State Test practice set 2
Sugars provide --- kilocalories per gram A 4 B 6 C 7 D 9
A 4
how many kilocalories per gram are provided by complex carbohydrates> A 4 B 6 C 7 D 9
A 4
the dietary guidelines for amerians recommend that people reduce the percentage of total calories consumed from added sugars to no more than ----% A 6.5 B 10.5 C 20 D 10
A 6.5
How many indispensable amino acids must adults receive from foods in their diets? A 9 B 12 C 20 D 150
A 9
Which would have the highest melting point? A C-C-C-C-C-C B C-C=C=C=C-C-C C C-C-C=C-C-C D all are the same
A C-C-C-C-C-C
Which saccharide has a five member ring as the base of its structure? A Fructose B glucose C maltose D Galactose
A Fructose
In a hydrogen bond, the -- A H of one atom is attracted to the O of another B H of one atom is attracted to the H of another C O end of the molecule is slightly positive D, hydrogen end of the molecule is slightly neg
A H of one atom is attracted to the O of another
the ionization of water can be represented by A. H2O yields H+ and OH- B H2O produces H- and OH+ C H2O D H+ and OH- yield water H2O
A H2O yields H+ and OH-
for pectin to gel, which of the following compounds must be present? A acid, sugar, and water B calcium, sugar, and water C cellulose, sugar, and water D sugar, eater and xanthan gum
A acid, sugar, and water
which of the following factors can reduce starch's thickening ability A adding acid B heating to the gelatinous point C reducing salt content D reducing water content
A adding acid
A meniscus is caused by water's______? A adhesive property B cohesive property C boiling point D freezing point
A adhesive property
Starches with a branched structure are called A amylopectin B granules C polymers D polysaccharides
A amylopectin
an advantage of cross-linked starches is they A are more resistant to acids B form firmer gels C continue to thicken during storage D stabilize food mixtures without cooking
A are more resistant to acids
the ability of at to coat flour particles and thereby tenderize a product is important in the production of ... A biscuits B pizza crust C pretzels D yeast breads
A biscuits
the beige color of sweetened condensed milk is a result of A caramelization B evaporation C hydrolysis D photosynthesis
A caramelization
the hydrogenation process is used commercially to -- A change liquid oil to shortening B change saturated fats into unsaturated fats C change unhealthy fats into a nonfat food product D improve the healthiness of a fat product
A change liquid oil to shortening
Gelatin is made from? A collagen B elastin C myoglobin D all of the above
A collagen
Aeration of a batter requires A fat and sugar to be creamed B sugar in syrup form C oils high in saturated fats D liquid margarine
A fat and sugar to be creamed
Which of the following is n example of a monosaccharide? A glucose B lactose C maltose D sucrose
A glucose
which of the following is a function of protein in the body? A growth and repair B regulation of body temperature C transportation of vitamins D all of the above
A growth and repair
why is fat valuable as a heat medium? A it gets hotter than water B it provides a healthy way to keep foods crisp C it is not absorbed by the food cooked in it D none of the above
A it gets hotter than water
It is best to consume water______? A regularly throughout the day B When you first begin to feel thirsty C until your thirst appears to be quenched D after coordination has been reduced by a water shortage
A regularly throughout the day
Water activity is_____? A the water available to support enzyme activity B the measure of vapor pressure over pure water C. measured from 1-3 D all of the above
A the water available to support enzyme activity
Which of the following is not a shape of the secondary structure of protein molecules? A. Chain B Helix C pleated sheet D random coil
A. Chain
Carbon dioxide makes food more A. acidic B. basic C. neutral D. none of the above
A. acidic
Which commercial leavening agent is used only in thin products like cookies and crackers? A. Ammonium bicarbonate B. Double acting bak powder C. potassium bitartrate D. single acting bak powder
A. ammonium bicarbonate
what substance will neutralize either an acid or a base A. buffer B. indicator C. phenolphthalein D. ion
A. buffer
which of the following liquids should be used with baking soda? A. buttermilk B choc milk C water D whole milk
A. buttermilk
Lipids are made of fatty acids and glycerides. All fatty acids contain a A. carboxyl group B water molecule C hydroxyl group D triglyceride
A. carboxyl group
the measure of the amount of a substance in a given unit of volume is A. concentration B. moles C. neutralization D. titrations
A. concentration
