° F gins to caramelize are: The process of turning starch into fer- amylase mentable sugar starts with the enzyme: Volatile compounds that make up the they can pass from liquid to gas during fruit characteristic aromas and contribute heating and cooking. to their flavor because: 2/7 FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f The temperatures at which glucose be- 320° F gins to caramelize are: During caramelization, the sugar in a food oxidizes, taking on a brown Nutty Flavor color and a rich, slightly sweet and __________________, A. All homogenous mixtures are solu- Both statement are true tions, and B.all heterogeneous mixtures are suspension. The process of heat being transferred between objects through direct contact, Conduction and it's the most common type of heat transfer. Lechon in a spit is a method of what Radiation cooking? A dough with pH ________ result in good 5 volume and texture A biscuit with pH ___________ is crispy 7 and cream cooked. A mixture of starch in water is an exam- Colloid ple of a: Suspension of cornstarch and water that can behave like a solid or a liquid de- Oobleck pending on how much pressure you ap- ply. 160 °C Melting point of glucose Sucrose added to increases boiling point wa- ter______________________________. It's the ________________ molecule sucrose that crystallizes when making fondant. A. Freezer burn happens more to flour Both statement is false and nuts, B. and it happens less to meats and vegetables. 3/7 FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f Conversion of a substance from the solid Sublimation to the gaseous state without its becom- ing liquid. Liquid oozing out of a large number of foods such as jams, jellies, sauces, dairy Syneresis products, surimi and tomato juice, as well as meat and soybean products. Toughness of meat occurs in pH 5-6 ____________________________ Occurs when starch granules are heated in a liquid, causing them to swell and Gelatinization burst, which results in the liquid thicken- ing. A process in which disaggregated amy- lose and amylopectin chains in a gela- Retrogradation tinized starch paste re-associate to form more ordered structures. The measurement of physical and chem- Objective evaluation ical properties of the food using equip- ment of mechanical devices The temperature of the location is senso- 25 °C to 40 °C ry evaluation must be convenient hence the temperature should be at: Code sample using ____________ ran- 3 domly selected consonants or numbers to remove bias. Pectic acid Found in over ripe fruits. Responsible for the characteristic strong flavor and aroma of garlic, onions, and Volatile sulfur compound cabbage that intensify during improper cooking. The bicarbonate reacts with chloro- phyll and transforms it into chlorophyllin, light green a __________________________ coloured molecule. 4/7 FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f Cooking green vegetables in an acid can cause the ____________color to be- olive green come dull green and the texture to be- come mushy. Violaxanthin Flavonoids that can be found in Beets Anthocyanase Changes anthocyanin into colorless These vitamins in fruits and vegetables Vitamin C and Thiamin may be destroyed by the heat. This process breaks down the starch molecule into smaller fragments using Dextrinization dry heat method. It can be seen in a va- riety of foods, including bread, crackers, and cereal. Good calamansi should be plump and green in color ________________ In buying legumes, you select those that holes and are not powdery have no ____________________ Get citrus fruit that are not dried and shriveled __________________ Many fruits then to turn in dark when Tannins peeled or pared due to the oxidation of _____________. A. Fresh pineapple prevents gelatin from setting up because it contains a protease called bromelain that digests the links formed between collagen molecules that Only statement B is correct make the liquid turn into a gel. B. Canned pineapple doesn't have the same effect because heat from canning inactivates bromelain. This is the recommended method for Stir-frying cooking vegetables In red vegetables, color can be counter- Vinegar acted by the addition of a small amount of 5/7 FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f In white vegetables, color can be coun- Lemon Juice teracted by the addition of a small amount of Use an _______________ for cooking Open kettle strong flavored vegetables like cabbage and radish to release sulfur compounds. Sprouted Munggo or togue is high in Vitamin C ______________________ Legumes and nuts contain ________________________ that have Phytohemagglutinins the property to agglutinate red blood cells. Legumes may contain Aflatoxin ___________________ that can cause chronic form of food intoxication. An incurable neurological disorder, re- sulting from excessive consumption of Lathyrism grass pea which clinically manifests as paralysis of lower limbs. Presence of _____________in legumes Lathyrogens and nuts can cause lathyrism. Tempeh is a traditional fermented food made from soaked and cooked soy- Rhizopus beans inoculated with a mold, usually of the genus ______________. Geerlig's cheese is locally known as Taho ______________. Refers to the flesh of an animals or the Meat edible part of the striated muscle of an animal. The value of meats and variety of cuts is Cost per kilo determined by? Wild animals "Game" Cattle "Beef" 6/7 FFSS NDLE 2023 REVIEW QUESTIONS Study online at https://quizlet.com/_fgz86f Pig "Pork" Carabao Carabeef Myofibrils are made up of alternating Myosin and Actin rows of myofilaments running in parallel to the axis of the muscle fiber. A protein complex composed of actin and myosin. It is found in muscle fibers Actomyosin where it plays a role in muscle contrac- tion. Male cattle castrated while your or before Steer the development of secondary sex char- acteristics. The highest grades of beef are produced Steer and Heifer by between 1 and 3 yrs. old. Popular Filipino dish that is made with Kilawin and Kaldereta goat. Cow Female cattle that have calved Connective Tissue contains a large Neutral Fats amount of ___________________ that marble the meat The distribution of fat in connective tis- Marbling sues and within the muscles. Meat that is immediately after slaughter that has not undergone any processing, Fresh Meat the most common form that is marketed in the Philippines 2C Internal temperature of Frozen Meat Ham Generic name for a type of cured pork The most desirable meat but higher in Hind Quarter price 7/7