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. Cellulose - hemicellulose - and pectic substances.






2. 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






3. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






4. Few- three to ten - monosaccharides linked together; these are not as common in foods.






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






6. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






7. 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.






8. 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.






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






10. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






11. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






12. 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.






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






14. 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.






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






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






17. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






18. The idea - customs - skills - and art of a group of people in a given period of civilization.






19. 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.






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






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






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






23. 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.)






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






25. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






26. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






27. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






28. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






29. * 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






30. 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.






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






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






33. 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.






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






35. 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






36. An unstable solution created when more than the maximum solute is dissolved in solution.






37. 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.






38. 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)






39. Two monosacchardies linked together






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






41. 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)






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






43. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






44. 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.






45. Triglycerides (fats and oils) - phospholipids - and sterols.






46. The chemical bond between two amino acids






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






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






49. 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






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