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food prep 2 Test

Enter the letter for the matching Answer
incorrect
1.
3 mandatory standards when shipping products
incorrect
2.
an example of quickbreak
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3.
type of flour usually used in making baking powder biscuits
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4.
At the federal level, the regulation of red meats, poultry, and eggs is the responsibility of the
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5.
flour used predominatly for macaroni/pasta products
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6.
Which method of mixing a quick bread includes cutting fat into dry ingredients?
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7.
When muffin batter is properly mixed, it appears....
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8.
major difference between quick breads and yeast breads
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9.
The optimal number of strokes to be used when combining wet and dry ingredients in a quick bread
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10.
intentional additives
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11.
An example of an incidental food additive is
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12.
The Delaney Clause
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13.
What market regulation establishes what a given food must contain to use a specified name such as mayonnaise
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14.
organic seal may be used on foods that are how much organic?
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15.
The term GRAS stands for
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16.
contaminents
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17.
example of using air as a leavening agent
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18.
Light kneading of rolled baking powder biscuits is usually desirable because it
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19.
This type of flour must be used with wheat flour because it lacks sufficent gluten.
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20.
What is an important role for salt in the making of yeast bread?
A.
durum
B.
aid in controlling yeast fermentation
C.
Standard of Identity
D.
helps distribute ingredients
E.
rye
F.
pesticide residue
G.
lumpy
H.
biscuit
I.
standards of identity, standard of minimum quality, standards of fill of container
J.
disallows any food additive that is found to induce cancer
K.
generally regarded as safe
L.
all purpose
M.
cranberry nut bread
N.
the leavening agent used
O.
15-20
P.
egg white foams in angel food cake
Q.
substances that are purposefully and directly put into foods (sugar, salt)
R.
95-100%
S.
U.S. Department of Agriculture
T.
unavoidable- hairs, feathers, urine, rat hair
Type the Answer that corresponds to the displayed Question.
incorrect
21.
This category of food plan allows for the purchase of some foods out of season and some foods that do not require as much preparation time.
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22.
When a new food legislation is proposed, consumers can educate themselves concerning the new law and comment on its effects through
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23.
Popovers and cream puffs are leavened primarily by
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24.
If you use this type of flour you should reduce the salt and baking powder in the recipe.
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25.
Air tunnels in quick breads are a result of
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26.
The temperature of water used to hydrate yeast should be between
Type the Question that corresponds to the displayed Answer.
incorrect
27.
uses gamma or electron ionizing radiation to destroy bacteria and other pathogens that can cause spoilage and disease
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28.
last rising of shaped bread dough
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29.
substances that become part of the food unintentionally and indirectly (mercury in fish and aflatoxin in corn)
incorrect
30.
a complex of water and protein developed by manipulating (kneading and stirring) batters and doughs.

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