Key FST10 Midterm 2 1) Cane sugar and beet sugar are

Fall 2013 different sugars (chemically)

Group 1 9:00 am Liv-Z Smith, Gary
a) True
n

n Group 2 9:40 am A-Liu FST10 MT

10/31/13 9:00

n Find ALTERNATE seating b) False

n If you cannot, then sit in the front 4 rows
n Put books, notes, etc. away
n Turn caps backward
n Have photo ID ready after the exam
n After marking answers, please cover or turn 123456789
over your Scantrons. Thanks.
n Fill in Scantron as shown

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2) Cane sugar and corn syrup

o.
contain different sugars 3) The structure below
(chemically) rs e represents a
ou urc
a) True a) Sugar
b) False b) Complex carbohydrate
o

c) Fat or oil
d) Protein
aC s
vi y re

e) None of the above

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4) Which of the following is NOT 5) What is the difference

a fat-soluble vitamin? between starch and cellulose?
Th

a) Vitamin A a) They are made of different monomers

b) Vitamin C b) Only cellulose is digestible
c) Vitamin D c) The monomers are connected differently
d) Vitamin E d) Cellulose is highly branched
e) Vitamin K e) Cellulose contains pectin

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 6) Fats are important in foods 7) Carbohydrates are important in
for: foods for
a) Energy a) Energy and essential fatty acids
b) Texture b) Energy, texture and fiber
c) Flavor c) Fiber and even heat transfer
d) Essential fatty acids and fat-soluble d) Only sweetness
vitamins e) None of the above - they are not
e) All of the above important

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9) Which of the following is NOT
rs e
8) Hydrolysis converts an enzyme
ou urc
a) Proteins into amino acids a) Amylase
b) Fats into fatty acids plus glycerol b) Invertase
o

c) Carbohydrate polymers into simple sugars c) Maltose

d) Lactose into galactose plus glucose d) Lactase
aC s
vi y re

e) All of the above e) All are enzymes

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10) A material that is mostly solvent

sh is

entrapped in a network of a polymer,

such as protein or carbohydrate is 11) An example of dietary fiber is
Th

a) A plastic a) Cellulose
b) A paste b) Gums
c) A fat c) Pectin
d) A gel d) Hemicellulose
e) A gas e) All of the above

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 12) Which of the following is
NOT a gum or thickener 13) Someone who is lactose intolerant

a) Alginate a) Should never eat cheese

b) Carrageenan b) Lacks the enzyme Lactase
c) Xylitol c) Lacks the enzyme Invertase
d) Xanthan gum d) Should avoid using artificial sweeteners
e) Locust bean gum e) Has a very serious disease

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14) A disaccharide made of 15) Gliadins and Glutelins are
rs e
two glucose units is examples of
ou urc
a) Sucrose a) Wheat storage proteins
b) Lactose b) Meat proteins
o

c) Maltose c) Gluten proteins

d) Unnatural d) Colored proteins
aC s
vi y re

e) Pectin e) Both a and c.

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16) Someone who has phenylketonuria 17) Honey is a natural sweetener that
(PKU) should avoid consuming is safe for consumption by all humans.
Th

a) Saccharin a) True
b) Aspartame b) False (Botulism)
c) Honey
d) Acesulfame-K
e) Amylopectin

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 18) Marbling 19) Stale bread
a) Is uneven color in any food product a) Is always moldy
b) Describes the fat distribution in red meat b) Should never be eaten
c) Is a texture defect caused by retrogradation
c) Has undergone starch retrogradation
d) Has been banned in the US
d) Can be avoided by refrigeration
e) Is an ancient game from India
e) All of the above

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20) The USDA grades Beef 21) Which of the following is a
based on rs e saturated fatty acid?
ou urc
a) The redness of the meat a) C18:0
b) Marbling b) C18:1
o

c) Tenderness c) C18:2
d) Aroma d) Linolenic Acid
aC s
vi y re

e) Microbiological safety e) None of the above

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23) Partial hydrogenation of

sh is

22) Double bonds in naturally-

occurring fatty acids are vegetable oil produces
Th

a) trans a) Saturated fat

b) cis b) trans- fatty acids
c) Both cis and trans in equal amounts c) cis- fatty acids
d) Neither cis nor trans d) A mixture of a, b and c
e) None of the above e) None of the above

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 24) Soy or Soya sauce is named after 25) The difference between a fat and
the soy bean from which it is made. an oil is

a) True a) Fat has substantially more calories than oil

b) False b) Fat is a solid at room temperature, oil is a liquid
c) Oils have a higher fraction of unsaturated fatty
acids than do fats
d) Both b and c
e) All of the above

