Food Science Carbohydrates Test
FCS-FS-6 Students will discuss why carbohydrates are important in food preparation and preservation. ; a. Identify the functions of carbohydrates. ; b. Summarize how carbohydrates are produced through the process of photosynthesis. ; c. Define and identify the functions of simple and complex carbohydrates, define monosaccharides and disaccharides, and identify the role and function of sugars in food products. ; d.
- 1.Due to the linear arrangement of its molecules, fiber cannot be digested by humans.
- A.
True
- B.
False
- 2.Glucose is made available to the body by the process of syneresis.
- A.
True
- B.
False
- 3.Molecular starches, which are made in the laboratory, may combine traits of starches found in nature.
- A.
True
- B.
False
- 4.Crystallization is a process central to candy making.
- A.
True
- B.
False
- 5.Plants produce carbohydratres by the process of hydrolysis.
- A.
True
- B.
False
- 6.Amylose strach molecules are arranged in a line.
- A.
True
- B.
False
- 7.Viscosity is more pronounced in a pudding than in pancake syrup.
- A.
True
- B.
False
- 8.Complex carbohydrates are the most commonly used sweeteners.
- A.
True
- B.
False
- 9.Sucrose belongs to the class of saccharides called polysaccharides.
- A.
True
- B.
False
- 10.A starch used to make a custard pie should be high in amylose molecules.
- A.
True
- B.
False
- 11.Invertase helps regulte the flow of blood sugar to the cells.
- A.
True
- B.
False
- 12.Glucose is the sugar most critical to the functioning of the brain.
- A.
True
- B.
False
- 13.Gravies and sauces owe their thickness to the process of retrogradation.
- A.
True
- B.
False
- 14.Diabetes is an illness that can cause dangerously high lvels of blood sugar.
- A.
True
- B.
False
- 15.Supersaturated sugar solutions are possible because ________.
- A.
Sugar is more soluble in a hotter solute
- B.
Sugar carmelizes at high pH levels
- C.
Starches absorb water as a solution is heated
- D.
None of the above
- 16.The effects of diabetes illustrate the _________.
- A.
Value of fruits as a source of vitamin C
- B.
Problems associated with low-fiber diets
- C.
Importance of glucose to the body
- D.
All of the above
- 17.A simple sugar's properties result from ________.
- A.
The type of plant that produces it
- B.
Its ratio of amylose to amylopectin
- C.
How atoms are arranged in its molecules
- D.
The degree of crystallization
- 18.All of the following statements are true of candy making EXCEPT ________.
- A.
The syrup's concentration is reflected in its temperature
- B.
Larger crystals produce a smoother candy
- C.
Agitation begins as the solution cools
- D.
Interfering agents are used to limit crystallization
- 19.The structure of fiber _________.
- A.
Resists human digestive enzymes
- B.
Lends support to a plant's woody parts
- C.
Consists of parallel chains of glucose
- D.
All of the above
- 20.Hydrolysis is important to physical health because it ________.
- A.
Reduces carbohydrates to glucose
- B.
Removes excess glucose from the blood
- C.
Aids in the digestion of fiber
- D.
Stimulates insulin production
- 21.When choosing a sugar as a sweetener, food technologists must consider that __________.
- A.
Some sugars are sweeter than others
- B.
Temperature affects the sweetness of some sugars
- C.
Different people may percieve sweetness in different ways
- D.
All of the above
- 22.What hormone is essential to the body's use of glucose?
- 23.What process produces a high-carbon form of sugar?
- 24.What is the chemical term for a sugar that consists of one type of molecule?
- 25.What process might give leftover gravy a grainy look and feel?
Questions: 15 | Attempts: 6494225 | Last updated: Apr 28, 2021
-
Sample QuestionWhy could it be dangerous to eat raw cookie dough?
Questions: 20 | Attempts: 6480501 | Last updated: Dec 20, 2021
-
Sample QuestionButter has more calories than margarine.
Questions: 10 | Attempts: 23127 | Last updated: Feb 25, 2021
-
Sample QuestionWhich food group does cereal belong to?
Back to top