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






2. Allergies - gene contamination - and religous/cultural objections.






3. 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






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






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






7. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






8. An electrically charged ion in a solution






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






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






11. 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






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

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13. 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






14. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






15. 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.






16. The clotting or precipitation of protein in a liquid into a semisolid compound.






17. 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






18. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






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.






20. Cellulose - hemicellulose - and pectic substances.






21. 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






22. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






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






24. 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.)






25. 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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26. 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.






27. 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.






28. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






29. A unit composed of one or more types of atoms held together by chemical bonds






30. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.






31. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






32. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






33. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






34. 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.






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






36. 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.






37. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






38. 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






39. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






40. 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






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






42. 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.






43. 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.






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






45. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






46. 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)






47. The temperature at which a heated liquid begins to boil and changes to a gas






48. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






49. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.






50. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.