Test your basic knowledge |

Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
  • If you are not ready to take this test, you can study here.
  • Match each statement with the correct term.
  • Don't refresh. All questions and answers are randomly picked and ordered every time you load a test.

This is a study tool. The 3 wrong answers for each question are randomly chosen from answers to other questions. So, you might find at times the answers obvious, but you will see it re-enforces your understanding as you take the test each time.
1. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)






2. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






3. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






4. Cellulose - hemicellulose - and pectic substances.






5. Solid - liquid - or gas compound dissolving in another substance.






6. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.






7. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)






8. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps






9. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






10. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)






11. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






12. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






13. Water fearing - non - water soluble






14. The clotting or precipitation of protein in a liquid into a semisolid compound.






15. The chemical bond between two amino acids






16. Less than 70% of finished product ingrediants meet criteria






17. Breaks down into dextrins.






18. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






19. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






20. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






21. A substance - usually a liquid - in which another substance is dissolved






22. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






23. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






24. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






25. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)






26. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.






27. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






28. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






29. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.






30. Creates definitions on labels for meat - poultry - and eggs.






31. 5% of finished product ingrediants meet organic criteria






32. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






33. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






34. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






35. Saturated - monounsaturated - and polyunsaturated.






36. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






37. A unit of genetic information in the chromosome.






38. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






39. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






40. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good






41. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.






42. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






43. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






44. Bioactive compound (nutrients or non - nutrients) that has health benefits.






45. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.






46. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






47. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






48. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.






49. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f






50. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes