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161. 식육을 구성하고 있는 성분 중 가장 적은 것은?

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③ 수분

① 탄수화물

② 지방

④ 단백질

none

164. 쇠고기가 선홍색으로 보이는 원인물질로 고기의 색에 직접적인 영향을 미치는 가장 중요한 성분은?

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③ 안토시아닌

① 헤모시아닌

④ 헤모글로빈

② 미오글로빈

none

153. 지질의 화학적 구성 성분은?

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④ 지방과 질소

③ 지방산과 글리세린

② 지방산과 글루코스

① 지방과 아미노산

none

158. 식품 성분과 작용하는 효소를 연결한 것 중 틀린 것은?

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④ 단백질-펩신(pepsin)

③ 젖당-말타아제(maltase)

① 전분–아밀라아제(amylase)

② 지방-리파아제(lipase)

none

155. 다음 중 경화유를 설명한 것은?

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④ 지방 성분이 공기 중의 산소와 반응하는 것이다.

② 불포화지방산에 수소를 첨가하여 고체화한 것이다.

① 유지를 열로 건조한 것이다.

③ 동물성 지방에 질소를 넣어 딱딱하게 만든 것이다

none

157. 어떤 식품 100g이 탄수화물이 50g, 지방 10g, 단백질 20g, 수분 20g으로 구성되었다면 이 식품을 통해 섭취할 수 있는 총열량은?

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④ 370Kcal

① 80Kcal

② 100Kcal

③ 320Kcal

none

163. 돼지고기의 부위별 명칭으로 볼 수 없는 것은?

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② 등심

④ 양지

① 안심

③ 갈비

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152. 다음 중 체내에서 탄수화물의 주된 역할은?

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① 지방을 합성하고 저장시킨다.

② 에너지를 발생한다.

③ 뼈의 성분이 되어 골격을 구성한다.

④ 세포의 분열과 성장을 촉진시킨다.

none

162. 육가공을 위한 축육의 도살과 해체의 순서를 옳게 나열한 것은?

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① 기절 → 방혈 → 박피 → 해체

③ 기절 → 박피 → 방혈 → 해체

② 박피 → 기절 → 해체 → 방혈

④ 박피 → 기절 → 방혈 → 해체

none

151. 식품을 선택할 때 고려해야 할 사항으로 보기 어려운 것은?

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④ 확장성

③ 기호성

② 영양성

① 안전성

none

160. 인체를 구성하고 있는 무기질 중 함량이 가장 많은 것은?

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② 칼슘

④ 철

③ 요오드

① 마그네슘

none

156. 다음 중 단맛이 가장 강한 당류는?

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④ 젖당(lactose)

③ 맥아당(maltose)

① 포도당(glucose)

② 과당(fructose)

none

165. 축육 가공 시 육을 가열처리하는 목적이 아닌 것은?

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② 조직감과 풍미를 향상시킬 수 있다.

④ 단백질을 변성시켜 가공적성을 높인다.

① 식품의 안전성을 확보할 수 있다.

③ 육의 효소를 활성화시킬 수 있다.

none

159. 비타민의 특성을 설명한 것 중 틀린 것은?

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③ 지용성 비타민은 결핍증이 서서히 나타난다.

① 신체의 구성물질로 사용되지 않는다.

② 대사작용 조절물질의 역할을 한다.

④ 대부분 체내에서 합성된다.

none

154. 유지류와 함께 섭취하였을 때 흡수율이 증가하는 비타민은?

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③ 비타민 C

④ 비타민 D

② 비타민 B6

① 비타민 B2