11:709:201 Study Guide - Final Guide: High Fructose Corn Syrup, Filled Milk, Inverted Sugar Syrup
30 Apr 2018
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Department
Course
Professor
Study Guide
Final Exam
11:709:201 Introduction to Foods & Nutrition
Fall 2017
The final exam is cumulative with 70% of questions coming from lectures 19-25 and the
remainder (30%) coming from exams 1 and 2 content. The exam will be worth 100 points and
consist of 100 multiple choice, some matching, and a few true/false questions. Below is a
general study guide; however, anything is up for grabs that was either presented in lecture and as
part of the required reading assignments.
70% of the final exam will cover the following:
Eggs
-Structure (e.g., shell membrane, albumin, yolk, chalazae) and function of eggs
-Air cell development in eggs
-Methods of cooking eggs and effects when overcooked
-Egg-white foam development
-Egg size and quality
-Safety of eggs (salmonella)
-Value-added eggs
Marine Products
-Classification of fish and shellfish
-Composition of fish (e.g., muscle structure)
-Forms of fish that can be purchased (e.g., whole fish, dressed, fillet)
-Storage of fish
-Inspection and grading of fish
Cheese
-Classification of cheese
-Moisture content of cheeses (e.g., hard, semi-hard, etc.)
-Processed cheese development, functions and uses
-Grading of cheese
Milk
-Grading of milk
-Pasteurization and homogenization
-Composition of milk (e.g., vitamins, minerals, proteins)
-Milk proteins and function in milk (e.g., casein, whey)
-Enzyme coagulation
-Types of milk (e.g., plant-based milks, filled milk, canned milk, etc.)
-Cultured milk products (e.g., yogurt, buttermilk, etc.)
Fats and oils
-Functions of fats in foods (e.g., plasticity, shortening power, etc.)
-Deep frying
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
The final exam is cumulative with 70% of questions coming from lectures 19-25 and the remainder (30%) coming from exams 1 and 2 content. The exam will be worth 100 points and consist of 100 multiple choice, some matching, and a few true/false questions. Below is a general study guide; however, anything is up for grabs that was either presented in lecture and as part of the required reading assignments. 70% of the final exam will cover the following: Structure (e. g. , shell membrane, albumin, yolk, chalazae) and function of eggs. Methods of cooking eggs and effects when overcooked. Forms of fish that can be purchased (e. g. , whole fish, dressed, fillet) Moisture content of cheeses (e. g. , hard, semi-hard, etc. ) Milk proteins and function in milk (e. g. , casein, whey) Types of milk (e. g. , plant-based milks, filled milk, canned milk, etc. ) Functions of fats in foods (e. g. , plasticity, shortening power, etc. ) Molecular structure of fats (e. g. , triglycerides, saturated, unsaturated, polyunsaturated, etc. )
