Food Science Carbohydrates Practice Test

Approved & Edited by ProProfs Editorial Team
The editorial team at ProProfs Quizzes consists of a select group of subject experts, trivia writers, and quiz masters who have authored over 10,000 quizzes taken by more than 100 million users. This team includes our in-house seasoned quiz moderators and subject matter experts. Our editorial experts, spread across the world, are rigorously trained using our comprehensive guidelines to ensure that you receive the highest quality quizzes.
Learn about Our Editorial Process
| By DianeMoroney
D
DianeMoroney
Community Contributor
Quizzes Created: 18 | Total Attempts: 5,562
Questions: 31 | Attempts: 656

SettingsSettingsSettings
Food Science Carbohydrates Practice Test - Quiz

Questions and Answers
  • 1. 

    Due to the linear arrangement of its molecules, fiber cannot be digested by humans.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The explanation for the given correct answer is that the linear arrangement of molecules in fiber makes it resistant to digestion. Unlike other nutrients, fiber cannot be broken down by the enzymes in our digestive system. Instead, it passes through the digestive tract largely intact, providing bulk and promoting healthy bowel movements. This is why fiber is often referred to as "roughage" and is important for maintaining digestive health.

    Rate this question:

  • 2. 

    Glucose is made available to the body by the process of syneresis.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement that "glucose is made available to the body by the process of syneresis" is false. Syneresis is the process of liquid separating from a gel or solid material. Glucose is actually made available to the body through the process of glycolysis, which is the breakdown of glucose into energy.

    Rate this question:

  • 3. 

    Molecular starches, which are made in the laboratory, may combine traits of starches found in nature.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Molecular starches, which are made in the laboratory, do not combine traits of starches found in nature. The process of creating molecular starches involves altering the structure and properties of natural starches, resulting in a different product that may not possess the same characteristics as starches found in nature. Therefore, the statement is false.

    Rate this question:

  • 4. 

    Crystallization is a process central to candy making.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    The statement is true because crystallization is indeed a crucial process in candy making. During the candy making process, sugar is dissolved in water and heated to create a syrup. As the syrup cools, sugar molecules start to come together and form crystals, giving the candy its texture and structure. The size and shape of these crystals can affect the final product, so controlling the crystallization process is important in candy making. Therefore, the statement that crystallization is central to candy making is accurate.

    Rate this question:

  • 5. 

    Plants produce carbohydratres by the process of hydrolysis.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Plants do not produce carbohydrates by the process of hydrolysis. Hydrolysis is the breakdown of complex molecules into simpler ones by adding water. In plants, carbohydrates are produced through photosynthesis, where carbon dioxide and water are converted into glucose and oxygen using sunlight. Therefore, the correct answer is false.

    Rate this question:

  • 6. 

    Amylose strach molecules are arranged in a line.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Amylose starch molecules are arranged in a line because they consist of long chains of glucose molecules that are linked together in a linear fashion. This linear arrangement allows the amylose molecules to form a tightly packed structure, making them less soluble and more resistant to digestion. In contrast, amylopectin starch molecules have a branched structure, which gives them a more open and soluble form.

    Rate this question:

  • 7. 

    Viscosity is more pronounced in a pudding than in pancake syrup.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Pudding has a higher viscosity than pancake syrup. Viscosity refers to the resistance of a fluid to flow. A higher viscosity means that the fluid is thicker and flows more slowly. Pudding, being a thicker and more gel-like substance, has a higher viscosity compared to pancake syrup, which is thinner and more fluid. Therefore, the statement is true.

    Rate this question:

  • 8. 

    Complex carbohydrates are the most commonly used sweeteners.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    The statement is false because complex carbohydrates are not commonly used as sweeteners. Complex carbohydrates, such as starches, are typically found in foods like grains, legumes, and vegetables, and they are not commonly used as sweeteners. Instead, simple carbohydrates, such as sugar and high fructose corn syrup, are commonly used as sweeteners in various food and beverage products.

    Rate this question:

  • 9. 

    Sucrose belongs to the class of saccharides called polysaccharides.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Sucrose actually belongs to the class of saccharides called disaccharides, not polysaccharides. Polysaccharides are complex carbohydrates made up of many sugar molecules, while disaccharides are formed by the combination of two sugar molecules.

    Rate this question:

  • 10. 

    A starch used to make a custard pie should be high in amylose molecules.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    A custard pie requires a starch that is high in amylose molecules because amylose is responsible for thickening the custard filling. Amylose molecules have a linear structure and form a gel-like network when heated, giving the custard its desired thick and creamy texture. Starches with higher amylose content have better gelling properties, making them ideal for custard pies. On the other hand, starches with more amylopectin, a branched structure, tend to produce a softer and less stable gel, which is not suitable for custard pies. Therefore, the statement that a starch used to make a custard pie should be high in amylose molecules is true.

