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Test your basic knowledge |
Food Science
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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. 1 has 6 groups - 2nd has 4 groups.
Modified Foods
Odor: 2 different classifications
gustatory cells
Taste
2. 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.
Made with Organic Ingrediants
lipids
lactose
solubility
3. 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
electrolyte
conventional foods
microorganism
freezing point
4. 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
phospholipids
dextrose
Sterols
polyusaturated fatty acids
5. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Odor: Classification 1st group
polyusaturated fatty acids
cis fatty acids
boiling point
6. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
incomplete protein
Conventional Foods: Urinary Tract Function
fiber
7. 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)
bile
Food Group Plan
lactose
flocculation
8. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Hearing
Taste
Touch and Texture
six key elements of living things
9. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
conventional foods
Odor: Classification 1st group
trans fatty acid
Functions of proteins in food
10. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Genetically modified foods (GMO's)
free water
lipids
Food Group Plan
11. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
lipids
saturated fatty acids
microorganism
Halal
12. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
molecule
Inorganic Compounds
three major edible lipids groups
hydrophylic
13. 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
lignin
Food: Religion and Islam
hydration
saturated solution
14. Triglycerides (fats and oils) - phospholipids - and sterols.
three major edible lipids groups
Flavor
cellulose
Inorganic Compounds
15. Cellulose - hemicellulose - and pectic substances.
Hearing
composition of proteins
Concerns about Food Biotechnology: Gene Contamination
common fibers
16. * 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
Foods for Special Dietary Use
Arabinose
hemicellulose
USDA
17. An unstable solution created when more than the maximum solute is dissolved in solution.
supersaturated solution
bound water
polyusaturated fatty acids
Carbohydrates
18. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
Taste Interactions
Foods high in lipids
Monosaccharides
melting point
19. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Touch
Odor: Classification 1st group
Six Basic Nutrient Groups
Concerns about Food Biotechnology: Allergies
20. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.
Food Group Plan
100% organic
disaccharides
boiling point
21. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.
lactose
Astringency
Concerns about Food Biotechnology: Allergies
Gene
22. 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
triglycerides
biotechnology
essential nutrients
dietary fiber
23. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
molecule
pH scale
Food: Religion of Seventh- Day Adventist Church
sucrose
24. An electrically charged ion in a solution
P/S ratio
Texture in the mouth
incomplete protein
electrolyte
25. 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.
enzyme
hydration
maltose
osmosis
26. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.
Volatile Molecules
Oligosaccharides
solvent
Inorganic Compounds
27. A solution holding the maximum amount of dissolved solute at room temperature.
Ribose
composition of proteins
saturated solution
Glucose
28. The clotting or precipitation of protein in a liquid into a semisolid compound.
composition of proteins
phospholipids
bound water
coagulation
29. The tmperature at which a liquid changes to a solid
microorganism
dextrose
freezing point
Monosaturated fatty acids
30. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Foods created with biotechnology
Genetically modified foods (GMO's)
saturated solution
diverticulosis...
31. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
lactose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Protein gels
Foods high in lipids
32. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Thrifty Food Plan
Conventional Foods: Urinary Tract Function
Conventional Foods: Heart Health
Food Group Plan
33. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
functions of lipids in foods
Chemical Basis of Savory (umami) tastes
disaccharides
Food: Religion and Islam
34. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut
Chemethesis...
fructose
phospholipids
Olfactory
35. The ability of one substance to blend uniformly with another.
hemicellulose
Hearing
polysaccharides
solubility
36. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
conventional foods
suspension
Odor: Classification 2nd group
enzyme
37. Allergies - gene contamination - and religous/cultural objections.
Taste Interactions
Chemical Basis of Sour Taste
Concerns about Food Biotechnology
Gene
38. A compound that inhibits oxidation - which can cause deterioration and rancidity
essential nutrients
Food: Religion of Hinduism
Antioxidant
The FDA and Genetically Engineered Foods
39. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
trans fatty acid
Astringency
Things that affect Flavor
dextrose
40. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
emulsifier
Calories Sources per gram
plant stanol esters
osmosis
41. Breaks down into dextrins.
Starch: digestible polysaccharide
gustatory cells
fatty acid structure
Conventional Foods: Heart Health
42. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.
ionize
pectin substances
solution
composition of proteins
43. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
Calories Sources per gram
maltose
protein complementation
Food: Religion of Buddhism
44. 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.
USDA
Taste Interactions
Functional Food
complete protein
45. Water fearing - non - water soluble
emulsion
Conventional Foods: Cancer Risk Reduction
cis fatty acids
hydrophobic
46. 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.
osmosis
microorganism
Halal
Sight
47. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Organic
Functions of proteins in food
Foods created with biotechnology
polysaccharides
48. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
emulsifier
functions of lipids in foods
cellulose
boiling point
49. 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
boiling point
water activity
Monosaturated fatty acids
Things that affect Flavor
50. 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
Foods High in Carbs
osmotic pressure
Organic
Nutraceutical
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