Question 1

T or F Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie content.

Accepted Answer

A) True 
 B)False

Question 2

Starch is made up of amylose and dextrins.

Accepted Answer

A) True 
 B)False

Question 3

The building block of inulin is

Accepted Answer

A)  Sucrose 
B)  Glucose 
C)  Fructose 
D)  Galactose 
E)  Cellulose 
A)  Sucrose 
B)  Glucose 
C)  Fructose 
D)  Galactose 
E)  Cellulose

Question 4

The number of carbon atoms outside the ring in an aldose is:

Accepted Answer

A)  1 
B)  2 
C)  3 
D)  4 
E)  None of these 
A)  1 
B)  2 
C)  3 
D)  4 
E)  None of these

Question 5

Some polysaccharide gums can be used as fat replacers.

Accepted Answer

A) True 
 B)False

Question 6

The straight-chain fraction of starch is:

Accepted Answer

A)  Dextrin 
B)  Dextran 
C)  Amylopectin 
D)  Amylose 
E)  None of these 
A)  Dextrin 
B)  Dextran 
C)  Amylopectin 
D)  Amylose 
E)  None of these

Question 7

Sucrose is comprised of

Accepted Answer

A)  2 molecules of glucose 
B)  Glucose and lactose 
C)  Galactose and glucose 
D)  Glucose and fructose 
E)  Galactose and fructose 
A)  2 molecules of glucose 
B)  Glucose and lactose 
C)  Galactose and glucose 
D)  Glucose and fructose 
E)  Galactose and fructose

Question 8

The number of carbon atoms outside the ring of a ketose is

Accepted Answer

A)  1 
B)  2 
C)  3 
D)  4 
E)  None of these. 
A)  1 
B)  2 
C)  3 
D)  4 
E)  None of these.

Question 9

The animal storage form of carbohydrate is

Accepted Answer

A)  Amylopectin 
B)  Cellulose 
C)  Glycogen 
D)  Pectin 
E)  Starch 
A)  Amylopectin 
B)  Cellulose 
C)  Glycogen 
D)  Pectin 
E)  Starch

Question 10

The linkage of cellulose is:

Accepted Answer

A)  α-glucosidic 
B)  β -glucosidic 
C)  α-galactosidic 
D)  β-galactosidic 
E)  None of these. 
A)  α-glucosidic 
B)  β -glucosidic 
C)  α-galactosidic 
D)  β-galactosidic 
E)  None of these.

T or F Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie content.

Starch is made up of amylose and dextrins.

The building block of inulin is

The number of carbon atoms outside the ring in an aldose is:

Some polysaccharide gums can be used as fat replacers.

The straight-chain fraction of starch is:

Sucrose is comprised of

The number of carbon atoms outside the ring of a ketose is

The animal storage form of carbohydrate is

The linkage of cellulose is:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters

Exam 4: Overview of Carbohydrates

T or F Carbohydrate gums sometimes are used as fat replacements in baked products to reduce calorie content.

Starch is made up of amylose and dextrins.

The building block of inulin is

The number of carbon atoms outside the ring in an aldose is:

Some polysaccharide gums can be used as fat replacers.

The straight-chain fraction of starch is:

Sucrose is comprised of

The number of carbon atoms outside the ring of a ketose is

The animal storage form of carbohydrate is

The linkage of cellulose is:

Todays Food Scene

Water

Physical Aspects of Food Preparation

Monosaccharides, Disaccharides, and Sweeteners

Starch

Vegetables and Fruit

Overview of Fats and Oils

Fats and Oils in Food Products

Overview of Proteins

Milk and Milk Products

Meat, Fish, and Poultry

Eggs

Dimensions of Baking

Baking Applications

Food Safety: Concerns and Controls

Food Preservation

Food Additives

The Research Process

Sensory Evaluation

Objective Evaluation

Filters