Create different ingredients are added at different times

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Reference no: EM133217197

Assignment:

Question 1. Layers of flavors are created when different ingredients are added at different times during the preparation and cooking process.

True

False

Question 2. Gelatinization occurs as heated starch granules absorb moisture and swell.

True

False

Question 3. Processed foods containing high amounts of sugars, fats, and/or sodium are often less expensive than foods containing quality nutritious fresh ingredients.

True

False

Question 4. Oil is derived from vegetables, nuts, seeds and fruits.

True

False

Question 5. The Maillard reaction occurs when lipids and sugars in foods are exposed to high heat and merge together to form a brown exterior.

True

False

Question 6. Cardiovascular disease is the primary cause of death in the United States.

True

False

Question 7. A nutrient dense food is a food that is low in nutrients and high in calories.

True

False

Question 8. Acids cause denaturation to occur in proteins.

True

False

Question 9. The majority of plant based foods are complete proteins.

True

False

Question 10. Myoglobin is a soft, white connective tissue that breaks down to gelatin when heated.

True

False

Question 11. A nonessential amino acid is an amino acid that can be made by the body in sufficient quantities.

True

False

Question 12. Whole grains are easier to digest, have a longer shelf life, and take less time to cook than processed grains.

True

False

Question 13. Minerals are lost when food is exposed to air.

True

False

Question 14. Water soluble vitamins are stored by the body.

True

False

Question 15. The body does not store water.

True

False

Question 16. Artificial sweeteners are considered non nutritive.

True

False

Question 17. Simple carbohydrates provide sustained energy and promote satiety.

True

False

Question 18. Dietary cholesterol is found only in animal based foods.

True

False

Question 19. Typically the longer the fatty acid chain, the more solid the lipid will be at room temperature.

True

False

Question 20. Ergosterol is a sterol that is present in animal based foods.

True

False

Question 21. The smoke point of a fat or oil is determined by the temperature that causes the fat or oil to break down, smoke or emit an odor.

True

False

Question 22. Iodine is required to make hormones in the thyroid gland.

True

False

Question 23. The truth-in-menu guidelines govern only written menu descriptions.

True

False

Question 24. The "farm to table" movement focuses on increasing the transparency between where the food is grown and where it is consumed.

True

False

Question 25. Inaccurate menu labeling can jeopardize the health of guests.

True

False

Reference no: EM133217197

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