Food science CDE North Dakota 2011-Set 2

Front

The food pyramid indicates that the_____________________group is the one you should obtain the most servings each day.

Back

bread

Front

Water functions in the body to: dissolve oxygen, induce glycogen, serve as a medium for chemical reactions, moderate metabolism

Back

serve as a medium for chemical reactions

Front

Starch is a:

Back

carbohydrate

Front

A sticky substance which accumulates on the surface of meat; contains high levels of protein and water and acts as a glue to help bind meat pieces together upon cooking is:

Back

exudate

Front

Surface like agents that prevent like particles conglomeration are:

Back

emulsifiers

Front

An apple that has been peeled for processing will turn brown quickly as a result of _______________________.

Back

enzymatic browning

Front

Based on the principles of HACCP, the presence of a walnut in vanilla ice cream is an example of a _______________________hazard.

Back

chemical

Front

Which vitamin is commonly added to breads and cereals?

Back

Vitamin D

Front

The nutrient that has the most calories is: fats, vitamins, carbohydrates, proteins

Back

fats

Front

Oil floats above water in salad dressings because oil has lower _______________ than water.

Back

density