Understanding food principles and preparation lab manual answers

Test Bank Understanding Food Principles And Preparation 5th Edition By Amy Christine Brown

Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown – Test Bank
Test Bank Understanding Food Principles and Preparation 5th Edition by Amy Christine Brown
Sample Question
Test Bank[1] for Chapter – 2 Food Evaluation

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference

Multiple Choice

Subjective evaluation is
evaluation of food quality that relies on numbers generated by laboratory instruments.
evaluation or sensory tests that rely on the opinions of individuals.
tests used to detail the specific tastes of individual foods.
a sequence of tests that document the characteristics of food preparation.
ANS: b DIF: Knowledge-based REF: 23

In objective evaluations
instruments rather than humans are used to measure the characteristics of foods qualitatively.
humans rather than instruments are used to measure the characteristics of foods quantitatively.
laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively.
a sequence of tests are used to document the characteristics of food preparation using humans as taste testers.
ANS: c DIF: Knowledge-based REF: 23|26

Objective analysis measures
the responses of people to food products as perceived by sight.
the responses of people to food products as perceived by taste.
the responses of people to food products as perceived by touch.
the responses of people to food products as perceived by smell.
all of the above answers are correct
none of the above answers is correct
ANS: f DIF: Knowledge-based REF: 23

Hedonic testing relates to
pleasure.
selecting the preferred sample.
paired preference testing.
all of the above answers are correct
ANS: a DIF: Knowledge-based REF: 24

A 9-point scale ranging from “Like Extremely” to “Dislike Extremely” best describes
discriminative tests.
descriptive tests.
analytical tests.
none of the above answers is correct
ANS: d DIF: Knowledge-based REF: 24|25

A(n) _____ test usually uses words like “weak,” “moderate,” and “strong” to describe samples that differ in magnitude of an attribute.
ranking
duo-trio
ordinal
paired comparison
ANS: c DIF: Knowledge-based REF: 24

Which of the following would be used to test for sensitivity?
triangle
duo-trio
threshold
all of the above answers are correct
ANS: c DIF: Knowledge-based REF: 24

A _____ test is used to find the minimal detectable level of a substance.
hedonic
dilution
difference
none of the above answers are correct
ANS: b DIF: Knowledge-based REF: 24

_____ tests rely on a trained panel to document differences in a product’s sensory characteristics.
Discriminative
Descriptive
Affective
None of the above answers is correct
ANS: b DIF: Knowledge-based REF: 24|25

General taste panels usually consist of at least _____ individuals.
2
5
7
10
13
ANS: b DIF: Knowledge-based REF: 25

Which of the following is not a criterion for a general taste panel?
chew no gum immediately before testing
have not ingested other food for at least 4 hours before testing
are nonsmokers
are of an equal distribution in gender
all of the above answers are criteria for a general taste panel
ANS: b DIF: Knowledge-based REF: 25

Which statement is incorrect regarding food samples?
There must be only enough food for one bite.
Samples must be taken from the same portion of the food.
Food is usually placed in clear or white containers.
Lighting in the room is uniform and the temperature is comfortable.
all of the above statements are correct regarding food samples
ANS: a DIF: Knowledge-based REF: 26

The best time for taste panels to sample food is
early morning before breakfast.
mid-morning or mid-afternoon.
when panelists are hungry.
when panelists are full.
ANS: b DIF: Knowledge-based REF: 26

The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for
visual evaluation.
weight/volume measurements.
texture measurements.
viscosity measurements.
concentration measurements.
ANS: c DIF: Knowledge-based REF: 27

Rheology is
the study of the flow of and deformation of matter.
a measure of three-dimensional space that is often used to measure liquids.
the concentration of matter measured by the amount of mass per unit volume.
a type of bioactive compound (nutrient or non-nutrient) that has health benefits.
none of the above answers is correct
ANS: a DIF: Knowledge-based REF: 26

The viscosity of fluids can determine all of the following except
how easily guacamole dip is deposited on tortilla chips.
how smoothly mayonnaise spreads onto a slice of bread.
how long a tomato will hold its shape.
how tender a pie pastry feels to the teeth.
ANS: d DIF: Knowledge-based REF: 26

Which of the following chemical tests measures the degree of unsaturation in fats?
pH test
iodine value test
peroxide value test
chromatography
fuchsin test
ANS: b DIF: Knowledge-based REF: 28

Which instrument or test would be used to observe microorganisms in food?
microscope
atomic absorption
shortometer
viscometer (or viscosimeter)
ANS: a DIF: Knowledge-based REF: 27

Which of the following are not measured by physical testing?
size and shape
weight, volume, and density
moisture, texture, and viscosity
nutrient and nonnutrient substances
ANS: d DIF: Knowledge-based REF: 26

Descriptive testing used to detail the specific flavors or textures of a food or beverage would use
hedonic tests.
threshold and dilution tests.
flavor and texture profiles.
personal preference tests.
ANS: c DIF: Knowledge-based REF: 24

True/False

Objective tests conducted for research and development (R&D) rely on the opinions of highly trained individuals.
ANS: F DIF: Knowledge-based REF: 23|26

Human taste panels are required to evaluate products using various types of established scientific objective tests.
ANS: F DIF: Knowledge-based REF: 23

Regarding sensory testing, affective tests are used to detect “differences.”
ANS: F DIF: Knowledge-based REF: 23-25

In regards to subjective testing, effective tests are used to detect “individual preferences.”
ANS: F DIF: Knowledge-based REF: 24|25

When scoring/evaluating for consumer testing with children, “smiley” or “frowny” faces can be used for scoring in lieu of the hedonic scale.
ANS: T DIF: Knowledge-based REF: 24

Males can usually detect sweetness better than females.
ANS: F DIF: Knowledge-based REF: 25

Whether or not a person prefers a certain aspect of a food is a focus of effective testing.
ANS: F DIF: Knowledge-based REF: 25

Objective analytical tests are usually conducted by an untrained panel that evaluates food products through either discriminative or descriptive testing.
ANS: F DIF: Knowledge-based REF: 25

The Association of Official Analytical Chemists (AOAC) International publishes a book on chemical tests.
ANS: T DIF: Knowledge-based REF: 27

The nature, concentration, and temperature of a liquid all affect its viscosity.
ANS: T DIF: Knowledge-based REF: 26

Matching: Physical Tests for Food Evaluation

Definition choices:

used to measure mineral content
measures the concentration of various organic compounds, especially sugar
measures the consistency of batters and other viscous foods
measures color by detecting the amount and wavelength of light transmitted through a solution
measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
polarimeter
shortometer
atomic absorption
spectrophotometer
line-spread test
Key:

ANS: b DIF: Knowledge-based REF: 27
ANS: e DIF: Knowledge-based REF: 27
ANS: a DIF: Knowledge-based REF: 27
ANS: d DIF: Knowledge-based REF: 27
ANS: c DIF: Knowledge-based REF: 27
Discussion

Define objective and subjective evaluation of foods. Give several examples of tests of each type, explaining the differences between them.
ANS: See pp. 23-28.

DIF: Application-based REF: 23-28

Design a product score sheet to be used by both adults and children for the pecan brownies that you plan to sell and distribute to Whole Foods grocery stores. You will use the results of this affective testing to prove to Whole Foods that your product belongs in their stores.
ANS: See pp. 23-25.

DIF: Application-based REF: 23-25

You have been asked by the manager of your school cafeteria to design and conduct a taste panel for their new macaroni and cheese recipe. Describe the general guidelines that you are going to follow when setting up and conducting this taste panel. Consider seating arrangements, room temperature and lighting, time of tastings, portion sizes and containers, potential additional water and food needed, etc. Include discussion of any problems or issues that you might anticipate.
ANS: See pp. 25-26.