___ are short of one or more of the indispensable amino acids needed for human growth. A. incomplete proteins B complete proteins C limiting amino acids D polypeptides
A. incomplete proteins
which is the least accurate method of measuring pH? A. litmus paper B. pH meter C. titration D. all are the same
A. litmus paper
When salt and sugar are added to water_______? A. the boiling point is higher and the freezing point is lower B. the boiling point and the freezing point are lower C. the boiling point stays the same and the freezing point is lower D. there are no changers in the boiling and the freezing points
A. the boiling point is higher and the freezing point is lower
cellulose is indigestible but necessary for A aiding in elimination B feeling full C holding food together while cooking D preventing stomach cancer
A. the size of crystals formed from a solution
which factor does not affect the ability of a starch to thicken A. the size of crystals formed from a solution B the pH level of the food C the proportion of amylase and amylopectin molecules D the serving temperature
A. the size of crystals formed from a solution
The boiling point of water at sea level is A. 100 F B 100 C C 32 F D 32 C
B 100 C
which is an optimal level for HDL and LDL in mg/dl A 40 for LDL and 10 HDL B 100 LDL and 40 HDL C 200 LDL and 40 HDL D 100 LDL and 20 HDL
B 100 LDL and 40 HDL
the chemical formula for water is A. HO2 B H2O C H2O2 D H3O
B H2O
the chemical formula for an amine group is A COOH B NH2 C OH D NH3
B NH2
which is true of the pH scale A. the pH range for 0-13 B a solution with a pH of 7 is neutral C. solutions with pH above 7.1 are acidic D. solutions with a pH below 6>9 are bases
B a solution with a pH of 7 is neutral
which of the following is not a role of fat in the body A. protective cushion for major organs B a transport for mineral ions C longer feeling of fullness D Concentrated energy source
B a transport for mineral ions
which would cause lumps to form in a sauce? A adding mixtures to fat and starch B adding starch to hot liquids C combining sugar and starch first D dissolving starch in cold water
B adding starch to hot liquids
enzymes that hydrolyze sugars are identified by the suffix A -ase B -ose C - oh D -ol
B addition of an acid
which of the following can cause the hydrolysis of sugar? A agitation B addition of an acid C refrigeration D all of the above'
B addition of an acid
The force of the weight determined by the pull of the earth's gravity pressing down on a surface is_____? A adhesion B atmospheric pressure C cohesion D altitude
B atmospheric pressure
which of the following is not a function of complex carbs? A bind batters to foods during deep frying B brown breads and baked goods C stabilize ice cream D thicken liquids
B brown breads and baked goods
Which protein is hydrophobic? A albumin B casein C gluten D whey
B casein
which protein is vital to the forming of curds in cheese making? A albumin B casein C myoglobin D whey
B casein
Two proteins found in milk are____? A albumin and casein B casein and whey C gluten and myoglobin D whey and hemoglobin
B casein and whey
another name for fiber is A amylose B cellulose C gums D pectins
B cellulose
Which is not a result of overcoagulation? A clumps in meringue B collapsed wheat dough C rubbery cheese D tough, dry meat
B collapsed wheat dough
Through photosynthesis plants ______? A convert starch to sugar B convert radiant energy to chemical energy C turn water into fructose D all of the above
B convert radiant energy to chemical energy
Which is not an example of a fat in an emulsion? A butter B cookies C mayonnaise D milk
B cookies
What has occured when the shape of a protein molecule is changed without the breaking of peptide bonds? A coagulation B denaturation C gelatinization D hydrolysis
B denaturation
the body's inability to move glucose from the bloodstream is called A. caries B diabetes melitus C insulin D seratonin
B diabetes melitus
Which food product is an excellent protein emulsifier? A egg white B egg yoke C gelatin D whipping cream
B egg yoke
a neutral solution contains A. no ions B. equal number of positive and negative ions C greater number of pos ions D. greater number of neg ions
B equal number of pos and neg ions
which candy uses ripening to develop a smooth texture A. caramels B fondant C rock candy D suckers
B fondant
Pectin is A an artificial additive derived from complex starches B found naturally within many fruits and vegetables C made in the science lab D most commonly used in baked goods
B found naturally within many fruits and vegetables
Lemon juice is an example of_____? A bound water B free water C hydrates D All of the above
B free water
which of the following is not an example of carmelization A caramel candy B fudge C flan D pound cake
B fudge
The term hard water refers to water that_____? A is nonpolar B has metal ions in it C is filtered D none of the above
