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1
Q

Grenadine was originally made with sugar water and what juice?

A

Pomegranate

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2
Q

Traditional Greek yogurt production requires what step and removal of what milk component

A

Straining or concentration; whey (and/or lactose)

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3
Q

A Scottish dish that consists of the heart, liver, and lungs of a sheep and boiled in the stomach of the animal is called what?

A

Haggis

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4
Q

This Chinese delicacy is made from saliva of the male white-nest or black-nest swiflet.

A

Bird’s Nest Soup

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5
Q

In 2009, the microwave was approved for what process by the FDA?

A

sterilization of low acid foods in hermetic containers

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6
Q

What was the name of the two brothers who owned the first McDonalds and where was the restaurant located?

A

Dick and Maurice McDonald; San Bernadino, California

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7
Q

This Filipino dessert dish contains such unusual ingredients as kidney beans, garbanzo beans, purple yams, and plantains

A

Halo Halo (pronounced “hollow hollow”)

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8
Q

What is the purpose of adding sodium aluminum sulfate or potassium aluminum sulfate to pickles?

A

Improve crispness and firmness

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9
Q

Which of the following is a non-climacteric fruit? A. Avocado, B. Grapefruit, C. Banana, D. Mango

A

B. Grapefruit

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10
Q

The IFT award, first given in 2004, that honors a member for development of industry/government/academia cooperative organizations was named after what Rutgers University Food Microbiologist?

A

Dr. Myron Solberg

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11
Q

The formation of metmyoglobin can occur when myoglobin undergoes oxidation which converts the iron atom to what state?

A

Ferric (Fe+3)

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12
Q

For what product did Clarence Birdseye develop a rapid freezing system?

A

Fish

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13
Q

How many species of Salmonella are recognized at this time and what are they?

A

2; enterica AND bongori

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14
Q

Guillain-Barré Syndrome is a sequela most associated with what foodborne pathogenic bacteria?

A

Campylobacter jejuni

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15
Q

The BRC Global Standards for Food Safety are currently used by some companies in the food industry. What does “BRC” stand for AND what is the standard related to?

A

British Retail Consortium; third party audits or certifications

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16
Q

For what city is the Norwalk virus named?

A

Norwalk, Ohio

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17
Q

From what gram-negative bacterium was Taq polymerase first isolated?

A

Thermus aquaticus

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18
Q

What polyene macrolide antibiotic is used to prevent mold growth on cheese AND what microorganism produces it?

A

Natamycin; Streptomyces natalensis

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19
Q

SNPs (“snips”) are DNA sequence variations that occur when a single nucleotide in the genome sequence is altered? What does SNP stand for?

A

Single Nucleotide Polymorphisms

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20
Q

There have been several reports of this bacterial foodborne gastroenteritis caused by consumption or handling of the ethnic food chitterlings.

A

Yersinia enterocolitica

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21
Q

Gliadin of wheat and zein of corn and are what type of proteins?

A

Prolamine

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22
Q

What are three conditions necessary to allow growth of lactic acid bacteria and production of successful vegetable fermentations:

A

Low temperature, Establishment of anaerobic conditions via Air exclusion, Salt addition

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23
Q

What are the three of the five stages of getting a chicken to the processing plant?

A

Breeder flock; Pullet farm; Breeder farm; Hatchery; Broiler Farm

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24
Q

What are two viruses commonly used as surrogates for human norovirus and why are they used?

A

Feline calicivirus and Murine Norovirus (Tulane virus is acceptable); because human norovirus cannot be cultivated in tissue culture (or in the lab)

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25
Q

What are the four steps in risk assessment modeling?

A
  1. hazard identification, 2. exposure assessment, 3. hazard characterization, 4. risk characterization
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26
Q

Name five each of climacteric and nonclimacteric fruitsClimacteric:

A

Climacteric: Apple, Apricot, Avocado, Banana, Breadfruit, Fig, Guava, Mango, Papaya, Passion fruit, Peach, Pear, Plum Sapote, Tomato, Watermelon. Nonclimacteric: Blueberry, Cacao, Cherry, Cucumber, Grape, Grapefruit, Lemon, Litchi, Melon, Olive, Orange, Pineapple, Strawberry, Tamarillo

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27
Q

What are the three main parts of a grain or kernel?

A

Bran, Endosperm and Germ

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28
Q

In the amyloplasts of cereals, starch granules are present as: a. Simple, b. Compound, c. Both

A

c. Both

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29
Q

What enzyme is responsible for starch synthesis?

A

Starch synthase (Granule bound and soluble)

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30
Q

Name a starch debranching enzyme.

A

Pullulanase or isoamylase

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31
Q

Name the prolamine and glutelin proteins in wheat, corn and barley.

