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. Few- three to ten - monosaccharides linked together; these are not as common in foods.






2. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






3. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






4. Many monosaccharides linked together in long chains; these include starch and fibers.






5. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






6. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






7. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






8. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






10. 5% of finished product ingrediants meet organic criteria






11. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.






12. Water loving - water soluble






13. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics






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






15. The ability of one substance to blend uniformly with another.






16. All ingrediants of the finished product are certified 100% organic






17. The idea - customs - skills - and art of a group of people in a given period of civilization.






18. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






19. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






20. A unit of genetic information in the chromosome.






21. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.






22. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






23. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






24. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.






25. A unit composed of one or more types of atoms held together by chemical bonds






26. The temperature at which a substance converts from a liquid to a solid state.






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






28. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






29. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread






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






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






32. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






33. 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.






34. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






35. An unstable solution created when more than the maximum solute is dissolved in solution.






36. 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.






37. 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.






38. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






39. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en






40. Metric unit of weight. 1g= 1mL of water






41. 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.






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






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






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






45. 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






46. An electrically charged ion in a solution






47. 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.






48. Combining two saccharides. three most common are sucrose - lactose - and maltose.






49. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.






50. Triglycerides (fats and oils) - phospholipids - and sterols.