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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. 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.
Foods for Special Dietary Use
Concerns about Food Biotechnology: Religous/ Cultural Concerns
saturated fatty acids
suspension
2. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
saturated fatty acids
free water
microorganism
atoms
3. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
functions of lipids in foods
solute
Glucose
Odor: Classification 2nd group
4. Cranberry juice reduces bacterial concentrations in urine.
fructose
Conventional Foods: Urinary Tract Function
Proteins
freezing point
5. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
composition of lipids
Starch: digestible polysaccharide
triglycerides
Food: Religion of Buddhism
6. 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.
Concerns about Food Biotechnology: Gene Contamination
free water
Water and Function
Calorie Control
7. 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)
hydration
Flavor
suspension
fructose
8. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
USDA
water activity
latent heat
Sensory Criteria
9. 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.
diverticulosis...
Glucose
Food: Religion of Mormons
solubility
10. 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.
Organic
consistency
Monosaccharides
Food Group Plan
11. The temperature at which a substance converts from a liquid to a solid state.
Conventional Foods: Urinary Tract Function
USDA
heat of solidification
Organic
12. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
fructose
distillation
protein complementation
Food: Religion of Buddhism
13. Spicy - floury - fruity - resinance - burnt - and fowl.
Denaturation
heat of solidification
sucrose
Odor: Classification 1st group
14. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Monosaccharides
Flavor
Foods high in lipids
hydrolysis
15. Many monosaccharides linked together in long chains; these include starch and fibers.
common fibers
Touch and Texture
saturated fatty acids
polysaccharides
16. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.
maltose
Odor
Volatile Molecules
hydrolysis
17. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
lactose
Denaturation
fatty acid structure
ionize
18. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
molecule
Five Taste Stimuli and Location on Tongue
Concerns about Food Biotechnology: Allergies
triglycerides
19. Allergies - gene contamination - and religous/cultural objections.
protein complementation
Concerns about Food Biotechnology
Denaturation
cis fatty acids
20. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte
kosher
Carbohydrates
colloidal dispersion
lignin
21. 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
saturated fatty acids
hydrophobic
Foods using Biotechnology categories
functions of lipids in foods
22. 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
trans fatty acid
cellulose
fatty acid structure
Foods High in Carbs
23. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Carbohydrates
ionize
functions of lipids in foods
taste buds
24. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene
Food: Religion of Hinduism
diverticulosis...
cellulose
conventional foods
25. The clotting or precipitation of protein in a liquid into a semisolid compound.
polysaccharides
nutrigenomics
Chemical Basis of Savory (umami) tastes
coagulation
26. A unit composed of one or more types of atoms held together by chemical bonds
Food Group Plan
molecule
dextrose
Chemical Basis of Sweetness
27. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Flavor
Foods using Biotechnology categories
galactose
Hearing
28. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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29. Food components that nourish the body to provide groth - maintenance - and repair
lipids
nutrients
ionize
hydrophylic
30. A substance - usually a liquid - in which another substance is dissolved
Food: Religion of Buddhism
Volatile Molecules
solvent
emulsion
31. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
diverticulosis...
Six Basic Nutrient Groups
electrolyte
osmotic pressure
32. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.
amino acids
Touch and Texture
hydrophylic
complete protein
33. The basic building block of matter; individual elements found on the periodic table
lactose
atoms
Water Content in Food
polyusaturated fatty acids
34. 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
distillation
Sight
Conversions to know
Texture in the mouth
35. 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)
saturated solution
Conventional Foods: Heart Health
Texture in the mouth
six key elements of living things
36. The ability of one substance to blend uniformly with another.
solubility
Taste Interactions
Hearing
Conventional Foods: Heart Health
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.
Organic
Water Content in Food
nutrigenomics
Oligosaccharides
38. An unstable solution created when more than the maximum solute is dissolved in solution.
emulsifier
supersaturated solution
Monosaccharides
Made with Organic Ingrediants
39. Water loving - water soluble
hydrophylic
hydration
diverticulosis...
gustatory cells
40. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Nutraceutical
Water Content in Food
triglycerides
pH scale
41. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
emulsion
dietary fiber
kosher
galacturonic acid
42. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Concerns about Food Biotechnology: Allergies
atoms
emulsion
Made with Organic Ingrediants
43. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
heat of vapoization
Astringency
pectin substances
Sensory Criteria
44. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
complete protein
Foods created with biotechnology
P/S ratio
Monograph
45. Cellulose - hemicellulose - and pectic substances.
Conversions to know
Nutraceutical
Astringency
common fibers
46. Conveys a foods texture - consistency - astringency - and temperature.
Touch
three major edible lipids groups
Foods high in lipids
Carbohydrates
47. 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
pectin substances
fiber
Texture in the mouth
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.
Volatile Molecules
precipitate
Water and Function
osmosis
49. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.
Food: Religion and Judaism
electrolyte
Ribose
functions of lipids in foods
50. Solid - liquid - or gas compound dissolving in another substance.
solute
melting point
Monosaccharides
galacturonic acid