    Rate this question:

  • 11. 

    Invertase helps regulte the flow of blood sugar to the cells.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Invertase is not involved in regulating the flow of blood sugar to the cells. Invertase is an enzyme that breaks down sucrose into its component sugars, glucose, and fructose. It is commonly used in the food industry to convert sucrose into a more easily digestible form. However, the regulation of blood sugar levels is primarily controlled by the hormone insulin, which is produced by the pancreas and helps to transport glucose from the bloodstream into the cells. Therefore, the given statement is false.

    Rate this question:

  • 12. 

    Glucose is the sugar most critical to the functioning of the brain.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Glucose is the primary source of energy for the brain. It is the only fuel that can be used by the brain cells to perform their functions effectively. Without glucose, the brain would not be able to carry out its essential tasks such as thinking, memory, and controlling bodily functions. Therefore, it is true that glucose is the sugar most critical to the functioning of the brain.

    Rate this question:

  • 13. 

    Gravies and sauces owe their thickness to the process of retrogradation.

    • A.

      True

    • B.

      False

    Correct Answer
    B. False
    Explanation
    Gravies and sauces do not owe their thickness to the process of retrogradation. The thickness of gravies and sauces is typically achieved through the use of thickening agents such as flour, cornstarch, or roux. Retrogradation, on the other hand, refers to the process in which starch molecules in cooked foods realign and form a more rigid structure, leading to the firming or hardening of the food. This process is not responsible for the thickness of gravies and sauces.

    Rate this question:

  • 14. 

    Diabetes is an illness that can cause dangerously high lvels of blood sugar.

    • A.

      True

    • B.

      False

    Correct Answer
    A. True
    Explanation
    Diabetes is a chronic medical condition characterized by high levels of blood sugar. It occurs when the body either does not produce enough insulin or does not effectively use the insulin it produces. This leads to an accumulation of glucose in the bloodstream, which can be dangerous if left uncontrolled. Therefore, it is true that diabetes can cause dangerously high levels of blood sugar.

    Rate this question:

  • 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

    Correct Answer
    A. Sugar is more soluble in a hotter solute
    Explanation
    Supersaturated sugar solutions are possible because sugar is more soluble in a hotter solute. When a solute, such as sugar, is dissolved in a solvent, such as water, the solubility of the solute increases with temperature. This means that more sugar can dissolve in a hotter solvent compared to a colder one. In a supersaturated solution, the solvent is heated to a high temperature and then cooled down, allowing it to hold more dissolved sugar than it would under normal conditions.

    Rate this question:

  • 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

    Correct Answer
    C. Importance of glucose to the body
    Explanation
    The effects of diabetes illustrate the importance of glucose to the body. Diabetes is a condition characterized by high blood sugar levels, indicating a problem with the body's regulation of glucose. This highlights the vital role that glucose plays in the body's functioning and the negative consequences that occur when its regulation is disrupted.

    Rate this question:

  • 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

    Correct Answer
    C. How atoms are arranged in its molecules
    Explanation
    The properties of a simple sugar are determined by how atoms are arranged in its molecules. The arrangement of atoms affects factors such as solubility, sweetness, and stability. The specific arrangement of atoms determines the overall shape and structure of the sugar molecule, which in turn affects its physical and chemical properties.

    Rate this question:

  • 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

    Correct Answer
    B. Larger crystals produce a smoother candy
  • 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

    Correct Answer
    D. All of the above
    Explanation
    Fiber has multiple characteristics that are mentioned in the options. It resists human digestive enzymes, meaning it cannot be broken down and absorbed by our bodies. It also lends support to a plant's woody parts, providing strength and structure. Additionally, fiber consists of parallel chains of glucose, which is the basic unit of carbohydrates. Therefore, all of the above options are correct explanations for the structure of fiber.

    Rate this question:

  • 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

    Correct Answer
    A. Reduces carbohydrates to glucose
    Explanation
    Hydrolysis is important to physical health because it reduces carbohydrates to glucose. This process breaks down complex carbohydrates into simpler forms, such as glucose, which can be easily absorbed and used by the body for energy. Glucose is the primary source of fuel for the body's cells, and it is essential for maintaining normal blood sugar levels and overall physical health.

    Rate this question:

  • 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

    Correct Answer
    D. All of the above
    Explanation
    When choosing a sugar as a sweetener, food technologists must consider that some sugars are sweeter than others. This means that the sweetness level of various sugars may differ, and it is essential to select the appropriate sugar based on the desired level of sweetness in the final product. Additionally, temperature can affect the sweetness of some sugars. Some sugars may become less sweet when exposed to high temperatures, which is crucial to consider during the cooking or baking process. Furthermore, different people may perceive sweetness in different ways. This is due to variations in taste buds and individual preferences, highlighting the importance of choosing a sugar that can cater to a wide range of taste perceptions.

    Rate this question:

  • 22. 

