SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
polyusaturated fatty acids
Concerns about Food Biotechnology: Gene Contamination
solute
Contains Organic Ingrediants
2. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Things that affect Flavor
Ribose
The FDA and Genetically Engineered Foods
Odor: Classification 2nd group
3. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
Monosaccharides
common fibers
fructose
4. 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.
Sensory Criteria
glycogen
hemicellulose
atoms
5. 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.)
kosher
Foods high in lipids
Starch: digestible polysaccharide
Nutraceutical
6. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
plant stanol esters
hydration
microorganism
Denaturation
7. One saccharide.
Factors Influencing food choice
solvent
saturated solution
Monosaccharides
8. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm
disaccharides
Flavor
composition of lipids
galacturonic acid
9. 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
cellulose
hydrophylic
Foods using Biotechnology categories
three major edible lipids groups
10. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Conventional Foods: Heart Health
Foods created with biotechnology
hydrophylic
Functional Food
11. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
saturated fatty acids
Conventional Foods: Cancer Risk Reduction
Six Basic Nutrient Groups
emulsifier
12. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)
Monograph
solute
polysaccharides
gram
13. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
100% organic
supersaturated solution
Thrifty Food Plan
Monosaccharides
14. 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
Conventional Foods: Heart Health
Denaturation
Chemical Basis of Sweetness
Food: Religion of Mormons
15. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
Hearing
Foods High in Carbs
microorganism
16. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
hemicellulose
glycogen
maltose
heat of solidification
17. 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.
osmosis
Monograph
dextrose
electrolyte
18. 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
fatty acid structure
osmosis
Chemical Basis of Salty Tastes
Concerns about Food Biotechnology: Gene Contamination
19. 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
Conventional Foods: Intestinal Health Maintenance
triglycerides
Six Basic Nutrient Groups
Things that affect Flavor
20. Less than 70% of finished product ingrediants meet criteria
triglycerides
latent heat
protein complementation
Contains Organic Ingrediants
21. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
nutrigenomics
Food Group Plan
bile
microorganism
22. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
melting point
Chemical Basis of Sour Taste
Conventional Foods: Heart Health
saturated solution
23. An electrically charged ion in a solution
dietary fiber
fructose
electrolyte
Astringency
24. 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.
The FDA and Genetically Engineered Foods
triglycerides
latent heat
Inorganic Compounds
25. The hydrogens on either side of the double bond - creating a linear configuration.
emulsion
trans fatty acid
phospholipids
amino acids
26. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
solute
triglycerides
consistency
Factors Influencing food choice
27. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
solution
hydrophylic
Made with Organic Ingrediants
28. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
triglycerides
Halal
100% organic
Chemethesis...
29. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread
flocculation
pectin substances
polysaccharides
bound water
30. To seperate or settle out of a solution
Chemical Basis of Bitterness
nutrients
solute
precipitate
31. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
free water
suspension
Foods using Biotechnology categories
Flavor
32. 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
fiber
hydrolysis
enzyme
water activity
33. The amount of heat required to raise the temperature of 1 gram of a substance 1C
100% organic
specific heat
melting point
Genetically modified foods (GMO's)
34. Water fearing - non - water soluble
hydrophobic
distillation
Foods using Biotechnology categories
colloidal dispersion
35. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
conventional foods
Odor
disaccharides
pectin substances
36. 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)
Questions to ask if product is 'Natural'
functions of lipids in foods
Olfactory
flocculation
37. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Odor
pH scale
essential nutrients
Food: Religion and Islam
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)
solution
Conventional Foods: Intestinal Health Maintenance
cis fatty acids
fructose
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
hydrophylic
Concerns about Food Biotechnology: Gene Contamination
hydration
Food: Religion of Seventh- Day Adventist Church
40. 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.
gram
inulin
fructose
Food Group Plan
41. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Inorganic Compounds
Foods using Biotechnology categories
Six Basic Nutrient Groups
latent heat
42. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
lactose
Concerns about Food Biotechnology
sucrose
galacturonic acid
43. 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.
Astringency
Monosaccharides
solute
Conventional Foods: Intestinal Health Maintenance
44. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
Food: Religion of Buddhism
Foods for Special Dietary Use
polysaccharides
45. The basic building block of matter; individual elements found on the periodic table
atoms
Foods using Biotechnology categories
Food: Religion of Hinduism
Olfactory
46. Solid - liquid - or gas compound dissolving in another substance.
freezing point
gustatory cells
odor and adaptation
solute
47. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Modified Foods
disaccharides
conventional foods
Conversions to know
48. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Salty Tastes
sucrose
melting point
maltose
49. A unit of genetic information in the chromosome.
conventional foods
Gene
Concerns about Food Biotechnology: Gene Contamination
coagulation
50. Breaks down into dextrins.
gustatory cells
Texture in the mouth
flocculation
Starch: digestible polysaccharide
Sorry!:) No result found.
Can you answer 50 questions in 15 minutes?
Let me suggest you:
Browse all subjects
Browse all tests
Most popular tests
Major Subjects
Tests & Exams
AP
CLEP
DSST
GRE
SAT
GMAT
Certifications
CISSP go to https://www.isc2.org/
PMP
ITIL
RHCE
MCTS
More...
IT Skills
Android Programming
Data Modeling
Objective C Programming
Basic Python Programming
Adobe Illustrator
More...
Business Skills
Advertising Techniques
Business Accounting Basics
Business Strategy
Human Resource Management
Marketing Basics
More...
Soft Skills
Body Language
People Skills
Public Speaking
Persuasion
Job Hunting And Resumes
More...
Vocabulary
GRE Vocab
SAT Vocab
TOEFL Essential Vocab
Basic English Words For All
Global Words You Should Know
Business English
More...
Languages
AP German Vocab
AP Latin Vocab
SAT Subject Test: French
Italian Survival
Norwegian Survival
More...
Engineering
Audio Engineering
Computer Science Engineering
Aerospace Engineering
Chemical Engineering
Structural Engineering
More...
Health Sciences
Basic Nursing Skills
Health Science Language Fundamentals
Veterinary Technology Medical Language
Cardiology
Clinical Surgery
More...
English
Grammar Fundamentals
Literary And Rhetorical Vocab
Elements Of Style Vocab
Introduction To English Major
Complete Advanced Sentences
Literature
Homonyms
More...
Math
Algebra Formulas
Basic Arithmetic: Measurements
Metric Conversions
Geometric Properties
Important Math Facts
Number Sense Vocab
Business Math
More...
Other Major Subjects
Science
Economics
History
Law
Performing-arts
Cooking
Logic & Reasoning
Trivia
Browse all subjects
Browse all tests
Most popular tests