From Exam

Question 1

Which element is NOT a micro-mineral: Zinc, Copper, Iodine, Bromine, or Fluorine?

Answer 1

Bromine

Question 2

Order from least to most sweet: Dextrose, Galactose, Maltose, Fructose, Sucrose, Sucralose.

Answer 2

Dextrose < Galactose < Maltose < Fructose < Sucrose < Sucralose

Question 3

Name two uses of pectin in food processing.

Answer 3

Thickening/gelation of fruit pulp, and stabilization of ice cream.

Question 4

What compound prevents yeast spoilage in wine?

Answer 4

Dimethyldicarbonate (DMDC)

Question 5

Name two antioxidant vitamins and the one used in margarine.

Answer 5

Vitamin C and Vitamin E; Vitamin E is used because it is lipid-soluble.

Question 6

Name a trace mineral and a way it may enter the food supply.

Answer 6

Manganese; introduced through industrial pollution or overuse of agro-chemicals.

Question 7

What are flavonoids, and name three subclasses.

Answer 7

Plant phytochemicals; subclasses: flavonols, isoflavones, anthocyanidins.

Question 8

State two structural similarities between Vitamin A and α-tocotrienol (Vitamin E).

Answer 8

Both have a 6-membered ring structure and a long hydrocarbon chain.

Question 9

Why does milk alleviate the burning sensation from chili peppers?

Answer 9

Milk dissolves capsaicin due to its fat/protein content, unlike water.

Question 10

Name two uses of citric acid in food products.

Answer 10

Metal chelation and sour flavoring.

Question 11

Identify functional additives from this list: EDTA, sulfur dioxide, malathion, sodium benzoate.

Answer 11

EDTA, sulfur dioxide, and sodium benzoate.

Question 12

What is the role of pectin in jelly beans?

Answer 12

It provides thickening and gelation.

Question 13

Differentiate foaming capacity and foaming stability.

Answer 13

Capacity: amount of foam formed; Stability: foam’s ability to maintain structure over time.

Question 14

Why is solid CO₂ called ‘dry ice’?

Answer 14

It sublimates directly from solid to gas at 1 atm without a liquid phase.

Question 15

What is supercritical CO₂ and a common food use?

Answer 15

CO₂ above its critical point; used for decaffeinating coffee.

Question 16

How does bound water differ from free water?

Answer 16

Bound water has no solvent capability and is not easily frozen.

Question 17

Name two preservatives allowed in fruit juices.

Answer 17

Sulfur dioxide and benzoic acid.

Question 18

What pigment is responsible for wine’s red color?

Answer 18

Delphinidin-3-glucoside (an anthocyanin called Myrtillin).

Question 19

What compounds give color to carrots and tomatoes?

Answer 19

Carrots: carotenoids (beta-carotene); Tomatoes: lycopene.

Question 20

Name two flavor sources in beer.

Answer 20

Roasted grains (Maillard flavors), and hops (bitter flavor).

Question 21

Does water activity apply to frozen foods?

Answer 21

No, frozen foods use the concept of glass transition temperature (Tg).

Question 22

How is CO₂ extraction used in foods?

Answer 22

For decaffeinating coffee and extracting bitter compounds from hops.

Question 23

What compound gives meat its red color?

Answer 23

Myoglobin.

Question 24

Outline the main steps in cheese-making.

Answer 24

Curdling casein, separating whey, cutting curd, and maturation.

Question 25

What gives some fish and shellfish their pink color?

Answer 25

Astaxanthin, a keto-carotenoid with conjugated isoprene units.

Question 26

What is the role of cobalt sulfate in beer?

Answer 26

It stabilizes foam.

Question 27

How can water content in plant foods be made available?

Answer 27

By homogenizing, such as making a smoothie.

Question 28

What ingredient is added to cocoa to make chocolate confectionery?

Answer 28

Sugar.

Question 29

Which is sweeter, sucrose or sucralose?

Answer 29

Sucralose.

Question 30

Why are solid fats more opaque than liquid oils?

Answer 30

Solid fats scatter light due to fat crystals.