FSC 211 Final Exam – Questions & Right Answers
Macro Constituents of Food ✔️Ans - water, carbohydrates, lipids,
proteins
Chemistry and Pizza ✔️Ans - food is made of chemicals, chemistry is
critical to understanding composition and behavior of food and food
components
Chemical Reactions (Complexity of Pizza) ✔️Ans - intrinsic chemistry,
environmental impact
Chemical Compound (Complexity of Pizza) ✔️Ans - functional
properties, distinctive quality (color, flavor, texture)
Biochemistry of food ✔️Ans - Living tissue of plants and animals
Metabolism-synthesis and degradation
Enzymatic mechanisms - post harvest physiology like ripening; meat, dairy,
eggs
Oxidation ✔️Ans - reaction with oxygen, loss of electrons
Reduction ✔️Ans - addition of hydrogen, gain of electrons
Polymerization ✔️Ans - formation of larger molecules from smaller units
Hydrolysis ✔️Ans - breakdown "decomposition"
(high fructose corn syrup, meat tenderizer)
pH ✔️Ans - Measure of acidity or basicity, ranges from 0 to 14, acid (H
ion), base-alkaline (OH ion)
Acid - fruits like citrus, pickled foods
Base - soda crackers, lutefisk
effects taste, solubility (isoelectric point - protein precipitate → pH=4.6
lowest for casein), growth and reaction rates (microorganisms - pH=4.6
lowest for botulin toxin; optimum of enzymes reactions)
,Principle: Aw must be low enough to inhibit spoilage organisms (molds)
and pathogens (water in pizza) ✔️Ans - Milled flower and spices require
control of water activity (Aw) to assure microbiological stability
Principle: the polar nature of water molecules provides dispersion of
ingredients and extensive hydrogen bonding with proteins, carbohydrates
(fiber) and hydrophobic interactions with lipids(water in pizza) ✔️Ans -
Water is a primary solvent in dough development
Principle: concentration of solids will occur in sauce during baking and
thus increase viscosity of browning reaction rates, results in intensity of
flavor development (water in pizza) ✔️Ans - water will be evaporated
from the surface of the pizza (sauce, dough crusts) during baking
Low water concentration (food quality degradation) ✔️Ans - quality
losses are caused by auto-oxidative reactions and physical deterioration
Relationship of Aw to reactions in foods ✔️Ans - Reaction rate is a
decisive factor in determining overall shelf-life stability of any food
Water can have a different role within different Aw regions (affects the
overall reaction rate)
Principle: Soluble sugars have varying sweetness responses and may be
used improved favor (carbohydrates in pizza) ✔️Ans - Sugars (mono and
disaccharides) may add sweeteners to the sauce and enhance the
sugar/acid ratio to make the taste more balanced
Principle: Carmelization and Maillard reactions result in color and flavor
changes during baking (carbohydrates in pizza) ✔️Ans - Sugars actively
enhance the browning reactions during baking
Principle: starch granules are generally inert until water and heat disrupt
the internal hydrogen bond and they rapidly swell and absorb water
(carbohydrates in pizza) ✔️Ans - Hydration of flour-based starch during
mixing water and development of dough absorbs water and rapidly
increases viscose properties
Principle: Diverse long chain polymers of cellulose and pectin bind water
and are not readily digested thus improving bowel function (carbohydrates
,in pizza) ✔️Ans - Fiber is competing with starch and protein in the
dough mix and adds bulk to the dough structure
Reactivity and Functionality (Monosaccharides) ✔️Ans - Sweetness, H2O
soluble, crystalizable, fermentable, metabolizable, energy source
Precursors for biochemical reactions (Monosaccharides) ✔️Ans -
degradation due to heating, non-enzymatic browning (sugar-amine
condensation)
Polysaccharides - starch ✔️Ans - long chains of glucose, energy storage
for plants (digestible for humans), granules are packet like structure,
unique to various plants
Gelatinization (reactions of starch) ✔️Ans - thickening property of
starch, granules absorb water when heated, some intermolecular bonds
break exposing OH groups, OH groups can bond with water resulting in
swelling and/or thickening
Retrogradation (reactions of starch) ✔️Ans - linear starch molecules (in
a gel or gelatinized product) become more attracted to each other → less
attracted to water; formation of more organized starch structure; water is
squeezed out
Ex: Staling of baked goods, syneresis of gels
Principle: the fatty acid composition (chain length, degree of saturation or
unsaturation) influences melting properties and reactivity to oxidation
(lipids in pizza) ✔️Ans - Lipids are highly reactive compounds with