B has metal ions in it
You create a supersaturated solution by A increasing agitation as sugar and water are combined B heating the sugar and water solution to concentrate it, then cooling C using sugars that dissolve more readily in water D none of the above
B heating the sugar and water solution to concentrate it, then cooling
The process of ____ is used to alter starches, thereby modifying their properties A agitation B hydrolysis C retrogradation D syneresis
B hydrolysis
the boiling point of a sugar solution A. determines the type of candy B increases as concentration of solute increases C stays constant D is the same for all types of sugards
B increases as concentration of solute increases
---is the process of burning fat without carbohydrates A multiflora B ketosis C retrogradation D syneresis
B ketosis
In which state is water most dense A. gas B liquid C solid D it is equal in all states
B liquid
Research indicates that --- help lower triglyceride levels in the blood and slow the growth of plaque in the arteries A low density lipoproteins B omega 3 fatty acids C linoleic acids D linolenic acids
B omega 3 fatty acids
Tea and coffer are not brewed in boiling water because boiling water____? A disolvers more impurities B releases bitter polyphenols C creates too strong a flavor D damage nutrients
B releases bitter polyphenols
Which statement is not true? A cholesterol is found only in animal products B saturated fats are found only in animal products C water more dense than fat D all of the statements are true
B saturated fats are found only in animal products
what additives help prevent rancidity? A antioxidants B emulsifiers C humectants D tenderizers
B saturated fats are found only in animal products
a mole of any substance is calculated using A. Avogadro's number B the atomic mass C the atomic number D the grams per liter
B the atomic mass
Glycogen is A.stored in the kidneys B the body's store of reserve glucose C unavailable to the body during exercise D all of the above
B the body's store of reserve glucose
what is the solidification point of a fat? A the same as the melting point B the point at which all the lipids in a mixture are in a solid state C an example of latent heat D it is determined by the degree of hydrogenation used
B the point at which all the lipids in a mixture are in a solid state
Considering pH, which of the following beverages is the strongest base? A. buttermilk B. milk C. grapefruit juice D. Tea
B. Milk
Atmospheric pressure can change the amount of energy needed to break hydrogen bonds in water. In which of the following places will the water boil at the lowest temp? A. St.Louis B. Pike's Peak C. The Atlantic coast D. New York City
B. Pike's Peak
Impurities in water _______. A. are more likely in cold water than hot B. can change the physical and chemical characteristics of water C. do not affect the way water reacts in mixtures D. are only a concern to the beverage industry
B. can change the physical and chemical characteristics of water
An indicator is a substance that A. aids in determining a solutions molarity B. changes color depending on the ph of the solution C. determines when endpoint had been reached D. all of the above
B. changes color depending on the pH
Which of the following is not a good substitute for 1 teaspoon baking powder A. 1/2 tsp cream of tarter and 1/4 teaspoon soda B. 1/2 tsp cornstarch and 1/4 tsp soda C. 1/2 c buttermilk and 1/4 tsp soda D. 1/2 c orange juice and 1/4 tsp soda
B. cornstarch and soda
what is the chemical reaction in which hydrogen and hydroxide ions combine to produce water? A. concentration B. neutralization C. ionization D. titration
B. neutralization
The reversible process of adding and removing -- to a compound is oxidation and reduction. A. nitoren B. oxygen C carbon D sulfur
B. oxygen
which of the following is a by product of an acid base reaction? A. organic dye B. salts C lye D baking soda
B. salts
The consumption of fat should not exceed --- of total daily calorie intake A 10% B 20% C 30% D 40%
C 30%
the formula for a monosaccharide is A C5H6O10 B C6H10O6 C C6H12O6 D C5H10O5
C C6H12O6
Fats --- A are the primary source of energy B provide the same amount of kilocalories per gram as carbs C add to palatability D all of the above
C add to palatability
Which example of denaturation is not reversible? A beating egg whites until frothy B breaking hydrogen bonds C breaking disulfide cross-links D warming a gelatin to room temperature
C breaking disulfide cross-links
Complete proteins -- A are found only in animal products B are found only in beans and legumes C contain all the indispensable (essential) amino acids D contain all the amino acids
C contain all the indispensable (essential) amino acids
