FOS3042 Exam 1 Questions with Answers
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How does food supply energy to the human body? calories
What are the food categories used in the food industry? Beverages
Cereals, grains, breads and baked products
Fruits and Vegetables
Legumes and nuts
Milk and dairy products
Meats, poultry, seafood, eggs
Chocolate and confectionary (sugars and sweets)
Fats and Oils
What are the functions of water in food? 1. heat transfer (boiling, simmering, steaming,
stewing, braising), 2. universal solvent (solution, colloidal dispersion, suspension, emulsions), 3.
chemical reactions, ionization, changes in pH, salt formation, hydrolysis, 4. food preservation,
CO2 release)
, What are the categories of carbohydrates? 1. monosaccharides (smallest form, non
hydrolysable), 2. oligo (di-, tri-, and dextrin) made of several monosaccharides, hydrolysable.
disaccharides (most common, sucrose aka table sugar) (glucose + fructose) 3. polysaccharides,
very large polymers of monosaccharides
What are some of the properties of carbohydrates as they are associated with food? Water
binding/hygroscopic
Flavor enhancing/sweetner
Lowers water activity/prevents spoilage/preservation
Contribute to texture (thickener, structure)
Fermentable
Interacts with proteins, delay coagulation or denaturation, dispersing molecules of protein or
starch
glucose most common source of energy
fructose sweeter than glucose, sweeter than table sugar itself
Know the three major monosaccharides? glucose, fructose, galactose
Verified by Experts
How does food supply energy to the human body? calories
What are the food categories used in the food industry? Beverages
Cereals, grains, breads and baked products
Fruits and Vegetables
Legumes and nuts
Milk and dairy products
Meats, poultry, seafood, eggs
Chocolate and confectionary (sugars and sweets)
Fats and Oils
What are the functions of water in food? 1. heat transfer (boiling, simmering, steaming,
stewing, braising), 2. universal solvent (solution, colloidal dispersion, suspension, emulsions), 3.
chemical reactions, ionization, changes in pH, salt formation, hydrolysis, 4. food preservation,
CO2 release)
, What are the categories of carbohydrates? 1. monosaccharides (smallest form, non
hydrolysable), 2. oligo (di-, tri-, and dextrin) made of several monosaccharides, hydrolysable.
disaccharides (most common, sucrose aka table sugar) (glucose + fructose) 3. polysaccharides,
very large polymers of monosaccharides
What are some of the properties of carbohydrates as they are associated with food? Water
binding/hygroscopic
Flavor enhancing/sweetner
Lowers water activity/prevents spoilage/preservation
Contribute to texture (thickener, structure)
Fermentable
Interacts with proteins, delay coagulation or denaturation, dispersing molecules of protein or
starch
glucose most common source of energy
fructose sweeter than glucose, sweeter than table sugar itself
Know the three major monosaccharides? glucose, fructose, galactose
