FNH 200 Exam With
Verified Answers
Food Science (1) - Answer The application of science, engineering, and math to study
the physical, chemical, and biochemical nature of foods.
Also involves the study of sensory properties (psychology of food choices).
Food Technology (1) - Answer Takes the information received from food science and
applies it to the utilization, processing, preservation, and storage of foods.
Subfields of food science (1) - Answer Food chemistry
Food analysis
Food microbiology
Food processing
Food engineering
Who first discovered 'canning' (thermal processing)? (1) - Answer Nicolas Appert
What is the difference between Food Science and Nutrition? (1) - Answer Nutrition:
deals with the effects of food in the person who consumes the food - food science deals
with the chemical, microbiological, physical and sensory properties of food during
manufacture, processing, and storage.
Who discovered 'pasteurization'? (1) - Answer Louis Pasteur, discovered that heat kills
bacteria.
What book did Upton Sinclair write, what meaning did it have? (1) - Answer 'The Jungle' -
a book about the conditions in a meat packing plant. Forced the USDA to create the
meat inspection act and the food and drug act (of 1906).
How is apple cider made? (1) - Answer Apple juice is inoculated with yeast strains,
which work to ferment the sugar into ethanol, creating the flavour of apple cider.
How is apple vinegar made? (1) - Answer Apple cider is inoculated with bacterial
culture, which oxidizes the ethanol into acetic acid.
What is pectin? (1) - Answer Can be made from apple solids; it is a carbohydrate used as
a gelling agent.
Define Food. (2) - Answer A mixture of chemical compounds arranged in specific
organizations that give rise to particular chemical, physical, and sensory properties.
,What is a 'colloidal dispersion'? (2) - Answer Particles of one substance are dispersed in
another substance, without dissolving.
What are the two phases of colloidal dispersion? (2) - Answer Dispersed phase:
substance dispersed in another.
Continuous phase: surrounds the dispersed phase.
What is a 'sol'? (2) - Answer Solid dispersed in liquid.
Ex: starches, proteins.
What is an 'emulsion'? (2) - Answer Liquid dispersed in liquid (oil in water).
Ex: milk, mayo.
What is a 'solid emulsion'? (2) - Answer Liquid dispersed in solid (water in oil).
Ex: margarine, butter.
What is a 'gel'? (2) - Answer Liquid dispersed in solid (water held in polysaccharides or
proteins).
Ex: starches, pectin, gelatin.
What is a 'foam'? (2) - Answer Gas dispersed in liquid.
Ex:whipped egg whites, whipped cake frosting.
What is a 'solid foam'? (2) - Answer Gas dispersed in solid.
Ex: meringue, ice cream, bread.
What are the major food components? (2) - Answer Carbohydrates, fats, proteins, water.
What are the minor food components? (2) - Answer Organic acid, pigments, aroma
compounds, vitamins, minerals
Carbohydrates? (2) - Answer Bodys main source of energy.
- Comes in the form of sugars and starches.
- Should contribute about 50% of daily caloric intake.
- Should consume complex carbs rather than simple sugars.
- Contributes 4 Cal of metabolic energy per gram.
What are 'monosaccharides' and what are the different types? (2) - Answer Glucose,
Fructose, and Galactose.
-Referred to as 'simple sugars; because of their ability to give a sweet sensation.
, Glucose: 70-80 sweetness
Fructose: 140 sweetness - produces 4 Cal of metabolized energy (same amount as
lactose, but fructose is 7X sweeter).
Galactose: 60 sweetness
** Sweetness has no relation to caloric contribution
What are some functional properties of 'simple sugars'? (2) - Answer - sweetness is
determined by structure and interaction with tongue sensory receptors.
- produce body and mouth feel when they affect viscosity.
- readily soluble in water because they contain hydroxyl groups.
- solubility of sugars increases as temperature increases.
- caramelize when exposed to high temperatures.
- reducing sugars react with proteins to produce flavours.
What are 'dissaccharides'? (2) - Answer Disaccharides: formed by the union of two
monosaccharides (can be split into monos by enzymes or by boiling w/ dilute acid).
-most important disaccharides: sucrose, maltose, lactose.
What are the differences between 'Sucrose, Maltose, and Lactose'? (2) - Answer
Sucrose: table sugar - obtained from sugar cane or sugar beet.
- Formed from glucose + fructose.
Maltose:
- 2 glucose units linked together.
- obtained when starch is hydrolyzed by amylase.
- can be further hydrolyzed by maltase into D-glucose units.
Lactose: (milk sugar)
- Formed form glucose + galactose.
- Hydrolyzed by 'lactase' (enzyme).
- Fermented by lactic acid (yogurt and cheeses).
How is corn syrup produced? - Answer Maltose is hydrolyzed further by maltase,
producing D-glucose units - which get isomerize by glucose isomerase to produce high
fructose corn syrup (HFCS 42).
