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2025 Texico Objective Flashcards

1
Q

What type of tool is used to measure the color of cranberry juice?
a) Stereoscope
b) Spectrophotometer
c) Triangle Test
d) Gas Chromatography

A

B

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2
Q

Why is the amount of water in foods an important aspect of food quality?
a) Because water levels impact shelf life and bacterial quality
b) Because water is abundant in all living things
c) Because water has strong covalent bonds
d) None of the above

A

A

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3
Q

Substances in water depending on their particle size and are solubility.
a) Dispersed
b) Dissolved
c) Suspended
d) All the above

A

D

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4
Q

Which of the following is a subjective attribute of food quality?
a) Temperature
b) Nutrition
c) Texture
d) Elasticity

A

C

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5
Q

Which of the following is a common difference test?
a) Likeability test
b) Duo-trio test
c) Master sheet
d) Color difference meter

A

B

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6
Q

What is rheology?
a) Textural qualities of a food as perceived in the mouth.
b) The concentration required for the identification
c) n of a particular substance.
d) Science of the deformation and flow of matter.
e) None of the above

A

C

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7
Q

Which of the following substances has a viscosity that depends on the shear rate?
a) Catsup
b) Water
c) Glycerol
d) Alcohol

A

A

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8
Q

Which of the following statements is TRUE about subjective or sensory analysis?
a) The results are repeatable.
b) It is generally faster, cheaper, and more efficient than objective analysis.
c) Uses physical and chemical techniques.
d) It is essential for product development and marketing.

A

D

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9
Q

What property is defined as material flows when subjected to a certain minimum force; material can be molded?
a) Plasticity
b) Elasticity
c) Threshold
d) Viscosity

A

A

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10
Q

What answer has the substances ranked from highest to lowest in viscosity?
a) Catsup, water, vegetable oil, honey
b) Honey, vegetable oil, catsup, water
c) Honey, catsup, vegetable oil, water
d) Water, vegetable oil, catsup, honey

A

C

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11
Q

What is the bond angle between two hydrogen atoms in liquid water?
a) 145°
b) 180°
c) 109°
d) 105°

A

D

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12
Q

How many calories would it take to raise the temperature of 1g of water from 0 to 50°C?
a) 100 calories
b) 25 calories
c) 50 calories

A

C

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13
Q

What is NOT a characteristic of bound water?
a) Its density is less than free water.
b) It can only be frozen at very low temperatures.
c) It exhibits essentially no vapor pressure.
d) It is not free to act as a solvent for salts and sugars.

A

A

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14
Q

True or false: freezer burn is a result of sublimation.
a) True
b) False

A

A

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15
Q

Water that can be extracted easily from foods by squeezing, cutting, or pressing.
a) Soft water
b) Bound water
c) Free water
d) Hard water

A

C

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16
Q

What kind of dispersion occurs when particles are larger than 100 nm?
a) Suspension
b) Ionic solution
c) Molecular solution
d) Colloidal dispersion

A

A

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17
Q

What indicates that the vapor pressure is high?
a) Liquid does not vaporize easily.
b) The liquid has few molecules in the vapor state, and the boiling point is higher.
c) The boiling point is low.
d) None of the above

A

C

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18
Q

When water freezes approximately how much does the volume increase?
a) 12%
b) 9%
c) 5%
d) 11%

A

B

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19
Q

Which is NOT a disaccharide?
a) Sucrose
b) Maltose
c) Cellobiose
d) Starch

A

D

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20
Q

True or false: all monosaccharides reducing sugars.
a) True
b) False

A

A

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21
Q

Which is a glucose polymer joined by a-1,4-glycosidic bonds and found in corn syrup?
a) Furanose
b) Anomers
c) Dextrins
d) Dextrans

22
Q

Which is not an important aldose sugar?
a) Glucose
b) Galactose
c) Mannose
d) All three are important aldose sugars.

23
Q

Which statement is false regarding glycosidic bonds?
a) Readily hydrolyzed by heat, acid, and certain enzymes.
b) Formed between the free carbonyl group of one monosaccharide and a hydroxyl
group of another monosaccharide.
c) It is not necessary to specify whether the link is an a- or a B-link.
d) All the above are true.

