Test your basic knowledge |

Food Science

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 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.






2. 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.






3. 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






4. 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)






5. 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






6. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.






7. 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.






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






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






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






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






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.






13. Saturated - monounsaturated - and polyunsaturated.






14. 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)






15. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






16. 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






17. 70% of finished product ingrediants meet organic criteria






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






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






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






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






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






23. Breaks down into dextrins.






24. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






26. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






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






28. The temperature at which a heated liquid begins to boil and changes to a gas






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






30. One saccharide.






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






32. 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)






33. Cellulose - hemicellulose - and pectic substances.






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






35. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






36. Water loving - water soluble






37. Bioactive compound (nutrients or non - nutrients) that has health benefits.






38. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






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






40. * 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






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






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






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






44. 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






45. The hydrogens on the same side as a double bond and make a U like formation.






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






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






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






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






50. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness