Chemical Processes in Food Science

Bacteria, yeasts and human cells use fermentation to produce energy in the form of ______________. A. Adenosine triphosphate B. Adenosine biphosphate C. Phosphoric acid D. Adenosine acid E. None of the above

A. Adenosine triphosphate

The creation of a gelatin mold is the result of _______________. A. Gelatinization B. Gelation C. Retrogradation D. Syneresis E. Fermentation

B. Gelation

______________ is a polysaccharide made up of glucose units linked together to form long chains. A. Caramel B. Starch C. Gluten D. Polyglucose E. None of the above

B. Starch

If an organism can live either in the presence of oxygen or in the absence of oxygen, it would be classified as a _____________. A. Anaerobe B. Aerobe C. Facultative aerobe D. Unfacultative aerobe E. None of the above

C. Facultative aerobe

The hardening of bread products is a result of _______________. A. Fermentation B. Gelatinization C. Gelation D. Retrogradation E. Syneresis

D. Retrogradation

Which of the following foods are NOT produced by fermentation?A. A. Sauerkraut B. Pickles C. Vinegar D. Sourdough E. All are produced by fermentation

E. All are produced by fermentation

The starch gelatinization temperature depends upon which of the following? A. pH B. Plant type C. Amount of water D. Salt concentration E. All of the above

E. All of the above

Which of the following is NOT a characteristic of carmelization? A. Is the oxidation of sugar B. Is a type of non-enzymatic browning C. Results in a nutty flavor D. Causes a brown color formation E. All of the above are characteristics

E. All of the above are characteristics

Which of the following is a leavening agent used in quick breads? A. Yeast B. Baking powder C. Baking soda D. Brewer's Yeast E. Both B and C

E. Both B and C

The pulling away of meringue from a pie crust during storage is a result of ________________. A. Fermentation B. Gelatinization C. Gelation D. Retrogradation E. Syneresis

E. Syneresis