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FSN 120 Study Guide I am going to post queations shortly include: True/False, multiple choice, matching, and short answer free responses.Please note that questions should be answered within an hour .It covers the following study guide. Carbohydrates Know the categories of carbohydrates, why they’re important, and an example of eachMonosaccharidesGlucoseFructoseDisaccharidesSucroseLactosePolysaccharidesWhy can we digest starch and not fiber?Lactose intolerance causesFunctions of carbohydrates in food, not nutritionWater activity vs. moisture content Lipids Know the definition of lipidLipid classifications and the importance of each category TriacylglyverolsPhospholipidsCholesterolEssential vs. nonessentialSaturated vs. unsaturatedHDL vs LDL cholesterol, cholesterol vs. plant sterols and stanols in terms of healthWhy are trans-fatty acids bad?How do emulsifiers work?What are concerns with fish consumption and what are the benefits?Lipid oxidation causes, prevention, and consequencesFunctions of lipids in foods, not nutrition Proteins What atom is unique to protein compared to lipids and carbs?Monomer of proteins?The function of a protein is dependent upon what?What is denaturing and how can it be induced?How is it good? How is it bad?What are enzymes?Understand the concept of essential vs inessential amino acids, as well as complimentary proteins (don’t need to know specific amino acids) Kwashiorkor vs. MarasmusWhat is PKU? What amino acid can people with PKU not eat?Functions of proteins in food, not nutrition Water and Emulsions Water is polarWhy does ice float?Understand freezing point depression, what is the normal freezing point?Boiling point and altitude, what is boiling point at sea level? Understand ice crystal formation and how to control itUnderstand damage ice crystals can cause in food How would you decrease the water activity?Stabilizer vs. emulsifier and example of eachOil-in-water vs water-in-oil emulsion examples Ice Cream Chemistry Why are some ice creams called “frozen dairy dessert?” (No need to memorize the legal definition of ice cream, just know one exists.)Main components of ice cream and how they function to contribute to ice creams characteristics WaterCarbohydratesLactose and sucroseProteinsCasein and wheyLipidsWhat is overrun?Why is liquid nitrogen ice cream smoother and creamier than conventionally frozen ice cream? Browning Reactions Understand the similarities and differences between Maillard browning, Caramelization, and enzymatic browningRequired starting materials, conditions for eachEnd results of reactionHow to inhibit enzymatic browningFactors effecting the rate of the Maillard reactionAcrylamide production and how to avoid it Cookie Activity Role of gluten in bakingWhat does gluten free mean?Factors that affect gluten formationRole of butter, eggs, sugar, and leavening agents in baking Be able to describe how the control cookie different from one variable being changed.