FNH 200 Final Exam | Questions And
Answers With Complete Solutions
Food Science - ANS -This takes a scientific approach to acquiring new knowledge
about the nature of food.
Food Science focus - ANS -Processing, manufacturing, storage
Components of Food Science - ANS -Chemistry -changes that occur
Food Analysis - standards
Food Microbiology- environmental effect
Food Processing- principles of preservation
Food Engineering - engineering concepts
Thermal Processing main goal - ANS -To increase shelf life by decreasing number
of microorganisms, inactivating enzymatic and chemical reactions.
Thermal processing - ANS -The application of heat to prolong shelf life.
Food Collodial Dispersions - ANS -When particles of one substance are dispersed
into another with out dissolving
Chemically Simple System - ANS -Simple Sugars
,Chemically Complex System - ANS -Milk, muscle food systems
Types Emulsions - ANS -Suspension of a liquid into a liquid
* O/W ( Mayonnaise, homo milk)
* W/O (butter, margarine)
Solid Emulsion - ANS -Liquid into a solid
* butter
Gel - ANS -Liquid into a Solid
* Starch - pection
Foam - ANS -Gas into a liquid
* Beaten egg white
Solid Foam - ANS -Gas into a Solid
* Meringue
Major Food Components - ANS -Carbohydrates
Fats
Proteins
Water
,Carbohydrates - ANS -* body mouth-feel
* in starches (complex) and sugar ( simple)
* we should consume 50% of our daily calories as complex carbs
* creates nonenzymatic reaction from reducing sugars- Maillard Reaction,
Caramelization, Browning Reaction
*soluble in water
Digestible Carbohydrates - ANS -Monosaccharides - simple sugar
Disacchrides - table sugar
Polysacchrides - starch
Monosaccharides - ANS -Simple sugar = glucose, fructose, galactose :(
Disaccharides - ANS -Simple sugar = Sucrose, lactose :(
Two Monosaccharide molecules
Sucrose - ANS -Table sugar = from beet or cane sugar
* glucose and fructose linked together
Lactose - ANS -Sugars in milk
Polysaccharides - ANS -Complex carbs = starches, pectin, agar = :)
* long chains of monosaccharides (glucose)
=50 % of daily intake
, Retrogradation - ANS -Gelatinized starch losses it's water and becomes hard when
refrigerated
* stale bread, hard rice
Gelatinization - ANS -Starch granules (ie: rice) absorb the water and swell up
making it soft and pliable.
Viscosity - ANS -The thickness of the product (honey is thick)
Syneresis - ANS -Squeezing out of water and drying up/becomes gritty
* bread in fridge becomes dry and stale
Maltose - ANS -High Fructose Corn Syrup HFCS
Phospholipid - ANS -A fat molecule that functions as an emulsifier
* Lecithin is a naturally occurring emulsifier
Types of Fats - ANS -Triglycerides = the largest class of Lipids
*Saturated Fatty Acids
*Unsaturated Fatty Acids
* Polyunsaturated Fatty Acids
Emulsifiers - ANS -These are amphiphillic molecules that have a hydrophilic [water
loving] portion and a hydrophobic [water hating] portion.
Answers With Complete Solutions
Food Science - ANS -This takes a scientific approach to acquiring new knowledge
about the nature of food.
Food Science focus - ANS -Processing, manufacturing, storage
Components of Food Science - ANS -Chemistry -changes that occur
Food Analysis - standards
Food Microbiology- environmental effect
Food Processing- principles of preservation
Food Engineering - engineering concepts
Thermal Processing main goal - ANS -To increase shelf life by decreasing number
of microorganisms, inactivating enzymatic and chemical reactions.
Thermal processing - ANS -The application of heat to prolong shelf life.
Food Collodial Dispersions - ANS -When particles of one substance are dispersed
into another with out dissolving
Chemically Simple System - ANS -Simple Sugars
,Chemically Complex System - ANS -Milk, muscle food systems
Types Emulsions - ANS -Suspension of a liquid into a liquid
* O/W ( Mayonnaise, homo milk)
* W/O (butter, margarine)
Solid Emulsion - ANS -Liquid into a solid
* butter
Gel - ANS -Liquid into a Solid
* Starch - pection
Foam - ANS -Gas into a liquid
* Beaten egg white
Solid Foam - ANS -Gas into a Solid
* Meringue
Major Food Components - ANS -Carbohydrates
Fats
Proteins
Water
,Carbohydrates - ANS -* body mouth-feel
* in starches (complex) and sugar ( simple)
* we should consume 50% of our daily calories as complex carbs
* creates nonenzymatic reaction from reducing sugars- Maillard Reaction,
Caramelization, Browning Reaction
*soluble in water
Digestible Carbohydrates - ANS -Monosaccharides - simple sugar
Disacchrides - table sugar
Polysacchrides - starch
Monosaccharides - ANS -Simple sugar = glucose, fructose, galactose :(
Disaccharides - ANS -Simple sugar = Sucrose, lactose :(
Two Monosaccharide molecules
Sucrose - ANS -Table sugar = from beet or cane sugar
* glucose and fructose linked together
Lactose - ANS -Sugars in milk
Polysaccharides - ANS -Complex carbs = starches, pectin, agar = :)
* long chains of monosaccharides (glucose)
=50 % of daily intake
, Retrogradation - ANS -Gelatinized starch losses it's water and becomes hard when
refrigerated
* stale bread, hard rice
Gelatinization - ANS -Starch granules (ie: rice) absorb the water and swell up
making it soft and pliable.
Viscosity - ANS -The thickness of the product (honey is thick)
Syneresis - ANS -Squeezing out of water and drying up/becomes gritty
* bread in fridge becomes dry and stale
Maltose - ANS -High Fructose Corn Syrup HFCS
Phospholipid - ANS -A fat molecule that functions as an emulsifier
* Lecithin is a naturally occurring emulsifier
Types of Fats - ANS -Triglycerides = the largest class of Lipids
*Saturated Fatty Acids
*Unsaturated Fatty Acids
* Polyunsaturated Fatty Acids
Emulsifiers - ANS -These are amphiphillic molecules that have a hydrophilic [water
loving] portion and a hydrophobic [water hating] portion.