DIF: Application-based REF: 25-26

Suppose that you are hired as a consultant by a new start-up bakery that is owned by a friend of yours. He would like you to conduct physical testing for the following new food items that he would like to introduce to the public in the near future: chocolate chip cookies, vanilla pudding, cheddar cheese crackers, carrot cake cupcakes with cream cheese frosting, and banana protein shakes. For each of these food items, please state which physical test(s) you would plan to conduct and explain the reasoning behind why the tests that you selected are needed.
ANS: See pp. 26-27.

DIF: Application-based REF: 26-27

Suppose that you are interested in interviewing for a job that you saw offered on your school’s job website. It is for a commercial laboratory that conducts chemical tests for food evaluation. Before the interview, you want to familiarize yourself with the variety of chemical tests. Describe several examples of chemical tests, explain what they measure and how, and discuss where and in what context they would be used.
ANS: See pp. 27-28.

DIF: Application-based REF: 27-28

Ready-to-Use Chapter 2 Test

Multiple Choice

Subjective evaluation is
evaluation of food quality that relies on numbers generated by laboratory instruments.
evaluation or sensory tests that rely on the opinions of individuals.
tests used to detail the specific tastes of individual foods.
a sequence of tests that document the characteristics of food preparation.
In objective evaluations
instruments rather than humans are used to measure the characteristics of foods qualitatively.
humans rather than instruments are used to measure the characteristics of foods quantitatively.
laboratory instruments instead of humans are used to measure the characteristics of foods quantitatively.
a sequence of tests are used to document the characteristics of food preparation using humans as taste testers.
Objective analysis measures
the responses of people to food products as perceived by sight.
the responses of people to food products as perceived by taste.
the responses of people to food products as perceived by touch.
the responses of people to food products as perceived by smell.
all of the above answers are correct
none of the above answers is correct
Hedonic testing relates to
pleasure.
selecting the preferred sample.
paired preference testing.
all of the above answers are correct
A 9-point scale ranging from “Like Extremely” to “Dislike Extremely” best describes
discriminative tests.
descriptive tests.
analytical tests.
none of the above answers is correct
A(n) _____ test usually uses words like “weak,” “moderate,” and “strong” to describe samples that differ in magnitude of an attribute.
ranking
duo-trio
ordinal
paired comparison
Which of the following would be used to test for sensitivity?
triangle
duo-trio
threshold
all of the above answers are correct
A _____ test is used to find the minimal detectable level of a substance.
hedonic
dilution
difference
none of the above answers are correct
_____ tests rely on a trained panel to document differences in a product’s sensory characteristics.
Discriminative
Descriptive
Affective
None of the above answers is correct
General taste panels usually consist of at least _____ individuals.
2
5
7
10
13
Which of the following is not a criterion for a general taste panel?
chew no gum immediately before testing
have not ingested other food for at least 4 hours before testing
are nonsmokers
are of an equal distribution in gender
all of the above answers are criteria for a general taste panel
Which statement is incorrect regarding food samples?
There must be only enough food for one bite.
Samples must be taken from the same portion of the food.
Food is usually placed in clear or white containers.
Lighting in the room is uniform and the temperature is comfortable.
all of the above statements are correct regarding food samples
The best time for taste panels to sample food is
early morning before breakfast.
mid-morning or mid-afternoon.
when panelists are hungry.
when panelists are full.
The penetrometer, the Warner-Bratzler shear, and the shortometer are all used to perform physical tests for
visual evaluation.
weight/volume measurements.
texture measurements.
viscosity measurements.
concentration measurements.
Rheology is
the study of the flow of and deformation of matter.
a measure of three-dimensional space that is often used to measure liquids.
the concentration of matter measured by the amount of mass per unit volume.
a type of bioactive compound (nutrient or non-nutrient) that has health benefits.
none of the above answers is correct
The viscosity of fluids can determine all of the following except
how easily guacamole dip is deposited on tortilla chips.
how smoothly mayonnaise spreads onto a slice of bread.
how long a tomato will hold its shape.
how tender a pie pastry feels to the teeth.
Which of the following chemical tests measures the degree of unsaturation in fats?
pH test
iodine value test
peroxide value test
chromatography
fuchsin test
Which instrument or test would be used to observe microorganisms in food?
microscope
atomic absorption
shortometer
viscometer (or viscosimeter)
Which of the following are not measured by physical testing?
size and shape
weight, volume, and density
moisture, texture, and viscosity
nutrient and nonnutrient substances
Descriptive testing used to detail the specific flavors or textures of a food or beverage would use
hedonic tests.
threshold and dilution tests.
flavor and texture profiles.
personal preference tests.
True/False

Objective tests conducted for research and development (R&D) rely on the opinions of highly trained individuals.
Human taste panels are required to evaluate products using various types of established scientific objective tests.
Regarding sensory testing, affective tests are used to detect “differences.”
In regards to subjective testing, effective tests are used to detect “individual preferences.”
When scoring/evaluating for consumer testing with children, “smiley” or “frowny” faces can be used for scoring in lieu of the hedonic scale.
Males can usually detect sweetness better than females.
Whether or not a person prefers a certain aspect of a food is a focus of effective testing.
Objective analytical tests are usually conducted by an untrained panel that evaluates food products through either discriminative or descriptive testing.
The Association of Official Analytical Chemists (AOAC) International publishes a book on chemical tests.
The nature, concentration, and temperature of a liquid all affect its viscosity.
Matching: Physical Tests for Food Evaluation

Definition choices:

used to measure mineral content
measures the concentration of various organic compounds, especially sugar
measures the consistency of batters and other viscous foods
measures color by detecting the amount and wavelength of light transmitted through a solution
measures tenderness by determining the resistance of baked goods such as cookies, pastries, and crackers to breakage
polarimeter
shortometer
atomic absorption
spectrophotometer
line-spread test
Discussion

Define objective and subjective evaluation of foods. Give several examples of tests of each type, explaining the differences between them.
Design a product score sheet to be used by both adults and children for the pecan brownies that you plan to sell and distribute to Whole Foods grocery stores. You will use the results of this affective testing to prove to Whole Foods that your product belongs in their stores.
You have been asked by the manager of your school cafeteria to design and conduct a taste panel for their new macaroni and cheese recipe. Describe the general guidelines that you are going to follow when setting up and conducting this taste panel. Consider seating arrangements, room temperature and lighting, time of tastings, portion sizes and containers, potential additional water and food needed, etc. Include discussion of any problems or issues that you might anticipate.
Suppose that you are hired as a consultant by a new start-up bakery that is owned by a friend of yours. He would like you to conduct physical testing for the following new food items that he would like to introduce to the public in the near future: chocolate chip cookies, vanilla pudding, cheddar cheese crackers, carrot cake cupcakes with cream cheese frosting, and banana protein shakes. For each of these food items, please state which physical test(s) you would plan to conduct and explain the reasoning behind why the tests that you selected are needed.
Suppose that you are interested in interviewing for a job that you saw offered on your school’s job website. It is for a commercial laboratory that conducts chemical tests for food evaluation. Before the interview, you want to familiarize yourself with the variety of chemical tests. Describe several examples of chemical tests, explain what they measure and how, and discuss where and in what context they would be used.
[1] By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions reformatted for printing out as a test) is provided at the end of this document.

