Food Science: Ch 9 Review

Quiz
•
Science
•
11th Grade
•
Hard
Standards-aligned
Shelley Walker
Used 3+ times
FREE Resource
10 questions
Show all answers
1.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is amylose?
A type of lipid that is crucial for cell membrane structure.
A simple sugar that is a basic unit of carbohydrates.
A linear polymer made up of glucose units.
A branched polymer that contributes to the structure of plant cell walls.
Tags
NGSS.MS-PS1-1
2.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What happens during gelatinization?
Starch granules lose their crystalline structure.
Proteins denature and coagulate.
Lipids emulsify in water.
Sugars caramelize and develop flavor.
Tags
NGSS.MS-PS1-4
3.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Which of the following is NOT a characteristic of a sol?
Fluid-like behavior.
High viscosity.
Gel formation upon cooling.
Particles are dispersed in a liquid.
4.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the primary difference between amylose and amylopectin?
Amylose is a lipid, while amylopectin is a carbohydrate.
Amylose is branched, while amylopectin is linear.
Amylose is linear, while amylopectin is branched.
Amylose is found in animals, while amylopectin is found in plants.
5.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What is the role of cellulose in plant cells?
It acts as a storage form of energy.
It is the primary component of the cell wall, providing structural support.
It serves as a signaling molecule for plant defense mechanisms.
It functions as an enzyme to catalyze photosynthesis.
Tags
NGSS.MS-LS1-2
6.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
What does the term "roux" refer to in cooking?
A mixture of flour and water used as a thickening agent.
A blend of butter and flour cooked together used as a base for sauces.
A type of seasoning made from dried and ground vegetables.
A method of marinating meats in acidic ingredients to tenderize them.
7.
MULTIPLE CHOICE QUESTION
30 sec • 1 pt
Why are modified starches used in food products?
To decrease their nutritional value.
To increase their gelatinization temperature.
To improve their texture, stability, and shelf life.
To simplify their chemical structure.
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