Test your basic knowledge |

Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






2. Allergies - gene contamination - and religous/cultural objections.






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






4. 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)






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






6. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






7. 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.






8. Saturated - monounsaturated - and polyunsaturated.






9. * 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






10. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






11. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






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






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






14. 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.






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






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






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






18. Cranberry juice reduces bacterial concentrations in urine.






19. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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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.






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






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






23. 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.






24. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






25. Breaks down into dextrins.






26. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






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






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






29. 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.






30. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






31. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






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.






33. Relating to the sense of smell. humans have 10-20million olfactory cells.






34. If you smell something a lot - you wont smell it anymore.






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






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






37. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






38. 70% of finished product ingrediants meet organic criteria






39. 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






40. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut






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






42. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






43. Two monosacchardies linked together






44. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric






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






46. 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






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






48. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






49. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected






50. 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)