Food Science: Ch 9 Review

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

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

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.

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.

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

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.

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.

What is syneresis?

• The process of absorbing water into a gel.

• The expulsion of water from a gel upon cooling.

• The increase in viscosity of a solution upon heating.

• The breakdown of carbohydrates into simpler sugars.

Which of the following best describes a macromolecule?

• A small molecule that can easily pass through cell membranes.

• A molecule consisting of a large number of atoms.

• A molecule that exists in a gaseous state at room temperature.

• A molecule that is insoluble in water.

Tags

NGSS.MS-PS1-1

What is the effect of cold water on starch granules?

• It causes them to gelatinize immediately.

• It dissolves them completely, forming a clear solution.

• It swells them slightly, but they remain largely intact.

• It has no effect; starch granules are unaffected by cold water.