diverse chemical structures that greatly impact functional properties
Principle: lipids are hydrophobic and thus require emulsification to
improve consistency and assurance that separation of oil (oiling off) does
not occur (lipids in pizza) ✔️Ans - Lipids are less dense than water and
carry many fat soluble flavor compounds
What are fatty acids? ✔️Ans - Hydrocarbon chain with COOH group
Fatty acids generally differ from one another in length (number of carbons
in chain), degree of saturation (amount of hydrogen, number of double
bonds)
, Type, structure and physical properties of fatty acids affect the overall
properties of lipids
Saturated Fatty Acids ✔️Ans - Fatty acids containing only single bond
carbon linkages, least chemically active, melting point of saturated fatty
acids increases with chain length, decanoic (>10 units) and longer chain
acids are solids at room temperature
Unsaturated Fatty Acids ✔️Ans - Double bonds normally occur in a non-
conjugated position, they can occur in a conjugated position (alternating
with a single bond), conjugated bond position increases certain types of
chemical activity (fats are much more subject to polymerization when
bonds are in the conjugated position)
Principle: the hydration properties and extensibilty of dough is influenced
by the size and configuration of the native protein polymer (protein in
pizza) ✔️Ans - Dough properties are directly influenced by the nature of
proteins in the formulation. Gluten is whey protein associated with
formation of dough complex
Principle: Intact muscle or comminuted meats require protein fibers to
bind water and emulsify fats to enhance textural properties (protein in
pizza) ✔️Ans - Muscle proteins are used in meat products that are
common toppings
Principle: Protein structure impacts the water/oil emulsification and
impacts foaming and whipping characteristics in the dough
(protein in pizza) ✔️Ans - Enhanced functional properties in doughs and
meats
Principle: Protein provides nutritional value to the product. Proteins are
plant or animal based provide amino acids. As the protein is digested the
amino acids are absorbed and contribute to muscle development (protein
in pizza) ✔️Ans - Enhanced nutritive value of product
Amino Acids ✔️Ans - Building blocks of proteins
Polymerization of AA
Peptide linkages
Types of amino acids
Macro Constituents of Food ✔️Ans - water, carbohydrates, lipids,
proteins
Chemistry and Pizza ✔️Ans - food is made of chemicals, chemistry is
critical to understanding composition and behavior of food and food
components
Chemical Reactions (Complexity of Pizza) ✔️Ans - intrinsic chemistry,
environmental impact
Chemical Compound (Complexity of Pizza) ✔️Ans - functional
properties, distinctive quality (color, flavor, texture)
Biochemistry of food ✔️Ans - Living tissue of plants and animals
Metabolism-synthesis and degradation
Enzymatic mechanisms - post harvest physiology like ripening; meat, dairy,
eggs
Oxidation ✔️Ans - reaction with oxygen, loss of electrons
Reduction ✔️Ans - addition of hydrogen, gain of electrons
Polymerization ✔️Ans - formation of larger molecules from smaller units
Hydrolysis ✔️Ans - breakdown "decomposition"
(high fructose corn syrup, meat tenderizer)
pH ✔️Ans - Measure of acidity or basicity, ranges from 0 to 14, acid (H
ion), base-alkaline (OH ion)
Acid - fruits like citrus, pickled foods
Base - soda crackers, lutefisk
effects taste, solubility (isoelectric point - protein precipitate → pH=4.6
lowest for casein), growth and reaction rates (microorganisms - pH=4.6
lowest for botulin toxin; optimum of enzymes reactions)
,Principle: Aw must be low enough to inhibit spoilage organisms (molds)
and pathogens (water in pizza) ✔️Ans - Milled flower and spices require
control of water activity (Aw) to assure microbiological stability
Principle: the polar nature of water molecules provides dispersion of
ingredients and extensive hydrogen bonding with proteins, carbohydrates
(fiber) and hydrophobic interactions with lipids(water in pizza) ✔️Ans -
Water is a primary solvent in dough development
Principle: concentration of solids will occur in sauce during baking and
thus increase viscosity of browning reaction rates, results in intensity of
flavor development (water in pizza) ✔️Ans - water will be evaporated
from the surface of the pizza (sauce, dough crusts) during baking
Low water concentration (food quality degradation) ✔️Ans - quality
losses are caused by auto-oxidative reactions and physical deterioration
Relationship of Aw to reactions in foods ✔️Ans - Reaction rate is a
decisive factor in determining overall shelf-life stability of any food
