Food Science CDE-National FFA 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

• Glucose

• Carbohydrate

• Fat

• Fructose

Anthocyanins will create______colors in certain foods.

• green and red

• red and blue

• purple and brown

• yellow and red

Cola is an example of a______.

• element

• compound

• heterogeneous mixture

• homogeneous mixture

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

• mold inhibitor

• stabilizer

• anticaking agent

• rancidity deterrent

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

• Vinegar

• Water

• Ethyl Alcohol

• Oil

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

• Vitamins

• Carbohydrates

• Proteins

• Fats

_______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.

• Lactic-acid bacteria

• Carbon-dioxide bacteria

• Acetic-acid bacteria

• Proteolytic bacteria

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

• emulsification

• tenderizing

• oxidation

• 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