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FDSC200 > Week2-Course2 > Flashcards

Week2-Course2 Flashcards

1
Q

Why do you need to use fresh eggs when cooking meringues?

A

With time, eggs becomes more basic because the CO2 that is acidic escape from the shell. For that reason, you should always use fresh eggs when cooking mousse, soufflés and meringues

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2
Q

T or F : eggs becomes more basic with storage

A

T

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3
Q

T or F : you absolutely need to use fresh eggs when cooking chocolate cake

A

F, the eggs becomes more basic with time so your batter will only be more dark.

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4
Q

Complete ____ is caused by a toxin that affects low-acid foods with a pH above 4.6

A

Botulism

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5
Q

T or F : botulism can live in orange juice

A

F

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6
Q

Complete : Yeasts grow in a pH range from ___ to ___

A

4.0 to 7.0

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7
Q

Complete : Molds grow in a pH range from ___ to ___

A

2.0 to 8.5

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8
Q

Complete : ___ such as lemon juice or cream of tartar are added to angel food cake to develop the white color

A

Acidic

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9
Q

Complete : Chocolate cakes have a deeper, darker color and smoother flavor if the batter is more ___

A

Basic

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10
Q

What means the term functional property?

A

refers to the contributions that individual ingredients make to the characteristics of food products such as Structure and texture, Flavor, Appearance or Keeping quality (shelf life)

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11
Q

What is a functional food?

A

an ordinary food that has components or ingredients added to give it a specific medical or physiological benefit, other than a purely nutritional effect

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12
Q

Give example of functional foods

A
  1. Probiotic yogurt
  2. Cereals with added soluble fiber
  3. Eggs enriched with omega-3
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13
Q

What are nutraceuticals?

A

any naturally derived bioactive compounds that are found in foods, dietary supplements, or herbal products and have health-promoting, disease- preventing, or medicinal properties.

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14
Q

T or F : Dietary supplements are typically sold in capsules, tablets, or other pharmaceutical-type formats while functional foods are sold as foods/beverages.

A

T

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15
Q

Complete : When we examine the chemistry of food, we can subdivide this field into___ and ___ chemical constituents of foods.

A

Major

Minor

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16
Q

What type of chemical constituent are we referring to : constituents exert significant nutritional, aesthetic and/or functional roles

A

minor components

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17
Q

What are the key minor components of food?

A
  1. Minerals
  2. Vitamins
  3. Acids (organic/inorganic)
  4. Pigments/colors
  5. Flavors
  6. Additives
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18
Q

What are the major components of food?

A
  1. Carbohydrates
  2. Proteins
  3. Lipids (fats/oils)
  4. Water
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19
Q

T or F : the major components are all large and complex biomolecules

A

F, water is part of the major constituents of food and is not a large and complex biomolecule

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20
Q

The smallest carbohydrate has ___ carbon

A

3

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21
Q

Carbs contain multiple ____ groups

A

hydroxyl (H-C-OH)

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22
Q

Complete : ____ are the fundamental units from which other carbohydrates are built up

A

Monosaccharides

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23
Q

What are oligosaccharides?

A

Chains of 3-10 monosaccharide units

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24
Q

What are polysaccharides?

A

Polymers of more than 10 monosaccharide units (up to several thousand), such as:

25
Q

Sugars are made from _____ and ____

A

Monosaccharides and disaccharides

26
Q

Give examples of polysaccharides

A
  1. starches
  2. cellulose
  3. Pectin
  4. Gums
27
Q

____ are polymers of amino acids linked by peptide bonds (polypeptides).

A

Protein

28
Q

T or F : water molecule is mandatory for the formation of a peptide bond

A

False, the formation of peptide bonds release a water molecule

29
Q

What is the only characteristic common to all lipids

A

Their lipophilic profile

30
Q

Witch category of the major components is composed of the most diverse chemical structures

A

lipids

31
Q

Saturated fat means there is ___ double bounds

A

0

32
Q

polyunsaturated fat means there is ___ double bonds

A

2 to 6

33
Q

monounsaturated fat means there is ____ double bound

A

1

34
Q

t or f : Glucose, fructose, and galactose all have the same molecular formula

A

t (C6H12O6)

35
Q

What is the molecular structure of glucose, fructose and galactose?

A

(C6H12O6)

36
Q

Table sugar is ____ and is composed of a ___ and a ____

A

sucrose
glucose
fructose

37
Q

Milk sugar (___) is made of ____ and ____

A

lactose
glucose
galactose

38
Q

What are the key functional properties of sugars (6)

A

(1) Have sweetening power
(2) Are fermentable
(3) Agents for flavor and color production (caramelization/Maillard reactions)
(4) Contribute mouthfeel (viscosity)
(5) Preservatives
(6) Tenderizers

39
Q

Why is the measure of sweetness difficult?

A

Because it is subjective, there is no instrument available

40
Q

Rank the sweetness of the following in ascending order : glucose, lactose, fructose, sucrose

A

lactose, glucose, sucrose, fructose

41
Q

The glycosidic bond of sucrose is hydrolyzed by ____ and ___

A

Heat and acid

42
Q

What measure is taken to stabilize the sweetness of sucrose in soft drinks?

A

Convert sucrose to invett sugar.

43
Q

How is invert sugar made?

A

it is obtained by splitting (with invertase) sucrose into these two components

44
Q

What is the advantage of invert sugar over sucrose?

A

Compared to sucrose, inverted sugar is sweeter and its products (glucose and fructose) tend to retain moisture and are less prone to crystallization.

45
Q

Complete : Caramelization reaction occur when ….

A

any concentrated sugar solution is heated

46
Q

What are the use of caramelization?

A
  1. Flavor

2. Color

47
Q

Complete : maillard reaction involves …….

A

Involves the reaction of the open-chain form of sugars with primary
amine (-RNH2) groups of proteins

48
Q

How does sugar act as a preservative?

A

They help prevent food spoilage by drawing water away from bacteria

49
Q

T or F : arsenic is comonly found in food

A

True.

50
Q

T or F : Lithium and beryllium are commonly found in food

A

False

51
Q

T or F : Molybdenum is commonly found in food

A

True

52
Q

T or F : chromonium and vanadium are commonly found in food

A

True

53
Q

T or F : helium is commonly found in food

A

False

54
Q

T or F : the moleculare structure of charbohydrates is CmH2nOn = Cm(H2O)n , with m ≥ 3.

A

False, this is it’s molecular formula not the moleculr structure.

55
Q

What would be the chemical formula of maltose ?

A

C12H22O11

56
Q

T or F : maillard reaction involves the reaction of open-chain form of sugar with a secondary amine group of amino acid

A

False, it invilve a primary amine (RNH2)

57
Q

Why does diet soft drinks don’t have the same mouthfeel as regular soft drinks?

A

Because they are sweetened with very low amounts of sugar (artificial) and the high sugar concentration is responsible for the mouthfeel.

58
Q

What do the manufactures of diet soft drink do to prevent the loss of mouthfeel because of the low amounts of artificial sweetners

A

they add sugar alchohols.

FDSC200 (23 decks)

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