FOOD SCIENCE TEST BANK 4
QUESTIONS AND ANSWERS
High-quality protein - Answer-a protein that contains all the essential amino acids
Amino acids - Answer-type of organic acid
Albumen - Answer-egg white
Peptide bonds - Answer-bonds between the nitrogen of one amino acid and the
carbon of a second amino acid
Denaturation - Answer-a process that changes the shape of a protein molecule
without breaking its peptide bonds
Gluten - Answer-an elastic substance formed by mixing water with the proteins found
in wheat; produced when dough is kneaded
Coagulation - Answer-to change a liquid into a soft semisolid or solid mass
Polypeptide - Answer-a single protein molecule containing ten or more amino acids
linked in peptide chains
Antibodies - Answer-very large proteins that weaken or destroy foreign substances in
the body
Essential amino acids - Answer-nine amino acids that cannot make itself
Incomplete protein - Answer-a protein lacking one or more essential amino acids
Macromolecules - Answer-large molecules containing many atoms
Standing time - Answer-the time during which foods finish cooking by internal heat
after being removed from the cooking appliance
Combination oven - Answer-an oven that can do two types of cooking, such as
conventional and convection
Hot spots - Answer-areas of food that during cooking reach a higher temperature
than surrounding areas due to receiving a greater concentration of energy
Convection oven - Answer-an oven that uses a fan to circulate hot air over food
Energy guide - Answer-a yellow tag that is displayed on all newly purchased major
appliances which shows an estimated, yearly energy usage for the product
Wave patterns - Answer-the repeated cycle in which energy in a microwave oven is
emitted by the magnetron tube
QUESTIONS AND ANSWERS
High-quality protein - Answer-a protein that contains all the essential amino acids
Amino acids - Answer-type of organic acid
Albumen - Answer-egg white
Peptide bonds - Answer-bonds between the nitrogen of one amino acid and the
carbon of a second amino acid
Denaturation - Answer-a process that changes the shape of a protein molecule
without breaking its peptide bonds
Gluten - Answer-an elastic substance formed by mixing water with the proteins found
in wheat; produced when dough is kneaded
Coagulation - Answer-to change a liquid into a soft semisolid or solid mass
Polypeptide - Answer-a single protein molecule containing ten or more amino acids
linked in peptide chains
Antibodies - Answer-very large proteins that weaken or destroy foreign substances in
the body
Essential amino acids - Answer-nine amino acids that cannot make itself
Incomplete protein - Answer-a protein lacking one or more essential amino acids
Macromolecules - Answer-large molecules containing many atoms
Standing time - Answer-the time during which foods finish cooking by internal heat
after being removed from the cooking appliance
Combination oven - Answer-an oven that can do two types of cooking, such as
conventional and convection
Hot spots - Answer-areas of food that during cooking reach a higher temperature
than surrounding areas due to receiving a greater concentration of energy
Convection oven - Answer-an oven that uses a fan to circulate hot air over food
Energy guide - Answer-a yellow tag that is displayed on all newly purchased major
appliances which shows an estimated, yearly energy usage for the product
Wave patterns - Answer-the repeated cycle in which energy in a microwave oven is
emitted by the magnetron tube