Test Bank[1] for Chapter 4 – Food Safety

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference

Multiple Choice

Reasons that the United States food supply is among the safest in the world include
stringent federal and state legislation.
inspection at all levels of food production and distribution.
tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention.
the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits.
all of the above
ANS: e DIF: Knowledge-based REF: 66

Which of these individuals would be least susceptible to foodborne illnesses?
a six-month-old infant
an eighteen-year-old teenager
a twenty-eight-year-old male with AIDS
a forty-year-old woman with breast cancer
an eighty-year-old grandparent
ANS: b DIF: Application-based REF: 67

Biological hazards that may cause foodborne illness include all of the following EXCEPT
bacteria.
molds.
viruses.
parasites.
prions.
pesticides.
ANS: f DIF: Knowledge-based REF: 67

Foodborne illnesses from chemical hazards include all of the following EXCEPT
plant toxins.
animal toxins.
agricultural chemicals.
prions.
industrial chemicals.
ANS: d DIF: Knowledge-based REF: 67|76-77

Physical hazards that may cause foodborne illness include all of the following EXCEPT
glass, bones, and metals.
incidental physical particles from the manufacturing process.
plastics.
toxic residues from the manufacturing process.
ANS: d DIF: Knowledge-based REF: 67|78

The majority of foodborne illness is caused by _____.
bacteria
viruses
parasites
industrial chemicals
ANS: a DIF: Knowledge-based REF: 67

Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.
fish
vegetable casseroles
poultry and eggs
fruit drinks
pasteurized milk and dairy products
ANS: c DIF: Knowledge-based REF: 68|70

Sources of _____ contamination include pet turtles, iguanas, and other reptiles.
Salmonella
Listeria monocytogenes
Yersinia enterocolitica
Shigella
ANS: a DIF: Knowledge-based REF: 70

Consequences of _____ infection may include pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion.
Salmonella
Listeria monocytogenes
Yersinia entrocolitica
Shigella
ANS: b DIF: Knowledge-based REF: 70

Which of the following bacteria is facultative and can thrive at refrigerator temperatures?
Salmonella
Listeria monocytogenes
Yersinia enterocolitica
Shigella
ANS: b DIF: Knowledge-based REF: 70

Which of the following bacterial species is destroyed by thorough cooking yet grows at refrigerator temperatures?
Yersinia enterocolitica
Staphylococcus aureus
Clostridium botulinum
Escherichia coli O157:H7
ANS: a DIF: Knowledge-based REF: 68|70

Poor personal hygiene by food handlers is the number-one cause of _____.
Salmonella
Listeria monocytogenes
Yersinia enterocolitica
Shigella
ANS: d DIF: Knowledge-based REF: 71

A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.
Listeria monocytogenes
Yersinia enterocolitica
Staphylococcus aureus
Clostridium botulinum
ANS: c DIF: Application-based REF: 71

The most common cause of botulism is
tomato sauce.
improperly home-canned food.
commercially prepared foods that are time-temperature abused.
poor personal hygiene by food handlers.
ANS: b DIF: Knowledge-based REF: 71

Which practice can help prevent intoxication from Staphylococcus aureus?
cooking chicken to a minimum internal temperature of 165 degrees F
only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law
proper hand washing after coughing or sneezing
discarding any cans that are dented, have leaky seals, or bulge
ANS: c DIF: Application-based REF: 71

Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.
Shigella
E. coli O157:H7
Yersinia enterocolitica
Listeria monocytogenes
ANS: b DIF: Knowledge-based REF: 72

The foods most likely to be contaminated with aflatoxin are
breads.
jams and jellies.
peanuts and grains.
ham, bacon, and salami.
ANS: c DIF: Knowledge-based REF: 73

Unlike bacteria, _____ exhibit “bloom” on foods.
molds
yeasts
viruses
all of the above answers are correct
ANS: a DIF: Knowledge-based REF: 73

Which of the following needs a living cell in order to multiply?
mold
yeast
virus
none of the above answers is correct
ANS: c DIF: Knowledge-based REF: 73

Which of the following cheeses have to be discarded if mold is discovered on them?
Roquefort, Brie, and Camembert cheeses
cheddar and Swiss cheeses
cottage and cream cheeses
all of the above cheeses should be discarded
ANS: c DIF: Knowledge-based REF: 73

Shellfish is a major carrier of
Vibrio.
hepatitis A.
norovirus.
all of the above answers are correct
ANS: d DIF: Knowledge-based REF: 73|74

Which of the following infections can result from eating undercooked pork?
Trichinella spiralis
Anisakis simplex
Pseudoterranova dicipiens
Giardia lamblia
ANS: a DIF: Knowledge-based REF: 74

Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?
Giardia
Cryptosporidium
Cyclospora
all of the above answers are correct
ANS: a DIF: Knowledge-based REF: 74-75

In mad cow disease or bovine spongiform encephalopathy (BSE) the incubation period between infection and manifestation can be
months.
years.
decades.
all of the above answers are correct
none of the above answers is correct
ANS: d DIF: Knowledge-based REF: 76

The best way to help prevent foodborne illness from fish such as mahi mahi, tuna, mackerel, sardines, and herring is to
cook fish to the proper minimum internal temperature.
smell the fish and, if it has any ammonia odor, do not purchase or cook the fish.
freeze the fish in advance of preparing it.
purchase it from a reliable fish purveyor.
ANS: d DIF: Application-based REF: 77

_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating.
Ciguatera
Histamine
Scombroid
Pufferfish
ANS: a DIF: Application-based REF: 77

Which of the following foodborne illnesses is caused by time/temperature abuse?
Ciguatera poisoning
Histamine poisoning
Pufferfish poisoning
Red tide poisoning
ANS: b DIF: Application-based REF: 77

Cross-contamination refers to
the transfer of bacteria or other microorganisms from one food to another.
the transfer of microorganisms from animals to humans only.
the prohibition of microorganism movement.
the intentional movement of a microorganism to a person.
ANS: a DIF: Knowledge-based REF: 79

Which of the following hand-/utensil-to-mouth movements is acceptable?
chewing gum in the food preparation area
eating in the food preparation area
double dipping
all of the above answers are correct
none of the above answers is correct
ANS: e DIF: Knowledge-based REF: 80

A FALCPA statement is required on _____.
seafood collected from red tide areas
unpasteurized juices
foods that contain peanuts
low-acid canned foods
ANS: c DIF: Knowledge-based REF: 78

To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds.
10
20
40
50
ANS: b DIF: Knowledge-based REF: 80

Regarding hand washing, which of the following statements is incorrect?
When food handlers answer a telephone with their hands, they must wash their hands before food is touched.
Disposable paper towels or air drying is preferred over cloth.
Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing.
Hand washing sinks must only be used for washing hands.
ANS: c DIF: Knowledge-based REF: 80

Which of the following is usually not a high-risk food?
tofu
beef jerky
broth or stock
hollandaise sauce
ANS: b DIF: Knowledge-based REF: 80-82

Bacteria grow best in foods with a water activity (aw) level of
0.0 to 0.25.
0.25 to 0.59.
0.59 to 0.85.
0.85 to 0.97.
none of the above answers is correct
ANS: d DIF: Knowledge-based REF: 82

Which of the following foods is the least susceptible to foodborne illness?
foil-wrapped baked potatoes
homemade chopped garlic-in-oil mixture
bacon cooked to a crisp
fresh apple cider
ANS: c DIF: Application-based REF: 82

According to the Food and Drug Administration (FDA), which of the following foods is not in the temperature danger zone?
roast beef sandwich standing at 38 degrees F
cooked rice standing at 45 degrees F
baked potato standing at 115 degrees F
pasta and vegetable salad standing at 128 degrees F
ANS: a DIF: Application-based REF: 83