    What hormone is essential to the body's use of glucose?

    Correct Answer
    Insulin
    Explanation
    Insulin is a hormone that is essential to the body's use of glucose. It is produced by the pancreas and helps regulate blood sugar levels by allowing cells to take in glucose from the bloodstream. Without insulin, cells would not be able to effectively use glucose for energy, leading to high blood sugar levels and potentially causing diabetes. Insulin also plays a role in storing excess glucose in the liver for later use. Overall, insulin is crucial for maintaining proper glucose metabolism in the body.

    Rate this question:

  • 23. 

    What process produces a high-carbon form of sugar?

    Correct Answer
    Carmelization
    Explanation
    Caramelization is a process that involves heating sugar at high temperatures, causing it to break down and form a new substance with a rich, brown color and a distinct flavor. During caramelization, the sugar molecules undergo a series of chemical reactions, resulting in the formation of a high-carbon form of sugar. This process is commonly used in cooking and baking to create caramel sauces, candies, and other sweet treats.

    Rate this question:

  • 24. 

    What is the chemical term for a sugar that consists of one type of molecule?

    Correct Answer
    Monosaccharide
    Explanation
    A monosaccharide is the chemical term for a sugar that consists of one type of molecule. Monosaccharides are the simplest form of carbohydrates and cannot be hydrolyzed or broken down into smaller sugars. They are composed of carbon, hydrogen, and oxygen atoms and serve as the building blocks for more complex carbohydrates. Examples of monosaccharides include glucose, fructose, and galactose.

    Rate this question:

  • 25. 

    What process might give leftover gravy a grainy look and feel?

    Correct Answer
    Retrogradation
    Explanation
    Retrogradation is a process that occurs when starch molecules in a liquid, such as gravy, begin to reassociate and form a gel-like structure upon cooling. This can result in a grainy texture and appearance in the gravy. The retrogradation process is influenced by factors such as the type of starch used and the cooling rate, which can affect the extent of starch reassociation and the resulting texture of the gravy.

    Rate this question:

  • 26. 

    What sugar is the building block of all others?

    Correct Answer
    Glucose
    Explanation
    Glucose is the correct answer because it is a simple sugar that serves as the primary energy source for cells. It is a building block for other sugars, such as fructose and galactose, which are converted from glucose in the body. Glucose is also essential for the synthesis of complex carbohydrates, such as starch and glycogen.

    Rate this question:

  • 27. 

    What process is at work when a starch solution is heated and thickens?

    Correct Answer
    Gelatinization
    Explanation
    When a starch solution is heated, the process of gelatinization occurs. Gelatinization is the process in which starch granules absorb water and swell, causing the mixture to thicken. As the temperature increases, the hydrogen bonds within the starch molecules break, allowing water molecules to penetrate the granules. This causes the starch molecules to hydrate and expand, resulting in a thickened consistency. Gelatinization is commonly observed when cooking starchy foods such as rice, pasta, or potatoes.

    Rate this question:

  • 28. 

    What is a nutrionist's term for a starch?

    Correct Answer
    Complex cabohydrate
    Explanation
    A nutritionist's term for a starch is "complex carbohydrate". Starch is a type of carbohydrate that consists of long chains of glucose molecules. Complex carbohydrates, like starch, take longer to digest and provide a steady release of energy. They are found in foods such as grains, legumes, and starchy vegetables.

    Rate this question:

  • 29. 

    What process occurs as water evaporates from a supersaturated solution?

    Correct Answer
    Crystallization
    Explanation
    As water evaporates from a supersaturated solution, the excess solute particles in the solution start to come together and form crystals. This process is known as crystallization. The decrease in the amount of water causes the solute concentration to exceed its solubility limit, leading to the formation of solid crystals.

    Rate this question:

  • 30. 

    What condition results when glucose builds up, unused,in the blood?

    Correct Answer
    Hyperglycemia
    Explanation
    Hyperglycemia is a condition that occurs when there is an excessive buildup of glucose in the blood that is not being used by the body. This can happen due to various reasons such as insufficient insulin production or ineffective insulin usage. High levels of glucose in the blood can lead to symptoms such as increased thirst, frequent urination, fatigue, and blurred vision. If left untreated, hyperglycemia can lead to serious complications such as diabetic ketoacidosis or long-term damage to organs and blood vessels. Therefore, it is important to monitor blood sugar levels and manage hyperglycemia effectively.

    Rate this question:

Quiz Review Timeline +

Our quizzes are rigorously reviewed, monitored and continuously updated by our expert board to maintain accuracy, relevance, and timeliness.

  • Current Version
  • Mar 21, 2023
    Quiz Edited by
    ProProfs Editorial Team
  • Jan 29, 2015
    Quiz Created by
    DianeMoroney
Back to Top Back to top
Advertisement
×

Wait!
Here's an interesting quiz for you.

We have other quizzes matching your interest.