Unit 9 - Reading Assignment

How does the tongue detect tastes? Select all that apply.

Ions passing through an ion channel may trigger a signal to the brain. Molecules in the food may interact with taste receptors on the tongue, which recognize these molecules by shape.

Methanol is often an unwanted by-product of the distillation of alcoholic beverages if proper equipment is not used. Which of the following describe the adverse effects of methanol? Select all that apply.

Methanol can be converted to formic acid, which attacks the optic nerve. Even small amounts of methanol can cause blindness.

Which of the following are possible effects of ethanol on the human body? Select all that apply.

Water is sent directly from the kidneys to the bladder, resulting in dehydration. Ethanol converts stored glycogen into glucose in the liver. Electrolyte loss may occur as the frequency of urination increases.

What is the role of yeast in the fermentation process? Multiple select question.

Yeast is a leavening agent, which causes the release of CO2. Yeast provides enzymes that break down sugars to form ethanol and CO2.

Match each region of the tongue to the principal taste receptors found there.

Yellow (at the back): bitter Blue (on the sides): sour Green (center): not many receptors Pink (at the front): salty/sweet

Many marinades used in preparation of food for cooking are _______, which can make food more tender by denaturing proteins in it.

acidic

Which two ions produced from food we eat commonly activate ion channels in the tongue, thus sending a signal to the brain to recognize certain tastes?

H+ Na+

Flavonols, which are found in chocolate, have _____ properties and support a healthy heart. Multiple choice question.

antioxidant

Which of the following are qualitative methods of determining food readiness? Select all that apply.

the "fist test" for grilled meat checking the degree of browning when frying an egg the "soft ball" test for candy

Ethanol, like other alcohols, has dual polarity because ______. (Select all that apply.)

the polar -OH group can interact with H2O and other polar substances the carbon portion of the molecule can interact with nonpolar substances

The pickling process, which is used in the preparation of sauerkraut, generally involves _______. (Select all that apply.)

the use of salts and acids exposing the food to vinegar anaerobic conditions

Which of the other senses plays a major role in recognition of taste? Multiple choice question.

smell

The flavor components in both tea and coffee are extracted on the basis of their _______.

solubility in water

Caffeine, found in both coffee and tea, is a _____ and small doses will _____.

stimulant; increase mental alertness

A banana can be eaten off of a tree or cooked in dishes. What is the purpose of cooking the banana? Multiple choice question.

To transform its taste

Rank the following types of chocolate in decreasing order of saturated fat. Place the chocolate with the highest saturated fat content at the top of the list.

1. White chocolate 2. Milk chocolate 3. Dark chocolate

Which of the following include reasons to transform our food in some way? Select all that apply.

Cooking food may kill dangerous organisms. Transformation of food may improve the taste.

_____ is the metabolic product of ethanol and _____ is the metabolic product of methanol.

Acetaldehyde; formic acid

Flavonols are found in which of the following foods? (Select all that apply.)

Chocolate Red wine Tea

When food is salted for preserving ________. (Select all that apply.)

NO formed from nitrites and nitrates binds to the iron in hemoglobin NaCl added to the food causes water to be removed nitrites and nitrates are antioxidants and kill bacteria

What chemical changes occur when meat is smoked? Select all that apply.

NO2 from the smoke creates a more acidic environment in the meat, changing its color. Collagen in the meat is converted to gelatin, which causes the meat to become more tender.

Salt in the food we eat releases ions when it dissolves in saliva, activating ______-ion channels that send a signal to the brain, allowing us to detect saltiness. Foods that are acidic activate ______-ion channels. Multiple choice question.

Na+; H+

Which of the following substances may be used in the salting or salt-curing of foods? Select all that apply.

NaCl nitrate salts nitrite salts

_____ receptors bind with the aromatic compounds found in food.

Odor

Which of the following correctly describe steps in the processing of coffee? Select all that apply.

Roasting of coffee beans improves the flavor of coffee. More flavor is extracted from finely ground coffee beans.

Which of the following are prepared using the pickling process? (Select all that apply.)

Sauerkraut Kimchi

What are the adverse side effects of methanol if it is ingested? (Select all that apply.)

Small quantities can cause blindness. Its metabolite damages the optic nerve.

The alcoholic mixture produced by fermentation of sugars can be distilled, a process that separates liquids based on their ______. This allows ethanol to be separated from water, resulting in a solution with a ______ alcoholic content.

boiling points; higher

Which of the following are common components of coffees and teas? Select all that apply.

caffeine flavonoids antioxidants

During the distillation process, the distillate is cooled in the _______ to form a liquid that can be collected.

condenser

The condenser in the distillation process _______.

cools the distillate, causing it to condense so that it can be collected as a liquid

In cooking, thermometers are most typically used for _______. (Select all that apply.)

ensuring the oven is at the correct temperature determining the internal temperature of meat measuring the temperature of a sugar mixture when making candy

Yeast is a micro-organism that plays a central role in fermentation, in which sugars are converted to ______ and _______.

ethanol CO2

Both brewing and baking of breads involve , in which the action of yeast on carbohydrates (sugars) produces CO2 and ethanol.

fermentation

The process in which yeast converts sugars to alcohol and CO2 is called ________.

fermentation

Match each component of chocolate to the correct description.

flavonols: antioxidants tryptophan: precursor for serotonin, which improves mood anandamide: neurotransmitter that targets the same brain receptors as THC K+ and Mg2+: essential elements for the body

Drying and curing are suitable methods of food preservation because ______.

harmful microbes also rely on water to survive

Smoking food to preserve it involves _______. Multiple choice question.

heating the food for a long period of time in the smoke produced by a fire

The fermentation process used in both brewing and baking of bread is identical except that ______. Multiple choice question.

in baking the ethanol produced evaporates

Dark chocolate tends to be healthier than milk chocolate because _______.

it contains less saturated fat

A thermometer would be most helpful or necessary when preparing _______. (Select all that apply.)

roasted meat fried chicken candy

The alcoholic solution produced by fermentation can be distilled by heating in a still. The compounds with ______ boiling points evaporate first and so the distillate contains a ______ concentration of ethanol than the liquid left behind.

lower; greater

Acidic marinades used to prepare food ______. (Select all that apply.)

may denature proteins in the food may destroy harmful microbes

Commercial distillers control fermentation and distillation carefully to minimize or eliminate the ______ content in alcoholic beverages, as even small quantities this component can cause irreversible damage to the optic nerve.

methanol

Which of the following compounds (or classes of compounds) are found in chocolate? Select all that apply.

potassium flavonols tryptophan

Which of the following compounds (or classes of compounds) are found in chocolate? Select all that apply. Multiple select question.

potassium flavonols tryptophan

When determining food readiness, methods such as dropping cooked sugar mixture into cold water to determine its cooking stage are ______ methods, whereas the use of a thermometer to measure temperature is a _______ method. Multiple choice question.

qualitative; quantitative

One way in which our tongue detects taste is by the direct interaction of molecules in the food we eat with taste ______ on the tongue. This interaction relies on molecular shape. Multiple choice question.

receptors

Drying and curing preserve foods by _______.

removing water adding salt