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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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 or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






2. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






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






4. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.






5. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






6. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






7. One saccharide.






8. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm






9. 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






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






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






12. 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)






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






14. 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






15. Food components that nourish the body to provide groth - maintenance - and repair






16. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






17. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






18. 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






19. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






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






21. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






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






23. An electrically charged ion in a solution






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. The hydrogens on either side of the double bond - creating a linear configuration.






26. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






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






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. To seperate or settle out of a solution






31. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






32. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m






33. The amount of heat required to raise the temperature of 1 gram of a substance 1C






34. Water fearing - non - water soluble






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






36. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)






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






38. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)






39. The ability of proteins to dissolve in and attract water. allows proteins to form a gel- an intricate network of protein strands that trap water - resulting in a firm structure. aid in dough formation






40. 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.






41. Water - carbohydrates - lipids - protein - vitamins - and minerals.






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






43. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.






44. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






45. The basic building block of matter; individual elements found on the periodic table






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






47. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






48. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






49. A unit of genetic information in the chromosome.






50. Breaks down into dextrins.







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