Font size
WorksheetsYear 10 food science recap
Total questions: 26
Worksheet time: 28mins
What is the basic unit of protein?
Amino Acids
Glucose
Lactose
Sugars
What does an enzyme do?
Speed up chemical reactions
Works with the immune system
Provides structural support
Helps prevent browning
Protein from a plant source can be described as a(n):
complete protein
incomplete protein
high digestibility protein
high biological value protein
Acid will denature enzyme and stop the reaction.
True
False
Maillard reaction is an enzymatic browning reaction.
True
False
Presence of amino acids and carbohydrate during heating/cooking of food will cause
caramelizartion
denaturation
Maillard reaction
coagulation of protein
Denaturation of protein will unfold the native protein structure and form a new network of protein.
True
False
Protein from milk are ___________________ to make cheese (2 answers)
coagulated
emulsified
denatured
foamed
Which step of food safety explains that you should refrigerate foods quickly because cold temperatures slow the growth of bacteria?
Clean
Separate
Cook
Chill
Symptoms of foodborne illness include upset stomach, nausea, vomiting, and diarrhea.
True
False
A food preservative technique in which the oxygen in a food is replaced with an inert gas is
aseptic packaging
modified atmosphere packaging
high-pressure processing
irradiation
If a nutrient is added to a food that didn't have the nutrient before, what is the process called?
Enrichment
Fortification
Functional
What is an example of a HBV protein?
Strawberries
Bread
Pasta
Steak
What is an example of protein denaturation?
Inhaling oxygen and exhaling carbon dioxide
Lifting weights
Cooking an egg
Injecting insulin
What are the 5 main different flavors?
Bitter, Sweet, Sour, Tart, and Salty
Bitter, Sweet, Sour, Umami, and Salty
Bitter, Sweet, Sour, and Salty
Bitter, Sweet, Sour, and Umami
Which flavor is caused by the molecule "citric acid?"
Sour
Sweet
Salty
Bitter
Which molecule is responsible for the "Sweet" flavor?
Sodium
Glutamate
Glucose
None of the above
The Maillard reaction usually requires _______ in the cooking process.
Ice
Cold conditions
Heat
Hot conditions
"The recommended number of Calories per day is always 2000 Calories as shown on nutrition labels"
True
False
Which factors should be considered when determining the number of calories someone should consume?
Age
Weight
Physical Activity
All of the above
Which of the following is not a source of carbohydrates?
Oats
Eggs
Barley
Pasta
Protein can be obtained by which of these food items.
Animal Meat
Eggs
Milk
All The Above
Which fat is solid at room temperature
Unsaturated
Saturated
Trans
Poly
Which of the following is NOT a way that water benefits the body?
It helps digest food
It carries nutrients
It regulates temperature
It provides energy
Why do onions develop a sweet taste when they are fried in oil or fat?
because brown sugar is always added
the onions have been stored near sugar
heat breaks down natural sugars found in onions and turns these sugars brown
the fat adds more sweetness
Describe what happens to starch/flour granules when they are heated in water
cold water molecules absorb starch granules
hot water is absorbed by starch granules that swell and burst into the water
Starch granules combine with hot water until the water is cooled
Starch granules remain hard when mixed with water
