Food Science Review

What can be inferred about microorganisms

• They enhance the flavors in some foods.

• They can only be deactivated with heat

• Some make foods dangerous to eat

• Some are helpful for the health of food plants. 

What is the basic unit of protein?

• Amino Acids

• Glucose

• Lactose

• Sugars

What does an enzyme do?

• Speed up chemical reactions

• Works with the immune system

• Provides structural support

• Helps prevent browning

Tags

NGSS.MS-LS1-7

Acid will denature enzyme and stop the reaction.

• True

• False

Presence of amino acids and carbohydrate during heating/cooking of food will cause

• caramelizartion

• denaturation

• Maillard reaction

• coagulation of protein

Tags

NGSS.HS-PS1-5

Protein from milk are ___________________ to make cheese

• coagulated

• emulsified

• denatured

• foamed

Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?

• Clean
• Separate
• Cook
• Chill

Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea. 

• True
• False 

If a nutrient is added to a food that didn't have the nutrient before, what is the process called?

• Enrichment
• Fortification
• Functional

What is an example of a protein?

• Strawberries
• Bread
• Pasta
• Steak

Tags

NGSS.MS-LS3-1