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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. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.
Chemical Basis of Sour Taste
oligosaccharides
Water Content in Food
bile
2. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
distillation
incomplete protein
Functions of proteins in food
three major edible lipids groups
3. The hydrogens on the same side as a double bond and make a U like formation.
disaccharides
hydration
Food: Religion of Buddhism
cis fatty acids
4. 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
Food: Religion of Hinduism
Foods using Biotechnology categories
Concerns about Food Biotechnology
colloidal dispersion
5. 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.
Protein gels
hydrophobic
Chemical Basis of Savory (umami) tastes
fiber
6. Many monosaccharides linked together in long chains; these include starch and fibers.
polysaccharides
oligosaccharides
composition of proteins
USDA
7. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
The FDA and Genetically Engineered Foods
Foods created with biotechnology
Inorganic Compounds
Ribose
8. 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.
Conventional Foods: Urinary Tract Function
Glucose
Functional Food
composition of lipids
9. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Odor: Classification 2nd group
incomplete protein
trans fatty acid
10. 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.
bound water
suspension
Genetically modified foods (GMO's)
electrolyte
11. 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.
Monosaturated fatty acids
Conventional Foods: Heart Health
Proteins
melting point
12. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
plant stanol esters
solvent
pH scale
enzyme
13. 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.
dextrose
polysaccharides
Oligosaccharides
Glucose
14. 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)
amino acids
Foods created with biotechnology
Conventional Foods: Intestinal Health Maintenance
Questions to ask if product is 'Natural'
15. 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.
polyusaturated fatty acids
Concerns about Food Biotechnology: Religous/ Cultural Concerns
complete protein
Glucose
16. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
hydration
Functions of proteins in food
Concerns about Food Biotechnology
Food: Religion of Mormons
17. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
hydrophylic
Genetically modified foods (GMO's)
Water Content in Food
Food: Religion of Hinduism
18. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut
phospholipids
Sensory Criteria
Denaturation
disaccharides
19. Cranberry juice reduces bacterial concentrations in urine.
galactose
disaccharides
Conventional Foods: Urinary Tract Function
flocculation
20. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
solution
Monograph
peptide bond
Conventional Foods: Intestinal Health Maintenance
21. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Thrifty Food Plan
Five Taste Stimuli and Location on Tongue
Water and Function
Protein gels
22. 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
Concerns about Food Biotechnology: Allergies
Monosaccharides
Thrifty Food Plan
Taste
23. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.
maltose
Foods created with biotechnology
solution
molecule
24. The chemical bond between two amino acids
Made with Organic Ingrediants
Monosaccharides
Protein gels
peptide bond
25. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
diverticulosis...
Foods for Special Dietary Use
flocculation
nutrigenomics
26. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
glycogen
Conversions to know
six key elements of living things
Food: Religion of Mormons
27. 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.
Inorganic Compounds
100% organic
coagulation
complete protein
28. 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'
gustatory cells
Touch and Texture
water activity
consistency
29. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
atoms
Odor: Classification 2nd group
Genetically modified foods (GMO's)
nutrigenomics
30. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
distillation
plant stanol esters
lactose
31. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
suspension
hemicellulose
Modified Foods
bile
32. 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)
common fibers
Hearing
flocculation
freezing point
33. Metric unit of weight. 1g= 1mL of water
essential nutrients
plant stanol esters
solubility
gram
34. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
emulsifier
Gene
polysaccharides
35. To seperate or settle out of a solution
bile
Functional Food
biotechnology
precipitate
36. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
phospholipids
lactose
Chemical Basis of Bitterness
Oligosaccharides
37. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
protein complementation
peptide bond
oligosaccharides
Sight
38. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)
lactose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
hydrophylic
Ribose
39. A unit of genetic information in the chromosome.
Chemical Basis of Savory (umami) tastes
pectin substances
kosher
Gene
40. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
molecule
Calories Sources per gram
diverticulosis...
41. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
fiber
Food: Religion of Hinduism
melting point
Chemethesis...
42. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
amino acids
Concerns about Food Biotechnology: Gene Contamination
hemicellulose
Monosaturated fatty acids
43. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
complete protein
lactose
ionize
44. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Questions to ask if product is 'Natural'
dextrose
complete protein
oligosaccharides
45. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
incomplete protein
saturated fatty acids
Sight
Food: Religion of Mormons
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
polysaccharides
Food: Religion of Buddhism
Concerns about Food Biotechnology
flocculation
47. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
Concerns about Food Biotechnology: Religous/ Cultural Concerns
solution
Concerns about Food Biotechnology: Gene Contamination
48. Combining two saccharides. three most common are sucrose - lactose - and maltose.
suspension
Questions to ask if product is 'Natural'
disaccharides
pH scale
49. Relating to the sense of smell. humans have 10-20million olfactory cells.
Functions of proteins in food
colloidal dispersion
flocculation
Olfactory
50. 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)
fructose
galacturonic acid
Texture in the mouth
100% organic