A

Wheat - Gliadin and Glutenin; Corn - Zein and Zeanin; Barley - Hordein and Hordenin

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32
Q

What is the difference in Kcal between high fructose corn syrup and sucrose?

A

None; they are the same

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33
Q

What is the malo-lactic fermentation, what microorganism carries it out and what is its purpose?

A

A. Fermentation of malate to lactate and carbon dioxide; B. Oenococcus oenos; C. to reduce the acidity of wine

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34
Q

The most common thickening agent in most sauces is “roux”? What are the three types of roux?

A

White, Blond, Brown

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35
Q

Batonnet, Tournée, Julienne and Chiffonade are what?

A

Knife cuts used in culinary preparation

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36
Q

What is the “ullage” in a bottle of wine?

A

The air space in the top of the bottle.

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37
Q

What is the difference between an herb and a spice?

A

Spice: Is the fruit of the plant. Spices are the berries, fruits, flowers, bark, seeds, and roots of plants or trees; Herb: Is the leafy part of the plant: leaves, stems, buds, or flowers.

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38
Q

A traditional cake made in New Orleans around Mardi Gras with a small plastic baby in the center is called what?

A

King Cake

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39
Q

What does a mirepoix consist of?

A

onions; carrots; celery

40
Q

What is the name for the tall chefs hat with folds?

A

Toque

41
Q

The Greek beverage Ouzo is flavored by what spice?

A

Anise

42
Q

What neurotoxin from a bacterial foodborne pathogen may be inactivated by boiling?

A

Clostridium botulinum toxin

43
Q

A 603 X 700 metal container has what dimensions in inches and what is the common name for such a container?

A

6 and 3/16 inches in diameter by 7 inches tall, No. 10 can

44
Q

Benzene rings with attached hydroxyl groups are called what?

A

Phenolics

45
Q

What are three varieties of olives used for food and oil?

A

Mission; Ascolano; Seveillano; Manzanillo

46
Q

Vinegar strength is measured in grains. What is a 1 grain equal to?

A

0.1% acetic acid (OR 10 grains = 1% acetic acid)

47
Q

In brines, salt is measured with a salometer; what is 1° Salometer equal to?

A

1% of saturated NaCl solution (OR 0.265% salt = 1 degree salometer)

48
Q

What microorganism is responsible for the surface ripening of Brick, Limburger, and Muenster cheeses, among others?

A

Brevibacterium linens

49
Q

Reiter’s syndrome may be a sequalae of a primary foodborne infection. What is another name for Reiter’s syndrom? List two potential bacterial pathogens involved with the syndrome.

A

Reiter’s syndrome may be a sequalae of a primary foodborne infection. What is another name for Reiter’s syndrom? List two potential bacterial pathogens involved with the syndrome.

50
Q

What is Taq polymerase and for what is it named?

A

A. It is a thermostable DNA polymerase; B. Thermus aquaticus (a bacterium)

51
Q

A psychosis characterized by amnesia or false memories and is caused by deficiency of Vitamin B1 or thiamine is called what?

A

Korsakoff’s syndrome

52
Q

For what food is the Haugh unit used to indicate quality?

A

Eggs

53
Q

What commercial product was first produced in 1947, weighed 750 pounds, and was patented by the Raytheon Co.?

A

Microwave oven

54
Q

Which of the following avacado variety makes up 95% of the California crop: A. Bacon, B. Fuerte, C. Hass, D. Zutano

A

C. Hass

55
Q

What company produced the first canned ham in 1926.

A

Hormel

56
Q

Neutron scattering is a technique that could be used to study the structure and functionality of molecular food components in real time. What is a common type of elastic neutron scattering?

A

Small-angle neutron scattering (SANS) OR spin echo small-angle neutron scattering (SESANS)

57
Q

Name the principle antimicrobial component of the following: thyme, oregano, cinnamon, cloves

A

thymol, carvacrol, cinnamic aldehyde, eugenol

58
Q

“Feeding Tomorrow” is the new name for what organization?

A

The IFT Foundation

59
Q

Korsakoff’s syndrome, an irreversible psychosis characterized by amnesia and confabulation or false memories is caused by deficiency of what B vitamin

A

Thiamine or Vitamin B1

60
Q

What are two things Auguste Escoffier known for creating?

A

Brigade system (order of ranking for chefs), Mother sauces, Le Guide Cullinaire

61
Q

What is a “Mother Sauce” or “Leading Sauces”?

A

The basic sauces in which many other sauces are derived.

62
Q

What are four “Mother Sauces” or “Leading Sauces”?

A

Espangnol/demi-glace/brown; Marinara/Tomato; Warm Butter/Hollandaise/Béarnaise; Velouté/Béchamel/White; Emulsion Sauces: mayonnaise

63
Q

What does “Nappe” mean?

