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FSC 211 Final Exam – Questions & Correct Answers
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FSC 211 Final Exam – Questions & Correct Answers
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FSC 211 Final Exam – Questions & Correct Answers4 macro constituents of food ✔️Ans - -Water
-Carbohydrates
-Lipids
-Proteins
Intrinsic Factors ✔️Ans - Factors that you can change about the food
itself (pH, moisture content, nutrient colors etc..)
Extrinsic Factors ✔️Ans - Factors that you can change about the
environment (temp of storage, humidity, gases)
Why is low Aw beneficial? ✔️Ans - Low water activity (Aw) inhibits
spoilage organisms (molds) and pathogens
Primary solvent in dough development ✔️Ans - water -- due to its polar
structure & ability to hydrogen bond
Vaporization of water to steam will result in _____ ✔️Ans - leavening or
'oven spring' during baking
Viscosity will (increase/decrease) and browning reactions rates will
(increase/decrease) with an increased amount of solids ✔️Ans -
Increase, increase
Quality losses are mainly caused by: ✔️Ans - -anti-oxidative reactions
-physical deterioration
Role of soluble sugars in taste ✔️Ans - varying sweetness responses and
may be used to improve flavor
Which reactions are sugars present in? ✔️Ans - Carmelization and
Maillard reactions
What two things can make starch granules leave their usual inert state?
✔️Ans - Water & Heat
, (think cooking of rice... stable until water, heat are applied, then grains
swell, absorbing water. This is the disruption of hydrogen bonds previously
in the granules)
Long chain polymers like cellulose, pectin improve bowel function because
they are not readily digested (T/F) ✔️Ans - True
Monosaccharides Functionality ✔️Ans - -Sweetness
-H2O soluble
-Fermentable
-Energy Source
Monosaccharides in terms of precursors for biochemical reactions
✔️Ans - degradation due to heating, non enzymatic browning
Polysaccharides ✔️Ans - (Immediately think starch)
Long chain storage for plants, digestible by humans but not created by
humans
Gelatinization ✔️Ans - Thickening process of starch. Granules absorb
water when heated, intermolecular bonds break, binding with H2O.
(Rice cooking)
Retrogradation ✔️Ans - Linear starch molecules become more attracted
to each other, less attracted to each other. Water is essentially "squeezed"
out (Staling of bread, cookies...)
What are fatty acids? ✔️Ans - Hydrocarbon chains w COOH group.
Pungent when they come off glycerol backbone
Saturated Fatty Acids ✔️Ans - -NO double bonds
-least active
-solid at room temp
Unsaturated Fatty Acids ✔️Ans - -Contains double bonds
-More active (especially conjugated double bonds)
-liquid at room temp
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