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WorksheetsL&P1
Total questions: 11
Worksheet time: 4mins
A mixed triglyceride is composed of...
Glycerol + 3 identical fatty acid chains
Glycerol + 3 mixed fatty acid chains
Glycerol + 4 identical fatty acid chains
Glycerol + 4 mixed fatty acid chains
A fatty acid is a hydrocarbon chain with...
A methyl group (CH3) and an amino group (NH2)
A carboxyl group (COOH) and an amino group (NH2)
A methyl group (CH3) and a carboxyl group (COOH)
An omega (Ჲ) group and a carboxyl group (COOH)
During hydrogenation, trans fats are created. Which of the following statements is correct?
H atoms are re-arranged on opposite sides of the DB
H atoms are re-arranged so they are on the same side of the double bond
H atoms are removed
H atoms are added
Which of the following correctly describes the functional uses of fats in food
Melting, crystallisation, denaturation, aeration, colloids
Melting, aeration, lubrication, enzymes
Melting, crystallisation, aeration, lubrication
Denaturation, emulsification, melting, colloids
"Low fat" products must contain 30% less fat than a similar (standard) product.
True
False
Which of the following has the most protein per 100g?
Peanuts (dried & roasted)
Chicken (lean)
Cheese (parmesan)
Lentils (dried)
Protein Digestibility Corrected Amino Acid Score (PDCAAS)=
Comparing the AA profile of the test protein against a standard AA profile
Weight gain of test subject/intake of a particular food during test period
Some amino acids are conditionally essential because...
Not everyone needs some AAs
Diets differ between populations - some are naturally low in specific AAs
Populations differ genetically, effecting no. of AAs synthesised
Some AAs are more pleasant to eat than others
The structure of protein is determined by...?
It's length
It's weight
It's colour
It's amino acid (AA) sequence
The role of proteins in food includes:
Denaturation, Melting point, Enzymes, Creaminess, Gluten formation
Enzymes, Gluten formation, Heat transfer, Lubrication, Colloids
Denaturation, Enzymes, Gluten formation, Colloids, Emulsifiers
Colloids, Emulsifiers, Aeration, Melting point, Heat transfer, creaminess
Under which conditions can a food product be labelled "gluten free"?
Product contains < 20mg/kg gluten
Product contains <20mg/kg gluten & cross-contamination is controlled
Cross-contamination must be controlled
Product does not contain any gluten-containing ingredients
