Food Science CDE 2016 Minnesota-Set 1

The function of the enzyme ___ is that it coagulates the casein to form cheese curds.

• catalase

• lactase

• narginase

• rennin

Sliced apples and pears turning brown when sitting out is an example of ___.

• scortching

• enzymatic browning

• Maillard browning

• oxidation

Vitamins ___ are fat soluble.

• A, B, C and D

• A, B, C and K

• A B-12, D and K

• A, D, E and K

___ are a group of compounds responsible for many of the flavor characteristics of food.

• Flavonoids

• Astringents

• Xanthophylls

• Carotenoids

___ is a phytochemical that stimulates enzymes that reduce the effects of estrogen and are found in broccoli, cabbage, kale and kohlrabi.

• Saponins

• Indoles

• Caretenoids

• Terpenes

___ is the sugar substitute extracted from the leaves of Stevia rebaudiana Bertoni.

• Stevioside

• Aspartame

• Sucralose

• Saccharin

If a Food Label claims a food is ‘Low calorie,’ it means less than ___ calories per serving or 100 grams of food.

• 40

• 10

• 100

• 55

A(n) ___ is a ball of equal amounts of solid fat and starch mixed together.

• slurry

• roux

• dumpling

• buerre manie

The resistance of a mixture to flow is called ____.

• opacity

• viscosity

• translucency

• stability

Complete proteins are foods that contain all ___ essential amino acids.

• 8

• 6

• 12

• 20