Question 1

What makes water so important to humans? Discuss not only the nutritional functions of water but also the function of water in food preservation and preparation.

Accepted Answer

See pp. 32-40. Answer should include the...

Question 2

Which of the following is not an example of hydrolysis?

Accepted Answer

A)   Hydrolysis of glucose to sucrose and maltose
B)   Hydrolysis of maltose to two glucose molecules
C)   Hydrolysis of cornstarch to yield corn syrup
D)   Hydrolysis of table sugar to another sugar helpful in the manufacture of candy

Question 3

The difference between fats and oils is based on

Accepted Answer

A)   solubility in water and melting temperature.
B)   consistency (liquid or solid)  at room temperature and source.
C)   the fatty acid content and the percentage of unsaturates.
D)   the number of unsaturated bonds and the alcohol to which they are attached.

Question 4

The most important of all the nutrients is water.

Accepted Answer

A) True 
 B)False

Question 5

Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw)  level?

Accepted Answer

A)   salt and sugar
B)   glycerol
C)   propylene glycol
D)   modified corn syrups
E)   All of these substances are used by the food industry for this purpose.

Question 6

The human body averages _____% water.

Accepted Answer

A)   20 to 40
B)   40 to 50
C)   50 to 60
D)   60 to 70

Question 7

Which of the following foods contains the lowest percentage of water?

Accepted Answer

A)   butter
B)   peanut butter
C)   Swiss cheese
D)   baked potato
E)   cooked hamburger

Question 8

Which of the following food items is an example of a suspension?

Accepted Answer

A)   milk
B)   egg yolk
C)   cornstarch mixed in water
D)   oil mixed with vinegar
E)   ice cream

Question 9

Discuss the differences and similarities between soluble and insoluble fibers. What benefits do these functional fibers provide from a nutritional/health standpoint and what properties do they contribute to food processing? Be sure to include cellulose, hemicellulose, pectic substances, gums, inulin, and lignin in your discussion.

Accepted Answer

Soluble and insoluble fibers are both im...

Question 10

The two essential fatty acids are

Accepted Answer

A)   butyric and histidine.
B)   linoleic and linolenic.
C)   leucine and isoleucine.
D)   threonine and tryptophan.

Question 11

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____.

Accepted Answer

A)   4, 4, 9, 7
B)   7, 9, 6, 10
C)   4, 7, 9, 10
D)   4, 9, 4, 7

Question 12

The definition of protein complementation is

Accepted Answer

A)   an increase in the effectiveness of two complete proteins when combined.
B)   the combination of two incomplete protein foods to yield a complete protein profile.
C)   any combination of nonessential amino acids that makes a complete protein.
D)   the supplementation of the diet with a complete protein source.

Question 13

You are in the process of beginning to make a fresh fruit cobbler and cutting up the fruits. The phone rings and you proceed to talk for about 45 minutes. When you return to your preparation area your fruit has begun to turn brownish in color. What may have happened? Why do pears, apples, or bananas turn brown when cut into and then allowed to sit? What could you have done to prevent or reduce this browning?

Accepted Answer

The browning of the fruit is due to a pr...

Question 14

The nutrient content of a food is related to the water activity of the food.

Accepted Answer

A) True 
 B)False

Question 15

Proteins are unique from the other macronutrients because the molecular structure of protein includes

Accepted Answer

A)   hydrogen.
B)   carbon.
C)   oxygen.
D)   nitrogen.

Question 16

Most of the incomplete proteins come from animals; exceptions are those from soybeans and certain grains.

Accepted Answer

A) True 
 B)False

Question 17

All of the following polysaccharides are indigestible except

Accepted Answer

A)   inulin.
B)   pectin.
C)   amylopectin.
D)   cellulose.

Question 18

In addition to eating foods and drinking fluids, water balance is maintained by

Accepted Answer

A)   metabolic processes.
B)   elimination.
C)   tears.
D)   sneezing.

Question 19

Among the beneficial compounds naturally found in foods are those that provide calories and flavor.

Accepted Answer

A) True 
 B)False

Question 20

A pressure cooker speeds up heating time by _____.

