Exploring Food Molecules: Fats, Carbohydrates, and Proteins

What is the basic fact about food and us that is essential to understand scientific cooking?

• All food is made of minerals.

• All food is made of vitamins.

• All food is made of molecules.

• All food is made of cells.

Which of the following is NOT a common example of fat?

• Cocoa butter

• Sucrose

• Coconut oil

• Olive oil

What is a defining feature of fats?

• They dissolve in water.

• They are always solid at room temperature.

• They do not dissolve in water.

• They are always liquid at room temperature.

What are the two main types of carbohydrates found in food?

• Fats and oils

• Vitamins and minerals

• Sugars and starches

• Sugars and proteins

Which property of sugar makes it difficult to crush?

• Its molecular weight

• Its sweetness

• Its hardness

• Its solubility in water

What is amylose?

• A polymer of glucose monomers

• A type of protein

• A simple sugar molecule

• A type of fat

Which of the following is NOT a carbohydrate-based molecule used in cooking?

• Agar

• Pectin

• Casein

• Guar gum

What is the protein component in milk called?

• Hemoglobin

• Casein

• Glucose

• Albumin

What happens to proteins when they are heated?

• They evaporate.

• They become harder.

• They change conformation.

• They dissolve in water.

What are proteins made of?

• Fatty acids

• Amino acids

• Glucose monomers

• Starch molecules