A

Thickness of sauce on the back of a spoon

64
Q

In the culinary world, the most common thickening agent in most sauces is called what?

A

Roux

65
Q

What are the three types of roux? Give example dishes for each roux.

A

White: potatoes au gratin; Blond: Macaroni-n-cheese; Brown: Gumbo

66
Q

Name six knife cuts used in culinary.

A

Batonnet; Julianne; Massive wand; Tournée; Rondelle; Brunoise; Chiffonade; Flute

67
Q

In knife skills what is the proper name for the waffle cut that is commonly used for potatoes?

A

Gaufrette

68
Q

What is the name of beer that is typically brewed in March and stored until fall?

A

Oktoberfest/Marizen

69
Q

What color wine can be made from a Chardonnay grape?

A

White, red, or rose

70
Q

What is the purpose of searing meat?

A

For maillard browning and caramelization to improve the meat flavor, texture, and appearance; Does not seal in the juices.

71
Q

What is the difference between an herb and a spice?

A

Spice: Is the fruit of the plant. Spices are the berries, fruits, flowers, bark, seeds, and roots of plants or trees; Herb: Is the leafy part of the plant: leaves, stems, buds, or flowers.

72
Q

What is a “quick bread”?

A

A quick bread is named because of the small amount preparation and unlike yeast bread does not involve any proofing or rising. Does not have any yeast.

73
Q

In the US, what is a King Cake, where is it made and what time of the year is it usually made?

A

What: A cinnamon-roll like cake inside with sugary icing with traditional Mardi Gras colored sprinkles (yellow, green, and purple) on the outside. A small trinket is placed in the middle of the cake and is usually a small plastic baby; Where: Louisiana; When: Mardi Gras

74
Q

In Europe (France, Belgium, Switzerland, Portugal, Spain, Greece, Cyprus, Bulgaria), what does the “King Cake” represent?

A

Associated with the festival of Epiphany in the Christmas season

75
Q

What are the four ingredients in yeast bread?

A

Wheat, water, salt, yeast

76
Q

What is a consommé?

A

A clear soup made from clarified stock by using meats, egg white, and vegetables (a.k.a., RAFT) resulting in an intensely flavored amber color clear liquid with a distinct flavored body

77
Q

What is the process of making a consommé?

A

Addition of brown meat, vegetables, and egg whites (RAFT) added to a stock; placing the stockpot half way on the burner to create a convection of the liquid; the raft clarifies the stock.

78
Q

What is a “bouquet garni”?

A

This is a collection of aromatics that is typically tied together in either a: sachet, or leak greens, or celery stock.

79
Q

What does a mirepoix consist of?

A

50% onions; 25% carrots; 25% celery

80
Q

What is the difference between a mirepoix and a trinity?

A

A trinity is commonly found in the New Orleans. A trinity has equal amounts of celery, peppers, and onions. A mirepoix has 50% onions, 25% carrots, and 25% celery.

81
Q

What is the name for the tall chef hat with the folds in it and what do the folds represent?

A

Toke; The different ways he/she can cook an egg

82
Q

What is the name of the classification systems for chefs?

A

Michelin star system

83
Q

What are the basic levels a chef called?

A

Certified; Executive; Master

84
Q

What is the difference between poaching, simmering, and boiling of water?

A

The temperature; Poaching: 160°F-180°F; Simmering: 185°F-200°F; Boiling: 212°F; *note: Foods simmer and poach at different temperatures.

85
Q

What type of cooking uses an electric or ceramic element heated to such a high temperature that it gives off waves of radiant heat that cook the food?

A

Infrared cooking.

86
Q

What type of dry-heat cooking methods uses radiant heat from an overhead source to cook foods?

A

Broiling

87
Q

Who is credited with the invention of Haute/Grande cuisine?

A

Antoine Carême

88
Q

Sorghum syrup is often mistakenly called this:

A

Molasses

89
Q

What is the name of the company that is the number one producer of baked beans in the US and where is it located?

A

Bush Brothers and Company, Knoxville, Tennessee

90
Q

The toxin from Clostridium botulinum impairs nerve function by blocking release of what?

A

Acetylcholine

91
Q

The Bostwick viscometer was invented for use with what types of products?

A

Ketchup/tomato sauce

92
Q

A 303 X 406 can has what diameter in inches?

A

3 and 3/16 inches

93
Q

Benzene rings with attached methoxyl groups are called what?

A

Anisole

94
Q

The term “culinology” is a trademark of what organization?

A

Research Chef’s Association

95
Q

What are five parts of a knife?

A

Butt, tang, handle, heel, Spine, point, tip, edge, and bolster.

96
Q

What is the primary ingredient in the Greek dish, moussaka?

A

Eggplant

► Food & Nutrition 4 (18 decks)

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