FDSC 1133 EXAM 1 QUESTIONS AND
ANSWERS 100% PASS 2026/2027
Protein responsible for meat color. - ANS Myoglobin
Protein in Milk - ANS Casein
Building Blocks of protein - ANS Amino Acids
Essential Amino Acids - ANS Needed from diet
Non essential amino acids - ANS Produced by body
Maillard Reaction - ANS The reaction between amino acid and sugar at high temperature
resulting in unique color and flavor in cooked products.
Aspartame - ANS Combination of Aspartic acid and phenylalanine
MSG - ANS Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
@2026 ALLRIGHTS RESERVED 1
, Emulsion - ANS A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
Emulsifier - ANS The substance that stabilizes mixtures of two immiscible phases
Example: Egg yolk
Protein denaturation - ANS Transformation of a well defined, folded structure of a protein to
an unfolded state.
Primary structure remains in tact
Foaming capacity - ANS The amount of air or gas that can be incorporated by protein
Enzymes responsible for enzymatic browning - ANS Oxygen and polyphenol oxidase (PPO)
Rennet - ANS An enzyme that helps break down casein to form cottage cheese
Whey - ANS Green liquid after cottage cheese or cheese has been separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins - ANS Temperature and acid
@2026 ALLRIGHTS RESERVED 2
ANSWERS 100% PASS 2026/2027
Protein responsible for meat color. - ANS Myoglobin
Protein in Milk - ANS Casein
Building Blocks of protein - ANS Amino Acids
Essential Amino Acids - ANS Needed from diet
Non essential amino acids - ANS Produced by body
Maillard Reaction - ANS The reaction between amino acid and sugar at high temperature
resulting in unique color and flavor in cooked products.
Aspartame - ANS Combination of Aspartic acid and phenylalanine
MSG - ANS Monosodium Glutamate
Salt of glutamic Acid
Flavor Enhancer
@2026 ALLRIGHTS RESERVED 1
, Emulsion - ANS A mixture of 2 or more liquids that are normally immiscible.
Example: salad dressing, mayonaise
Emulsifier - ANS The substance that stabilizes mixtures of two immiscible phases
Example: Egg yolk
Protein denaturation - ANS Transformation of a well defined, folded structure of a protein to
an unfolded state.
Primary structure remains in tact
Foaming capacity - ANS The amount of air or gas that can be incorporated by protein
Enzymes responsible for enzymatic browning - ANS Oxygen and polyphenol oxidase (PPO)
Rennet - ANS An enzyme that helps break down casein to form cottage cheese
Whey - ANS Green liquid after cottage cheese or cheese has been separated
Contains all 9 essential amino acids and is considered pure protein
Two ways to denature proteins - ANS Temperature and acid
@2026 ALLRIGHTS RESERVED 2