Bacteria multiply to reproduce, resulting in _____ of bacteria from just one cell in less than 24 hours.
hundreds
thousands
millions
billions
ANS: d DIF: Knowledge-based REF: 84

Which of the following is not an acceptable method for thawing a small food item such as a chicken breast?
as part of the cooking process
at room temperature
in a microwave oven, followed by immediate cooking
submerged under cold running water
in a refrigerator
all of the above answers are acceptable thawing methods
ANS: b DIF: Knowledge-based REF: 85

Which of the following statements regarding calibration of thermometers is correct?
Thermometers can be calibrated by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep.
Thermometers can be calibrated by a boiling-water method at 212 degrees F.
Thermometers should be calibrated before the work shift begins.
If a thermometer is dropped on the floor, it should be re-calibrated.
all of the above answers are correct
ANS: e DIF: Knowledge-based REF: 86|88-89

Which of the following is not a safe option when cooling foods?
blast chiller
ice-water bath with stirring
placing the food in large, deep containers
dividing the food into small portions
all of the above answers are safe options for cooling foods
ANS: c DIF: Knowledge-based REF: 89|90

Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____°F for at least _____ seconds.
145; 15
155; 30
165; 15
175; 30
ANS: c DIF: Knowledge-based REF: 89

Which of the following is not a chemical sanitizer used in commercial food establishments?
chlorine
iodine
quaternary ammonium compounds
organic acids
fluorine
ANS: e DIF: Knowledge-based REF: 91

_____ are especially drawn to food crumbs and often regurgitate while eating.
Cockroaches
Rodents
Birds
Pantry pests
ANS: a DIF: Knowledge-based REF: 91

One of the more common local types of food safety monitoring for a food service facility is the _____.
CDC evaluation.
health department inspection.
World Health Organization reports.
county mortality statistics.
ANS: b DIF: Application-based REF: 92

True/False

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.
ANS: T DIF: Knowledge-based REF: 67

The number one cause of foodborne illnesses in the United States is bacteria.
ANS: T DIF: Knowledge-based REF: 67

Listeria monocytogenes is one of the few bacteria who can thrive at refrigerator temperatures.
ANS: T DIF: Knowledge-based REF: 70

The rarest form of foodborne illness is caused by a bacterium known as Escherichia coli.
ANS: F DIF: Knowledge-based REF: 71-72

One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom.
ANS: T DIF: Knowledge-based REF: 73

Foodborne viruses are not transmitted via the oral-fecal route.
ANS: F DIF: Knowledge-based REF: 73

HACCP stands for Hazard Analysis and Critical Control Points.
ANS: T DIF: Knowledge-based REF: 92

National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC).
ANS: T DIF: Knowledge-based REF: 94

As long as “first in, first out” (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time.
ANS: F DIF: Knowledge-based REF: 84

Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.
ANS: T DIF: Knowledge-based REF: 84

The temperature needed for the destruction of microorganisms is the same regardless of the type of food.
ANS: F DIF: Knowledge-based REF: 83-84|85-86

A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant.
ANS: F DIF: Application-based REF: 78

A fishbone found in a fish fillet sandwich is an example of a physical contaminant.
ANS: T DIF: Application-based REF: 78

Potentially hazardous food should be reheated to a minimum of 175 degrees F.
ANS: F DIF: Knowledge-based REF: 86|89

Matching

Definition choices:

foodborne illness that occurs when bacteria enter the intestines, then produce a toxin
foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines
disease-causing
illness resulting from ingestion of food containing a toxin
an infectious protein particle that does not contain RNA or DNA
pathogenic
prion
food infection
food intoxication
toxin-mediated infection
Key:

ANS: c DIF: Knowledge-based REF: 67
ANS: e DIF: Knowledge-based REF: 75
ANS: b DIF: Knowledge-based REF: 68
ANS: d DIF: Knowledge-based REF: 68
ANS: a DIF: Knowledge-based REF: 68
Discussion

Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?
ANS: See pp. 80-86 and 89.

DIF: Application-based REF: 80-86|89

What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful.
ANS: See pp. 92.

DIF: Application-based REF: 92

What makes a food potentially hazardous? Name ten food items that are potentially hazardous.
ANS: See pp. 80-82.

DIF: Application-based REF: 80-82

What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one.
ANS: See pp. 66-73.

DIF: Application-based REF: 66-73

Make a personal hygiene checklist of specific guidelines for the individual food handler, and for her or his food handling practices when both working in the kitchen and serving guests food and beverages.
ANS: See pp. 79-80.

DIF: Application-based REF: 79-80

Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper hand washing?
ANS: See pp. 67-75 and 79-80.

DIF: Application-based REF: 67-75|79-80

Name food infections, food intoxications, and toxin-mediated infections that are common to fish and shellfish and list their individual characteristics. List and describe the individual characteristics of viruses that are common to fish and shellfish. What parasites may cause foodborne illness in fish and shellfish? How can a chef or food service manager avoid making their customers sick from these toxins, infections, viruses, and parasites?
ANS: See pp. 67-75 and 77-78.

