Deck 3: Chemistry of Food Composition

Question 1

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

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

Answer 1

C

Question 2

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

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.

Answer 2

E

Question 3

_____ dictates whether a substance is a solid, liquid, or gas

A)Specific heat
B)Molecular movement
C)Freezing point
D)Heat of solidification

Answer 3

B

Question 4

The amount of energy in calories per gram that is absorbed or emitted as a substance undergoes a change from a solid to a liquid or gas is called

A)latent heat.
B)specific heat.
C)melting point.
D)heat of vaporization.
E)heat of solidification.

Question 5

Which of the following statements does not describe a characteristic of bound water? Bound water is

A)the largest amount of water present in foods.
B)not easily removed and is resistant to freezing and drying.
C)not readily available to act as a medium for dissolving salts, acids or sugars.
D)incorporated into the chemical structure of carbohydrates, lipids and proteins.

Question 6

Regarding boiling point, increasing the elevation

A)decreases the boiling point of water.
B)increases the boiling point of water.
C)increases the boiling point 1 degree F for every 500-food increase in altitude.
D)does not affect the boiling point of water.

Question 7

A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified is called

A)a suspension.
B)a flocculation.
C)ionization.
D)salt formation.
E)none of the above answers is correct

Question 8

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

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 9

In foods, water has several functions, the two most important functions being

A)transferring energy and dissolving lipids.
B)transferring nutrients and serving as a universal solvent.
C)transferring heat and serving as a universal solvent.
D)retaining heat and dissolving vitamins and minerals.
E)retaining nutrients and dissolving carbohydrates and minerals.

Question 10

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

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

Question 11

Regarding measurement of water activity in a food, as free water decreases,

A)so does water activity.
B)water activity increases.
C)water activity remains constant.
D)bacterial growth increases as a result.

Question 12

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

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

Question 13

A pressure cooker speeds up heating time by _____

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 14

The main purpose of eating and drinking is to replace those nutrients used up

A)in the body's maintenance.
B)in the body's repair.
C)in the body's growth.
D)as calories.
E)all of the above answers are correct

Question 15

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

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 16

Which of the following is not an example of hydrolysis?

A)Hydrolysis of glucose to sucrose and maltose.
B)Hydrolysis of maltose to two glucose molecules.
C)Hydrolysis of a triglyceride to glycerol and three fatty acids.
D)Hydrolysis of a monoglyceride to glycerol and one fatty acid.

Question 17

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

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

Question 18

The human body averages _____ percent water

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

Question 19

Hard water contains a greater concentration of calcium and magnesium compounds, whereas soft water has a higher _____ concentration

A)sodium
B)potassium
C)chloride
D)copper

Question 20

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

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 21

Fiber is an oligosaccharide that does provide calories to the body

Question 22

The difference between fats and oils is based on

A)solubility in water and temperature of melt.
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 23

The definition of protein complementation is

A)two complete proteins becoming more effective in the presence of each other.
B)two incomplete protein foods which, when combined, yield a complete protein profile.
C)any mix of incomplete proteins which, when mixed, make a complete protein.
D)any set of amino acids that may be combined to make a complete protein.

Question 24

Which of the following polysaccharides are digestible?

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

Question 25

The two essential fatty acids are

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

Question 26

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

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

Question 27

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

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

Question 28

Which of the following proteins is classified as incomplete?

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

Question 29

The most important of all the nutrients is water

Question 30

Which of the following is a function of the gum carrageenan in desserts?

A)binder
B)improves mouthfeel
C)controls syneresis
D)all of the above answers are correct

Question 31

The perishability of a food is related to the water activity of the food

Question 32

Vitamins and minerals serve a common function in the human body and that is to

A)provide calories and energy during times of stress.
B)add nutrients to the diet that are not normally contributed by foods.
C)regulate the metabolic functions of the body.
D)speed up the metabolic processes of the body.

Question 33

Which of the following foods has/have been enriched?

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 34

Approximately 95% of all food lipids are triglycerides

Question 35

You are what you eat

Question 36

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

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

Question 37

The primary disaccharides found in foods are

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 38

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

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

Question 39

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

Question 40

The primary six-carbon monosaccharides in foods are

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 41

Definition choices:
a.a compound that is not normally soluble in water.
b.inorganic compounds which regulate metabolic functions.
c.the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet.
d.organic compounds that regulate metabolic functions.
e.sugars, starches, and fibers found primarily in plant foods.
carbohydrates

Question 42

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?

Question 43

Definition choices:
a.a compound that is not normally soluble in water.
b.inorganic compounds which regulate metabolic functions.
c.the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet.
d.organic compounds that regulate metabolic functions.
e.sugars, starches, and fibers found primarily in plant foods.
proteins

Question 44

Phytochemicals are plant compounds that have possible anti-carcinogenic properties

Question 45

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

Question 46

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?

Question 47

Definition choices:
a.a compound that is not normally soluble in water.
b.inorganic compounds which regulate metabolic functions.
c.the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet.
d.organic compounds that regulate metabolic functions.
e.sugars, starches, and fibers found primarily in plant foods.
lipids

Question 48

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

Question 49

Caffeine belongs to a group of compounds called oligosaccharides

Question 50

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?

Question 51

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?

Question 52

What is the basic difference between plant and animal proteins, and how may a person "remedy" a situation where there is a significantly higher proportion of plant proteins in the diet?

Question 53

Definition choices:
a.a compound that is not normally soluble in water.
b.inorganic compounds which regulate metabolic functions.
c.the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet.
d.organic compounds that regulate metabolic functions.
e.sugars, starches, and fibers found primarily in plant foods.
minerals

Question 54

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

Question 55

Most of the complete proteins come from animals except those from soybeans and certain grains

Question 56

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?

Question 57

Definition choices:
a.a compound that is not normally soluble in water.
b.inorganic compounds which regulate metabolic functions.
c.the most important of the energy nutrients because fully half of the compounds required to make them must be obtained from the diet.
d.organic compounds that regulate metabolic functions.
e.sugars, starches, and fibers found primarily in plant foods.
vitamins