4. the two types of cholesterol are dietary and
a. caloric.
b. serum.
c. vitamin.
d. fat-related.
student d
incorrect
reference: section 1.2

6. when an egg cooks, the egg white changes from a transparent fluid to an opaque solid in a process known as
a. gelatinization.
b. caramelization.
c. coagulation.
d. thickening.
student a
incorrect
reference: section 1.2

7. because you're aware of the temperature danger zone, you would discard any food that has been held at 120°f for more than hours.
a. three
b. four
c. six
d. two
student d
incorrect
reference: section 1.3

9. george and maria are discussing the odds of becoming sick from a food-borne illness. george says that the majority of microorganisms are or harmless and only a small percentage are harmful. maria disagrees and says that all microorganisms are harmful if we come in contact with them. who is correct?
a. neither george nor maria is correct.
b. george is correct.
c. maria is correct.
d. both george and maria are correct.
student a
incorrect
reference: section 1.3

10. a healthier substitution for one egg is
a. one-half cup nonfat yogurt.
b. two egg whites.
c. one cup evaporated skim milk.
d. two tablespoons buttermilk.
student a
incorrect
reference: section 1.2

12. if you became ill because workers at your favorite restaurant failed to practice proper hygiene procedures, the illness would most likely be due to which of the following?
a. fungi
b. bacteria
c. viruses
d. parasites
student b
incorrect
reference: section 1.3

13. when starch is combined with water and heated, individual starch granules absorb the liquid and swell in a process known as
a. denaturing.
b. gelation.
c. coagulation.
d. poaching.
student a
incorrect
reference: section 1.2

16. which of the following combinations offers a sample of non-meat-based complete proteins?
a. hummus and white bread
b. tofu and rice
c. beans and vegetables
d. fish and pasta
student a
incorrect
reference: section 1.2

18. which of the following would be an example of mechanical convection?
a. baking a cake in a glass baking dish
b. popping a bag of popcorn in the microwave
c. cooking steaks on a charcoal grill
d. stirring a thick soup on a stovetop
student a
incorrect
reference: section 1.2

20. elizabeth and carlos are chefs at a local restaurant. elizabeth says that meat and poultry should be stored at a lower temperature than eggs. carlos says that produce should be stored at a higher temperature than dairy products. who is correct?
a. both elizabeth and carlos are correct.
b. carlos is correct.
c. neither elizabeth nor carlos is correct.
d. elizabeth is correct.
student d
incorrect
reference: section 1.3