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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. A compound that inhibits oxidation - which can cause deterioration and rancidity
emulsifier
oligosaccharides
Antioxidant
dietary fiber
2. 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
boiling point
dextrose
bound water
gram
3. A unit of genetic information in the chromosome.
Calories Sources per gram
Gene
sucrose
fructose
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.
distillation
Conventional Foods: Heart Health
Foods for Special Dietary Use
Denaturation
5. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
biotechnology
Odor
Concerns about Food Biotechnology: Gene Contamination
free water
6. 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
solvent
atoms
composition of lipids
hemicellulose
7. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.
Denaturation
galacturonic acid
fatty acid structure
Touch and Texture
8. Cranberry juice reduces bacterial concentrations in urine.
Conventional Foods: Urinary Tract Function
molecule
Oligosaccharides
Odor: Classification 2nd group
9. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
cis fatty acids
Chemethesis...
pH scale
Conventional Foods: Cancer Risk Reduction
10. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
osmotic pressure
functions of carbs
Questions to ask if product is 'Natural'
taste buds
11. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Calories Sources per gram
bound water
Sensory Criteria
sucrose
12. 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
Hearing
Sterols
biotechnology
Made with Organic Ingrediants
13. * 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
fiber
Foods for Special Dietary Use
Things that affect Flavor
Conventional Foods: Cancer Risk Reduction
14. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Organic
plant stanol esters
nutrigenomics
solvent
15. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)
molecule
Texture in the mouth
maltose
Concerns about Food Biotechnology: Gene Contamination
16. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
Flavor
diverticulosis...
P/S ratio
enzyme
17. One saccharide.
Food: Religion of Mormons
Nutraceutical
Odor: 2 different classifications
Monosaccharides
18. 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.
Gene
Astringency
Organic
Conventional Foods: Intestinal Health Maintenance
19. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
Medical Foods
Chemical Basis of Sweetness
amino acids
hydrolysis
20. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
hydration
Factors Influencing food choice
Hearing
fatty acid structure
21. Creates definitions on labels for meat - poultry - and eggs.
USDA
common fibers
100% organic
cis fatty acids
22. 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)
functions of carbs
Foods for Special Dietary Use
polysaccharides
emulsifier
23. 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.
essential nutrients
Functions of proteins in food
suspension
Organic
24. The basic building block of matter; individual elements found on the periodic table
atoms
Volatile Molecules
hydration
Thrifty Food Plan
25. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
microorganism
saturated fatty acids
Food: Religion and Judaism
Food: Religion and Islam
26. 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
dextrose
trans fatty acid
Foods using Biotechnology categories
Food: Religion of Mormons
27. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
Thrifty Food Plan
saturated solution
Starch: digestible polysaccharide
latent heat
28. 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.
fiber
melting point
Culture
Functional Food
29. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
composition of proteins
Food: Religion of Hinduism
ionize
Taste Interactions
30. 70% of finished product ingrediants meet organic criteria
Culture
Made with Organic Ingrediants
Denaturation
three major edible lipids groups
31. The temperature at which a heated liquid begins to boil and changes to a gas
dextrose
inulin
boiling point
suspension
32. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Flavor
galactose
Water Content in Food
Foods high in lipids
33. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
peptide bond
fatty acid structure
solution
pectin substances
34. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
Concerns about Food Biotechnology
The FDA and Genetically Engineered Foods
Halal
35. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Calorie Control
saturated fatty acids
Concerns about Food Biotechnology: Gene Contamination
The FDA and Genetically Engineered Foods
36. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Questions to ask if product is 'Natural'
Glucose
Sensory Criteria
Protein gels
37. The chemical bond between two amino acids
peptide bond
Sterols
molecule
freezing point
38. The idea - customs - skills - and art of a group of people in a given period of civilization.
functions of lipids in foods
Culture
Sight
Calorie Control
39. 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.
odor and adaptation
Concerns about Food Biotechnology: Religous/ Cultural Concerns
dietary fiber
Halal
40. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
common fibers
complete protein
Conventional Foods: Heart Health
essential nutrients
41. The hydrogens on either side of the double bond - creating a linear configuration.
USDA
trans fatty acid
Glucose
Contains Organic Ingrediants
42. Water fearing - non - water soluble
free water
hydrophobic
100% organic
distillation
43. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
Foods for Special Dietary Use
emulsifier
Food: Religion of Buddhism
specific heat
44. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Concerns about Food Biotechnology: Allergies
solubility
Conventional Foods: Cancer Risk Reduction
Water Content in Food
45. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
Conversions to know
Flavor
electrolyte
protein complementation
46. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
supersaturated solution
incomplete protein
Monosaccharides
47. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)
Food: Religion of Seventh- Day Adventist Church
inulin
triglycerides
amino acids
48. If you smell something a lot - you wont smell it anymore.
odor and adaptation
saturated fatty acids
Taste Interactions
Sight
49. 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.
Proteins
Foods using Biotechnology categories
latent heat
dextrose
50. Few- three to ten - monosaccharides linked together; these are not as common in foods.
oligosaccharides
Functional Food
Conventional Foods: Urinary Tract Function
Taste Interactions