NHM 253 Final exam questions well
answered graded A+ 2025/2026
what are the functions of carbohydrates in food? - correct answer ✔✔contribute sweetness,
color, moisture absorption, texture and thickening, flavor, fermentation
What are the functions of lipids in food? - correct answer ✔✔heat transfer, aid in tenderization,
texture and mouth feel, flavor and satiety
what are the functions of proteins in food? - correct answer ✔✔hydration, used in enzymatic
reactions, denaturation/coagulation, buffering, browning
define hydration in proteins - correct answer ✔✔ability of protein molecules to attract and bind
water
how does protein hydration effect food - correct answer ✔✔thickens food and forms gels
do low fat products or high fat products have a higher protein content? - correct answer ✔✔low
fat products
what are the uses of enzymes in food? - correct answer ✔✔added to milk in cheese production,
tenderize meat, improves filtration of beer
define buffering - correct answer ✔✔protein molecules aid in resisting extreme pH shifts in food
products
what is the purpose of buffering? - correct answer ✔✔Keeps ingredients from separating
, what are the two types of browning? - correct answer ✔✔carmallization and maillard browning
define maillard browning - correct answer ✔✔Browning that's involved in protein (cooking
steak), provides flavor
define carmallization - correct answer ✔✔Application of heat to a carbohydrate (physical
browning)
what two factors determine if microorganisms will grow - correct answer ✔✔protein and water
content
what is the best line of defense against microbial growth - correct answer ✔✔low temperature
storage
what criteria needs to be limited in order to strengthen shelf life? - correct answer ✔✔Food,
Acidity, Time, Temperature, Oxygen, Moisture
what type of change (spoilage) does drying make in food - correct answer ✔✔reduces the risk
of biological changes
what happens through the process of drying? - correct answer ✔✔you take water out of food
causing yeast or mold to go dormant, they will be unable to grow
what happens when you put water back into food after drying it - correct answer ✔✔dormant
yeast and mold can continue to grow
what Aw is required for preservation - correct answer ✔✔less than 60% moisture
answered graded A+ 2025/2026
what are the functions of carbohydrates in food? - correct answer ✔✔contribute sweetness,
color, moisture absorption, texture and thickening, flavor, fermentation
What are the functions of lipids in food? - correct answer ✔✔heat transfer, aid in tenderization,
texture and mouth feel, flavor and satiety
what are the functions of proteins in food? - correct answer ✔✔hydration, used in enzymatic
reactions, denaturation/coagulation, buffering, browning
define hydration in proteins - correct answer ✔✔ability of protein molecules to attract and bind
water
how does protein hydration effect food - correct answer ✔✔thickens food and forms gels
do low fat products or high fat products have a higher protein content? - correct answer ✔✔low
fat products
what are the uses of enzymes in food? - correct answer ✔✔added to milk in cheese production,
tenderize meat, improves filtration of beer
define buffering - correct answer ✔✔protein molecules aid in resisting extreme pH shifts in food
products
what is the purpose of buffering? - correct answer ✔✔Keeps ingredients from separating
, what are the two types of browning? - correct answer ✔✔carmallization and maillard browning
define maillard browning - correct answer ✔✔Browning that's involved in protein (cooking
steak), provides flavor
define carmallization - correct answer ✔✔Application of heat to a carbohydrate (physical
browning)
what two factors determine if microorganisms will grow - correct answer ✔✔protein and water
content
what is the best line of defense against microbial growth - correct answer ✔✔low temperature
storage
what criteria needs to be limited in order to strengthen shelf life? - correct answer ✔✔Food,
Acidity, Time, Temperature, Oxygen, Moisture
what type of change (spoilage) does drying make in food - correct answer ✔✔reduces the risk
of biological changes
what happens through the process of drying? - correct answer ✔✔you take water out of food
causing yeast or mold to go dormant, they will be unable to grow
what happens when you put water back into food after drying it - correct answer ✔✔dormant
yeast and mold can continue to grow
what Aw is required for preservation - correct answer ✔✔less than 60% moisture
