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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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 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.






2. 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.






3. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






4. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






5. 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.






6. 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






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






9. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






10. 5% of finished product ingrediants meet organic criteria






11. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






12. 70% of finished product ingrediants meet organic criteria






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






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






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






16. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)






17. 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.






18. 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.






19. 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)






20. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread






21. 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.






22. Water fearing - non - water soluble






23. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






25. 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






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






27. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






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






29. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.






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






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






32. 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.)






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






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






35. Part of lactose - the sugar found in milk.






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






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






38. One saccharide.






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






40. 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






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






42. 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






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






44. 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.






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






46. 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






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






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






49. * 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






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