FSHN Exam Quizzes & Amos
UIUC FSHN CHPT 5 quiz
Questions: 22
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Sample QuestionOlive oil contains abundant amounts of which type of fatty acid?
Questions: 100
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Sample QuestionWhen making yeast bread dough, the addition of egg is not required for yeast growth.
Fshn 131. exam 3.
Questions: 50
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Sample QuestionGelatin desserts are best if used within the first 24 hours to preven excessive protein bond formation
Fshn131. exam 2.
Questions: 70
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Sample QuestionA cycle menu may also be a limited choice menu.
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FSHN Exam Questions and Answers
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Olive oil contains abundant amounts of which type of fatty acid?
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The main reason for hydrogenating fats is to
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When triglycerides are digested, before being absorbed, they are converted to a mixture of
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When making yeast bread dough, the addition of egg is not required for yeast growth.
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It is importanat to stretch a pastry when fitting it into the pan so it will shrink and fit the pan when baked.
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Stirring a muffin batter until it is smooth will result in muffins with tunneling and pointed tops due to over-development of the gluten
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Gelatin desserts are best if used within the first 24 hours to preven excessive protein bond formation
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Butter is a water in oil emulsion formed by breaking the oil in water emulsion of heavy cream
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Tender cuts of meat require moist head methods of cookery
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a cycle menu may also be a limited choice menu.
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when preparing eggs, any style, it is best to use high heat to speed up the rate of cooking and thus, preven the eggs from overcoagulting and becoming rubbery
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Both baked custard and stirred custard form a strong gel due to the presence of egg proteins
Fshn 131. exam 1.
Questions: 84
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Sample QuestionThe most accurate way to measure 2 teaspoons of sugar is
