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






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






3. 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.






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






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






6. 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.






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






8. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






10. 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






11. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






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






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






14. 5% of finished product ingrediants meet organic criteria






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






16. 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.






17. Relating to the sense of smell. humans have 10-20million olfactory cells.






18. 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.






19. 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






20. The ability of one substance to blend uniformly with another.






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






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






23. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






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






25. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






26. 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)






27. Two monosacchardies linked together






28. 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.






29. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






30. Saturated - monounsaturated - and polyunsaturated.






31. 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.






32. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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

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34. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






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






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






37. 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.






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






39. 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






40. 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)






41. 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






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






43. 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.






44. 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






45. 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.






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






47. 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.






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






49. Water fearing - non - water soluble






50. One saccharide.






Can you answer 50 questions in 15 minutes?



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