WorksheetsFS-7 and FS-8 Carbohydrates and Lipids
Total questions: 25
Worksheet time: 41mins
Name
Class
Date
1.
Which polysaccharides are found in plants only?
a)
glycogen and chitin
b)
glycogen and cellulose
c)
starch and cellulose
d)
chitin and starch
2.
Which of the following is a lipid?
a)
cholesterol
b)
cellulose
c)
glucose
d)
protein
3.
The characteristic that all lipids have in common is----
a)
made of lots of double bonds
b)
acidic when mixed with water
c)
no high energy content
d)
do not dissolve in water
4.
Unsaturated fats are __________ at room temperature.
a)
liquids
b)
solids
c)
toxic
d)
saturated
5.
What is the function of a carbohydrate?
a)
Stores energy
b)
Movement
c)
Stores genetic information
d)
Speeds up reactions
6.
A colloid is a mixture that contains undissolved particles.
a)
True
b)
False
7.
What type of mixture contains liquids that normally don't mix well?
a)
colloid
b)
emulsion
c)
alloy
d)
solution
8.
What is the solvent in a solution of kool-aid and water?
a)
glass
b)
kool-aid
c)
water
9.
What is the solute in a solution of kool-aid and water?
a)
the glass
b)
water
c)
kool-aid
10.
Which of the following is NOT a function of lipids?
a)
long term energy
b)
provides flavor or simulates moisture in food
c)
building of muscles
d)
transfers heat
11.
These are the building blocks of lipids?
a)
nucleotides
b)
amino acids
c)
disaccharides
d)
fatty acids
12.
Saturated fats are __________ at room temperature.
a)
liquid
b)
gases
c)
plasma
d)
solid
13.
What molecule is this
a)
(disaccharide) sucrose
b)
complex protein
c)
(monosaccharide) glucose
d)
plant-based cellulose
14.
Which kind of molecule is this?
a)
carbohydrate
b)
triglyceride
c)
amino acid
d)
cholesterol
15.
Which molecule is most responsible for the possibility of an emulsion?
a)
phospholipid
b)
stanols
c)
sterols
d)
triglycerides
16.
This molecule is
a)
saturated
b)
monounsaturated
c)
polyunsaturated
17.
Which of these are all functions of lipids in cooking?
a)
add flavor, aerate, tenderize
b)
aerate, smooth, add flavor
c)
tenderize, crystallize, insulate
d)
insulate, enhance flavor, aerate
18.
Why are root starches generally not used as thickeners for gravies and sauces?
a)
They thicken too much, too quickly
b)
They add unpleasant flavor
c)
They make an unappetizingly clear gravy
d)
They take too long to thicken the product
19.
The most commonly used non-starch polysaccharide in home food preparation and preservation is
a)
flour
b)
cornstarch
c)
pectin
d)
guar gum
20.
What elements make up carbohydrates?
a)
Carbon, hydrogen, nitrogen, oxygen
b)
sulfur, carbon, hydrogen
c)
glucose and fructose
d)
carbon, hydrogen, oxygen
21.
The 3 categories of carbohydrates are:
a)
Monosaccharide, disaccharide, polysaccharide
b)
glucose, fructose, galatose
c)
starch, cellulose, chitin
d)
There are no categories of carbohydrates
22.
All carbohydrate names end with which ending:
a)
-ise
b)
-ase
c)
-ese
d)
-ose
23.
What type of carbohydrate is this?
a)
polysaccharide
b)
disaccharide
c)
monosaccharide
d)
it isn't a carbohydrate
24.
What type of carbohydrate is this?
a)
polysaccharide
b)
disaccharide
c)
monosaccharide
d)
it isn't a carbohydrate
25.
Which is not a chemical element needed to build sugars?
a)
Carbon
b)
Oxygen
c)
Nitrogen
d)
Hydrogen
100 %
