Prep Test 2

Question 1

Milk is what type of macro?

Answer 1

Simple carbohydrate

Question 2

Milk is made of what water percentage?

Answer 2

87% water

Question 3

Milk Caesin and whey percentage?

Answer 3

80% caesin 20% whey

Question 4

Pasteurization of milk?

Answer 4

Destroys pathogenic bacteria

Question 5

Breaking fat globules to distribute around for uniform liquid?

Answer 5

Homogenization

Question 6

How much saturated fat in milk?

Answer 6

66%

Question 7

How much PUFA in milk?

Answer 7

4%

Question 8

Cheese coagulates and drains what?

Answer 8

Coagulates caesin and drain whey (like Greek yogurt)

Question 9

How much fat per ounce of cheese?

Answer 9

9g

Question 10

Cheese is graded by what?

Answer 10

Quality approve (QAIS)

Question 11

What is the twisted part that keeps the egg center called?

Answer 11

The chalazae

Question 12

German name for beer/barley?

Answer 12

Gerste

Question 13

Egg shell contained how many membranes and what mineral?

Answer 13

Calcium carbonate and two membranes

Question 14

What removes minerals in water by the membrane?

Answer 14

Reverse osmosis

Question 15

Bottled water is regulated by who?

Answer 15

FDA

Question 16

Coffee was founded by?

Answer 16

Ethiopia in 3rd century AD

Question 17

To make decaf it needs?

Answer 17

Methylene

Question 18

How many volatile compounds in coffee?

Answer 18

800 compounds!

Question 19

What technique is used to grade eggs?

Answer 19

Candling

Question 20

Tap water is regulated by what?

Answer 20

EPA

Question 21

What grading system do eggs use?

Answer 21

AA, A, and B

Question 22

What does heat hydrolyze in meat?

Answer 22

Collagen

Question 23

What is the tenderizing enzyme?

Answer 23

Proteinase

Question 24

Is meat inspection required?

Answer 24

YES!

Question 25

How long is dry aging for?

Answer 25

10 days to 6 weeks

Question 26

Does the USDA use hormones for poultry?

Answer 26

NO hormones!

Question 27

1 subunit and 1 heme group

Answer 27

Myoglobin

Question 28

4 subunit and 4 heme group

Answer 28

Hemoglobin

Question 29

Fibrils that contain sarcomeres

Answer 29

Muscle

Question 30

Fat cells, cover fat

Answer 30

Adipose tissue

Question 31

What poultry meat is high in myoglobin?

Answer 31

Dark meat

Question 32

Acid coagulation cheeses

Answer 32

Cottage cheese and ricotta

Question 33

Sparkling water is in what category?

Answer 33

Soft drinks

Question 34

Meat in inspection after processing stage is

Answer 34

Monitored temperature through as moves through plant

Question 35

Term to describe poultry with entrails or inner organs removed

Answer 35

Eviscerated

Question 36

Most tender and flavourful usda grade meat

Answer 36

Prime

Question 37

Milk must be pasteurized under what condition

Answer 37

Crossed state lines

Question 38

Largest egg size

Answer 38

Goose