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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.
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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. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






2. 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.






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






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






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






6. 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.






7. The amount of heat required to convert a liquid to gas






8. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






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






10. 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






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






12. 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.






13. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.






14. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)






15. 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






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






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






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






19. 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.






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






21. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






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






23. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.






24. Saturated - monounsaturated - and polyunsaturated.






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






26. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






27. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






28. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






29. 5% of finished product ingrediants meet organic criteria






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






31. 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






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






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






35. To seperate or settle out of a solution






36. A substance - usually a liquid - in which another substance is dissolved






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






38. 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






39. 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)






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






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






42. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






43. 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.






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






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






46. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






47. 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






48. 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.






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






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