Reference no: EM131124983

Question 1

While not strictly a food group, water makes up the largest sgle component of food.

True
False

Question 2

Hot water contas more _______________ than hot air.

a. specific heat
b. molecules
c. heat of fusion
This is the amount of energy required to raise the temperature by a given amount.
d. atoms

Question 3

Water expands  volumn about _________ times when it changes for a liquid to a gas.

a. it depends on the temperature
b. 16
This large crease accounts for how much certa foods expand when beg cooked.
c. 1600
d. 160

Question 4

Freezg water can ____.

a. form ice crystals  food
Freezg water can dry foods out by 'pullg' the liquid towards the ice and the ice crystals themselves can cause damag.
b. All of the choices
c. make meat tougher
d. destroy the texture of some fruits annd vegetables

Question 5

Changes  altitude are most likely to effect foods that are _______.

a. frozen
b. grilled
c. baked
Less atmospheric pressure results  greater gas expansion.
d. fried

Question 6

Carbohydrates conta all of the followg elements except ________.

a. hydrogen
b. carbon
Nitrogen is found maly  protes.
c. oxygen
d. nitrogen

Question 7

All carbohydrates are readily digested by humans,

True
False

Question 8

_________ is the most common sugar.

a. lactose
b. maltose
c. fructose
This is the sugar used by plants and animals to provide energy to livg cells.
d. glucose

Question 9

______ is a sugar found  milk.

a. fructose
Animals that are producg milk are said to be lactatg.
b. glucose
c. maltose
d. lactose

Question 10

Table sugar consists of ________.

a. lactose
b. sucrose
c. glucose
Unlike some sugars, sucrose is perceived as sweet is all concentrations.
d. fructose

Question 11

All of the followg except ____ are polysaccharides.

a. starch
b. cellulose
Polysaccharides are molecules that are chas made up of many sugars.
c. sugar
d. pect

Question 12

Plant gums are used to thicken and stabilize many commercially prepared foods.

True
False

Question 13

Fats and oils can tolerate normal cookg temperatures with little chemical change.

True
False

Question 14

Oil smoke pots are related to the impurities, which often translate to taste,  the oil. Which of these products has the highest smoke pot?

a. Butter
b. extra virg olive oils
Vegetable oils with little taste tend to have the highest smoke pots.
c. cottonseed oil
d. Lard

Question 15

When fats are said to be 'saturated' the element beg referred to is _____.

a. nitrogen
The amount of hydrogen fluences both whether the fat will be solid or liquid at room temperature as well as the health effects.
b. oxygen
c. hydrogen
d. carbon

Question 16

Protes are the only major food molecule to clude _____.

a. carbon
b. hydrogen
All food groups conta carbon, hydrogen, and oxygen.
c. oxygen
d. nitrogen

Question 17

The physical structure of prote molecules is not altered by cookg.

True
False

Question 18

Physical changes on prote molecules can be caused by_____.

a. acidity
b. physical action
c. all of the choices
Fish protes can be 'cooked' with either heat or lemon juice while whippg egg whites or gelat can staighten and lengthen the moleculees to produce foams.
d. heat