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Pro Start Foods And Wellness Part 5
Test Description: Part 5
Instructions: Answer all questions to get your test result.
1) Using liquid and high temperatures to help tenderize and cook meat products is called _____.
A
Refined
B
Perishable
C
Dry heat
D
Moist heat
2) Milk that has been mechanically treated to allow the fat to remain suspended in the milk, not rising to the top is called _____.
A
Homogenized
B
Fortified
C
Enriched
D
Pasturized
3) Nutrients are added to replace those lost in processing. This is called:
A
Homogenized
B
Refined
C
Fortified
D
Enriched
4) A flour made with only a portion of the grain kernel is __________.
A
Cereal Grains
B
Enriched
C
Refined
D
Fortified
5) Using high temperatures to cook an already tender cut of meat is called ______.
A
Pasteurized
B
White Sauce
C
Moist Heat
D
Dry heat
6) Something that will not stay fresh very long without proper storage is ______.
A
Homogenized
B
Cereal Grains
C
Perishable
D
Shelf Stable
7) Milk that has been heated to a specific temperature to remove undesired bacteria has been ______.
A
Refined
B
Pasteurized
C
Fortified
D
Homogenized
8) Nutrients are added in amounts greater than naturally occurring.
A
Fortified
B
Perishable
C
Refined
D
Enriched
9) A thickened milk product made from fat, flour, milk and seasonings;used as the base for many dishes is a(n) _____.
A
Cereal Grains
B
White Sauce
C
Brown Sauce
D
Pasteurized Milk
10) Starchy grins that are suitable for use as food-examples are corn, wheat and rice.
A
Cereal Grains
B
Fortified Grains
C
Pasturized Grains
D
Homogenized Grains
*select an answer for all questions
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