Food Chemistry: Uncover the Science Behind Cooking

Question 1

What chemical reaction is the main cause of the brown color in cooked food?

Accepted Answer

Maillard reaction

Answer

Hydrolysis

Answer

Caramelization

Answer

Oxidation

Question 2

Which of the following chemical reactions does NOT occur during cooking?

Accepted Answer

Photosynthesis

Answer

Maillard reaction

Answer

Caramelization

Answer

Oxidation

Question 3

What chemical reaction gives baked bread its distinctive brown color?

Accepted Answer

Maillard reaction

Answer

Hydrolysis

Answer

Transesterification

Answer

Saponification

Question 4

What process involves the unfolding and loss of structure in proteins exposed to heat?

Accepted Answer

Denaturation

Answer

Coagulation

Answer

Gelatinization

Answer

Caramelization

Question 5

Which enzyme breaks down starch into sugars?

Accepted Answer

Amylase

Answer

Lipase

Answer

Protease

Answer

Invertase

Question 6

Define the Maillard reaction.

Accepted Answer

A reaction between amino acids and reducing sugars, causing browning

Answer

A reaction between proteins and water, leading to coagulation

Answer

A reaction between starch and lipids, resulting in thickening

Answer

A reaction between acids and bases, altering pH levels

Question 7

How does pH influence food preservation?

Accepted Answer

Low pH inhibits enzymatic reactions, slowing down spoilage

Answer

High pH inhibits microbial growth, extending shelf life

Answer

pH has minimal impact on food preservation

Answer

High pH promotes enzymatic reactions, accelerating spoilage

Question 8

Which is NOT a category of food additives?

Accepted Answer

Vitamins

Answer

Preservatives

Answer

Emulsifiers

Answer

Sweeteners

Question 9

Which chemical reaction causes baked goods to rise?

Accepted Answer

Fermentation, releasing carbon dioxide gas

Answer

Gelatinization, thickening the batter

Answer

Caramelization, browning the crust

Answer

Maillard reaction, creating flavor compounds

Question 10

Which factor does NOT affect the rate of chemical reactions in food?

Accepted Answer

The type of cooking equipment used

Answer

Temperature

Answer

Surface area of reactants

Answer

Concentration of reactants

Question 11

What is the primary role of emulsifiers in food?

Accepted Answer

To prevent separation of oil and water, creating stable mixtures

Answer

To thicken sauces, increasing viscosity

Answer

To enhance flavor, adding taste and aroma

Answer

To add nutritional value, providing essential vitamins and minerals

Question 12

Which cooking method involves heat transfer through a liquid?

Accepted Answer

Boiling, where food is submerged in a boiling liquid

Answer

Baking, where food is surrounded by hot air in an oven

Answer

Grilling, where food is cooked directly over a heat source

Answer

Microwaving, where food is heated by electromagnetic radiation

Question 13

Which culinary phenomenon is caused by the Maillard reaction?

Accepted Answer

The browning of meat

Answer

The caramelization of sugar

Question 14

Which of the following is NOT a function of salt in cooking?

Accepted Answer

Balancing pH levels

Answer

Enhancing flavor

Answer

Preserving food

Answer

Tenderizing meat

Question 15

Which food molecule is composed of amylose and amylopectin?

Accepted Answer

Starch

Answer

Protein

Answer

Fat

Answer

Fiber

Question 16

What type of bond is primarily responsible for the structure of proteins?

Accepted Answer

Peptide bond

Answer

Glycosidic bond

Answer

Hydrogen bond

Answer

Ionic bond

Question 17

Which term describes the chemical process of breaking down starch into smaller sugar molecules?

Accepted Answer

Hydrolysis

Answer

Polymerization

Answer

Dehydration

Answer

Oxidation

Question 18

What is the name of the technique used to separate a mixture of liquids based on their different boiling points?

Accepted Answer

Distillation

Answer

Centrifugation

Answer

Filtration

Answer

Chromatography

Question 19

What is the biological process by which microorganisms convert sugar into alcohol?

Accepted Answer

Fermentation

Answer

Pasteurization

Answer

Sterilization

Answer

Dehydration

Question 20

Which preservation method involves reducing the water activity of food to inhibit microbial growth?

Accepted Answer

Drying

Answer

Canning

Answer

Freezing

Answer

Pickling

Question 21

Which of the following chemical reactions is responsible for the Maillard browning reaction, which causes the characteristic brown color in certain foods?

Accepted Answer

Glycation

Answer

Caramelization

Answer

Oxidation

Answer

Hydrolysis

Question 22

What is the primary role of enzymes in food preparation?

Accepted Answer

To accelerate chemical reactions

Answer

To reduce chemical reactions

Answer

To alter the flavor of food

Answer

To modify the texture of food

Question 23

Which factor does NOT affect the rate of enzymatic reactions?

Accepted Answer

Genetic makeup

Answer

Temperature

Answer

pH

Answer

Substrate concentration

Question 24

What is the term for the process by which proteins unfold and lose their three-dimensional shape?

Accepted Answer

Denaturation

Answer

Coagulation

Answer

Gelation

Answer

Emulsification

Question 25

Which substance is responsible for the sour taste in foods?

Accepted Answer

Acids

Answer

Bases

Answer

Salts

Answer

Sugars

Question 26

How are hydrophilic and hydrophobic substances distinguished?

