Food Science Bonus Exam 4

Front 1

True False: Humans are able to synthesize fatty acids that have the omega-3 or the omega-6 double bond between carbon atoms because this is part of the glycerol backbone of many triglycerides and makes these fats soluble in water.

Back 1

False

Front 2

True False: Excessive alcohol consumption may result in weight gain because ethanol provides 7 kcal/gram which is more than the 4 kcal/gram associated with starch and sugar.

Back 2

True

Front 3

True False: Lipoproteins should be the main source of calories in the diet in order to emulsify the contents of the intestine and increase absorption of essential nutrients.

Back 3

False

Front 4

Which of the following is a disaccharide?
1. chlorophyll
2. glucose
3. starch
4. sucrose
5. glycogen

Back 4

sucrose

Front 5

The unfolding of protein structure (breaking hydrogen bonds) without disrupting covalent bonds is ...
1. impossible
2. enzymatic hydrolysis
3. enzymatic polymerization
4. interesterification
5. denaturation

Back 5

Denaturation

Front 6

Which of the following could be considered to be an example of dispersion?
1. solutions
2. emulsions
3. gels
4. foams
5. all of the above

Back 6

All of the above

Front 7

True False: Food engineering is the systematic evaluation and understanding of water, carbohydrates, lipids, proteins, vitamins, minerals, and other ingredients, such as food additives, as they undergo chemical interaction/reaction during harvest, storage, and distribution of foods.

Back 7

False Food Chemistry

Front 8

The third largest producer of eggs in the U.S. and one that focuses entirely on egg products rather than shell eggs so that it can manufacture egg-based ingredients and foodservice products with significant economy of scale is

Back 8

Rembrant Foods

Front 9

Albumen may be regarded as a protein system consisting of ovomucin fibers in an aqueous solution of numerous globular proteins or it is also known as

Back 9

Egg White

Front 10

Which of the following is not one of the main properties or functionalities associated with egg products?
1. gelling and binding
2. emulsifying
3. foaming
4. acidifying
5. nutritional enhancement

Back 10

Acidifying

Front 11

Eggs provide many functional properties in foods. When eggs are heated, their coagulation imparts rigidity causing mixtures to gel and ingredients to adhere. The functional property that is provided by this description is

Back 11

coating and binding

Front 12

Which of the following is true about purchasing or storing eggs?

1. Purchasing dirty, cracked and foul smelling eggs is fine for manufacturing.
2. Unrefrigerated eggs are considered safe for purchase.
3. Keep eggs in their case for better protection.
4. Store eggs with onions, cabbage and apples because the shell is a good barrier.
5. Keep eggs stored at temperatures above 45 degrees F to prevent bacterial growth in the yolk.

Back 12

3 keep eggs in their case for better protection

Front 13

The process of saturating double bonds to increase the melting temperature of the oil is …
1. neutralization
2. plasticizing
3. hydrogenation
4. winterizing
5. oxidizing

Back 13

Hydrogenation

Front 14

Foodborne illnesses may be caused by organisms in which classification?

1. bacteria
2. mold
3. protozoa
4. viruses
5. all of the above

Back 14

All of the above

Front 15

Emulsifiers include:
1. sodium nitrite
2. lecithin, monoglycerides and sodium phosphate
3. fructose, glycerine and sorbitol
4. malic acid, tartaric acid, citric acid and phosphoric acid
5. starch, pectin, gums, and gelatin

Back 15

lecithin, monoglycerides and sodium phosphate

Front 16

Pectinase, glucose oxidase and invertase are examples of food additives in the following group:
1. colorants
2. dough strengtheners
3. enzymes
4. oxidizing agents
5. processing aids

Back 16

Enzymes

Front 17

Which is not an example of an indirect additive?
1. antibiotics
2. dirt/dust
3. aspartame
4. hair
5. insects

Back 17

Aspartame

Front 18

Which of the following is not a polysaccharide?
1. beta-glucan
2. starch
3. cellulose
4. sucrose
5. pectin

Back 18

Sucrose

Front 19

The functional properties of water include serving as a carrier of hydrophilic ingredients and a medium for chemical reactions.
1. True
2. False

Back 19

True

Front 20

. This occurs when digested nutrients enter the bloodstream through capillaries of the small intestine.
1. hydrolysis
2. transport
3. digestion
4. absorption
5. homeostasis

Back 20

Absorbtion

Front 21

Egg white is rich in proteins including all of the following except ...

a. collagen
b. ovalbumin
c. conalbumin
d. ovomucoid
e. lysozyme

Back 21

Collagen