Accepted Answer

A)   decreasing atmospheric pressure to 5 pounds
B)   decreasing the boiling point by 10 degrees
C)   increasing atmospheric pressure to 15 pounds
D)   increasing the boiling point by 20 degrees

Exam 3: Chemistry of Food Composition

The nutrient content of a food is related to the water activity of the food.

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Soluble and insoluble fibers are both im...
View Answer

A pressure cooker speeds up heating time by _____.

Correct Answer
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Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?

Correct Answer
verified

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides ___ kcal/g, fats provide _, carbohydrates provide _, and alcohol provides ___.

Correct Answer
verified

The most important of all the nutrients is water.

Correct Answer
verified

The two essential fatty acids are

Correct Answer
verified

Proteins are unique from the other macronutrients because the molecular structure of protein includes

Correct Answer
verified

The human body averages _____% water.

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
The browning of the fruit is due to a pr...
View Answer

What makes water so important to humans? Discuss not only the nutritional functions of water but also the function of water in food preservation and preparation.

Correct Answer
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See pp. 32-40. Answer should include the...
View Answer

Which of the following foods contains the lowest percentage of water?

Correct Answer
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All of the following polysaccharides are indigestible except

Correct Answer
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The definition of protein complementation is

Correct Answer
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The difference between fats and oils is based on

Correct Answer
verified

Which of the following is not an example of hydrolysis?

Correct Answer
verified

Most of the incomplete proteins come from animals; exceptions are those from soybeans and certain grains.

Correct Answer
verified

In addition to eating foods and drinking fluids, water balance is maintained by

Correct Answer
verified

Among the beneficial compounds naturally found in foods are those that provide calories and flavor.

Correct Answer
verified

Which of the following food items is an example of a suspension?

Correct Answer
verified

Exam 3: Chemistry of Food Composition

The nutrient content of a food is related to the water activity of the food.

Correct AnswerverifiedShow Answer

Correct AnswerAnswered by ExamLex AISoluble and insoluble fibers are both im...View AnswerShow Answer

A pressure cooker speeds up heating time by _____.

Correct AnswerverifiedShow Answer

Which of the following substances is/are not used in the food industry to reduce a food's water activity (aw) level?

Correct AnswerverifiedShow Answer

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides _____ kcal/g, fats provide _____, carbohydrates provide _____, and alcohol provides _____.

Correct AnswerverifiedShow Answer

The most important of all the nutrients is water.

Correct AnswerverifiedShow Answer

The two essential fatty acids are

Correct AnswerverifiedShow Answer

Proteins are unique from the other macronutrients because the molecular structure of protein includes

Correct AnswerverifiedShow Answer

The human body averages _____% water.

Correct AnswerverifiedShow Answer

Correct AnswerAnswered by ExamLex AIThe browning of the fruit is due to a pr...View AnswerShow Answer

What makes water so important to humans? Discuss not only the nutritional functions of water but also the function of water in food preservation and preparation.

Correct AnswerverifiedSee pp. 32-40. Answer should include the...View AnswerShow Answer

Which of the following foods contains the lowest percentage of water?

Correct AnswerverifiedShow Answer

All of the following polysaccharides are indigestible except

Correct AnswerverifiedShow Answer

The definition of protein complementation is

Correct AnswerverifiedShow Answer

The difference between fats and oils is based on

Correct AnswerverifiedShow Answer

Which of the following is not an example of hydrolysis?

Correct AnswerverifiedShow Answer

Most of the incomplete proteins come from animals; exceptions are those from soybeans and certain grains.

Correct AnswerverifiedShow Answer

In addition to eating foods and drinking fluids, water balance is maintained by

Correct AnswerverifiedShow Answer

Among the beneficial compounds naturally found in foods are those that provide calories and flavor.

Correct AnswerverifiedShow Answer

Which of the following food items is an example of a suspension?

Correct AnswerverifiedShow Answer

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
Soluble and insoluble fibers are both im...
View Answer

Correct Answer
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Correct Answer
verified

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food. Protein provides ___ kcal/g, fats provide _, carbohydrates provide _, and alcohol provides ___.

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
verified

Correct Answer
Answered by ExamLex AI
The browning of the fruit is due to a pr...
View Answer

Correct Answer
verified
See pp. 32-40. Answer should include the...
View Answer

Correct Answer
verified

Correct Answer
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Correct Answer
verified

Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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Correct Answer
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