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26) Heating fat in water with 27) Alpha helices and beta
rs e
strong base (alkali) produces soap strands are examples of
ou urc
a) True a) Protein primary structure
b) False b) Protein secondary structure
o

c) Protein tertiary structure

d) Protein quaternary structure
aC s
vi y re

e) None of the above

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29) Triglycerides with fatty acids

28) Which is banned in the US that have more double bonds
Th

a) trans fat a) Are more likely to be a solid at room

b) Saccharin temperature
c) Cyclamate b) Are more likely to be a liquid at room
d) Olestra temperature
e) Stevia c) Are less healthful than saturated fats
d) Both b and c
e) Triglycerides do not contain fatty acids
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 30) If your diet is deficient in 31) Brown sugar in cookies
an essential amino acid mainly helps do what?
a) Your body automatically substitutes a) Keep them fresh
another one b) Keep them moist and chewy
b) Your body skips that amino acid c) Makes them brittle or flakey <-shortening
c) Protein synthesis cannot proceed d) Hold the cookies together
d) Your body converts another amino acid to e) Attract ants, roommates and other pests
the one that is absent in the diet
e) Nothing, it doesnt matter
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32) The structure below
represents a rs e 33) Corn Syrup is used in candy and
confection making primarily
ou urc
a) Sugar a) Because it is cheaper than sugar
b) Vegetable gum b) To prevent crystallization of sugar
o

c) Fat or oil c) As a preservative

d) Protein d) Because it has a better flavor than sugar
aC s
vi y re

e) None of the above e) To add color

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35) Sugar is included in jams and

34) Making jams and jellies requires jellies
Th

a) Pectin a) Entirely for sweetness

b) Sugar b) To prevent the growth of bacteria
c) Acid c) To help the pectin gel
d) Pectin and Sugar d) To enhance the caloric value
e) Pectin, Sugar and Acid e) Both b and c

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 36) Which form of sugar is the least 37) Proteins and digestible
refined? carbohydrates have
a) White sugar a) 1 - 2 Calories/gram
b) Brown sugar (refined, the molasses is added) b) 4 - 4.5 Calories/gram
c) 9 Calories/gram
c) Turbinado sugar
d) Proteins are not a significant source of calories
d) Raw sugar
e) Only fats and refined sugars have Calories

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rs e
38) A Calorie is 39) Fats and oils
ou urc
a) A measure of food energy a) Have about 4 Calories per gram
b) The heat required to raise 1kg of water 1C b) Have about 9 Calories per gram
c) Equal to 1000 calories
o

c) Have about 20 Calories per gram

d) All of the above
d) Have no significant role as nutrients
aC s

e) A toxic substance
vi y re

e) Do not affect food texture

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41) Nutritionists recommend that we get

less than about ____ of our Calories from
40) Hydrogenation is fats and oils
Th

a) Making hydrogen gas a) 10%

b) Adding hydrogen to a fatty acid double bond b) 20%
c) Adding the elements of water to split a polymer
c) 30%
into smaller pieces
d) A process to make carbohydrates shelf stable d) 40%
e) The first step in digesting proteins, fats and carbs e) 50%

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 43) Adding water to a food changes its
42) Where does the maple flavor percentage of fat but does not change the
in maple syrup come from? percentage of Calories from fat.

a) Evaporation of the sugar a) True

b) Conversion of the bark to sugars b) False
c) Turbinado processing
d) Nectar & pollen
e) From heating to boil off the water

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44) Hydrolysis is a process 45) The prefixes gly- and glu-
involving rs e refer to
ou urc
a) Making hydrogen gas a) Fat, sugar, respectively
b) Adding hydrogen to a fatty acid double bond b) Sugars in general, and glucose derivatives in
c) Adding the elements of water to split a polymer particular
o

into smaller pieces c) Glycerol polymers, sugars in general

aC s

d) A process to make carbohydrates shelf stable d) Sweet, sour

vi y re

e) Paving The Hydrogen Highway e) The Milky Way

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47) The majority of the worlds adult

population can NOT digest lactose
46) Meat is effectively
Th

a) A tissue between muscle and bone a) True

b) Mostly glycogen b) False
c) Mostly water, actomyosin, fat & connective
tissue
d) Mostly myoglobin
e) None of the above

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 48) There are about ____ kinds of 49) Nutritionally speaking, honey is a
amino acids that commonly occur in much more healthful sweetener than
proteins high fructose corn sweetener.

a) 8 a) True
b) 10 b) False (both are about 55% fructose & 45%
c) 15 glucose)
d) 20
e) 25

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50) Boiling meat, bones or animal skin

rs e
for a long period of time produces a
solution of the protein
ou urc
a) Actomyosin
b) Hemoglobin
o

c) Collagen
d) Myoglobin
aC s
vi y re

e) Myosin

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