TEST BANK FOR UNDERSTANDING FOOD SCIENCE AND TECHNOLOGY, 1ST EDITION, PETER MURANO, ISBN-10: 053454486X, ISBN-13: 9780534544867

Chapter 2 - Food Categories and Composition Ans Page Comprehension Level Items a 22 1. Recall a correct distinction between raw and processed foods. a. Raw foods may contain natural nutrients; processed foods may contain functional additives. b. Raw foods are more nutritious than processed foods. c. Raw foods require longer time for digestion and absorption. d. Processed foods are not listed in tables of food composition. b 24 2. Which substances are not included in the Food Guide Pyramid? a. fats b. preservatives c. sweets d. spinach c 25 3. The beverage with the greatest potassium content per 1 cup serving is a. club soda. b. apple juice. c. orange juice. d. cola soda. d 26 4. CRITICAL THINKING: What would be true regarding a 50oBrix fructose-sweetened beverage and a 50oBrix sucrosesweetened beverage? a. they would be identical in sweetness b. the concentration of sugars would not affect the oBrix c. the sucrose beverage would be sweeter d. each would contain 50 grams of sugar per 100 grams of sample b 26 5. A 30% sucrose-in-water solution is equivalent to Brix on a weight/weight basis. a. 50o b. 30 degrees c. 30 percent d. 30 parts d 27 6. CRITICAL THINKING: Evaluate the following for accuracy: sucrose + water → glucose a. The reaction shows the complete hydolysis of sucrose. b. This reaction reduces the sweetness of a food. c. One product of the reaction as shown is an acid. d. One sugar product of the reaction is missing.