Exam 1

Question 1

Examples of dry heat

Answer 1

Media for heat transfer is AIR: broiling, roasting, baking, grilling,
Media for heat transfer is FAT: sautéing, panfrying, deep-fat frying

Question 2

Examples of moist heat?

Answer 2

Media for heat transfer is water: poaching, simmering, boiling, and steaming

Question 3

What is a monosaccharide and name them

Answer 3

simplest sugar carbohydrate

1 sugar unit, 6 carbon atoms
glucose, fructose, and galactose

Question 4

What is a disaccharide and name them

Answer 4

two monosaccharides linked together
sucrose, lactose, and maltose

Question 5

What are the components of sucrose, lactose and maltose

Answer 5

sucrose- glucose and fructose
lactose- glucose and galactose
maltose- glucose and glucose

Question 6

oligosaccharides vs polysaccharides

Answer 6

oligosaccharides have 3-10 sugar units
polysaccharides have 11-1000 sugar units

Question 7

examples of sucrose

Answer 7

fruits, vegetables, sugar cane, sugar beets, maple syrup, syrup
used in may processed foods

Question 8

examples of lactose

Answer 8

milk and whey

Question 9

examples of maltose

Answer 9

malted or germinated grains, corn syrup
can be result of hydrolysis of starch ex. barley, wheat, oats, rye, corn

Question 10

examples of oligosaccharides

Answer 10

present in dried beans, seeds, nuts, legumes
raffinose (trisaccaride)- glucose, fructose, galactose
stachyose (tetrasaccharide)- one raffinose and a galactose

Question 11

examples of polysaccharides

Answer 11

starch( amylose and amylopectin)
dextrin (broken down starch molecules)
Glycogen (plant fiber)

Question 12

Examples of fiber

Answer 12

cellulose
hemicelluloses
beta-glucans
pectins
gums (thickeners and gelling agents)

Question 13

amylose vs amylopectin

Answer 13

amylose- long chain-like molecule that has gelling properties
amylopectin is a branched molecule that has thickening properties

Question 14

beta-glucans vs pectins

Answer 14

Beta-glucans are starches (polysaccharides) that act as prebiotics and have been associated with reduced risk of heart disease ( oats and barley)
Pectins are also starches (polysaccharides) that form gels in jams jellies and preserves

Question 15

Triglycerides composition and examples

Answer 15

glycerol + 3 fatty acids

saturated fats and unsaturated fats
butter and oils

Question 16

saturated fat composition and examples

Answer 16

fatty acids with no double bonds this is why7 they are solid at room temp
butter, lard, animal fats
butyric acid, stearic acid, palmitic acid

Question 17

monounsaturated fat composition and examples

Answer 17

fatty acids that have one double bond (bent structure)
pamitoleic acid and oleic acid
liquid at room temp
olive oil, almonds, avocado, peanut butter

Question 18

polyunsaturated fats composition and examples

Answer 18

fatty acids with more than one double bond
linoleic acid, arachidonic acid
fish(omega-3), vegetable oils

Question 19

linoleic acid and omega 3s composition and examples

Answer 19

linoleic acid is a polyunsaturated fatty acid, it is an essential fatty acid (the body cannot produce it)
ex. corn oil, peanut oil, cottonseed oil, soybean oil
omega 3 fatty acid is a polyunsaturated fatty acid
ex. fatty fish, walnuts, and seeds

Question 20

Phospholipid composition and examples

Answer 20

glycerol attached to 2 fatty acid with a nitrogen base and one molecule of phosphoric acid
ex. lecithin(found in egg yolk), meat, fish, cereal grains, cell membrane

Question 21

Cholesterol composition and examples

Answer 21

sterols (body produces and we consume)
found in any animal product

Question 22

plant sterol composition and examples

Answer 22

phytosterols that interfere with cholesterol absorption ex. nuts, seed, vegetable oils
fruits, vegetables, legumes

Question 23

What is dextrinization?

Answer 23

The breakdown of starch molecules into smaller, sweeter tasting dextrin molecules in the presence of dry heat

Question 24

What is mallard reaction?

Answer 24

A chemical reaction between amino acids and reducing sugars that give browned foods its distinctive flavor

Question 25

What is caramelization?

Answer 25

when the natural sugars in food brown as a result of cooking

Question 26

What is gelatinization?

Answer 26

swelling that occurs when starch is heated in water close to the boiling point

Question 27

USDA is responsible for monitoring which areas of our food sources?

Answer 27

to ensure the nations commercial supply of meat, poultry, egg products are safe wholesome and correctly labeled and packaged

Question 28

What is the minimum internal temperature of beef, lamb, veal, pork, fish, eggs, and leftovers?

Answer 28

145 degrees F/ 63 degrees C

Question 29

What is the minimum internal temperature of ground beef

Answer 29

155 degrees F/ 68 degrees C

Question 30

What is the minimum internal temperature of poultry?

Answer 30

165 degrees F/ 74 degrees C

Question 31

FDA is responsible for monitoring which areas of our food sources?

Answer 31

Ensure efficacy, purity, and safety of medications and giving their approval to put drugs on market

Question 32

CDC is responsible for monitoring which areas of our food sources?

Answer 32

to protect health and safety of people at home and abroad from illness

Question 33

EPA is responsible for monitoring which areas of our food sources?

Answer 33

to ensure the nations supply of seafood products are safe, wholesome, and correctly labeled and packaged, and enforces environmental regulation.