MT3Sample

MT3Sample - Sample MT 3 from a few years back MT 3 covers...

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1 ©GFR/GMS 2009 Sample MT 3 from a few years back MT 3 covers Fats, lecture 11 Proteins, lecture 12 If you are using this doc as a study guide It’s incomplete (we can’t ask every thing on an exam) It contains some material not covered, this year Read THE WRONG ANSWERS, TOO, and decide why they are wrong ©GFR/GMS 2009 1) Which of the following is NOT a sensory attribute of food a) Appearance b) Irritation/pain c) Texture/mouthfeel d) Temperature e) None of the above (all ARE) ©GFR/GMS 2009 2) Aroma compounds are perceived via the a) Orthonasal route b) Retronasal route c) Neither a nor b d) Both a and b e) Neonasal route ©GFR/GMS 2009 3) Taste is perceived by the a) Orthonasal route b) Retronasal route c) Neither a nor b d) Both a and b e) Tongue alone ©GFR/GMS 2009 4) Which of the following sweeteners “contains Calories”? a) Sucralose b) Saccharin c) Xylitol d) Aspartame ©GFR/GMS 2009 5) What is the difference between starch and cellulose? a) They are made of different monomers b) Only cellulose is digestible c) The monomers are connected differently d) Cellulose is highly branched e) Cellulose contains pectin
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2 ©GFR/GMS 2009 6) Fats are important in foods for: a) Energy b) Texture c) Flavor d) Essential fatty acids and fat-soluble vitamins e) All of the above ©GFR/GMS 2009 7) Carbohydrates are important in foods for a) Energy and essential fatty acids b) Energy, texture and fiber c) Fiber and even heat transfer d) Only sweetness e) None of the above - they are not important ©GFR/GMS 2009 8) Hydrolysis converts a) Proteins into amino acids b) Fats into fatty acids plus glycerol c) Carbohydrate polymers into simple sugars d) Lactose into galactose plus glucose e) All of the above ©GFR/GMS 2009 9) Which of the following is NOT an enzyme a) Amylase b) Invertase c) Maltose d) Lactase e) All are enzymes ©GFR/GMS 2009 10) When starch granules are boiled, the starch molecules trap water to form a) A plastic b) A gel c) Glycogen d) Trans fat e) Pectin ©GFR/GMS 2009 11) An example of dietary fiber is a) Cellulose b) Gums c) Pectin d) Hemicellulose e) All of the above
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MT3Sample - Sample MT 3 from a few years back MT 3 covers...

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