CCS Food Science & Technology 3

Question 1

Which protein fraction in wheat flour is primarily responsible for dough elasticity?

Accepted Answer

Glutenin

Answer

Glutenin high-molecular-weight subunits form cross-linked networks that provide dough elasticity and strength.

Question 2

The critical control point (CCP) concept in HACCP applies to steps where:

Accepted Answer

Control can be applied to prevent or eliminate a safety hazard

Answer

A CCP is a processing step at which control measures can prevent, eliminate, or reduce a food safety hazard to an acceptable level.

Question 3

Lipid oxidation in foods is accelerated by which of the following?

Accepted Answer

Exposure to UV light and pro-oxidant metals

Answer

UV light generates free radicals and pro-oxidant metals like iron and copper catalyze the propagation phase of lipid oxidation.

Question 4

Which gelling agent forms a thermoreversible gel that melts above approximately 35°C?

Accepted Answer

Gelatin

Answer

Gelatin gels melt near body temperature (~35°C) because they form physical hydrogen-bonded networks that are easily disrupted by heat.

Question 5

In extrusion cooking, the high shear and temperature combination primarily results in:

Accepted Answer

Protein denaturation and starch gelatinization

Answer

Extrusion subjects food to high temperature and mechanical shear that simultaneously denatures proteins and gelatinizes starch.

(CCS) Certified Culinary Scientist Practice Test