FS Exam 2 Study Guide With 100%
Correct Answers | Verified
components in plant products that are good sources of fiber CORRECT ANSWERS
pectin in the cell wall and it can lower cholesterol and glucose
function of carbs in cereals CORRECT ANSWERS rich in energy
what is flour made from? CORRECT ANSWERS corn and beans
wheat classification CORRECT ANSWERS winter and spring, hard and soft, red, white,
amber
parts of the plant CORRECT ANSWERS stem- transports nutrients, leaf-
photosynthesis,
difference between animal and plant cells CORRECT ANSWERS plant cells have cell
wall
what does climacteric mean CORRECT ANSWERS continues to ripen after it has been
picked like bananas
contributes to the sweetness of fruits CORRECT ANSWERS mono and disacarhides
An example of a root starch that is unable to form a gel due to its high amylopectin
content is _____________ starch.
corn
rice
wheat
tapioca CORRECT ANSWERS tapioca
The building block of the two starches, amylose and amylopectin, is _____________.
carbon
glucose
fructose
pectin CORRECT ANSWERS glucose
Which of the following is not a function of pectins and hydrocolloids in foods?
Gelling agent
Sweetener
Stabilizer
Thickener CORRECT ANSWERS Sweetener
, Among the changes that occur during the ripening of fruits is a softening of the texture
due to the breakdown of _____________.
Sugars
Acids
Pectic substances
Chlorophyll CORRECT ANSWERS pectic substances
Gums can be extracted from all of the following sources except___________.
Seeds
Exudates from microorganisms
Animal muscle
Seaweed CORRECT ANSWERS Animal muscle
Identify the ingredient in ranch salad dressing that would be a hydrocolloid.
Soybean oil
salt
xanthan gum
Lactic acid CORRECT ANSWERS Xanthan Gum
Which of the following carbohydrates are not digested by humans and are good sources
of fiber?
pectins and gum
glucose and sucrose
glucose and fructose CORRECT ANSWERS pectins and gum
Which component of the cereal grain undergoes gelatinization?
Bran
Endosperm
Germ CORRECT ANSWERS Endosperm
In addition of vitamins and minerals to a refined cereal product to replace nutrients lost
during refining is ___________.
Fortification
Milling
Enrichment
Determination CORRECT ANSWERS Enrichment
The fraction of the cereal grain which undergoes gelatinization when heated is the
_____________.
Bran
Germ
Endosperm
Hull CORRECT ANSWERS Endosperm
Correct Answers | Verified
components in plant products that are good sources of fiber CORRECT ANSWERS
pectin in the cell wall and it can lower cholesterol and glucose
function of carbs in cereals CORRECT ANSWERS rich in energy
what is flour made from? CORRECT ANSWERS corn and beans
wheat classification CORRECT ANSWERS winter and spring, hard and soft, red, white,
amber
parts of the plant CORRECT ANSWERS stem- transports nutrients, leaf-
photosynthesis,
difference between animal and plant cells CORRECT ANSWERS plant cells have cell
wall
what does climacteric mean CORRECT ANSWERS continues to ripen after it has been
picked like bananas
contributes to the sweetness of fruits CORRECT ANSWERS mono and disacarhides
An example of a root starch that is unable to form a gel due to its high amylopectin
content is _____________ starch.
corn
rice
wheat
tapioca CORRECT ANSWERS tapioca
The building block of the two starches, amylose and amylopectin, is _____________.
carbon
glucose
fructose
pectin CORRECT ANSWERS glucose
Which of the following is not a function of pectins and hydrocolloids in foods?
Gelling agent
Sweetener
Stabilizer
Thickener CORRECT ANSWERS Sweetener
, Among the changes that occur during the ripening of fruits is a softening of the texture
due to the breakdown of _____________.
Sugars
Acids
Pectic substances
Chlorophyll CORRECT ANSWERS pectic substances
Gums can be extracted from all of the following sources except___________.
Seeds
Exudates from microorganisms
Animal muscle
Seaweed CORRECT ANSWERS Animal muscle
Identify the ingredient in ranch salad dressing that would be a hydrocolloid.
Soybean oil
salt
xanthan gum
Lactic acid CORRECT ANSWERS Xanthan Gum
Which of the following carbohydrates are not digested by humans and are good sources
of fiber?
pectins and gum
glucose and sucrose
glucose and fructose CORRECT ANSWERS pectins and gum
Which component of the cereal grain undergoes gelatinization?
Bran
Endosperm
Germ CORRECT ANSWERS Endosperm
In addition of vitamins and minerals to a refined cereal product to replace nutrients lost
during refining is ___________.
Fortification
Milling
Enrichment
Determination CORRECT ANSWERS Enrichment
The fraction of the cereal grain which undergoes gelatinization when heated is the
_____________.
Bran
Germ
Endosperm
Hull CORRECT ANSWERS Endosperm
