Worksheets1020 Final
Total questions: 56
Worksheet time: 14hrs 0mins
Saturated fats are __________ at room temperature.
liquid
solid
Which of these are examples of Lipids?
simple sugars
complex carbohydrates
fats, oils, & steroids
hair, skin, & nails
Identify the macromolecule in the picture
* cholesterol and triglycerides
lipid
protein
nucleic acid
carbohydrate
Saturated fats have double bonds; unsaturated fats have only single bonds
Saturated fats have only single bonds; unsaturated fats have double bonds
Why are saturated fats solid at room temperature and unsaturated are not?
Saturated form long straight chains that allow for IMF to be able to interact more. Unsaturated have a kink.
Unsaturated form long straight chains that allow for IMF to be able to interact more. Saturated have a kink.
Saturated form long straight chains that allow for IMF to be able to interact more. Transaturated have a kink.
What makes a fat an Omega-3
Unsaturated fat with its first single bond on its 3rd carbon
Saturated fat with its first double bond on its 3rd carbon
Unsaturated fat with its first double bond on its 3rd carbon
What is an emulsifier?
A component that does not allow fats and water to mix
A component that allows fats and water to mix
Contains only polar components
Contains only nonpolar components
Fat in milk has a membrane which is made up which 2 components (select 2)
Phospholipids
Globules
Proteins
Enzymes
Whipped cream and butter are made by
Removes the water from the mixtures
Breaking the membrane of the globules and allowing the fat to interact with each other
Allowing the globules to interact with each other while intacted
When baking with fats, how you prepare your dough will affect the texture.
True
False
Which of the following is NOT a monosaccharide?
starch
fructose
glucose
galactose
Which of the following is the sweetest and most soluble sugar?
Lactose
Sucrose
Glucose
Fructose
Amylose and Amylopectin are
Starch
Disaccharide
Cellulose
Glycogen
Glycogen, starch, and cellulose are all polymers of _______________.
Fructose
Glucose
Sucrose
Galactose
Brown sugar contains _____________
Galactose
More sucrose than white sugar
Molasses
How is high-fructose corn syrup made?
Enzymes convert glucose into fructose
Enzymes convert fructose into glucose
Enzymes convert galactose into fructose
Enzymes convert fructose into galactose
Which is not a reactant that causes decolorization in some fruits and vegetables?
Phenolic compounds
Enzymes
Oxygen
Nitrogen
In starchy vegetables, what happens to the starch granules as it gets heated in water?
Releases water and swells and softens
Absorbs water and hardens
Absorbs water and swells and softens
Releases water and hardens
Which type of saccharide increases bacterial activity and thus gas productions
Oligosaccharides
Disaccharides
Polysaccharides
Monosaccharides
What does a leavener do?
When mixed with water, they swell to form a continuous network of fine strands. This network forms the structure of bread dough and makes it elastic and extensible.
A substance added to thicken or stabilize products such as puddings, soups, sauces, pie fillings, salad dressings and many others.
A substance or material used to produce fermentation or gas that separates and pushes apart proteins in dough/batters before they can coagulate and/or form permanent networks.
Match this definition to the correct leavener below: a mixture of sodium bicarbonate and one or more acids in the form of an acid salt (usually cream of tartar), which releases acid once dissolved in water.
baking soda
yeast
steam
baking powder
What causes baking soda to react?
heat only
heat and acid
acid and moisture
moisture only
What causes baking powder to react?
acid and mositure
heat and acid
moisture only
nothing
What does yeast feed on?
acid
protein
carbohydrates and sugars
minerals
The difference in dough and batter have to do with the ratio of what two components? (select 2)
Water
Sugar
Fats
Flour
The term "anaerobic" means :
with oxygen.
without oxygen.
alive.
nonliving.
What are the waste products from fermentation? (Choose all that apply)
starch
carbon dioxide
glucose
alcohol
Which of the following will go through lactic acid fermentation?
Wine
Beer
Yogurt
Spirits
Why do organisms go through fermentation?
To help prevent other microbes from growing
To help other microbes grow
What group of proteins help form the curds and meshwork in lactic acid fermentation?
Lactose
Whey
Casein
Rennet
In high concentrations alcohol can be described as ________.
Pungent
Sweet
Sour
Bitter
Beer the sugars are in the form of __________.
Lactose
Sucrose
Starch
Cellulose
In wine the sugar is __________
in the form of starch.
Freely available
Not freely available/
Distillation is based on the principle of _____________.
alcohol is less dense than water
alcohol is denser than water
alcohol is less volatile than water
alcohol is more volatile than water
This type of soilds have ordered internal structures.
Crystalline solids
Amorphous solids
Pseudo solids
Supercooled liquids
What is an amorphous solid?
Solid that does not has ordered internal structure
Solid that has a crystal lattice
Solid that cannot change its state
The arranged, repeating 3-D array of a crystalline solid is called its
crystal solid
crystal lattice
crystalline
amorphous
Unstable cocoa butter that has melted out causes ______.
fat blooms
tempering
stable crystal structures
What causes chocolate to seize?
Fat
Cocoa
Sugar
Water
What 2 things affect the texture of sugar candies? (select 2)
Portion of milk and fructose
portions of sugar and water
arrangement of sugar molecules
arrangement of fructose molecules
Stirring makes _______ crystals
Larger
Smaller
Glass candies have ______________ crystal structure.
a large
a small
no
a crazy
Water is needed for caramel, which is not valid reason for this?
Allows sugar to be cooked over high heat without burning
Allows the flavor reactions to occur
Allows for the galactose to react
Enhances the breakdown of sucrose