DIF: Application-based REF: 67-75|77-78

Ready-to-Use Chapter 4 Test

Multiple Choice

Reasons that the United States food supply is among the safest in the world include
stringent federal and state legislation.
inspection at all levels of food production and distribution.
tracking of causal factors of foodborne illness outbreaks by the Centers for Disease Control and Prevention.
the fact that food manufacturers and distributors are motivated to avoid negligence lawsuits.
all of the above
Which of these individuals would be least susceptible to foodborne illnesses?
a six-month-old infant
an eighteen-year-old teenager
a twenty-eight-year-old male with AIDS
a forty-year-old woman with breast cancer
an eighty-year-old grandparent
Biological hazards that may cause foodborne illness include all of the following EXCEPT
bacteria.
molds.
viruses.
parasites.
prions.
pesticides.
Foodborne illnesses from chemical hazards include all of the following EXCEPT
plant toxins.
animal toxins.
agricultural chemicals.
prions.
industrial chemicals.
Physical hazards that may cause foodborne illness include all of the following EXCEPT
glass, bones, and metals.
incidental physical particles from the manufacturing process.
plastics.
toxic residues from the manufacturing process.
The majority of foodborne illness is caused by _____.
bacteria
viruses
parasites
industrial chemicals
Salmonella infection is one of the most common foodborne illnesses and _____ are particularly likely to be contaminated with it.
fish
vegetable casseroles
poultry and eggs
fruit drinks
pasteurized milk and dairy products
Sources of _____ contamination include pet turtles, iguanas, and other reptiles.
Salmonella
Listeria monocytogenes
Yersinia enterocolitica
Shigella
Consequences of _____ infection may include pneumonia, septicemia, urethritis, meningitis, and spontaneous abortion.
Salmonella
Listeria monocytogenes
Yersinia entrocolitica
Shigella
Which of the following bacteria is facultative and can thrive at refrigerator temperatures?
Salmonella
Listeria monocytogenes
Yersinia enterocolitica
Shigella
Which of the following bacterial species is destroyed by thorough cooking yet grows at refrigerator temperatures?
Yersinia enterocolitica
Staphylococcus aureus
Clostridium botulinum
Escherichia coli O157:H7
Poor personal hygiene by food handlers is the number-one cause of _____.
Salmonella
Listeria monocytogenes
Yersinia enterocolitica
Shigella
A food handler who scratches an infected pimple on his face, coughs or sneezes into his hand, or has a small unprotected cut on his hand may transmit _____ to foods if he practices poor personal hygiene habits.
Listeria monocytogenes
Yersinia enterocolitica
Staphylococcus aureus
Clostridium botulinum
The most common cause of botulism is
tomato sauce.
improperly home-canned food.
commercially prepared foods that are time-temperature abused.
poor personal hygiene by food handlers.
Which practice can help prevent intoxication from Staphylococcus aureus?
cooking chicken to a minimum internal temperature of 165 degrees F
only purchasing seafood from a reliable fish market that is in compliance with local, state, and federal law
proper hand washing after coughing or sneezing
discarding any cans that are dented, have leaky seals, or bulge
Sources for _____ outbreaks include undercooked ground beef, unpasteurized dairy products and apple juice, fresh produce, and water.
Shigella
E. coli O157:H7
Yersinia enterocolitica
Listeria monocytogenes
The foods most likely to be contaminated with aflatoxin are
breads.
jams and jellies.
peanuts and grains.
ham, bacon, and salami.
Unlike bacteria, _____ exhibit “bloom” on foods.
molds
yeasts
viruses
all of the above answers are correct
Which of the following needs a living cell in order to multiply?
mold
yeast
virus
none of the above answers is correct
Which of the following cheeses have to be discarded if mold is discovered on them?
Roquefort, Brie, and Camembert cheeses
cheddar and Swiss cheeses
cottage and cream cheeses
all of the above cheeses should be discarded
Shellfish is a major carrier of
Vibrio.
hepatitis A.
norovirus.
all of the above answers are correct
Which of the following infections can result from eating undercooked pork?
Trichinella spiralis
Anisakis simplex
Pseudoterranova dicipiens
Giardia lamblia
Which of the following is the most common one-celled animal that frequently infects humans through contaminated water?
Giardia
Cryptosporidium
Cyclospora
all of the above answers are correct
In mad cow disease or bovine spongiform encephalopathy (BSE) the incubation period between infection and manifestation can be
months.
years.
decades.
all of the above answers are correct
none of the above answers is correct
The best way to help prevent foodborne illness from fish such as mahi mahi, tuna, mackerel, sardines, and herring is to
cook fish to the proper minimum internal temperature.
smell the fish and, if it has any ammonia odor, do not purchase or cook the fish.
freeze the fish in advance of preparing it.
purchase it from a reliable fish purveyor.
_____ poisoning is caused by ingesting predatory tropical reef fish that contain a ciguatoxin that is not destroyed by heating.
Ciguatera
Histamine
Scombroid
Pufferfish
Which of the following foodborne illnesses is caused by time/temperature abuse?
Ciguatera poisoning
Histamine poisoning
Pufferfish poisoning
Red tide poisoning
Cross-contamination refers to
the transfer of bacteria or other microorganisms from one food to another.
the transfer of microorganisms from animals to humans only.
the prohibition of microorganism movement.
the intentional movement of a microorganism to a person.
Which of the following hand-/utensil-to-mouth movements is acceptable?
chewing gum in the food preparation area
eating in the food preparation area
double dipping
all of the above answers are correct
none of the above answers is correct
A FALCPA statement is required on _____.
seafood collected from red tide areas
unpasteurized juices
foods that contain peanuts
low-acid canned foods
To ensure maximum effect from hand washing, the routine should consist of washing up to the elbow for at least _____ seconds.
10
20
40
50
Regarding hand washing, which of the following statements is incorrect?
When food handlers answer a telephone with their hands, they must wash their hands before food is touched.
Disposable paper towels or air drying is preferred over cloth.
Hand sanitizers assist in reducing bacterial numbers and may be used in lieu of hand washing.
Hand washing sinks must only be used for washing hands.
Which of the following is usually not a high-risk food?
tofu
beef jerky
broth or stock
hollandaise sauce
Bacteria grow best in foods with a water activity (aw) level of
0.0 to 0.25.
0.25 to 0.59.
0.59 to 0.85.
0.85 to 0.97.
none of the above answers is correct
Which of the following foods is the least susceptible to foodborne illness?
foil-wrapped baked potatoes
homemade chopped garlic-in-oil mixture
bacon cooked to a crisp
fresh apple cider
According to the Food and Drug Administration (FDA), which of the following foods is not in the temperature danger zone?
roast beef sandwich standing at 38 degrees F
cooked rice standing at 45 degrees F
baked potato standing at 115 degrees F
pasta and vegetable salad standing at 128 degrees F
Bacteria multiply to reproduce, resulting in _____ of bacteria from just one cell in less than 24 hours.
hundreds
thousands
millions
billions
Which of the following is not an acceptable method for thawing a small food item such as a chicken breast?
as part of the cooking process
at room temperature
in a microwave oven, followed by immediate cooking
submerged under cold running water
in a refrigerator
all of the above answers are acceptable thawing methods
Which of the following statements regarding calibration of thermometers is correct?
Thermometers can be calibrated by an ice-water method using a 50% ice/50% water mixture at least 2 inches deep.
Thermometers can be calibrated by a boiling-water method at 212 degrees F.
Thermometers should be calibrated before the work shift begins.
If a thermometer is dropped on the floor, it should be re-calibrated.
all of the above answers are correct
Which of the following is not a safe option when cooling foods?
blast chiller
ice-water bath with stirring
placing the food in large, deep containers
dividing the food into small portions
all of the above answers are safe options for cooling foods
Regarding reheating, all hot foods must be reheated to a minimum internal temperature of _____°F for at least _____ seconds.
145; 15
155; 30
165; 15
175; 30
Which of the following is not a chemical sanitizer used in commercial food establishments?
chlorine
iodine
quaternary ammonium compounds
organic acids
fluorine
_____ are especially drawn to food crumbs and often regurgitate while eating.
Cockroaches
Rodents
Birds
Pantry pests
One of the more common local types of food safety monitoring for a food service facility is the _____.
CDC evaluation.
health department inspection.
World Health Organization reports.
county mortality statistics.
True/False

The individuals in the United States most severely affected by foodborne illnesses are the young, the old, and those with compromised immune systems.
The number one cause of foodborne illnesses in the United States is bacteria.
Listeria monocytogenes is one of the few bacteria who can thrive at refrigerator temperatures.
The rarest form of foodborne illness is caused by a bacterium known as Escherichia coli.
One of the reasons that intoxication from molds is often avoided is that large groupings of molds exhibit a visible bloom.
Foodborne viruses are not transmitted via the oral-fecal route.
HACCP stands for Hazard Analysis and Critical Control Points.
National surveillance information for foodborne illnesses ultimately goes to federal offices such as the Centers for Disease Control and Prevention (CDC).
As long as “first in, first out” (FIFO) is followed, perishable foods can be held in the freezer or in storage under dry conditions for an unlimited period of time.
Any perishable food exposed to the temperature danger zone for more than two hours of continuous or four hours of cumulative time should be thrown away.
The temperature needed for the destruction of microorganisms is the same regardless of the type of food.
A chicken bone found in a boneless breast of chicken sandwich is considered to be a biological contaminant.
A fishbone found in a fish fillet sandwich is an example of a physical contaminant.
Potentially hazardous food should be reheated to a minimum of 175 degrees F.
Matching

Definition choices:

foodborne illness that occurs when bacteria enter the intestines, then produce a toxin
foodborne illness resulting from the ingestion of food containing large numbers of living microorganisms that grow and multiply in your intestines
disease-causing
illness resulting from ingestion of food containing a toxin
an infectious protein particle that does not contain RNA or DNA
pathogenic
prion
food infection
food intoxication
toxin-mediated infection
Discussion

Food type, pH or acidity level, moisture content, time left in the temperature danger zone, and oxygen requirements all contribute to determining whether a food is potentially hazardous. Discuss these requirements for bacterial growth and their specific characteristics. Utilizing these factors, how can one reduce the bacterial growth in broiled chicken, vegetable soup, and/or beef lasagna from purchasing to service?
What is the HACCP system and what do the letters HACCP stand for? Describe the seven steps in order, how this system evolved, and what factors make it so successful.
What makes a food potentially hazardous? Name ten food items that are potentially hazardous.
What is an outbreak? What are the differences between food infections, food intoxications, and toxin-mediated infections? Give at least four examples of each one.
Make a personal hygiene checklist of specific guidelines for the individual food handler, and for her or his food handling practices when both working in the kitchen and serving guests food and beverages.
Which foodborne illnesses can be traced directly to poor personal hygiene behaviors such as improper hand washing?
Name food infections, food intoxications, and toxin-mediated infections that are common to fish and shellfish and list their individual characteristics. List and describe the individual characteristics of viruses that are common to fish and shellfish. What parasites may cause foodborne illness in fish and shellfish? How can a chef or food service manager avoid making their customers sick from these toxins, infections, viruses, and parasites?
[1] By Dr. Joan Aronson of New York University. A ready-to-use test (the same questions reformatted for printing out as a test) is provided at the end of this document.

