Test your basic knowledge |

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. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






3. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






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






5. 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.






6. 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.






7. 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






8. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






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






10. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






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






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






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






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






15. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






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






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






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






19. 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.






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






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






22. 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.






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






24. 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.






25. 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.






26. 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)






27. Bioactive compound (nutrients or non - nutrients) that has health benefits.






28. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






29. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






30. 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.






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






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






33. 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






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






35. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.






36. The chemical bond between two amino acids






37. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)






38. One saccharide.






39. The ability of proteins to dissolve in and attract water. allows proteins to form a gel- an intricate network of protein strands that trap water - resulting in a firm structure. aid in dough formation






40. 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.






41. 1 has 6 groups - 2nd has 4 groups.






42. 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.






43. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene






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






45. 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.






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






47. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m






48. A solution holding the maximum amount of dissolved solute at room temperature.






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






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