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Test your basic knowledge |
Food Science
Start Test
Study First
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. Two monosacchardies linked together
Nutraceutical
essential nutrients
Halal
disaccharides
2. 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
freezing point
Volatile Molecules
Thrifty Food Plan
solvent
3. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Touch
composition of proteins
boiling point
P/S ratio
4. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe
Touch and Texture
Foods for Special Dietary Use
osmosis
polyusaturated fatty acids
5. 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
Chemical Basis of Sweetness
Antioxidant
Chemical Basis of Savory (umami) tastes
gustatory cells
6. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
Water Content in Food
Concerns about Food Biotechnology: Allergies
hemicellulose
7. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
fatty acid structure
Functions of proteins in food
Carbohydrates
precipitate
8. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Sterols
conventional foods
Calories Sources per gram
Six Basic Nutrient Groups
9. Combining two saccharides. three most common are sucrose - lactose - and maltose.
Chemical Basis of Salty Tastes
hemicellulose
disaccharides
polysaccharides
10. 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.
ionize
cis fatty acids
saturated solution
Ribose
11. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
solution
Conventional Foods: Heart Health
Chemical Basis of Sour Taste
Odor: 2 different classifications
12. 70% of finished product ingrediants meet organic criteria
flocculation
Made with Organic Ingrediants
Culture
common fibers
13. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Oligosaccharides
Factors Influencing food choice
galacturonic acid
flocculation
14. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)
fatty acid structure
Conventional Foods: Cancer Risk Reduction
Foods High in Carbs
polysaccharides
15. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Functions of proteins in food
Calorie Control
glycogen
Water and Function
16. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.
Water and Function
inulin
hydrophylic
polysaccharides
17. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.
Medical Foods
Denaturation
Taste Interactions
atoms
18. To seperate or settle out of a solution
electrolyte
precipitate
Food Group Plan
oligosaccharides
19. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
solution
plant stanol esters
Calories Sources per gram
Taste Interactions
20. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
hydrophobic
Medical Foods
consistency
suspension
21. If you smell something a lot - you wont smell it anymore.
fatty acid structure
specific heat
odor and adaptation
pectin substances
22. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Salty Tastes
galactose
The FDA and Genetically Engineered Foods
peptide bond
23. 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)
Texture in the mouth
Modified Foods
Sterols
Chemical Basis of Bitterness
24. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
pH scale
molecule
Monograph
saturated solution
25. A substance - usually a liquid - in which another substance is dissolved
Foods for Special Dietary Use
pH scale
solvent
Taste Interactions
26. The tmperature at which a liquid changes to a solid
Odor: 2 different classifications
atoms
Conventional Foods: Intestinal Health Maintenance
freezing point
27. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Conventional Foods: Cancer Risk Reduction
precipitate
Modified Foods
Foods for Special Dietary Use
28. Few- three to ten - monosaccharides linked together; these are not as common in foods.
phospholipids
nutrients
Six Basic Nutrient Groups
oligosaccharides
29. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
Food: Religion of Hinduism
Conventional Foods: Cancer Risk Reduction
Sensory Criteria
Taste Interactions
30. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.
osmotic pressure
Functional Food
Chemical Basis of Salty Tastes
Glucose
31. The temperature at which a substance converts from a liquid to a solid state.
nutrigenomics
heat of solidification
nutrients
Food: Religion of Seventh- Day Adventist Church
32. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
composition of lipids
Chemical Basis of Salty Tastes
Olfactory
Taste
33. Less than 70% of finished product ingrediants meet criteria
Odor: 2 different classifications
Concerns about Food Biotechnology: Religous/ Cultural Concerns
pH scale
Contains Organic Ingrediants
34. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
Questions to ask if product is 'Natural'
hydrophylic
The FDA and Genetically Engineered Foods
distillation
35. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
Chemethesis...
diverticulosis...
sucrose
fiber
36. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Sight
essential nutrients
Factors Influencing food choice
distillation
37. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee
Chemical Basis of Sweetness
Chemical Basis of Bitterness
Food: Religion and Islam
The FDA and Genetically Engineered Foods
38. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th
Calories Sources per gram
cellulose
functions of carbs
disaccharides
39. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
consistency
Protein gels
free water
40. 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.
Made with Organic Ingrediants
free water
osmosis
amino acids
41. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
polyusaturated fatty acids
Halal
Made with Organic Ingrediants
Concerns about Food Biotechnology: Religous/ Cultural Concerns
42. Spicy - floury - fruity - resinance - burnt - and fowl.
hydrophobic
Ribose
Protein gels
Odor: Classification 1st group
43. 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)
Things that affect Flavor
latent heat
Calorie Control
melting point
44. The hydrogens on either side of the double bond - creating a linear configuration.
polysaccharides
biotechnology
trans fatty acid
solute
45. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
suspension
hemicellulose
lactose
electrolyte
46. The ability of one substance to blend uniformly with another.
latent heat
solubility
Food: Religion of Seventh- Day Adventist Church
hydrophylic
47. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
precipitate
Starch: digestible polysaccharide
six key elements of living things
atoms
48. Saturated - monounsaturated - and polyunsaturated.
dietary fiber
Types of fatty acids
Odor: 2 different classifications
Chemical Basis of Sweetness
49. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
dietary fiber
Odor
Monosaturated fatty acids
hydration
50. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?
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