SCI 125 The Science of Cooking
Summer II 2020
Quiz Two
Due Date: July14 (Submit via dropbox)
Multiple Choice: Select the best answer for each question
1. _____ The sugar found in milk; provides nearly half of the calories from milk
a. Galactose
b. Lactose
c. Sucrose
d. Glucose
e. Splenda
2. _____ Major single protein produced in milk; helps to carry calcium into the blood
a. Casein
b. Whey
c. Lactose
d. Soy
e. Curds
3. _____ The other protein found in milks liquid phase; many of these proteins are antibodies (immunoglobins) in young animals; under extreme conditions these proteins for small clots (ricotta cheese); these proteins help make ice cream creamy
a. Casein
b. Lactose
c. Whey
d. Galactose
e. Sulfur
4. _____ A process in which water and certain packaged and non-packaged foods (milk or juice) are treated with mild heat to eliminate pathogens and extend shelf life
a. Immunization
b. Vaccination
c. Radiation
d. Pasteurization
e. Homogenization
5. _____ Once used for artificial butter taste; can cause lung damage
a. Sodium
b. Casein
c. Lactose
d. Whey
e. Diacetyl
Short Answer: Answer all of the following questions
1. Milk foam is the result of what process?
2. What determines the kind of fats and amount of fat globules found in milk?
3. Define homogenization
4. What is butter?
5. What is lactose intolerance?
Bonus Questions
1. What is cottage cheese?
2. Necessary enzyme for digesting lactose?
3. What is a tuffett?
SCI 125 The Science of Cooking
Summer
I
I
2020
Quiz Two
Due Date:
July14
(Submit via dropbox)
Multiple Choice: Select the best answer for each question
1.
_____
The sugar found in milk; provides nearly half of the calories from milk
a.
Galactose
b.
Lactose
c.
Sucrose
d.
Glucose
e.
Splenda
2.
_____
Major single protein produced in milk; helps to carry calcium into the blood
a.
Casein
b.
Whey
c.
Lactose
d.
Soy
e.
Curds
3.
_____
The other protein found in milks liquid phase; many of these proteins
are
antibodies (immunoglobins) in young
animals; under extreme conditions these proteins
for small clots (ricotta cheese); these proteins help make ice cream creamy
a.
Casein
b.
Lactose
c.
Whey
d.
Galactose
e.
Sulfur
4.
_____
A process in which water and certain packaged and non
–
packaged foods (milk or
juice) are treated with mild heat to eliminate pathogens and extend shelf life
a.
Immunization
b.
Vaccination
c.
Radiation
d.
Pasteurization
e.
Homogenization
5.
_____
Once used for artificial butter taste; can cause lung damage
a.
Sodium
b.
Casein
c.
Lactose
d.
Whey
e.
Diacetyl
SCI 125 The Science of Cooking
Summer II 2020
Quiz Two
Due Date: July14 (Submit via dropbox)
Multiple Choice: Select the best answer for each question
1. _____ The sugar found in milk; provides nearly half of the calories from milk
a. Galactose
b. Lactose
c. Sucrose
d. Glucose
e. Splenda
2. _____ Major single protein produced in milk; helps to carry calcium into the blood
a. Casein
b. Whey
c. Lactose
d. Soy
e. Curds
3. _____ The other protein found in milks liquid phase; many of these proteins are
antibodies (immunoglobins) in young animals; under extreme conditions these proteins
for small clots (ricotta cheese); these proteins help make ice cream creamy
a. Casein
b. Lactose
c. Whey
d. Galactose
e. Sulfur
4. _____ A process in which water and certain packaged and non-packaged foods (milk or
juice) are treated with mild heat to eliminate pathogens and extend shelf life
a. Immunization
b. Vaccination
c. Radiation
d. Pasteurization
e. Homogenization
5. _____ Once used for artificial butter taste; can cause lung damage
a. Sodium
b. Casein
c. Lactose
d. Whey
e. Diacetyl
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SCI 125 The Science of Cooking
Summer II 2020
Quiz Two
Due Date: July14 (Submit via dropbox)
Multiple Choice: Select the best answer for each question
1. _____ The sugar found in milk; provides nearly half of the calories from milk
a. Galactose
b. Lactose
c. Sucrose
d. Glucose
e. Splenda
2. _____ Major single protein produced in milk; helps to carry calcium into the blood
a. Casein
b. Whey
c. Lactose
d. Soy
e. Curds
3. _____ The other protein found in milks liquid phase; many of these proteins are antibodies (immunoglobins) in young animals; under extreme conditions these proteins for small clots (ricotta cheese); these proteins help make ice cream creamy
a. Casein
b. Lactose
c. Whey
d. Galactose
e. Sulfur
4. _____ A process in which water and certain packaged and non-packaged foods (milk or juice) are treated with mild heat to eliminate pathogens and extend shelf life
