Practice Test 2 Flashcards
- Among the following amino acids given below, which is not considered an essential amino acid
A. Histidine
B.Tyrosine
C. Lysine
D Phenylatarine
B.Tyrosine
- Which among the following browning reactions is observed when roasting chicken?
A. Enzymatic browning
B. Caramelization
C. Maillard reaction
D. Ascorbic acid browning
C. Maillard reaction
- Caramelization is a unique process that entails the breakdown and browning of sugars. What are the essential conditions needed for the occurrence of caramelization?
A. Low temperature and breakdown of sugar
B. High temperature and breakdown of sugar
C. High temperature and presence of amino acids
D. High temperature and presence of oxygen
B. High temperature and breakdown of sugar
- Which of the following is NOT related to molecular motility in frozen food?
A Moisture migration
B. Inactivated enzymes
C. Protein denaturation
D. Crystal formation
C. Protein denaturation
- Which of the following foods has the highest protein?
A. Camembert cheese
B. Brown rice
C. Plain greek yoghurt
D. Oats, whole grain
A. Camembert cheese
- The following increases the rate of Maillard reaction, except
for:
A. Use of phosphate buffer
B. Increase in cooking temperature
C. Complete dehydration of food
D. Use of a reducing sugar such as glucose
C. Complete dehydration of food
- Which of the following is commonly used in cakes to achieve a soft texture?
A. Bread flour
B. Soft wheat flour
C. All purpose flour
D. Instant flour
B. Soft wheat flour
- What would happen if shortcrust pastry is over-kneaded?
A. It will be airy.
B. It will be light.
C. It will be tough.
D. It will be rough.
C. It will be tough.
- Sliced apple turns brown when left in the room for a couple of minutes. The brown pigment, called the is caused by the enzyme polyphenol oxidase.
A Melanoidin
B. Betanin
C. Metmyoglobin
D. Carotenes
A Melanoidin/Melanin
- The following describes the functions of enzymes, except for:
A. Enzymes initiate the reaction in the removal of pectin in fruit juices
B. Enzymes help in the breakdown of starch into glucose units.
C. Enzymes help in the conversion of glucose into fructose.
D. Enzymes are used to improve texture in processed meats.
A. Enzymes initiate the reaction in the removal of pectin in fruit juices
- In human body, protein provide _____energy.
A. 9 Kcal
B. 6 Kcal
C. 4 Kcal
D. 7 Kcal
C. 4 Kcal
- in Ice cream and whipped topping food foam is produced with
A Carbohydrates
B. Proteins
C. Lipide
D. Enzymes
B. Proteins
- Which of the following terms refers to the amount of protein absorbed by the body from a food source?
A. Biological Value
B. Limiting Value
C. Reference pattern
D. None of the mentioned
A. Biological Value
- The quality problem for sliced apple and potato is
A. Enzymatic browning
B. Lypolytic rancidity
C. Hydrolytic rancidity
D. Non-enzymatic browning
A. Enzymatic browning
- Which of the following is considered as source of complete proteinis?
A Peanut butter sandwich
B. Tempeh
C. Brown rice
D. Whole wheat bread
B. Tempeh
