State Qualifying Exam Preparation Guide

Culinary Arts

(CA)

Exams developed in partnership with Cengage Learning.

Book Information

Introduction to Food Science and Food Systems Author: Rick Parker and Miriah Pace ISBN-13: 9781435489394 2nd Edition ©2017 Published

Exam Topics

I. INTRODUCTION AND BACKGROUND. • Overview of Food Science. • Food System and Sustainability. • Chemistry of Foods. • Nutrition and Digestion. • Food Composition. • Quality Factors in Foods. • Unit Operations in Food Processing. • Food Deterioration.

II. PRESERVATION.

• Heat. • Cold. • Drying and Dehydration. • Radiant and Electrical Energy. • Fermentation, Microorganisms, and Biotechnology. • Food Chemistry. • Packaging.

SQE Preparation Guide Culinary Arts

SkillsUSA Illinois Page 2

III. FOODS AND FOOD PRODUCTS. • Milk. • Meat. • Poultry and Eggs. • Fish and Shellfish. • Cereal Grains, Legumes, and Oilseeds. • Fruits and Vegetables. • Fats and Oils. • Candies and Confectionary. • Beverages.

IV. RELATED ISSUES.

• Environmental Concerns and Processing. • Food Safety. • Regulations and Labeling. • World Food Needs. • Food and Health. • Careers in Food Science.

Sample Questions

1. Food is a global commodity. a. True b. False

2. Lipids in a product, can add body to soft drinks or chewiness to other products.

a. True b. False

3. Blanching _____ enzymes in vegetables. a. activates b. inactivates c. slows down d. speeds up

4. Amalean I and Amalean II are _____.

a. fat replacers b. nutritional additives c. color modifiers d. texturing agents

5. ___ uses methods to capture all nonliquid waste and prevent it from entering the

wastewater. a. A solids-recovery basin b. An activated sludge system c. Dry cleanup d. Exhaust scrubber