Water can have a different role within different Aw regions (affects the
overall reaction rate)
Principle: Soluble sugars have varying sweetness responses and may be
used improved favor (carbohydrates in pizza) ✔️Ans - Sugars (mono and
disaccharides) may add sweeteners to the sauce and enhance the
sugar/acid ratio to make the taste more balanced
Principle: Carmelization and Maillard reactions result in color and flavor
changes during baking (carbohydrates in pizza) ✔️Ans - Sugars actively
enhance the browning reactions during baking
Principle: starch granules are generally inert until water and heat disrupt
the internal hydrogen bond and they rapidly swell and absorb water
(carbohydrates in pizza) ✔️Ans - Hydration of flour-based starch during
mixing water and development of dough absorbs water and rapidly
increases viscose properties
Principle: Diverse long chain polymers of cellulose and pectin bind water
and are not readily digested thus improving bowel function (carbohydrates
,in pizza) ✔️Ans - Fiber is competing with starch and protein in the
dough mix and adds bulk to the dough structure
Reactivity and Functionality (Monosaccharides) ✔️Ans - Sweetness, H2O
soluble, crystalizable, fermentable, metabolizable, energy source
Precursors for biochemical reactions (Monosaccharides) ✔️Ans -
degradation due to heating, non-enzymatic browning (sugar-amine
condensation)
Polysaccharides - starch ✔️Ans - long chains of glucose, energy storage
for plants (digestible for humans), granules are packet like structure,
unique to various plants
Gelatinization (reactions of starch) ✔️Ans - thickening property of
starch, granules absorb water when heated, some intermolecular bonds
break exposing OH groups, OH groups can bond with water resulting in
swelling and/or thickening
Retrogradation (reactions of starch) ✔️Ans - linear starch molecules (in
a gel or gelatinized product) become more attracted to each other → less
attracted to water; formation of more organized starch structure; water is
squeezed out
Ex: Staling of baked goods, syneresis of gels
Principle: the fatty acid composition (chain length, degree of saturation or
unsaturation) influences melting properties and reactivity to oxidation
(lipids in pizza) ✔️Ans - Lipids are highly reactive compounds with
diverse chemical structures that greatly impact functional properties
Principle: lipids are hydrophobic and thus require emulsification to
improve consistency and assurance that separation of oil (oiling off) does
not occur (lipids in pizza) ✔️Ans - Lipids are less dense than water and
carry many fat soluble flavor compounds
What are fatty acids? ✔️Ans - Hydrocarbon chain with COOH group
Fatty acids generally differ from one another in length (number of carbons
in chain), degree of saturation (amount of hydrogen, number of double
bonds)
, Type, structure and physical properties of fatty acids affect the overall
properties of lipids
Saturated Fatty Acids ✔️Ans - Fatty acids containing only single bond
carbon linkages, least chemically active, melting point of saturated fatty
acids increases with chain length, decanoic (>10 units) and longer chain
acids are solids at room temperature
Unsaturated Fatty Acids ✔️Ans - Double bonds normally occur in a non-
conjugated position, they can occur in a conjugated position (alternating
with a single bond), conjugated bond position increases certain types of
chemical activity (fats are much more subject to polymerization when
bonds are in the conjugated position)
Principle: the hydration properties and extensibilty of dough is influenced
by the size and configuration of the native protein polymer (protein in
pizza) ✔️Ans - Dough properties are directly influenced by the nature of
proteins in the formulation. Gluten is whey protein associated with
formation of dough complex
Principle: Intact muscle or comminuted meats require protein fibers to
bind water and emulsify fats to enhance textural properties (protein in
pizza) ✔️Ans - Muscle proteins are used in meat products that are
common toppings
Principle: Protein structure impacts the water/oil emulsification and
impacts foaming and whipping characteristics in the dough
(protein in pizza) ✔️Ans - Enhanced functional properties in doughs and
meats
Principle: Protein provides nutritional value to the product. Proteins are
plant or animal based provide amino acids. As the protein is digested the
amino acids are absorbed and contribute to muscle development (protein
in pizza) ✔️Ans - Enhanced nutritive value of product
Amino Acids ✔️Ans - Building blocks of proteins
Polymerization of AA
Peptide linkages
Types of amino acids