to keep sugar crystals in candy small, you could so any of the following except A add corn syrup B beat vigorously after cooling C cool rapidly D add egg whites or butter
C cool rapidly
research indicated that trans fatty acids -- A are as healthful as veg oils B are possibly carcinogenic C could lead to atherosclerosis D None of the above
C could lead to atherosclerosis
Excess calories from sugar are stored in the body as A. sugar B starch C fat D protein
C fat
in which of the following food situations is pH not a factor A. beating egg whites for angel food cake B making cake batter rise during baking C freezing ice cream D. preparing pickles
C freezing ice cream
Which protein is found in wheat? A albumin B casein C gluten D whey
C gluten
Substances that affect sugar crystal growth are called A. enzymes B invert sugars C interfering agents D fermenting agents
C interfering agents
which of the following is not a property of water A. it's an excellent solvent B it contains weak H bonds C it is a non polar molecule D. it has greater surface tension than most other compounds
C it is a non polar molecule
the essential fatty acids are A linoleic and oleic B oleic and stearic C linoleic and linolenic D linolenic and stearic
C linoleic and linolenic
which disaccharide is a compound of two glucose molecules? A. fructose B lactose C maltose D sucrose
C maltose
To prevent oxidation, some products are flushed with A steam B carbon dioxide C nitrogen D a gasoline mixture containing B vitamins
C nitrogen
Which element is found in protein but not in carbohydrates and fats? A carbon B hydrogen C nitrogen D oxygen
C nitrogen
Whis is an element not found in carbohydrates? A carbon B hydrogen C nitrogen D oxygen
C nitrogen
Which is an example of a food product tenderized by fat A candy B cheese C pie crust D salad dressing
C pie crust
Free water is water that___? A is free of metal ions B is held in various molecules of food C readily separates out of food D is free of impurities
C readily separates out of food
Sugars with only five carbons are called______? A invert sugars B mannitol C riboses D none of the above
C riboses
A sauce with a starch browned in fat is called a A beurre manie B cold water paste C roux D slurry
C roux
When frying food, all the following should be done except-- A. keep lard as close to 365 F as possible B let breaded foods set 20 -30 minutes before frying C salt the food before frying to maximize moisture D use liquid oils with high smoking point
C salt the food before frying to maximize moisture
An uncooked mixture of starch and water is called? A gel B paste C slurry D sol
C slurry
The water that will give the most successful food preparation is____? A free water B hard water C soft water D temporary hard water
C soft water
which plant food has the highest quality protein? A. corn B rice C soybeans D wheat
C soybeans
the functions of gum in foods is A caramelization B provide structure C stabilize and thicken D syneresis
C stabilize and thicken
A solution that holds more solute at a given temp than normal is A a solid B saturated C supersaturated D not possible
C supersaturated
the leakage of liquid from a gel or paste as in ketchup and mustard is called A retrogradation B solubility C syneresis D viscosity
C syneresis
In titration, conc of an unknow acid can be determined by neutralizing the solution with a known base. neutralization occurs when A. equal masses of acid and base have been added B. equal volumes have been combined C. the endpoint is reached D. the pH is 6
C the endpoint is reached
the smoke point of oil is A the point at which floods should be fried B the same as the flash point C the point at which fat molecules begin to breakdown D all of the above
C the point at which fat molecules begin to breakdown
as eggs age, A. they become thicker B they become more acidic C they become more basic D no chem change occurs
C they become more basic
Some protein molecules act as emulsifiers because____? A the peptide bonds are tangled B the protein surrounds air, creating form C they have polar and nonpolar side chains D they will dissolve in water
C they have polar and nonpolar side chains
The measure of how much light passes through an object is A opacity B syneresis C translucency D viscosity
C translucency
Which of the following is a hydrogenated product? A butter B Corn oil C vegetable shortening D None of the above
C vegetable shortening
retrogradation is undesirable A in any food mixture B when a mixture thickens as it cools C when is causes syneresis D all of the above
C when is causes syneresis
syneresis is more likely to occur A when a starch mixture is cooled too rapidly B when there is a high level of amylopectin C when there is extreme retrogradation D when there is little or no retrogradation