a. Immunization
b. Vaccination
c. Radiation
d. Pasteurization
e. Homogenization
5. _____ Once used for artificial butter taste; can cause lung damage
a. Sodium
b. Casein
c. Lactose
d. Whey
e. Diacetyl
Short Answer: Answer all of the following questions
1. Milk foam is the result of what process?
2. What determines the kind of fats and amount of fat globules found in milk?
3. Define homogenization
4. What is butter?
5. What is lactose intolerance?
Bonus Questions
1. What is cottage cheese?
2. Necessary enzyme for digesting lactose?
3. What is a tuffett?
SCI 125 The Science of Cooking
Summer
I
I
2020
Quiz Two
Due Date:
July14
(Submit via dropbox)
Multiple Choice: Select the best answer for each question
1.
_____
The sugar found in milk; provides nearly half of the calories from milk
a.
Galactose
b.
Lactose
c.
Sucrose
d.
Glucose
e.
Splenda
2.
_____
Major single protein produced in milk; helps to carry calcium into the blood
a.
Casein
b.
Whey
c.
Lactose
d.
Soy
e.
Curds
3.
_____
The other protein found in milks liquid phase; many of these proteins
are
antibodies (immunoglobins) in young
animals; under extreme conditions these proteins
for small clots (ricotta cheese); these proteins help make ice cream creamy
a.
Casein
b.
Lactose
c.
Whey
d.
Galactose
e.
Sulfur
4.
_____
A process in which water and certain packaged and non
–
packaged foods (milk or
juice) are treated with mild heat to eliminate pathogens and extend shelf life
a.
Immunization
b.
Vaccination
c.
Radiation
d.
Pasteurization
e.
Homogenization
5.
_____
Once used for artificial butter taste; can cause lung damage
a.
Sodium
b.
Casein
c.
Lactose
d.
Whey
e.
Diacetyl
SCI 125 The Science of Cooking
Summer II 2020
Quiz Two
Due Date: July14 (Submit via dropbox)
Multiple Choice: Select the best answer for each question
1. _____ The sugar found in milk; provides nearly half of the calories from milk
a. Galactose
b. Lactose
c. Sucrose
d. Glucose
e. Splenda
2. _____ Major single protein produced in milk; helps to carry calcium into the blood
a. Casein
b. Whey
c. Lactose
d. Soy
e. Curds
3. _____ The other protein found in milks liquid phase; many of these proteins are
antibodies (immunoglobins) in young animals; under extreme conditions these proteins
for small clots (ricotta cheese); these proteins help make ice cream creamy
a. Casein
b. Lactose
c. Whey
d. Galactose
e. Sulfur
4. _____ A process in which water and certain packaged and non-packaged foods (milk or
juice) are treated with mild heat to eliminate pathogens and extend shelf life
a. Immunization
b. Vaccination
c. Radiation
d. Pasteurization
e. Homogenization
5. _____ Once used for artificial butter taste; can cause lung damage
a. Sodium
b. Casein
c. Lactose
d. Whey
e. Diacetyl
Applied Sciences
Architecture and Design
Biology
Business & Finance
Chemistry
Computer Science
Geography
Geology
Education
Engineering
English
Environmental science
Spanish
Government
History
Human Resource Management
Information Systems
Law
Literature
Mathematics
Nursing
Physics
Political Science
Psychology
Reading
Science
Social Science
Home
Blog
Archive
Essay
Reviews
Contact
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