Test Bank[1] for Chapter 12 – Eggs

Key to question information: ANS = correct answer; DIF = question difficulty; REF = page reference

Multiple Choice

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients.
complicated to work with
costly
controversial
versatile
ANS: d DIF: Knowledge-based REF: 251

Which of the following is an example of how eggs are used in food preparation?
a clarifying liquids for soups

leavening ingredients for meatloaf
emulsifying foods prior to breading
lending a foam structure to mayonnaise and hollandaise sauce
ANS: a DIF: Application-based REF: 251

The color of an egg yolk is due to
nutrients in the yolk.
pigments in the chicken feed.
the protein content of the chicken feed.
the water content in the chicken’s diet.
ANS: b DIF: Knowledge-based REF: 252

The chalazae at the top and bottom of the egg
anchor the yolk and secure it to its vitelline membrane so that the yolk stays centered in the middle of the egg.
account for almost three-fifths (58 percent) of an egg’s weight.
are made up largely of water and carbohydrate.
appear darker if the egg has been fertilized.
ANS: a DIF: Knowledge-based REF: 252

The purpose of the shell membranes is to protect the
albumen from rupture.
egg from bacterial invasion.
shell from cracking.
yolk from breaking.
ANS: b DIF: Knowledge-based REF: 252

The air cell develops
before the egg is ready to be laid, when the contents begin to contract.
between the two shell membranes after the egg is laid and the contents contract with cooling.
under the shell at the small end when air is trapped inside and pushes against the contents.
within the outer ring of albumen from air trapped in the yolk.
ANS: b DIF: Knowledge-based REF: 252-253

Which of the following statements about the egg shell is false?
The calcium carbonate shell is 12 percent of an egg’s weight.
Brown-shell eggs have a higher nutrient content than white-shell eggs.
The shell is protected by the cuticle or bloom.
The protective cuticle is removed in commercially sold eggs; however, producers compensate for this loss by applying a coat of oil on the shell.
ANS: b DIF: Knowledge-based REF: 253

Which of the following is an egg protein that acts as an emulsifier in food preparation?
ovotransferrin (conalbumin)
ovomucoid
avidin
lipovitellin
ANS: d DIF: Knowledge-based REF: 252

Eggs are required to be inspected and found to be wholesome, unadulterated, and truthfully labeled under
the Pure Food and Drug Act of 1906.
the Federal Food, Drug, and Cosmetic Act of 1938.
the Fair Packaging and Labeling Act of 1966.
the Egg Products Inspection Act of 1970.
ANS: d DIF: Knowledge-based REF: 253

Which of the following is not an example of a restricted egg?
eggs with cracked shells, called “checks”
eggs with cracked shells and broken membranes, called “leakers”
eggs with at least one-fourth of their shell covered with dirt or stain, called “dirties”
eggs with green halos, called “greenies”
ANS: d DIF: Knowledge-based REF: 253

USDA Grade B eggs
are the lowest grade sold to supermarkets.
have thinner whites and somewhat flattened yolks.
are more suitable for frying, coddling, and poaching.
can be graded by the producer without inspection.
ANS: b DIF: Knowledge-based REF: 253|254

Grades for eggs are determined by
candling.
evaluating the appearance.
measuring the Haugh units.
all of the above
ANS: d DIF: Knowledge-based REF: 253-254

When eggs are overcooked
the fat-soluble vitamins—A, D, E, and K—are lost.
the minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
the iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.
ANS: d DIF: Knowledge-based REF: 263

The basis for the size of an egg is the
shell-to-white ratio measured when the egg is candled.
yolk-to-white ratio measured when the egg is broken out.
minimum weight of a dozen eggs in their shells.
all of the above
none of the above
ANS: c DIF: Knowledge-based REF: 255

Liquid egg substitutes are made by which of the following procedures?
omission of the yolk
replacement of egg yolks with vegetable fats
removal of some of the cholesterol from the yolk
all of the above
ANS: d DIF: Knowledge-based REF: 255

Liquid egg substitutes
are lower in sodium than regular eggs.
have a four-month shelf-life.
are irradiated and usually used for baked goods such as cakes and cookies.
are used when raw eggs would pose a food safety risk.
ANS: d DIF: Knowledge-based REF: 255

Value-added eggs have special attributes due to their nutrient content or because of the way that they are raised. For example, some have
higher cholesterol levels.
lower omega-3-fatty acid levels.
been fed animal products.
higher vitamin E levels.
none of the above
ANS: d DIF: Knowledge-based REF: 255-256

The high protein content in whole eggs makes them excellent
binders.
emulsifiers.
coloring agents.
all of the above
ANS: a DIF: Knowledge-based REF: 256

The best temperature for beating egg whites into a stable foam is
refrigerator temperature.
tepid temperature.
room temperature.
none of the above
ANS: c DIF: Knowledge-based REF: 258-259

Factors that yield the best possible egg-white foam include
whipping the whites into very large bubbles.
whites that quickly slide out of a bowl when it is turned upside down.
using deep bowls with rounded bottoms sloping up into the sides.
using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.
ANS: c DIF: Knowledge-based REF: 258|259

What is the purpose of adding salt to an egg white foam?
to increase foam volume up to 40 percent
no purpose – salt is rarely added to foams
to allow whites to whip into a more stable foam
to act as an interfering agent
ANS: b DIF: Knowledge-based REF: 259

Coagulation temperatures for
egg whites begin at about 140 degrees F.
egg yolks begin at slightly lower temperatures than for whites.
beaten eggs begin at about 144 degrees F.
both egg whites and yolks are the same.
ANS: a DIF: Knowledge-based REF: 260

The difference between French and American omelets is that
French omelets have a little color on the outside, while American omelets are never allowed to brown.
French omelets have texture lines, while American omelets never have texture lines.
American omelets are folded in thirds, while French omelets are folded in half.
American omelet centers are fully cooked while the centers of French omelets are still soft.
ANS: d DIF: Knowledge-based REF: 261-262

The fluffiness of a puffy omelet is achieved by
whipping both yolks and whites together until a dry mass is achieved.
whipping whites until stiff and then folding them into separately whipped yolks.
pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides.
none of the above
ANS: b DIF: Knowledge-based REF: 262

Problems that can occur when preparing hard meringues include
shrinking.
weeping.
beading.
all of the above
none of the above
ANS: e DIF: Knowledge-based REF: 263

