01
True or false
1 point
True or false: Humans can digest cellulose in the same way they digest starch.
Free Practice Quiz Question List
3 Carbohydrates in Foods Online Quiz Questions
Use this free practice quiz with 20 questions to review 3 Carbohydrates in Foods, test your knowledge, and prepare for your next test or exam.
20 questions
02
Choose one
1 point
Why do dissolved sugars help give ice cream a softer texture?
- A
They raise the freezing point, making the dessert firmer.
- B
They lower the freezing point, helping the dessert stay softer.
- C
They prevent all water in the dessert from freezing.
03
Written response
1 point
Which two monosaccharides make up lactose?
04
Fill in the blank
1 point
Complete the statement: Starch contains mostly straight and branched .
05
Choose one
1 point
Which statement correctly compares the main linkages in amylose and cellulose?
- A
Amylose has β(1→4) linkages, while cellulose has α(1→4) linkages.
- B
Amylose has α(1→4) linkages, while cellulose has β(1→4) linkages.
- C
Both have α(1→6) linkages as their main chain linkages.
06
Choose all
1 point
Select all the reducing sugars in this list.
- A
Glucose
- B
Sucrose
- C
Lactose
- D
Maltose
07
True or false
1 point
True or false: The Maillard reaction involves a reducing sugar reacting with amino groups from amino acids or proteins.
- A
True
- B
False
08
Written response
1 point
What is the name of the process in which gelatinized starch chains reassociate into more ordered structures as the starch cools?
09
Fill in the blank
1 point
Complete the statement: The Maillard reaction produces and many .
10
Choose all
1 point
Select all the statements about pectin that are supported.
- A
It can help fruit preserves set.
- B
Its performance is independent of acidity and sugar concentration.
- C
It can retain water in gels.
- D
Its performance can depend on the presence of calcium.
11
Choose one
1 point
In a jam or syrup with a high sugar concentration, which effect can sugars have in addition to providing sweetness?
- A
They affect sweetness only.
- B
They prevent all crystallization and make the mixture thinner.
- C
They influence thickness and crystallization as well as sweetness.
12
True or false
1 point
True or false: The perceived sweetness of a sugar can vary with the food’s temperature, acidity, and other ingredients.
- A
True
- B
False
13
Choose one
1 point
Which combination of reactants is characteristic of the Maillard reaction?
- A
A nonreducing sugar reacts with cellulose.
- B
A reducing sugar reacts with amino groups from amino acids or proteins.
- C
A polysaccharide reacts with water to produce amino compounds.
14
Choose one
1 point
A frozen dessert contains dissolved sugar. Which effect of the sugar can help give the dessert a softer texture?
- A
They raise the freezing point, making the dessert firmer.
- B
They lower the freezing point, contributing to a softer texture.
- C
They prevent the dessert from containing any ice crystals.
- D
They cause starch to gelatinize in the cold mixture.
15
Choose one
1 point
Why is sucrose classified as a nonreducing sugar before it is broken down?
- A
It contains no monosaccharides.
- B
It is a polysaccharide with long glucose chains.
- C
It does not expose a reactive carbonyl group unless it is first broken down.
- D
It cannot dissolve in water.
16
Choose one
1 point
A cook heats starch with sufficient water to thicken a sauce. Which process explains the swelling of starch granules and the increase in viscosity?
- A
Gelatinization, which increases viscosity
- B
Retrogradation, which lowers viscosity as the starch chains disperse
- C
Caramelization, which forms a starch gel
- D
Maillard browning, which causes starch granules to swell
17
Written response
1 point
What glycosidic linkage forms the branch points in amylopectin?
18
Choose one
1 point
A fruit preserve made with pectin sets differently when its recipe conditions change. Which explanation best fits pectin's food functionality?
- A
Pectin sets preserves in the same way regardless of acidity or other ingredients.
- B
Pectin's setting behavior can depend on its structure, acidity, sugar concentration, and calcium.
- C
Pectin forms a preserve gel only after its sugars undergo caramelization.
- D
Pectin thickens only by gelatinizing like starch.
19
Written response
1 point
What glycosidic linkage joins glucose units in cellulose?
20
Open ended
1 point
Classify glucose, sucrose, and starch as a monosaccharide, disaccharide, or polysaccharide. Explain each classification, and identify the type of bond that joins the two sugar units in sucrose.