Quiz: FOOD CHEMISTRY


FOOD CHEMISTRYOnline version Part 2 by Consistency 1 This component found in proteins is essential for the body's formation of hormones and enzymes. a Nitrogen b Hydrogen c Oxygen d Carbon 2 Among the following amino acids given below, which is not considered an essential amino acid? a Histidine b Tyrosine c Lysine d Phenylalanin 3 Which among the following browning reactions is observed when roasting chicken? a Maillard reaction b Enzymatic browning c Caramelization d Ascorbic acid browning 4 Caramelization is a unique process that entails the breakdown and browning of sugars. What are essential conditions needed for the occurrence of caramelization? a High temperature and breakdown of sugar b Low temperature and breakdown of sugar c High temperature and presence of amino acids d High temperature and presence of oxygen 5 A chef notices that the rate of enzymatic browning in cut potatoes decreases significantly when the potatoes are submerged in water. This observation can be explained by: a Decreased oxygen availability b Increased pH c Increased temperature d Decreased surface area 6 Which of the following is not related to molecular mobility in frozen food? a Protein denaturation b Moisture migration c Enzymatic acivity d Crystal formation 7 Which of the following foods has the highest protein? a Camembert cheese b Brown rice c Plain greek yogurt d Oats, whole grain 8 The following increases the rate of Maillard reaction, except for: a Complete dehydration of food b Use of phosphate buffer c Increase in cooking temperature d Use of a reducing sugar such as glucose 9 Meat is marinated to tenderize it by hydrolysis of a muscle proteins using: a Acid b Base c Salt d Lipid 10 Which of the following is commonly used in cakes to achieve a soft texture? a Soft wheat flour b Bread flour c All-purpose flour d Instant flour 11 Sliced apple turns brown when left in the room for a couple of minutes. The brown pigment, called the ______, is caused by the enzyme polyphenol oxidase. a Melanin b Betanin c Metmyoglobin d Carotenes 12 The following describes the functions of enzymes, except for: a Enzymes initiate the reaction in the removal of pectin in fruit juices b Enzymes help in the breakdown of starch into glucose units. c Enzymes help in the conversion glucose into fructose units. d Enzymes are used to improve texture in processed meats. 13 Which of the following is not an essential amino acid a Glutamine b Tryptophan c Lysine d Methionine 14 In human body, protein provide ___ energy. a 4 Kcal b 9 Kcal c 6 Kcal d 7 Kcal 15 Which browning reaction is involved in the production of a crispy crust on fried doughntus? a Maillard reaction b Enzymatic browning c Caramelization d Ascorbic acid browning 16 In ice cream and whipped topping food foam is produced with ___. a Proteins b Carbohydrates c Lipids d Enzymes 17 Which of the following terms refers to the amount of protein absorbed by the body from a food source? a Biological Value b Limiting Value c Reference pattern d None of the mentioned 18 The quality problem for sliced apple and potato is _____. a Enzymatic browning b Lipolytic rancidity c Hydrolytic rancidity d Non-enzymatic browning 19 Which of the following is considered as source of complete proteins? a Tempeh b Peanut butter sandwich c Brown rice d Whole wheat bread 20 Which of the following enzymes is not plant origin a Keratinase b Ficin c Papain d Bromelain Feedback 2 Essential amino acids - Methionine, Threonine, Histidine, Valine, Isoleucine, Phenylalanine, Tryptophan, Lysine, Leucine 17 its the efficiency of the body to absorbed nutrients

1

This component found in proteins is essential for the body's formation of hormones and enzymes.

a

Nitrogen

b

Hydrogen

c

Oxygen

d

Carbon

2

Among the following amino acids given below, which is not considered an essential amino acid?

a

Histidine

b

Tyrosine

c

Lysine

d

Phenylalanin

3

Which among the following browning reactions is observed when roasting chicken?

a

Maillard reaction

b

Enzymatic browning

c

Caramelization

d

Ascorbic acid browning

4

Caramelization is a unique process that entails the breakdown and browning of sugars. What are essential conditions needed for the occurrence of caramelization?

a

High temperature and breakdown of sugar

b

Low temperature and breakdown of sugar

c

High temperature and presence of amino acids

d

High temperature and presence of oxygen

5

A chef notices that the rate of enzymatic browning in cut potatoes decreases significantly when the potatoes are submerged in water. This observation can be explained by:

a

Decreased oxygen availability

b

Increased pH

c

Increased temperature

d

Decreased surface area

6

Which of the following is not related to molecular mobility in frozen food?