Accepted Answer

Hydrophilic substances dissolve in water, while hydrophobic substances repel water.

Answer

Hydrophobic substances dissolve in water, while hydrophilic substances repel water.

Answer

Both hydrophilic and hydrophobic substances dissolve in water.

Answer

Both hydrophilic and hydrophobic substances repel water.

Question 27

Which technique is used to separate liquids with different boiling points?

Accepted Answer

Distillation

Answer

Centrifugation

Answer

Chromatography

Answer

Filtration

Question 28

What is the primary purpose of emulsifiers in food?

Accepted Answer

To prevent the separation of oil and water

Answer

To enhance flavor

Answer

To thicken sauces

Answer

To stabilize foams

Question 29

Which biological process enables yeast to transform sugar into alcohol?

Accepted Answer

Fermentation

Answer

Anaerobic respiration

Answer

Hydrolysis

Question 30

Which cooking technique transfers heat through a liquid?

Accepted Answer

Boiling

Answer

Grilling

Answer

Roasting

Answer

Frying

Question 31

What directly influences the pH level of food?

Accepted Answer

Presence of acids and bases

Answer

Temperature

Answer

Cooking method

Answer

Storage conditions

Question 32

What is the primary role of emulsifiers in food?

Accepted Answer

Stabilize mixtures of liquids that don't mix

Answer

Prevent oxidation and rancidity

Answer

Enhance the flavor of food

Answer

Thicken sauces and other liquids

Question 33

Starch is a complex carbohydrate. What is its primary component?

Accepted Answer

Amylose

Answer

Fructose

Answer

Glucose

Answer

Sucrose

Question 34

What is the term for the process where proteins lose their unique 3D structure during cooking?

Accepted Answer

Denaturation

Answer

Dehydration

Answer

Gelatinization

Answer

Caramelization

Question 35

What food preservation method removes moisture to prevent microorganism growth?

Accepted Answer

Dehydration

Answer

Pasteurization

Answer

Canning

Answer

Freezing

Question 36

Which cooking process can alter the texture of food?

Accepted Answer

Gelatinization

Answer

Maillard Reaction

Answer

Caramelization

Answer

Emulsification

Question 37

Which reaction is primarily responsible for the browning of bread crust?

Accepted Answer

Maillard reaction

Answer

Caramelization

Answer

Oxidation

Answer

Pyrolysis

Question 38

What is the name of the process by which proteins break down into smaller amino acids through a chemical reaction with water?

Accepted Answer

Hydrolysis

Answer

Coagulation

Answer

Denaturation

Answer

Gelatinization

Question 39

What type of chemical bond is formed between two amino acids in a peptide chain?

Accepted Answer

Covalent bond

Answer

Ionic bond

Answer

Hydrogen bond

Answer

Van der Waals force

Question 40

Which of the following vitamins is essential for the absorption of calcium in the body?

Accepted Answer

Vitamin D

Answer

Vitamin A

Answer

Vitamin C

Answer

Vitamin E

Question 41

What is the primary function of carbohydrates in the human body?

Accepted Answer

Energy source

Answer

Building blocks for proteins

Answer

Fat storage

Answer

Vitamin synthesis

Question 42

Which of the following is NOT a type of lipid?

Accepted Answer

Proteins

Answer

Phospholipids

Answer

Triglycerides

Answer

Steroids

Question 43

What is the process by which water-insoluble molecules become water-soluble?

Accepted Answer

Hydration

Answer

Dehydration

Answer

Hydrolysis

Answer

Polymerization

Question 44

What is the name of the pigment responsible for the red color of tomatoes?

Accepted Answer

Lycopene

Answer

Chlorophyll

Answer

Anthocyanin

Answer

Carotenoid

Question 45

Which chemical reaction in cooking is responsible for the browning of meat and the formation of a crispy crust on bread?

Accepted Answer

Maillard reaction

Answer

Caramelization

Answer

Hydrolysis

Answer

Emulsification

Question 46

Which chemical process involves the conversion of sugar into alcohol?

Accepted Answer

Fermentation

Answer

Esterification

Answer

Hydrolysis

Answer

Oxidation

Question 47

What is the primary function of hydrolysis in the context of food chemistry?

Accepted Answer

Breaking down complex food molecules into simpler ones

Answer

Forming new bonds between molecules

Answer

Enhancing the texture of food

Question 48

Which of the following is a type of fat?

Accepted Answer

Triglyceride

Answer

Protein

Answer

Vitamin

Answer

Carbohydrate

Question 49

What is the main function of emulsifiers in food preparation?

Accepted Answer

Stabilizing mixtures of liquids that do not normally mix

Answer

Preventing the growth of microorganisms

Answer

Enhancing the solubility of solids in liquids

Answer

Adding flavor and aroma to food

Question 50

Which of the following is a natural antioxidant?

Accepted Answer

Vitamin C

Answer

Sodium benzoate

Answer

Butylated hydroxyanisole (BHA)

Answer

Potassium sorbate

Question 51

What is the process of preserving food by removing moisture called?

Accepted Answer

Dehydration

Answer

Salting

Answer

Smoking

Answer

Freezing

Question 52

What is the recommended internal temperature for safely cooking poultry?

Accepted Answer

165°F (74°C)

Answer

145°F (63°C)

Answer

190°F (88°C)

Answer

180°F (82°C)