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Food Chemistry

Total questions: 20

Worksheet time: 20mins

Name
Class
Date
1.

What is the nutrient name for fats and oils?

a)

lipids

b)

mayonnaise

c)

carbohydrates

d)

lactose

2.

What are the building blocks of proteins?

a)

muscles

b)

bones

c)

amino acids

d)

chicken

3.

What nutrient helps to build and repair muscle?

a)

carbohydrates

b)

glucose

c)

protein

d)

lipids

4.

What is the human body's number one source of energy?

a)

sugar

b)

starch

c)

protein

d)

Vitamin A

5.
What is a lipid made up of? 
a)
Sugar
b)
Vitamins
c)
Glycerol and Fatty Acids
d)
Water
6.
What type of lipid contains double bonds? 
a)
Saturated fatty acids
b)
Unsaturated fatty acids
c)
Carbohydrate
d)
Protein 
7.
What are carbohydrates made up of? 
a)
Saturated fatty acids
b)
Unsaturated fatty acids
c)
Nutrients
d)
Monosaccharides
8.
Which best explains why we should eat antioxidants? 
a)
reduces oxidation of molecules
b)
makes our hair shine
c)
reduces aging
d)
allows us to see better 
9.

A macromolecule that helps build the bones and teeth

a)

Vitamin C

b)

Calcium

c)

Magnesium

10.

The food molecules are...

a)

carbohydrates only

b)

fats and proteins

c)

carbohydrates and fats

d)

carbohydrates, fats, and proteins

11.

Lipids act as a leavening agent in food. This is due to the slight _____ of molecules.

a)

charge

b)

polarity

c)

stickiness

12.

A fine dispersion of small droplets of one liquid in another in which it is not soluble.

a)

stabilizer

b)

binder

c)

solution

d)

emulsion

13.
In science, what does it mean if something is "organic"?
a)
It is naturally made food items.
b)
It is made up of carbon and was once living
c)
It has no pesticides
d)
It is healthier for you.
14.
Which of the following is NOT a reason that carbon is the basis of organic chemistry?
a)
Carbon can bond up to 4 bonds.
b)
Carbon can bond with hydrogen.
c)
Carbon can bond with other carbon atoms to make long molecules.
d)
Carbon atoms bonding together are capable of making very complex molecules.
15.
Food additives can prevent food from 
a)
spoiling/ developing mold 
b)
tasting bad 
c)
looking good 
d)
being good quality 
16.

What is the function MSG

a)

To make food last longer

b)

To prevent food from oxidation

c)

To enhance the taste of food

d)

To make food more attractive

17.

Lecithin is a type of

a)

Preservative

b)

Flavouring

c)

Stabilizer

d)

Thickener

18.

These are substances that added to foods to inhibit the growth of microorganism.

a)

Restoration

b)

Preservatives

c)

Preservation

d)

Coloration

19.
Which food additive is used to create mayonnaise and ice cream, which requires mixing water and fat?
a)
Emulsifier
b)
Bulking agent
c)
Humectant
d)
Anticaking agent
20.

Which is NOT the function of food additives?

a)

Prevent allergic reactions for certain people

b)

Improve the colour, texture and flavour of food

c)

Increase the shelf life

d)

Improvise the food quality

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