Food Science 2013

___________ molecules can greatly inhibit protein molecules from bonding with each other and with water, leading to the reduction of foam’s volume and stability

• Fat
• Glucose
• Carbohydrate
• Fructose

Anthocyanins will create ___________ colors in certain foods.

• red and blue
• green and red
• purple and brown
• yellow and red

Cola is an example of a(n)…

• homogenous mixture
• element
• compound
• heterogenous mixture

Potassium sorbate is a common food additive that functions as a(n) ...

• mold inhibitor
• stabilizer
• anticaking agent
• rancidity deterent

_________ is a polar covalent compound commonly referred to as the universal solvent.

• water
• vinegar
• ethyl alcohol
• oil

This essential nutrient provides the body with its most concentrated source of energy.

• Fats
• Vitamins
• Carbohydrates
• Proteins

_______ is needed to metabolize protein and for tissue repair. It can be found in broccoli, beef liver and asparagus.

• Riboflavin
• Biotin
• Niacin
• Thiamin

_______ are commonly used to break down protein in the production of cocoa and chocolate for candy and other products.

• Proteolytic bacteria
• Lactic-acid bacteria
• Carbon-dioxide bacteria
• Acetic-acid bacteria

Fats serve many functions in foods. While many of its functions are desired, ______ is one function that is not desired.

• oxidation
• emulsification
• tenderizing
• flavor

________ is a flavor enhancer that some processors are removing from products to create a clean ingredient statement. While it is an FDA approved ingredient, it also occurs naturally in some foods like mushrooms

• MSG
• Sugar
• Trans fat
• High fructose corn syrup