Carbohydrates In Cooking Question Preview (ID: 37288)
FS Standard 7 Concepts.
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A one sugar unit molecule is called a...
a) disaccharide
b) monosaccharide
c) poly saccharide
d) unosaccharide
A two sugar unit molecule is called a ...
a) disaccharide
b) monosaccharide
c) poly saccharide
d) dossaccharide
A sugar unit chain with 3 or more sugar molecules is called a ...
a) disaccharide
b) monosaccharide
c) poly saccharide
d) tressaccharide
Which sugar has the sweetest taste?
a) sucrose
b) fructose
c) glucose
d) lactose
What sugar is in your blood?
a) sucrose
b) fructose
c) lactose
d) glucose
All of the food we eat turns to which sugar in our bodies?
a) sucrose
b) fructose
c) lactose
d) glucose
Which sugar is found in milk?
a) sucrose
b) fructose
c) lactose
d) glucose
What is the chemical equation for sugar molecules?(pretend the numbers are smaller as in an equation)
a) C6H12O6
b) C12H6O12
c) O6C12H6
d) H6O12C6
The 2 main polysaccharies that we eat are...
a) table sugar and glucose
b) blood sugar and milk sugar
c) starch and fiber
d) maltose and lactose
How many calories do carbs have per gram?
a) 2
b) 4
c) 6
d) 8
This function of sugar occurs when water is removed forcing atoms to arrange in such a way to form crystals
a) caramelization
b) crystalization
c) fermentation
d) tenderizer
this function of sugar means it helps prevent or slow food spoilage
a) caramelization
b) crystalization
c) fermentation
d) preservative
Which of the following is NOT a function of complex carbs?
a) gives quick energy
b) provides structure
c) binds ingredients
d) absorbs/thickens
The changing of sugar into brown liquid when it's subjected to high or prolonged heat
a) caramelization
b) crystalization
c) fermentation
d) brownatation
this function is basically when food experiences a controlled change due to microorganisms feeding off sugar
a) caramelization
b) crystalization
c) fermentation
d) evaporation
Fiber does not break down in our digestive system.
a) true
b) false
c) idk
d)
Our body can only hold so much carbohydrates. The extra we eat is...
a) turned to fat
b) turned to blood sugar
c) filtered out through our kidneys
d) turned into instant energy
The main function of sugar in food preparation is as a ...
a) preservative
b) binder of ingredients
c) sweetener
d) tenderizer
Most sugar in the world comes from..
a) sugar beets
b) sugar cane
c) agave plant
d) honey
Your body's main source of energy should be...
a) simple carbohydrates
b) complex carbohydrates
c) monosaccharides
d) disaccharides
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