C when there is extreme retrogradation
the ability of some starch-water mixtures to thicken as they cool is called A gelatinization B retrogradation C syneresis D viscosity
C when there is extreme retrogradation
Water makes a good medium for cooking food because? A. most food dissolves in it B. its temp will steadily climb C. heat is transferred through conduction and convection D. polarity creates increased surface tension
C. heat is transferred through conduction and convection
which food does not contain a naturally occurring pH indicator/ A. blueberries B. Plums C. lettuse D red cabbage
C. lettuce
Cooled boiled water has a flat taste because? A. Boiling water contains more impurities B. cooking destroys bacteria C. there is a lower dissolved oxygen level D. all of the above
C. there is a lower dissolved oxygen level
What is the rate of increase for protein denaturation for each increase in temperature of 10 degrees celsius? A 10 times faster B 60 times faster C 100 times faster D 600 times faster
D 600 times faster
Which of the following is an example of a physical contaminant in water? A calcium ions B magnesium ions C hydrochloric acid D Plastics
D Plastics
Collagen and elastin are______? A examples of fibrous proteins B found in muscle fibers ligaments and tendons C helix-shaped strands D all of the above
D all of the above
Denaturation can be cause by______? A freezing B pressure C sound waves D all of the above
D all of the above
Hydroxyl groups are______? A a part of organic alcohols B found is all carbohydrates C a hydrogen atom and an oxygen atom bound together D all of the above
D all of the above
Rancidity is A caused by the oxidation of fats B more likely in unsaturated fats C a form of food spoilage D all of the above
D all of the above
What do lipids contribute to foods? A flavor B satiety C tenderness D all of the above
D all of the above
a function of carbohydrates in the diet is to A. promote the utilization of fat B provide bulk for the digestive process C lower cholesterol levels in the blood D all of the above
D all of the above
petins are A called sugar acids B derived from sugar C found naturally in plant cells D all of the above
D all of the above
Which of the following will help prevent dental caries A sipping cola throughout the day B reducing the amount of sugar consumed in a day C snacking on crackers and pretzels at school D chewing sugarless gum after eating for at least 10 minutes
D chewing sugarless gum after eating for at least 10 minutes
If a fat is liquid at room temperature, it A contains all single bonds B has been hydrogenated C is probably from an animal sources D is unsaturated
D is unsaturated
An example of denaturation by mechanical agitation is_____? A exposure to sound waves B freezing meat C frying eggs D kneading bread
D kneading bread
which of the following is an example of a dissacharide? A fructose B galactose C glucose D maltose
D maltose
_____ is the protein in muscle tissue that is a deep red pigment. A album B casein C hemoglobin D myoglobin
D myoglobin
The bond between two amino acids is called a --- bond A fibrous B hydrogen C ionic D peptide
D peptide
--- bonds are formed within a water molecule A. intermolecular B hydrogen C nonpolar covalent D polar covalent
D polar covalent
Starches can be defined as A monosaccharides B disaccharides C indigestible saccharides D polymers of sugars
D polymers of sugars
Which food product is made by texturizing the proteins? A gelatin desserts B instant pudding C meringue D processed cheese
D processed cheese
water performs all of the following functions in the body except A maintaining body temp B dissolving and transporting nutrients C Serving as a reactant for chemical reactions D providing energy
D providing energy
line-spread sheets are used to test A retrogradation B solubility C syneresis D viscosity
D viscosity
the test used by food scientists to measure the resistance to flow of a starch thickened mixture is called A gelatinization B retrogradation C syneresis D viscosity
D viscosity
which of the following starches will produce an opaque gel? A cornstarch B potato starch C tapioca starch D wheat flour
D wheat flour
An advantage of cooking in steam is? A. faster than boiling when pressure is added B. foods are more flavorful C. foods are more nutritious D. All of the above
D. All of the above
Acids are substances that A. are proton donors B. contain more H+ than OH- C. are sour in taste D. all of the above
D. all of the above
Chocolate cake will have a deeper, darker color when A. buttermilk is used instead of whole milk B. ph is near 7.0' C. pH is acidic D. pH is basic
D. pH is basic
Litmus paper will turn A. red in acid B. blue in acid and red in base C. red in a base D. red in acid and blue in base
D. red in acid and blue in base
