Question 1

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

Question 2

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 3

The unit of measure for the energy value of food is referred to as a calorie Actually, the caloric value of food is measured in _____ of calories

Accepted Answer

A) tens 
B) hundreds 
C) thousands 
D) ten thousands 
A) tens 
B) hundreds 
C) thousands 
D) ten thousands

Question 4

What foods are high in carbohydrates? Discuss the classification of carbohydrates, including the various compounds included among monosaccharides, disaccharides, and polysaccharides What are the characteristics of each sugar/starch found in these groups?

Accepted Answer

Foods that are high in carbohydrates inc

Question 5

Discuss lipid composition and how fatty acid structure influences the application of fats from both a health and culinary standpoint Discuss cis, trans, and omega-three fatty acids What is a phospholipid? What component in fats allows hydrophilic and hydrophobic compounds to mix? Why is this food ingredient so important in the kitchen?

Accepted Answer

The answer of Discuss lipid composition and how fatty acid...

Question 6

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food The kcal/g contributed by each of these substances, respectively, is

Accepted Answer

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

Question 7

Which of the following foods has/have been enriched?

Accepted Answer

A) wheat or rice with thiamin, riboflavin, niacin, and iron 
B) milk with vitamins A and D 
C) orange juice with calcium 
D) cereals with folate 
E) all of the above answers are correct 
A) wheat or rice with thiamin, riboflavin, niacin, and iron 
B) milk with vitamins A and D 
C) orange juice with calcium 
D) cereals with folate 
E) all of the above answers are correct

Question 8

Fiber is an oligosaccharide that does provide calories to the body

Accepted Answer

A) True 
 B)False

Question 9

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

Question 10

The primary disaccharides found in foods are

Accepted Answer

A) sucrose, maltose, and lactose. 
B) sucrose, glucose, and galactose. 
C) glucose, raffinose, and sucrose. 
D) glucose, fructose, and galactose. 
E) lactose, stachyose, and raffinose. 
A) sucrose, maltose, and lactose. 
B) sucrose, glucose, and galactose. 
C) glucose, raffinose, and sucrose. 
D) glucose, fructose, and galactose. 
E) lactose, stachyose, and raffinose.

Question 11

Starch is a polysaccharide that does not provide calories to the body

Accepted Answer

A) True 
 B)False

Question 12

Discuss the following functions of proteins in foods: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning What is the difference between a complete, incomplete, and complementary protein food?

Accepted Answer

Proteins in foods serve several importan

Question 13

Why do some vegetables like celery and carrots get tougher as they age? Why don't they get soft even when they are boiled in water?

Accepted Answer

As vegetables like celery and carrots ag

Question 14

Which of the following food items is/are not a colloidal dispersion?

Accepted Answer

A) salad dressings 
B) jam, gelatin, cheese, and butter 
C) egg white and whipped cream foams 
D) marshmallows 
E) all of the above are colloidal dispersions 
A) salad dressings 
B) jam, gelatin, cheese, and butter 
C) egg white and whipped cream foams 
D) marshmallows 
E) all of the above are colloidal dispersions

Question 15

The human body averages _____ percent water

Accepted Answer

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

Question 16

Which of the following reactions is not a function of protein during food preparation?

Accepted Answer

A) hydration 
B) denaturation and coagulation 
C) buffering 
D) browning 
E) all of the above are protein functions 
A) hydration 
B) denaturation and coagulation 
C) buffering 
D) browning 
E) all of the above are protein functions

Question 17

Phytochemicals are plant compounds that have possible anti-carcinogenic properties

Accepted Answer

A) True 
 B)False

Exam 3: Chemistry of Food Composition

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

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

The unit of measure for the energy value of food is referred to as a calorie Actually, the caloric value of food is measured in _____ of calories

What foods are high in carbohydrates? Discuss the classification of carbohydrates, including the various compounds included among monosaccharides, disaccharides, and polysaccharides What are the characteristics of each sugar/starch found in these groups?

The caloric contribution of foods is dependent on the amounts of proteins, fats, carbohydrates, and alcohol in the food The kcal/g contributed by each of these substances, respectively, is

Which of the following foods has/have been enriched?

Fiber is an oligosaccharide that does provide calories to the body

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

The primary disaccharides found in foods are

Starch is a polysaccharide that does not provide calories to the body

Discuss the following functions of proteins in foods: hydration, denaturation/coagulation, enzymatic reactions, buffering, and browning What is the difference between a complete, incomplete, and complementary protein food?

Why do some vegetables like celery and carrots get tougher as they age? Why don't they get soft even when they are boiled in water?

Which of the following food items is/are not a colloidal dispersion?

The human body averages _____ percent water

Which of the following reactions is not a function of protein during food preparation?

Phytochemicals are plant compounds that have possible anti-carcinogenic properties

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