Question 1

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. 
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 2

Matching
Definition choices:
-minerals

Accepted Answer

A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 3

The two essential fatty acids are

Accepted Answer

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

Question 4

The sterol of least significance in food is cholesterol.

Accepted Answer

A) True 
 B)False

Question 5

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. 
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 6

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

Accepted Answer

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

Question 7

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. 
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 8

The building blocks of organic material include carbon, hydrogen, and oxygen plus

Accepted Answer

A)  chromium, manganese, and iron. 
B)  nitrogen, phosphorus, and sulfur. 
C)  copper, zinc, molybdenum, and selenium. 
D)  magnesium, potassium, and calcium. 
A)  chromium, manganese, and iron. 
B)  nitrogen, phosphorus, and sulfur. 
C)  copper, zinc, molybdenum, and selenium. 
D)  magnesium, potassium, and calcium.

Question 9

Approximately 95% of all food lipids are triglycerides.

Accepted Answer

A) True 
 B)False

Question 10

Which of the following foods has the lowest degree of saturation?

Accepted Answer

A)  avocado 
B)  chocolate 
C)  coconut oil 
D)  palm oil 
E)  cheesef. vegetable shortening 
A)  avocado 
B)  chocolate 
C)  coconut oil 
D)  palm oil 
E)  cheesef. vegetable shortening

Question 11

A pressure cooker speeds up heating time by _____.

Accepted Answer

A)  decreasing atmospheric pressure to five pounds 
B)  decreasing the boiling point by ten degrees 
C)  increasing atmospheric pressure to fifteen pounds 
D)  increasing the boiling point by twenty degrees 
A)  decreasing atmospheric pressure to five pounds 
B)  decreasing the boiling point by ten degrees 
C)  increasing atmospheric pressure to fifteen pounds 
D)  increasing the boiling point by twenty degrees

Question 12

Matching
Definition choices:
-proteins

Accepted Answer

A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 13

Which of the following enzymes is/are used for meat tenderization?

Accepted Answer

A)  rennin, also known as chymosin 
B)  phenol oxidase 
C)  glucose oxidase 
D)  papain, bromelain, and ficin 
A)  rennin, also known as chymosin 
B)  phenol oxidase 
C)  glucose oxidase 
D)  papain, bromelain, and ficin

Question 14

Which of the following polysaccharides is/are digestible?

Accepted Answer

A)  inulin 
B)  pectin and gums 
C)  amylose and amylopectin 
D)  cellulose and hemicellulose 
A)  inulin 
B)  pectin and gums 
C)  amylose and amylopectin 
D)  cellulose and hemicellulose

Question 15

Matching
Definition choices:
-vitamins

Accepted Answer

A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods. 
A) compounds that are not normally soluble in water. 
B) inorganic elements that play vital roles in body processes. 
C) class of energy nutrients for which half of the compounds required to make them must be obtained from the diet. 
D) organic compounds that do not provide energy to the body. 
E) sugars, starches, and fibers found primarily in plant foods.

Question 16

The basic nutrients that comprise all foods and are necessary for the nutritional health of people are

Accepted Answer

A)  water, amino acids, fatty acids, sugars, vitamins, and minerals. 
B)  proteins, fats, and carbohydrates. 
C)  water, proteins, carbohydrates, and lipids. 
D)  proteins, vitamins, minerals, fatty acids, and amino acids. 
E)  water, carbohydrates, proteins, lipids, vitamins, and minerals. 
A)  water, amino acids, fatty acids, sugars, vitamins, and minerals. 
B)  proteins, fats, and carbohydrates. 
C)  water, proteins, carbohydrates, and lipids. 
D)  proteins, vitamins, minerals, fatty acids, and amino acids. 
E)  water, carbohydrates, proteins, lipids, vitamins, and minerals.

Question 17

The key difference in carbohydrate or lipid versus protein composition is the presence of _____ in proteins.

Accepted Answer

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

Question 18

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

Question 19

Certain vitamins and one of the minerals function in foods to:

Accepted Answer

A)  provide energy when the foods are consumed. 
B)  reduce microbial growth by increasing water activity. 
C)  delay deterioration during storage by inhibiting oxidation. 
D)  facilitate chemical reactions when enzymes are lacking. 
A)  provide energy when the foods are consumed. 
B)  reduce microbial growth by increasing water activity. 
C)  delay deterioration during storage by inhibiting oxidation. 
D)  facilitate chemical reactions when enzymes are lacking.

Question 20

Which of the following foods are good examples of predominately monounsaturated fats?

Accepted Answer

A)  almonds, pecans, and walnuts 
B)  peanuts and peanut butter 
C)  corn and canola oils 
D)  milk, butter, and cheese 
A)  almonds, pecans, and walnuts 
B)  peanuts and peanut butter 
C)  corn and canola oils 
D)  milk, butter, and cheese

Exam 3: Chemistry of Food Composition

Which of the following is not an example of hydrolysis?

Matching Definition choices: -minerals

The two essential fatty acids are

The sterol of least significance in food is cholesterol.

The difference between fats and oils is based on

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

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

The building blocks of organic material include carbon, hydrogen, and oxygen plus

Approximately 95% of all food lipids are triglycerides.

Which of the following foods has the lowest degree of saturation?

A pressure cooker speeds up heating time by _____.

Matching Definition choices: -proteins

Which of the following enzymes is/are used for meat tenderization?

Which of the following polysaccharides is/are digestible?

Matching Definition choices: -vitamins

The basic nutrients that comprise all foods and are necessary for the nutritional health of people are

The key difference in carbohydrate or lipid versus protein composition is the presence of _____ in proteins.

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

Certain vitamins and one of the minerals function in foods to:

Which of the following foods are good examples of predominately monounsaturated fats?

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