24
Q

24) What polysaccharide contains the molecules amylose and amylopectin?
a) Cellulose
b) Galactose
c) Raffinose
d) Starch

25
True or false: the hydrolysis of sucrose produces an equimolar mixture of glucose and fructose that creates an inverted sugar. a) True b) False
B
26
Which of the following carbohydrates occurs in legumes, such as dry beans and peas? a) Raffinose b) Lactose c) Maltotriose d) Amylopectin
A
27
Which carbohydrate is formed when two glucose molecules are linked by an a-1,4- glycosidic bond? a) Cellulose b) Cellobiose c) Maltose d) Sucrose
C
28
What characteristic is applied to pyranose? a) Sugar containing a ketone group b) 6-membered ring c) 5-membered ring d) Single sugar unit
B
29
What starch source has a gelatinization temperature of 124-140°F? a) Potato b) Corn c) Wheat d) Rye
D
30
What is a nonfood use of modified starch? a) Crayons b) Glue in cardboard manufacturing c) Fiber supplements d) Thickeners
B
31
How many calories per gram does starches have? a) 10 cal/g b) 2 cal/g c) 8 cal/g d) 4 cal/g
D
32
Which is not a separating agent? a) Fat b) Cold water c) Sugar d) Salt
D
33
True or false: maltodextrin derived from wheat, potatoes, and tapioca can be used as a fat replacer. a) True b) False
A
34
What type of starch is used in frozen foods and other foods stored at cold temperatures to prevent gelling and syneresis? a) Acid modified starches b) Pregelatinized starches c) Cross-linked starches d) Stabilized starches
D
35
Which is not a characteristic of gums? a) Can form gel independently. b) Rich in galactose. c) Larger highly branched hydrophilic polymers. d) Form viscous solutions.
A
36
True or False: each glycosidic linkage is a cross-planar bond. a) True b) False
A
37
Where in a plant are pectic substances mainly found? a) Cytoplasm b) Cell wall c) Cell membrane d) Fruit of the plant
B
38
Which of the following is incapable of gel formation? a) Protopectin b) Pectinic acid c) Pectic acid d) Synthetic gums
C
39
Which alcohol is a 4-carbon sugar used as an alternative sweetener? a) Xylitol b) Sorbitol c) Iditol d) Erythritol
D
40
Which of the following is not a category of Gums? a) Plant exudates b) Seaweed polysaccharides c) Alginates d) Microbial exudates
C
41
Which polysaccharide has this general formula: C6H1205 a) Inulin b) Cellulose c) Pectin d) Starch
A
42
What is a two-phase system with a solid dispersed phase and a liquid continuous phase? a) Gel b) Sol c) Suspension d) None of the above
B
43
True or false: hydrogen bonds are stronger than covalent bonds in water. a) True b) False
B
44
Which of the following statements describes a low-methoxyl pectin? a) Pectin with 50-58% of the carboxyl groups esterified with methanol b) Pectin with 70-90% of the carboxyl groups esterified with methanol c) Pectin with 0% of the carboxyl groups esterified with methanol d) Pectin with 20-40% of the carboxyl groups esterified with methanol
D
45
Which does describe pregelatinized starch? a) A starch that undergoes a molecular reaction at selected hydroxyl groups b) An instant starch that has been gelatinized and then dried to exist in a powdered form c) A starch that does not contain amylose and thickens at lower temperatures d) A starch used in frozen foods to prevent gelling and syneresis
B
46
True or false: modified starches are completely digestible. a) True b) False
B
47
Which is an example of something containing bound water? a) Fruits b) Pectin gels c) Cacti d) Vegetables
C
48
Which of the following describes a high-methoxyl pectin? a) Pectin with 50-58% of the carboxyl groups esterified with methanol b) Pectin with 70-90% of the carboxyl groups esterified with methanol c) Pectin with 0% of the carboxyl groups esterified with methanol d) Pectin with 20-40% of the carboxyl groups esterified with methanol
A
49
Which of the following cannot hydrolyze a glycosidic bond? a) Heat b) Acid c) Water d) Sucrase
C
50
Which of the following starches does not form gel? a) Tapioca b) Wheat c) Corn d) None of the above
A

Food Science (4 decks)

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