a

Protein denaturation

b

Moisture migration

c

Enzymatic acivity

d

Crystal formation

7

Which of the following foods has the highest protein?

a

Camembert cheese

b

Brown rice

c

Plain greek yogurt

d

Oats, whole grain

8

The following increases the rate of Maillard reaction, except for:

a

Complete dehydration of food

b

Use of phosphate buffer

c

Increase in cooking temperature

d

Use of a reducing sugar such as glucose

9

Meat is marinated to tenderize it by hydrolysis of a muscle proteins using:

a

Acid

b

Base

c

Salt

d

Lipid

10

Which of the following is commonly used in cakes to achieve a soft texture?

a

Soft wheat flour

b

Bread flour

c

All-purpose flour

d

Instant flour

11

Sliced apple turns brown when left in the room for a couple of minutes. The brown pigment, called the ______, is caused by the enzyme polyphenol oxidase.

a

Melanin

b

Betanin

c

Metmyoglobin

d

Carotenes

12

The following describes the functions of enzymes, except for:

a

Enzymes initiate the reaction in the removal of pectin in fruit juices

b

Enzymes help in the breakdown of starch into glucose units.

c

Enzymes help in the conversion glucose into fructose units.

d

Enzymes are used to improve texture in processed meats.

13

Which of the following is not an essential amino acid

a

Glutamine

b

Tryptophan

c

Lysine

d

Methionine

14

In human body, protein provide ___ energy.

a

4 Kcal

b

9 Kcal

c

6 Kcal

d

7 Kcal

15

Which browning reaction is involved in the production of a crispy crust on fried doughntus?

a

Maillard reaction

b

Enzymatic browning

c

Caramelization

d

Ascorbic acid browning

16

In ice cream and whipped topping food foam is produced with ___.

a

Proteins

b

Carbohydrates

c

Lipids

d

Enzymes

17

Which of the following terms refers to the amount of protein absorbed by the body from a food source?

a

Biological Value

b

Limiting Value

c

Reference pattern

d

None of the mentioned

18

The quality problem for sliced apple and potato is _____.

a

Enzymatic browning

b

Lipolytic rancidity

c

Hydrolytic rancidity

d

Non-enzymatic browning

19

Which of the following is considered as source of complete proteins?

a

Tempeh

b

Peanut butter sandwich

c

Brown rice

d

Whole wheat bread

20

Which of the following enzymes is not plant origin

a

Keratinase

b

Ficin

c

Papain

d

Bromelain

Feedback

2

Essential amino acids - Methionine, Threonine, Histidine, Valine, Isoleucine, Phenylalanine, Tryptophan, Lysine, Leucine

17

its the efficiency of the body to absorbed nutrients

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FOOD CHEMISTRY

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FOOD CHEMISTRYOnline version

by Consistency

This component found in proteins is essential for the body's formation of hormones and enzymes.

Among the following amino acids given below, which is not considered an essential amino acid?

Which among the following browning reactions is observed when roasting chicken?

Caramelization is a unique process that entails the breakdown and browning of sugars. What are essential conditions needed for the occurrence of caramelization?

A chef notices that the rate of enzymatic browning in cut potatoes decreases significantly when the potatoes are submerged in water. This observation can be explained by:

Which of the following is not related to molecular mobility in frozen food?

Which of the following foods has the highest protein?

The following increases the rate of Maillard reaction, except for:

Meat is marinated to tenderize it by hydrolysis of a muscle proteins using:

Which of the following is commonly used in cakes to achieve a soft texture?

Sliced apple turns brown when left in the room for a couple of minutes. The brown pigment, called the ______, is caused by the enzyme polyphenol oxidase.

The following describes the functions of enzymes, except for:

Which of the following is not an essential amino acid

In human body, protein provide ___ energy.

Which browning reaction is involved in the production of a crispy crust on fried doughntus?

In ice cream and whipped topping food foam is produced with ___.

Which of the following terms refers to the amount of protein absorbed by the body from a food source?

The quality problem for sliced apple and potato is _____.

Which of the following is considered as source of complete proteins?

Which of the following enzymes is not plant origin

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