Food Science Protein Vocabulary Quiz

16 Questions | By DianeMoroney | Updated: Mar 21, 2022 | Attempts: 109

Questions

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Questions and Answers

1.

Egg custard is a liquid going into the oven and a solid coming out because heat unfolds and _____________ the egg proteins. (Hint: Mrs. Moroney's favorite word!)
2.

The addition of side groups, carbon chains, and other components makes the protein molecule a large ____________.
3.

A food that supplies leucine, lysine, and valine, in the proportion that your body requires, may be a source of _____.
4.

The _____________ is an important structure in the protein molecule, because it contains the influential nitrogen atom.
5.

In a biscuit recipe, adding milk to flour begins the development of __________, which will allow the biscuits to rise and hold their shape.
6.

______ is composed mostly of ovalbumin, one of the main proteins in eggs.
7.

The body itself cannot manufacture ________________; you can meet this protein need by eating a variety of foods from plant and animal sources.
8.

Protein molecules grow through the nitrogen-carbon links known as ____________.
9.

Eating ________________ensures that the body gets certain nutrients that it cannot make itself.
10.

Without proteins, the body could not form __________, leaving it open to infection by foreign substances.
11.

___________ changes a protein's shape and properties, making it useful in food preparation.
12.

A(n) ____________ is distinguished by the side group attached to its central carbon atom.
13.

Since plants contain __________, strict vegetarians need to choose foods wisely to get all the protein their body needs.
14.

Whipping egg whites into a(n) __________ lightens a souffle' by trapping air in bubbles within a protein film.
15.

Chains containing hundreds of different amino acids may join to form a protein molecule called a(n) ______________.
16.

Which adult does not work with this Food Science Class?
- A.
  
  Santa Claus
- B.
  
  Mrs. Moroney
- C.
  
  Coach O'Neal
- D.
  
  Mr. Greb