Intro to Food Science Exam

What is Pasta?

An unleavened food made primarily from cereal grain products and water.

Which of the following is identified as an antioxidant?

BHA

What does hydrolytic rancidity release?

Free fatty acids

Which crystal form is associated with smooth, creamy shortening in the PDF?

Beta-prime (β′)

Why did the food industry use hydrogenated fats?

To improve shelf life, texture, and frying stability

Which type of cholesterol can trans fats raise?

LDL, the bad cholesterol

What is a major concern associated with partial hydrogenation?

It can create trans fats

What happens during full hydrogenation?

Every double bond is saturated

Which substance is used as a catalyst in the hydrogenation process?

Nickle

What is hydrogenation?

Adding hydrogen to unsaturated fat molecules

Why are many unsaturated oils liquid at room temperature?

Cis double bonds create kinks that prevent tight packing

What three components make up a triglyceride?

One glycerol and three fatty acids

Which of the following is a function of lipids in food?

Providing Energy Storage

What are the main ingredients in pasta?

Semolina or flour — the structural base and source of starch and protein.

Water — hydrates proteins and starch and allows the dough to form.

Eggs — used in egg pasta for flavor, color, richness, and structure.

Salt — common in fresh pasta or cooking water; usually limited in dried pasta itself.

What is bran?

Outer layers of a wheat kernel, rich in fiberand many minerals.

What is wheat germ?

embryo portion containing lipids, vitamins, minerals, and enzymes.

What is the endosperm of a wheat kernel?

starch-rich tissue containing much of the kernel's protein

What is the most abundant molecule in cells?

Protiens

What makes up the complex muscle system and the connective tissue network?

Protiens

Are all Enzymes protiens?

Yes

What are protiens made up of?

Amino Acids

What foods are in the proteins food group?

All foods made from meat, poultry, seafood, beans and peas, eggs, processed soy products, nuts, and seeds

What does it mean when something is Hydrophobic(Nonpolar)?

It repels or fails to mix with water, which is characteristic of nonpolar substances.

What does it mean when something is Hydrophilic(Polar Uncharged)?

It is water loving.

What happens when lactic acid is dropped into milk?

Drop the pH, causing curds to form.

What is a covalent peptide chain?

Linear sequence of amino acids joined by strong covalent peptide bonds.

What does a covalent peptide chain need to break?

It requires enzymatic or strong acid hydrolysis to break(Hydrolysis)

What is Hydrolysis?

A chemical reaction where water splits a larger chemical compound into smaller molecules or units.

What is a Polysaccharide?

a complex carbohydrate made of ten to thousands of simple sugar units (monosaccharides) joined together by glycosidic bonds into linear or branched chains

What caused curdling in milk and other things?

Acids like Lemonjuice and vinegar.

Why do things like vinegar and lemonjuice cause curdling?

They are acidic, which causes the pH to lower.

Why do egg whites, dough, and cream fizz up/rise/thicken when beaten , kneaded or whipped?

Air bubbles become trapped after the mechanical manipulation, the Hydrophobic amino acid residues unfold and align toward air phase, trapping gas.

Which enzymes cut specific peptide bonds immediately?

What disrupts ionic salt bridges?

Acids like Lemon or Vinegar

What is Denaturation?

The process where a protein's normal, folded 3D shape unravels and deforms because weak chemical bonds (like hydrogen bonds) are broken, while its core amino acid sequence stays intact

What is Salting-In?

The phenomenon where adding a low to moderate concentration of salt (typically up to ~0.5 M) increases the solubility of proteins in water.

What is Salting-Out?

The phenomenon where adding a high concentration of salt decreases the solubility of proteins, causing them to aggregate and precipitate (fall out of solution).

What is Emulsification?

the process of combining two normally immiscible (unmixable) liquids—usually oil and water—into a smooth, dispersed mixture using physical force and an emulsifying agent like caesin in milk, or lecithin in egg yolk.

Maillard Browning

A reaction between a free amino group(protein), and a free carbonyl group(reducing sugars) at a high temperature. Causes the browning in meat and breads. Will not work if sugars arent there.

What are Vitamins?

Vitamins and minerals are micronutrients required by the body to carry out a range of normal functions. However, these micronutrients are not produced in our bodies and must be derived from the food we eat.

What are characteristics of Fat-soluble vitamins?

Absorbed alongside dietary fat in the gut

• Stored in liver and fatty tissue — buildup

possible

• Not lost in cooking water; they are fairly

heat-stable

• Lost when cooking fat/oil is trimmed or

discarded

• Deficiency develops slowly; excess intake

is a risk

What are the characteristics of Water- Soluble vitamins?

Dissolve in the body's water and blood

• Little storage capacity — need frequent

intake

• Leach readily into cooking and soaking

water

• Highly sensitive to heat, light, oxygen and

pH

• Excess is generally excreted in urine

What foods do Vitamin - A occur most in naturally?

Liver, eggs, dairy, carrots, sweet potato, leafy greens

What foods do Vitamin - C occur most in naturally?

Citrus fruit, berries, peppers, broccoli, potatoes

What foods do Vitamin - D occur most in naturally?

Fatty fish, egg yolk, fortified milk; skin synthesis from sunlight

What foods do Vitamin - E occur most in naturally?

Vegetable oils, nuts, seeds, leafy greens

What foods do Vitamin - K occur most in naturally?

Leafy greens, broccoli, vegetable oils

Which Fat- Soluble vitamins need dietary fat to be absorbed at all?

Vitamin A, D, E, and K.

What are the major grains produced by the U.S?

Corn, Wheat, Oats, Sorghum, Barley, Rye, Rice, Buckwheat

What is a cereal?

Cereal is a cultivated grass, such as wheat, corn, rice, and oats, which produces an edible seed

What is a starch?

Starch is a plant polysaccharide stored in roots and seeds of plants, and in the endosperm of a grain kernel.

What is Gelatinization?

Starch granules take up water and swell irreversibly upon heating, and the organized granular pattern is disrupted.

What is Gelation?

Formation of a gel upon cooling of a gelatinized starch paste.

What is Amylose?

It is a linear, straight-chain polysaccharide made of glucose units linked by α-1,4-glycosidic bondsIt is less soluble in water than amylopectin and forms a gel-like or colloidal solution when heated.

What is Amylopectin?

a large, branched-chain polysaccharide (a type of complex carbohydrate) made of repeating glucose units that makes up about 70% to 80% of plant starch