The correct way to determine if a soufflé is done is to
continually check for doneness during baking.
stick a toothpick in the center: if it comes out dry, the soufflé is done.
gently shake the oven rack to determine if the soufflé jiggles.
all of the above
none of the above
ANS: c DIF: Knowledge-based REF: 263

When folding egg whites:
with heavier mixtures, it is best to pour the whites over the heavier mixture.
it is best not to rotate the bowl during folding.
once no streaks remain visible in the mixture, complete 5-6 more strokes.
avoid stirring, which will force air out of the egg whites.
ANS: d DIF: Knowledge-based REF: 263

Which of the following statements is correct regarding methods for hard-cooking eggs?
A drawback of the hot-start method is that eggs may crack when lowered into the water.
A drawback of the hot-start method is that the eggs may be more difficult to peel.
A drawback of the cold-start method is that the process requires more attention.
An advantage of the cold-start method is that the egg white by the shell’s surface stays soft and does not overcook.
ANS: a DIF: Knowledge-based REF: 264

When cooking eggs in a microwave,
a browning dish is required for a poached egg.
do not puncture the yolk for shirred eggs.
water, a dash of vinegar, and salt should be added to omelet mixtures before cooking.
microwaving is completed when scrambled eggs are just past the runny stage.
none of the above
ANS: d DIF: Knowledge-based REF: 265

The biggest problem with the safety of eggs is contamination from
Escherichia coli.
Salmonella enteritidis.
Clostridium botulinum.
Clostridium perfringens.
ANS: b DIF: Knowledge-based REF: 267

True/False

The emulsifying agent lecithin is found only in the egg whites.
ANS: F DIF: Knowledge-based REF: 256

The binding agent in eggs is the proteins.
ANS: T DIF: Knowledge-based REF: 256

The only part of the egg which will produce a stable foam is the white.
ANS: T DIF: Knowledge-based REF: 256

Feed for hens laying organic eggs cannot contain any growth hormones.
ANS: T DIF: Knowledge-based REF: 257

The best time to add sugar to an egg white foam is near the end of the foam development.
ANS: T DIF: Knowledge-based REF: 259

Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.
ANS: F DIF: Knowledge-based REF: 259

The egg yolks coagulate at a lower temperature than the whites.
ANS: F DIF: Knowledge-based REF: 260

The green ring around the yolk in an improperly cooked and/or cooled hard-cooked egg is ferrous sulfide.
ANS: T DIF: Knowledge-based REF: 260-261|263

The weeping seen on the tops of meringue pies may be avoided by adding cornstarch to the sugar before beating it into the egg whites.
ANS: T DIF: Knowledge-based REF: 263

The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.
ANS: T DIF: Knowledge-based REF: 263

The term “hard-boiled eggs” is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.
ANS: T DIF: Application-based REF: 260|263

Fertilized eggs are more nutritious than non-fertilized eggs.
ANS: F DIF: Knowledge-based REF: 257

Matching

Definition choices:

the nutrient-dense yellow center of the egg that serves to nourish the developing chick
the egg white, which accounts for approximately three-fifths of the egg’s weight
the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination
the membrane surrounding the egg yolk and attached to the chalazae
the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white
yolk
chalazae
vitelline membrane
cuticle or bloom
albumen
Key:

ANS: a DIF: Knowledge-based REF: 251
ANS: e DIF: Knowledge-based REF: 252
ANS: d DIF: Knowledge-based REF: 252
ANS: c DIF: Knowledge-based REF: 253
ANS: b DIF: Knowledge-based REF: 252
Discussion

Describe the functions of eggs in food preparation; include examples of each of the functions. Be sure the coverage includes all parts of the egg.
ANS: See pp. 251, 256, and 258-259.

DIF: Application-based REF: 251|256|258-259

Although eggs are considered one of the most problematic foods when it comes to food safety, less than one in 10,000 eggs in the commercial supply is actually contaminated. Why are eggs then such a food safety risk? Explain how the problem occurs.
ANS: See pp. 267-268.

DIF: Application-based REF: 267-268

The Centers for Disease Control and Prevention has implicated eggs as the source for many Salmonella outbreaks; there is an increasing possibility that Listeria monocytogenes may also contribute to future outbreaks. Discuss the precautions that can be taken to prevent foodborne illness from eggs.
ANS: See pp. 267-268; see also Chapter 4.

DIF: Application-based REF: 267-268

Compare and contrast the different storage guidelines and food preparation uses for fresh, frozen, and dried eggs. Include specific food safety precautions for each category.
ANS: See pp. 266-268.

DIF: Application-based REF: 266-268

The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you’ve been using for years. You know that the eggs are fresh. Describe how you could prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc.).
ANS: See pp. 253-254, 256, 259, and 266.

DIF: Application-based REF: 253-254|256|259|266

Discuss the nutrient content of the various parts of the egg. Why do some consumers use egg substitutes? Compare the nutritional aspects of substitutes such as Egg Beaters to the standard egg. Discuss the advantages and/or disadvantages for using the substitutes or value-added eggs.
ANS: See pp. 252 and 255-256.

DIF: Application-based REF: 252|255-256

Your prep cook is arranging “hard boiled” eggs on a hors d’oeuvres platter. The yolks are surrounded by a dark green color. You are unhappy with their appearance. What is this discoloration called? What caused this discoloration to occur? Describe all the things that the cook should do next time to prevent this problem from occurring again.
ANS: See pp. 260-261 and 263-264.

DIF: Application-based REF: 260-261|263-264

Extra Credit Question:

Go to a specialty gourmet store or your butcher and compare as many of the following eggs as possible with your standard shell egg: fertile eggs, organic eggs, free-range eggs, quail eggs, duck eggs, goose eggs, turkey eggs, and ostrich eggs.Crack each egg on a separate plate and compare the similarities and differences.
Scramble and cook each egg in the same manner. Taste test and find your favorites.
ANS: See p. 257.

DIF: Application-based REF: 257

Ready-to-Use Chapter 12 Test

Multiple Choice

As an ingredient in prepared foods, eggs are one of the most _____ of all ingredients.
complicated to work with
costly
controversial
versatile
Which of the following is an example of how eggs are used in food preparation?
a clarifying liquids for soups

