Ingredients, Nutrition & Food Science

Question 1

What is umami, the fifth basic taste?

Accepted Answer

A savory taste produced by glutamates and nucleotides

Answer

A bitter taste

Answer

Salty taste

Answer

A sour taste

Question 2

Which compound in chili peppers causes the sensation of heat?

Accepted Answer

Capsaicin

Answer

Piperine

Answer

Gingerol

Answer

Allicin

Question 3

Which sulfur compound is primarily responsible for the pungent flavor of freshly crushed raw garlic?

Answer

Allicin is destroyed by heat; raw garlic has more complex sulfur compounds

Answer

They taste the same

Answer

Garlic has no flavor compounds

Answer

Cooking increases allicin

Question 4

What is high-fructose corn syrup primarily made from?

Accepted Answer

Corn starch converted to fructose

Answer

Pure fructose from fruit

Answer

Refined sugar cane

Answer

Artificial sweeteners

Question 5

What is the purpose of sodium nitrate in cured meats like bacon and ham?

Accepted Answer

Preserves color and prevents bacterial growth, especially botulism

Answer

Adds flavor only

Answer

Adds sweetness

Answer

Makes meat more tender

Question 6

Which B vitamin is commonly added back to enriched white flour in the United States?

Answer

Vitamins and minerals (enrichment)

Answer

Extra fiber

Answer

Protein

Answer

Omega-3 fatty acids

Question 7

What is the main active compound in turmeric that has anti-inflammatory properties?

Answer

Capsaicin

Answer

Curcumin

Answer

Gingerol

Answer

Allicin

Question 8

What is acidity measured by in liquids like wine and vinegar?

Accepted Answer

pH level

Answer

Tartness score

Answer

Bitterness units

Answer

Fermentation days

Question 9

What is the difference between white and dark chocolate in terms of cocoa content?

Accepted Answer

White chocolate contains no cocoa solids, only cocoa butter and milk

Answer

They contain the same cocoa

Answer

Dark chocolate has added cocoa butter

Answer

White chocolate is less processed

Ingredients, Nutrition & Food Science

What is umami, the fifth basic taste?

Publisher

Ingredients, Nutrition & Food Science