Question 1

All of the following foods are made up of mostly unsaturated fatty acids except

Accepted Answer

A)  avocado. 
B)  chocolate. 
C)  peanuts. 
D)  olives. 
E)  canola oil. 
A)  avocado. 
B)  chocolate. 
C)  peanuts. 
D)  olives. 
E)  canola oil.

Question 2

Which of the following proteins is classified as incomplete?

Accepted Answer

A)  amaranth 
B)  quinoa 
C)  soybeans 
D)  wheat berries 
A)  amaranth 
B)  quinoa 
C)  soybeans 
D)  wheat berries

Question 3

Explain how a person who follows a predominantly vegetarian diet can ensure that he or she is obtaining all of the important, essential amino acids and complete protein without eating animal foods. Give examples of foods that should be included in the diet to fill any potential nutrient gaps.

Accepted Answer

see p. 48. Answer should conta

Question 4

Approximately 95% of all food lipids are sterols.

Accepted Answer

A) True 
 B)False

Question 5

Starch is a polysaccharide that does provide energy to the body.

Accepted Answer

A) True 
 B)False

Question 6

Organic materials are those that contain

Accepted Answer

A)  magnesium. 
B)  carbon. 
C)  molybdenum. 
D)  selenium. 
A)  magnesium. 
B)  carbon. 
C)  molybdenum. 
D)  selenium.

Question 7

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

Lipids are a diverse group of molecules

Question 8

Discuss the importance of understanding the roles of water activity (aw), osmosis, and osmotic pressure in food preservation.

Accepted Answer

Water activity (aw), osmosis, and osmoti

Question 9

Fiber is a polysaccharide that does not provide energy to the body.

Accepted Answer

A) True 
 B)False

Question 10

A process in which colloid particles come out of suspension and solidify is called

Accepted Answer

A)  suspension. 
B)  flocculation. 
C)  ionization. 
D)  salt formation. 
E)  None of these are correct. 
A)  suspension. 
B)  flocculation. 
C)  ionization. 
D)  salt formation. 
E)  None of these are correct.

Question 11

Meats can be tenderized with all of the following enzymes except

Accepted Answer

A)  papain. 
B)  bromelain. 
C)  ficin. 
D)  rennin. 
A)  papain. 
B)  bromelain. 
C)  ficin. 
D)  rennin.

Question 12

The primary six-carbon monosaccharides 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 13

The presence of a broad spectrum of colors in food makes it more appetizing.

Accepted Answer

A) True 
 B)False

Question 14

What is the source of the gum carrageenan?

Accepted Answer

A)  plant fibers 
B)  plant exudates 
C)  seeds 
D)  seaweed 
A)  plant fibers 
B)  plant exudates 
C)  seeds 
D)  seaweed

Question 15

All of the following are fat-soluble vitamins except

Accepted Answer

A)  vitamin A. 
B)  vitamin B6. 
C)  vitamin E. 
D)  vitamin D. 
E)  vitamin K.
F) All of these are fat-soluble vitamins. 
A)  vitamin A. 
B)  vitamin B6. 
C)  vitamin E. 
D)  vitamin D. 
E)  vitamin K.
F) All of these are fat-soluble vitamins.

Question 16

All living things contain six key elements (or atoms). Which element is not part of this list?

Accepted Answer

A)  carbon 
B)  nitrogen 
C)  hydrogen 
D)  helium 
E)  phosphorus
F) sulfur 
A)  carbon 
B)  nitrogen 
C)  hydrogen 
D)  helium 
E)  phosphorus
F) sulfur

Exam 3: Chemistry of Food Composition

All of the following foods are made up of mostly unsaturated fatty acids except

Which of the following proteins is classified as incomplete?

Explain how a person who follows a predominantly vegetarian diet can ensure that he or she is obtaining all of the important, essential amino acids and complete protein without eating animal foods. Give examples of foods that should be included in the diet to fill any potential nutrient gaps.

Approximately 95% of all food lipids are sterols.

Starch is a polysaccharide that does provide energy to the body.

Organic materials are those that contain

Discuss the importance of understanding the roles of water activity (aw), osmosis, and osmotic pressure in food preservation.

Fiber is a polysaccharide that does not provide energy to the body.

A process in which colloid particles come out of suspension and solidify is called

Meats can be tenderized with all of the following enzymes except

The primary six-carbon monosaccharides in foods are

The presence of a broad spectrum of colors in food makes it more appetizing.

What is the source of the gum carrageenan?

All of the following are fat-soluble vitamins except

All living things contain six key elements (or atoms). Which element is not part of this list?

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