Course:FNH200/Projects/2026/Team 5 Project, Option A

Potential Exam Questions

Question 1:

During the preparation of pizza dough, yeast metabolism produces carbon dioxide

(CO2) to leaven the dough, while flour proteins form a network that traps this gas.

Which structural component and process are primarily responsible for giving the pizza

crust its elasticity and gas retention during fermentation?

A) Starch retrogradation and lipid oxidation

B) Gluten protein network and yeast metabolic activity

C) Polyphenol oxidase and enzymatic browning

D) Water activity reduction and spore germination

Correct Answer:

B) Gluten protein network and yeast metabolic activity

Explanation and Linkage: This question connects real-world restaurant challenges

discussed in our interview with Chef Jonathan Urquilla to Lecture 2 (where we learnedabout the functional properties of gluten proteins in trapping gas) and Lesson 9

(microbial metabolism during fermentation). Understanding how yeast activity and

gluten structure work together is critical for controlling dough texture and proofing.

Why this question should be on the final exam:

It effectively bridges theoretical food science (protein functionality and microbial

metabolism) with practical culinary applications in the restaurant industry.

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Question 2:

When making pizza dough, what two main factors from our course are responsible for

creating bubbles (leavening) and giving the crust its stretchy, chewy texture?

A) Starch retrogradation and oil absorption

B) Yeast fermentation and gluten protein formation

C) Enzymatic browning and freezing crystals

D) Water activity and vacuum packaging

Correct Answer:

B) Yeast fermentation and gluten protein formation

Explanation: Based on our restaurant interview with Chef Jonathan Urquilla, we

learned that dough relies on yeast consuming sugars to produce carbon dioxide

(Lesson 9) and flour proteins forming a strong network (Lecture 2).

Why it should be on the final exam:

It tests a core food science concept by connecting simple kitchen practices (like making

pizza dough) directly to classroom learning about proteins and microbial metabolism.

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Question 3:

When cutting fruits or vegetables like potatoes for a restaurant dish, which kitchen

method helps prevent enzymatic browning, and what is the scientific reason behind it?

A) Submerging them in water to reduce contact with oxygen, which slows down

the polyphenol oxidase enzyme reaction.

B) Freezing them at -18°C to completely kill all surface enzymes.

C) Adding oil to create a barrier against microbial spore germination.

D) Vacuum packaging them to eliminate all water activity instantly.

Correct Answer: A) Submerging them in water to reduce contact with oxygen,

which slows down the polyphenol oxidase enzyme reaction.

Explanation: During our interview with Chef Jonathan Urquilla, he noted that

submerging cut produce in water is a standard practice used to prevent discoloration.

According to Lesson 5, this works because limiting oxygen contact slows down the

activity of polyphenol oxidase, the enzyme responsible for browning.

Why it should be on the final exam: It connects a common everyday kitchen

technique directly to the food science concepts of enzyme activity and oxidation learned

in class.