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






2. An electrically charged ion in a solution






3. 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






4. 1 has 6 groups - 2nd has 4 groups.






5. Saturated - monounsaturated - and polyunsaturated.






6. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






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






8. 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






9. 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






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






11. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






12. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






13. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






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






15. 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.






16. 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.






17. 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)






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






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






20. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






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






22. To seperate or settle out of a solution






23. Two monosacchardies linked together






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






25. 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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26. 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.






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






28. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.






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






30. A compound that inhibits oxidation - which can cause deterioration and rancidity






31. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






32. 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.






33. 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.






34. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.






35. 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.






36. Creates definitions on labels for meat - poultry - and eggs.






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






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






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






40. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)






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






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






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






44. 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.






45. Cellulose - hemicellulose - and pectic substances.






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






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






48. 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






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






50. 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.