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Food Science 2011-2012 Final Review

Food Science 2011-2012 Final Review. With your favorite hosts Mrs. Baldino and Ms. Greenspan. Choose a Category:. CARBOHYDRATES VITAMIN PROTEIN FAT ENZYME LEAVENING DAIRY. CARBOHYDRATES. 1 6 2 7 3 8 4 9 5 10. VITAMIN. 1 6 2 7 3 8 4 9 5 10. PROTEIN. 1 6 2 7 3 8

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Food Science 2011-2012 Final Review

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  1. Food Science 2011-2012 Final Review With your favorite hosts Mrs. Baldino and Ms. Greenspan

  2. Choose a Category: CARBOHYDRATES VITAMIN PROTEIN FAT ENZYME LEAVENING DAIRY

  3. CARBOHYDRATES 16 27 38 49 510

  4. VITAMIN 16 27 3 8 49 5 10

  5. PROTEIN 1 6 2 7 3 8 4 9 5 10

  6. FAT 16 27 3 8 4 9 5 10

  7. ENZYMES 1 6 27 3 8 4 9 510

  8. LEAVENING 16 2 7 3 8 4 9 5 10

  9. DAIRY 1 6 2 7 3 8 4 9 5 10

  10. CARB-1 Carbohydrates are made of 3 elements: Carbon, Hydrogen and _____________? Ans: Oxygen

  11. CARB-2 How many Kilo-Calories do we get from 1 gram of Carbohydrates? Ans: 4

  12. CARB-3 The sugar unit that is used to make Starch is ________________ Ans: Maltose

  13. CARB-4 This branched Starch does Not form a gel. Ans: Amylopectin

  14. CARB-5 What is the Name of the compound that is made of 2 Sugar units? Ans: Disaccharide

  15. CARB-6 This starch is linear and used to thicken liquids. Ans: Amylose

  16. Carb-7 The Carbohydrate found in Milk Ans: Lactose

  17. CARB-7 The Carbohydrate found in Fruits Ans: Fructose

  18. CARB-8 The Carbohydrate called blood sugar Ans: Glucose

  19. CARB-9 The Chemical name for table sugar. Ans: Sucrose

  20. CARB-10 The carbohydrate Not found free in nature. It is always bonded to something. Ans: Galactose

  21. VITAMIN-1 Which of the Following is a Mineral? • Milk • Iron • Sugar • Salt Ans: Iron

  22. VITAMIN-2 Carotene is the precursor of _______________. Ans: Vitamin A

  23. VITAMIN-3 The only vitamin not found in egg shells Ans: Vitamin C

  24. VITAMIN-4 Also called the Sunshine Vitamin Ans: Vitamin D

  25. VITAMIN-5 A mineral found in egg shells Ans: Calcium

  26. VITAMIN-6 The Vitamin responsible for blood clotting Ans: Vitamin K

  27. VITAMIN-7 This is the name given to the sailors who developed scurvy Ans: The Limeys

  28. VITAMIN-8 The Sailors used this vitamin to help treat Scurvy Ans: Vitamin C

  29. VITAMIN-9 Potassium is a mineral found in large amounts of which 2 foods? (2 possible answers) Ans: Bananas Kiwis

  30. VITAMIN-10 This vitamin was believed to help cure the common cold. Ans: Vitamin C

  31. PROTEIN-1 Do eggs with bown shells contain more protein than eggs with white shells? Ans: NO.. They are the same

  32. PROTEIN-2 How many essential amino acids are there? Ans: 9

  33. PROTEIN-3 Proteins are made up of Carbon, Oxygen, Hydrogen and _____________. Ans: Nitrogen

  34. PROTEIN-4 Vegetables are known as _____________ proteins because they are missing essential amino acids. Ans: Incomplete

  35. PROTEIN-5 The substances that make up proteins Ans: Amino Acids

  36. PROTEIN-6 What part of the egg is represented by #4? Ans: Thin Albumen

  37. PROTEIN-7 Which number represents the Air cell of the egg? Ans: #3

  38. PROTEIN-8 What part of the Egg is #6 representing? Ans: The Chalaza

  39. PROTEIN-9 Name 3 ways to denature a protein

  40. PROTEIN-10 What is Coagulation? Can it be reversible?

  41. FATS-1 Changing Liquid Oil into solid fat Ans: Hydrogenation

  42. FATS-2 What is the purpose of fat when frying foods? Ans: As a heat medium

  43. FATS-3 Each gram of fat is worth _____ KiloCalories. Ans: 9

  44. FATS-4 Name 2 functions of oil/fat in the body

  45. FATS-5 Fats that are unsaturated contain _______________ bonds. Ans: Double

  46. FATS-6 The bad smell that results from oil being used over and over is Ans: Rancid

  47. FATS-7 The breakdown of fats by repeated heating is called Ans: Cracking

  48. FATS-8 The purpose of fat forming a bubble around a gas in food Ans: To Aerate

  49. FATS-9 The fat that is best for frying Ans: Shortening

  50. FATS-10 Name 2 Saturated fats Ans: Beef fat, Butter, Lard

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