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

Gelatinizationoccurs 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 Maillardreaction 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 denaturationto occur in proteins.

True

False

Question 9

The majority of plant based foods are complete proteins.

True

False

Question 10

Myoglobinis a soft, white connectivetissue 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 sterolthat 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 guidelinesgovern 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 jeopardizethe health of guests.

True

False