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. 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.






2. Cranberry juice reduces bacterial concentrations in urine.






3. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.






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






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






6. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






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






8. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






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






10. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.






11. 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.






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






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






14. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps






15. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






16. 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.






17. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th






18. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.






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






20. 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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21. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






22. Saturated - monounsaturated - and polyunsaturated.






23. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






24. 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)






25. The temperature at which a substance converts from a liquid to a solid state.






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






27. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f






28. 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






29. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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30. A solution holding the maximum amount of dissolved solute at room temperature.






31. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm






32. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






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






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






36. 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






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






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






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






40. Water loving - water soluble






41. One saccharide.






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






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






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






45. The amount of heat required to raise the temperature of 1 gram of a substance 1C






46. 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






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






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






49. Conveys a foods texture - consistency - astringency - and temperature.






50. 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