PractOne2f08Answers

PractOne2f08Answers - Fall 08 FOOD SCIENCE 2010 PRACTICE...

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Fall 08 FOOD SCIENCE 2010 PRACTICE TEST ONE (Lectures 1-10) Multiple Choice 45 1. We learn about the role of vitamins, minerals, proteins, lipids and carbohydrates on their contribution to the maintenance of health in A. food chemistry. B. nutrition. C. food microbiology. D. sensory evaluation. 2. Accelerated microbial growth in cooked foods occurs as the result of A. contamination of the cooked food. B. food spoilage. C. both of the above. D. none of the above. 3. Gummy Bears do not contain A. gelatin. B. sweeteners. C. flavors. D. stachyose. 4. Excess consumption of lipid-soluble vitamins A. increases the value of your urine. B. is not toxic. C. both of the above. D. none of the above. 5. Isoflavones in soy products A. are used as thickeners. B. contribute to an aromatic flavor. C. may be unhealthy. D. have demonstrated health benefits. 6. Stachyose is a A. monosaccharide. B. disaccharide. C. tetrasaccharide. D. polysaccharide. 7. Hydrogenation leads to an increase in A. total fatty acids. B. unsaturated fatty acids. C. cis fatty acids. D. trans fatty acids.
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8. Commercial sterilization occurs during A. freezing. B.
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This note was uploaded on 09/08/2011 for the course FDST 2010 taught by Professor Shewfelt during the Fall '08 term at UGA.

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PractOne2f08Answers - Fall 08 FOOD SCIENCE 2010 PRACTICE...

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