Food Science Carbohydrates Test

38 Questions | Total Attempts: 68

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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.


Questions and Answers
  • 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?
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