Verified Answers
Food Science (1) - Answer The application of science, engineering, and math to study
the physical, chemical, and biochemical nature of foods.
Also involves the study of sensory properties (psychology of food choices).
Food Technology (1) - Answer Takes the information received from food science and
applies it to the utilization, processing, preservation, and storage of foods.
Subfields of food science (1) - Answer Food chemistry
Food analysis
Food microbiology
Food processing
Food engineering
Who first discovered 'canning' (thermal processing)? (1) - Answer Nicolas Appert
What is the difference between Food Science and Nutrition? (1) - Answer Nutrition:
deals with the effects of food in the person who consumes the food - food science deals
with the chemical, microbiological, physical and sensory properties of food during
manufacture, processing, and storage.
Who discovered 'pasteurization'? (1) - Answer Louis Pasteur, discovered that heat kills
bacteria.
What book did Upton Sinclair write, what meaning did it have? (1) - Answer 'The Jungle' -
a book about the conditions in a meat packing plant. Forced the USDA to create the
meat inspection act and the food and drug act (of 1906).
How is apple cider made? (1) - Answer Apple juice is inoculated with yeast strains,
which work to ferment the sugar into ethanol, creating the flavour of apple cider.
How is apple vinegar made? (1) - Answer Apple cider is inoculated with bacterial
culture, which oxidizes the ethanol into acetic acid.
What is pectin? (1) - Answer Can be made from apple solids; it is a carbohydrate used as
a gelling agent.
Define Food. (2) - Answer A mixture of chemical compounds arranged in specific
organizations that give rise to particular chemical, physical, and sensory properties.
,What is a 'colloidal dispersion'? (2) - Answer Particles of one substance are dispersed in
another substance, without dissolving.
What are the two phases of colloidal dispersion? (2) - Answer Dispersed phase:
substance dispersed in another.
Continuous phase: surrounds the dispersed phase.
What is a 'sol'? (2) - Answer Solid dispersed in liquid.
Ex: starches, proteins.
What is an 'emulsion'? (2) - Answer Liquid dispersed in liquid (oil in water).
Ex: milk, mayo.
What is a 'solid emulsion'? (2) - Answer Liquid dispersed in solid (water in oil).
Ex: margarine, butter.
What is a 'gel'? (2) - Answer Liquid dispersed in solid (water held in polysaccharides or
proteins).
Ex: starches, pectin, gelatin.
What is a 'foam'? (2) - Answer Gas dispersed in liquid.
Ex:whipped egg whites, whipped cake frosting.
What is a 'solid foam'? (2) - Answer Gas dispersed in solid.
Ex: meringue, ice cream, bread.
What are the major food components? (2) - Answer Carbohydrates, fats, proteins, water.
What are the minor food components? (2) - Answer Organic acid, pigments, aroma
compounds, vitamins, minerals
Carbohydrates? (2) - Answer Bodys main source of energy.
- Comes in the form of sugars and starches.
- Should contribute about 50% of daily caloric intake.
- Should consume complex carbs rather than simple sugars.
- Contributes 4 Cal of metabolic energy per gram.
What are 'monosaccharides' and what are the different types? (2) - Answer Glucose,
Fructose, and Galactose.
-Referred to as 'simple sugars; because of their ability to give a sweet sensation.
, Glucose: 70-80 sweetness
Fructose: 140 sweetness - produces 4 Cal of metabolized energy (same amount as
lactose, but fructose is 7X sweeter).
Galactose: 60 sweetness
** Sweetness has no relation to caloric contribution
What are some functional properties of 'simple sugars'? (2) - Answer - sweetness is
determined by structure and interaction with tongue sensory receptors.
- produce body and mouth feel when they affect viscosity.
- readily soluble in water because they contain hydroxyl groups.
- solubility of sugars increases as temperature increases.
- caramelize when exposed to high temperatures.
- reducing sugars react with proteins to produce flavours.
What are 'dissaccharides'? (2) - Answer Disaccharides: formed by the union of two
monosaccharides (can be split into monos by enzymes or by boiling w/ dilute acid).
-most important disaccharides: sucrose, maltose, lactose.
What are the differences between 'Sucrose, Maltose, and Lactose'? (2) - Answer
Sucrose: table sugar - obtained from sugar cane or sugar beet.
- Formed from glucose + fructose.
Maltose:
- 2 glucose units linked together.
- obtained when starch is hydrolyzed by amylase.
- can be further hydrolyzed by maltase into D-glucose units.
Lactose: (milk sugar)
- Formed form glucose + galactose.
- Hydrolyzed by 'lactase' (enzyme).
- Fermented by lactic acid (yogurt and cheeses).
How is corn syrup produced? - Answer Maltose is hydrolyzed further by maltase,
producing D-glucose units - which get isomerize by glucose isomerase to produce high
fructose corn syrup (HFCS 42).
