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Test your basic knowledge |
Food Science
Start Test
Study First
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. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Thrifty Food Plan
heat of solidification
P/S ratio
glycogen
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.
The FDA and Genetically Engineered Foods
100% organic
three major edible lipids groups
inulin
3. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
cellulose
Conventional Foods: Intestinal Health Maintenance
Six Basic Nutrient Groups
complete protein
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.
freezing point
pectin substances
bile
distillation
5. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
Monosaccharides
Odor: Classification 2nd group
biotechnology
protein complementation
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.
Food: Religion of Hinduism
fiber
disaccharides
Foods for Special Dietary Use
7. The amount of heat required to convert a liquid to gas
heat of vapoization
latent heat
disaccharides
incomplete protein
8. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
diverticulosis...
Functional Food
Factors Influencing food choice
functions of lipids in foods
9. Many monosaccharides linked together in long chains; these include starch and fibers.
Genetically modified foods (GMO's)
polysaccharides
Sensory Criteria
atoms
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
specific heat
Questions to ask if product is 'Natural'
conventional foods
bound water
11. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Odor: Classification 1st group
trans fatty acid
nutrigenomics
Foods High in Carbs
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.
Water and Function
Chemical Basis of Sour Taste
Odor: 2 different classifications
Concerns about Food Biotechnology: Gene Contamination
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.
emulsion
Chemical Basis of Salty Tastes
lactose
P/S ratio
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.)
Conventional Foods: Cancer Risk Reduction
galactose
Odor: Classification 2nd group
taste buds
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
Concerns about Food Biotechnology: Gene Contamination
Food: Religion of Seventh- Day Adventist Church
Food Group Plan
Foods using Biotechnology categories
16. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
hydrophobic
Odor: Classification 1st group
fatty acid structure
bile
17. Water - carbohydrates - lipids - protein - vitamins - and minerals.
solution
Six Basic Nutrient Groups
Food: Religion of Seventh- Day Adventist Church
Odor: Classification 1st group
18. Less than 70% of finished product ingrediants meet criteria
Contains Organic Ingrediants
Inorganic Compounds
cellulose
Monosaturated fatty acids
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.
Foods High in Carbs
The FDA and Genetically Engineered Foods
oligosaccharides
Functional Food
20. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Volatile Molecules
osmotic pressure
trans fatty acid
flocculation
21. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
sucrose
Food: Religion and Judaism
saturated fatty acids
Protein gels
22. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
hydrolysis
six key elements of living things
trans fatty acid
Five Taste Stimuli and Location on Tongue
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.
Food: Religion of Mormons
Functional Food
Monosaccharides
Conventional Foods: Heart Health
24. Saturated - monounsaturated - and polyunsaturated.
Types of fatty acids
solvent
bile
composition of proteins
25. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Foods created with biotechnology
Types of fatty acids
Water Content in Food
Arabinose
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
fatty acid structure
Sterols
polysaccharides
pH scale
27. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
boiling point
six key elements of living things
Made with Organic Ingrediants
Texture in the mouth
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.
Chemical Basis of Sour Taste
osmosis
Texture in the mouth
composition of proteins
29. 5% of finished product ingrediants meet organic criteria
disaccharides
Organic
functions of carbs
emulsion
30. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Touch
Chemical Basis of Salty Tastes
Made with Organic Ingrediants
Odor
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
Things that affect Flavor
supersaturated solution
freezing point
Food: Religion of Mormons
32. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
melting point
Food: Religion and Judaism
Five Taste Stimuli and Location on Tongue
Monosaturated fatty acids
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
composition of lipids
Antioxidant
polysaccharides
supersaturated solution
35. To seperate or settle out of a solution
precipitate
inulin
nutrigenomics
Astringency
36. A substance - usually a liquid - in which another substance is dissolved
solvent
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Carbohydrates
ionize
37. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
composition of proteins
Conventional Foods: Cancer Risk Reduction
consistency
Conversions to know
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
solubility
Food: Religion of Hinduism
disaccharides
Water and Function
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)
protein complementation
sucrose
nutrients
Ribose
40. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Taste
dietary fiber
Sensory Criteria
triglycerides
41. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Foods high in lipids
Made with Organic Ingrediants
lactose
Odor: Classification 2nd group
42. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
solubility
cis fatty acids
emulsifier
Functions of proteins in food
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.
consistency
Monograph
polysaccharides
Conventional Foods: Heart Health
44. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Starch: digestible polysaccharide
gustatory cells
heat of solidification
Denaturation
45. Few- three to ten - monosaccharides linked together; these are not as common in foods.
oligosaccharides
lactose
heat of solidification
Protein gels
46. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Texture in the mouth
Water Content in Food
Taste
triglycerides
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
supersaturated solution
100% organic
Food: Religion of Buddhism
diverticulosis...
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.
heat of vapoization
Food: Religion of Seventh- Day Adventist Church
coagulation
sucrose
49. Creates definitions on labels for meat - poultry - and eggs.
Concerns about Food Biotechnology: Gene Contamination
protein complementation
USDA
cis fatty acids
50. Triglycerides (fats and oils) - phospholipids - and sterols.
Six Basic Nutrient Groups
three major edible lipids groups
Taste Interactions
dietary fiber