leavening ingredients for meatloaf
emulsifying foods prior to breading
lending a foam structure to mayonnaise and hollandaise sauce
The color of an egg yolk is due to
nutrients in the yolk.
pigments in the chicken feed.
the protein content of the chicken feed.
the water content in the chicken’s diet.
The chalazae at the top and bottom of the egg
anchor the yolk and secure it to its vitelline membrane so that the yolk stays centered in the middle of the egg.
account for almost three-fifths (58 percent) of an egg’s weight.
are made up largely of water and carbohydrate.
appear darker if the egg has been fertilized.
The purpose of the shell membranes is to protect the
albumen from rupture.
egg from bacterial invasion.
shell from cracking.
yolk from breaking.
The air cell develops
before the egg is ready to be laid, when the contents begin to contract.
between the two shell membranes after the egg is laid and the contents contract with cooling.
under the shell at the small end when air is trapped inside and pushes against the contents.
within the outer ring of albumen from air trapped in the yolk.
Which of the following statements about the egg shell is false?
The calcium carbonate shell is 12 percent of an egg’s weight.
Brown-shell eggs have a higher nutrient content than white-shell eggs.
The shell is protected by the cuticle or bloom.
The protective cuticle is removed in commercially sold eggs; however, producers compensate for this loss by applying a coat of oil on the shell.
Which of the following is an egg protein that acts as an emulsifier in food preparation?
ovotransferrin (conalbumin)
ovomucoid
avidin
lipovitellin
Eggs are required to be inspected and found to be wholesome, unadulterated, and truthfully labeled under
the Pure Food and Drug Act of 1906.
the Federal Food, Drug, and Cosmetic Act of 1938.
the Fair Packaging and Labeling Act of 1966.
the Egg Products Inspection Act of 1970.
Which of the following is not an example of a restricted egg?
eggs with cracked shells, called “checks”
eggs with cracked shells and broken membranes, called “leakers”
eggs with at least one-fourth of their shell covered with dirt or stain, called “dirties”
eggs with green halos, called “greenies”
USDA Grade B eggs
are the lowest grade sold to supermarkets.
have thinner whites and somewhat flattened yolks.
are more suitable for frying, coddling, and poaching.
can be graded by the producer without inspection.
Grades for eggs are determined by
candling.
evaluating the appearance.
measuring the Haugh units.
all of the above
When eggs are overcooked
the fat-soluble vitamins—A, D, E, and K—are lost.
the minerals, especially selenium, iodine, zinc, iron, and copper, are lost.
the iron is not very available because, when exposed to heat, it binds to an egg protein that inhibits absorption.
the iron in the yolk is transformed into ferrous sulfide, causing an unpleasant flavor.
The basis for the size of an egg is the
shell-to-white ratio measured when the egg is candled.
yolk-to-white ratio measured when the egg is broken out.
minimum weight of a dozen eggs in their shells.
all of the above
none of the above
Liquid egg substitutes are made by which of the following procedures?
omission of the yolk
replacement of egg yolks with vegetable fats
removal of some of the cholesterol from the yolk
all of the above
Liquid egg substitutes
are lower in sodium than regular eggs.
have a four-month shelf-life.
are irradiated and usually used for baked goods such as cakes and cookies.
are used when raw eggs would pose a food safety risk.
Value-added eggs have special attributes due to their nutrient content or because of the way that they are raised. For example, some have
higher cholesterol levels.
lower omega-3-fatty acid levels.
been fed animal products.
higher vitamin E levels.
none of the above
The high protein content in whole eggs makes them excellent
binders.
emulsifiers.
coloring agents.
all of the above
The best temperature for beating egg whites into a stable foam is
refrigerator temperature.
tepid temperature.
room temperature.
none of the above
Factors that yield the best possible egg-white foam include
whipping the whites into very large bubbles.
whites that quickly slide out of a bowl when it is turned upside down.
using deep bowls with rounded bottoms sloping up into the sides.
using plastic bowls because their porous surface may harbor a thin film of grease, which helps stabilize foam formation.
What is the purpose of adding salt to an egg white foam?
to increase foam volume up to 40 percent
no purpose – salt is rarely added to foams
to allow whites to whip into a more stable foam
to act as an interfering agent
Coagulation temperatures for
egg whites begin at about 140 degrees F.
egg yolks begin at slightly lower temperatures than for whites.
beaten eggs begin at about 144 degrees F.
both egg whites and yolks are the same.
The difference between French and American omelets is that
French omelets have a little color on the outside, while American omelets are never allowed to brown.
French omelets have texture lines, while American omelets never have texture lines.
American omelets are folded in thirds, while French omelets are folded in half.
American omelet centers are fully cooked while the centers of French omelets are still soft.
The fluffiness of a puffy omelet is achieved by
whipping both yolks and whites together until a dry mass is achieved.
whipping whites until stiff and then folding them into separately whipped yolks.
pouring a whipped egg mixture into a cold omelet pan or a suitable frying pan with sloping sides.
none of the above
Problems that can occur when preparing hard meringues include
shrinking.
weeping.
beading.
all of the above
none of the above
The correct way to determine if a soufflé is done is to
continually check for doneness during baking.
stick a toothpick in the center: if it comes out dry, the soufflé is done.
gently shake the oven rack to determine if the soufflé jiggles.
all of the above
e none of the above

When folding egg whites:
with heavier mixtures, it is best to pour the whites over the heavier mixture.
it is best not to rotate the bowl during folding.
once no streaks remain visible in the mixture, complete 5-6 more strokes.
avoid stirring, which will force air out of the egg whites.
Which of the following statements is correct regarding methods for hard-cooking eggs?
A drawback of the hot-start method is that eggs may crack when lowered into the water.
A drawback of the hot-start method is that the eggs may be more difficult to peel.
A drawback of the cold-start method is that the process requires more attention.
An advantage of the cold-start method is that the egg white by the shell’s surface stays soft and does not overcook.
When cooking eggs in a microwave,
a browning dish is required for a poached egg.
do not puncture the yolk for shirred eggs.
water, a dash of vinegar, and salt should be added to omelet mixtures before cooking.
microwaving is completed when scrambled eggs are just past the runny stage.
none of the above
The biggest problem with the safety of eggs is contamination from
Escherichia coli.
Salmonella enteritidis.
Clostridium botulinum.
Clostridium perfringens.
True/False

The emulsifying agent lecithin is found only in the egg whites.
The binding agent in eggs is the proteins.
The only part of the egg which will produce a stable foam is the white.
Feed for hens laying organic eggs cannot contain any growth hormones.
The best time to add sugar to an egg white foam is near the end of the foam development.
Eggs are frequently used in candies and ice creams because they promote ice and/or sugar crystal formation.
The egg yolks coagulate at a lower temperature than the whites.
The green ring around the yolk in an improperly cooked and/or cooled hard-cooked egg is ferrous sulfide.
The weeping seen on the tops of meringue pies may be avoided by adding cornstarch to the sugar before beating it into the egg whites.
The main cause of beading on a meringue is undissolved sugar, but overcooking may cause it as well.
The term “hard-boiled eggs” is incorrect because the contents of the egg actually coagulate long before the boiling point is reached.
Fertilized eggs are more nutritious than non-fertilized eggs.
Matching

Definition choices:

the nutrient-dense yellow center of the egg that serves to nourish the developing chick
the egg white, which accounts for approximately three-fifths of the egg’s weight
the waxy outer coating of the egg shell that seals the pores and protects the egg from moisture loss and bacterial contamination
the membrane surrounding the egg yolk and attached to the chalazae
the ropey, twisted strands of albumen that anchor the yolk to the center of the thick egg white
yolk
chalazae
vitelline membrane
cuticle or bloom
albumen
Discussion

Describe the functions of eggs in food preparation; include examples of each of the functions. Be sure the coverage includes all parts of the egg.
Although eggs are considered one of the most problematic foods when it comes to food safety, less than one in 10,000 eggs in the commercial supply is actually contaminated. Why are eggs then such a food safety risk? Explain how the problem occurs.
The Centers for Disease Control and Prevention has implicated eggs as the source for many Salmonella outbreaks; there is an increasing possibility that Listeria monocytogenes may also contribute to future outbreaks. Discuss the precautions that can be taken to prevent foodborne illness from eggs.
Compare and contrast the different storage guidelines and food preparation uses for fresh, frozen, and dried eggs. Include specific food safety precautions for each category.
The sous chef at your restaurant claims that she is receiving old eggs from the purveyor that you’ve been using for years. You know that the eggs are fresh. Describe how you could prove to her that you are correct using all possible ways (crack on a plate, hard boil, pH, etc.).
Discuss the nutrient content of the various parts of the egg. Why do some consumers use egg substitutes? Compare the nutritional aspects of substitutes such as Egg Beaters to the standard egg. Discuss the advantages and/or disadvantages for using the substitutes or value-added eggs.
Your prep cook is arranging “hard boiled” eggs on a hors d’oeuvres platter. The yolks are surrounded by a dark green color. You are unhappy with their appearance. What is this discoloration called? What caused this discoloration to occur? Describe all the things that the cook should do next time to prevent this problem from occurring again.