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

2020

Quiz Two

Due Date:

July14

(Submit via dropbox)

Multiple Choice: Select the best answer for each question

_____

The sugar found in milk; provides nearly half of the calories from milk

Galactose

Lactose

Sucrose

Glucose

Splenda

_____

Major single protein produced in milk; helps to carry calcium into the blood

Casein

Whey

Lactose

Soy

Curds

_____

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

Casein

Lactose

Whey

Galactose

Sulfur

_____

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

Immunization

Vaccination

Radiation

Pasteurization

Homogenization

_____

Once used for artificial butter taste; can cause lung damage

Sodium

Casein

Lactose

Whey

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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SCI125QuizTwoSummerII2020MW.docx
Home>Science homework help>science
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

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

2020

Quiz Two

Due Date:

July14

(Submit via dropbox)

Multiple Choice: Select the best answer for each question

_____

The sugar found in milk; provides nearly half of the calories from milk

Galactose

Lactose

Sucrose

Glucose

Splenda

_____

Major single protein produced in milk; helps to carry calcium into the blood

Casein

Whey

Lactose

Soy

Curds

_____

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

Casein

Lactose

Whey

Galactose

Sulfur

_____

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

Immunization

Vaccination

Radiation

Pasteurization

Homogenization

_____

Once used for artificial butter taste; can cause lung damage

Sodium

Casein

Lactose

Whey

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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