Food Science 150 exam #1 Question and
answers rated A+
taste - correct answer most important factor for consumers in purchasing food
30 minutes - correct answer average cook time each day in the U.S.
purchase raw materials cheaper
processing yields are better
utilizes by-products for additional profits
much more energy efficient - correct answer industrially prepared foods
cheaper than home cooked because:
can form many hydrogen bonds - correct answer water has unique properties
because:
ability of microorganisms to grow - correct answer water activity is a better
predictor of shelf-life and safety than water content because:
amino acids - correct answer proteins are a polymer of
pH changes
heat
mechanical energy - correct answer techniques to induce controlled protein
denaturation in foods include
proteins that increase chemical reaction rates - correct answer enzymes are
, gel formation
foam formation
emulsion formation
water binding - correct answer functional properties of proteins include:
fructose - correct answer sweetest sugar is:
proteins - correct answer taste receptor molecules are:
olfactory - correct answer these cells in our nasal passageway also contain
receptors
false - correct answer are all receptors capable of Riding the five senses of
flavor?
taste and aroma - correct answer both equally important to perceive full/true
flavor of food
false - correct answer are certain areas of the tongue responsible for IDing
different flavors?
fats and alcohol - correct answer aromatic compounds can be dissolved in:
over roasting - correct answer cooking method results in greatest loss of
flavor
denatured - correct answer a protein has lost its normal/ natural function
answers rated A+
taste - correct answer most important factor for consumers in purchasing food
30 minutes - correct answer average cook time each day in the U.S.
purchase raw materials cheaper
processing yields are better
utilizes by-products for additional profits
much more energy efficient - correct answer industrially prepared foods
cheaper than home cooked because:
can form many hydrogen bonds - correct answer water has unique properties
because:
ability of microorganisms to grow - correct answer water activity is a better
predictor of shelf-life and safety than water content because:
amino acids - correct answer proteins are a polymer of
pH changes
heat
mechanical energy - correct answer techniques to induce controlled protein
denaturation in foods include
proteins that increase chemical reaction rates - correct answer enzymes are
, gel formation
foam formation
emulsion formation
water binding - correct answer functional properties of proteins include:
fructose - correct answer sweetest sugar is:
proteins - correct answer taste receptor molecules are:
olfactory - correct answer these cells in our nasal passageway also contain
receptors
false - correct answer are all receptors capable of Riding the five senses of
flavor?
taste and aroma - correct answer both equally important to perceive full/true
flavor of food
false - correct answer are certain areas of the tongue responsible for IDing
different flavors?
fats and alcohol - correct answer aromatic compounds can be dissolved in:
over roasting - correct answer cooking method results in greatest loss of
flavor
denatured - correct answer a protein has lost its normal/ natural function
