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.
  • 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. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






2. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






3. 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






4. A unit composed of one or more types of atoms held together by chemical bonds






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






6. 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






7. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.






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






9. 5% of finished product ingrediants meet organic criteria






10. Metric unit of weight. 1g= 1mL of water






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






12. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






13. 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.






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






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






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






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






18. Water fearing - non - water soluble






19. Cranberry juice reduces bacterial concentrations in urine.






20. 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






21. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good






22. 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.






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






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






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






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






27. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






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






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






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






31. 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.






32. 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






33. 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)






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






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






36. 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.






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






38. 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.






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






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






41. Spicy - floury - fruity - resinance - burnt - and fowl.






42. 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






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






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






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






46. 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






47. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






49. 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.






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