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Food Science
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Study First
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. 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)
Texture in the mouth
Modified Foods
Concerns about Food Biotechnology
conventional foods
2. 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.
Protein gels
ionize
heat of solidification
functions of lipids in foods
3. Conveys a foods texture - consistency - astringency - and temperature.
Touch
Foods for Special Dietary Use
molecule
Sterols
4. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
peptide bond
100% organic
Arabinose
5. 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
Things that affect Flavor
microorganism
Odor: 2 different classifications
Halal
6. Metric unit of weight. 1g= 1mL of water
Taste Interactions
gram
cis fatty acids
emulsion
7. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Six Basic Nutrient Groups
Monosaturated fatty acids
Taste
Chemical Basis of Sweetness
8. Water - carbohydrates - lipids - protein - vitamins - and minerals.
taste buds
Six Basic Nutrient Groups
saturated solution
latent heat
9. Solid - liquid - or gas compound dissolving in another substance.
Chemical Basis of Salty Tastes
solute
Chemical Basis of Sweetness
heat of solidification
10. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
maltose
Chemical Basis of Salty Tastes
hydration
Hearing
11. 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.
solute
Made with Organic Ingrediants
osmosis
Inorganic Compounds
12. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
trans fatty acid
Food: Religion of Seventh- Day Adventist Church
Concerns about Food Biotechnology
Denaturation
13. A substance - usually a liquid - in which another substance is dissolved
cis fatty acids
solvent
Inorganic Compounds
pH scale
14. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Proteins
Made with Organic Ingrediants
Functions of proteins in food
glycogen
15. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
Organic
Odor
latent heat
Modified Foods
16. 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.
Food: Religion of Seventh- Day Adventist Church
dextrose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Modified Foods
17. A solution holding the maximum amount of dissolved solute at room temperature.
saturated solution
Chemical Basis of Bitterness
Sensory Criteria
Calories Sources per gram
18. 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.
lipids
Monograph
Inorganic Compounds
suspension
19. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
Five Taste Stimuli and Location on Tongue
Odor: Classification 2nd group
solubility
Conventional Foods: Urinary Tract Function
20. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
Denaturation
Chemical Basis of Sour Taste
galacturonic acid
21. Combining two saccharides. three most common are sucrose - lactose - and maltose.
cellulose
phospholipids
Chemical Basis of Savory (umami) tastes
disaccharides
22. 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
cis fatty acids
essential nutrients
free water
Food: Religion and Islam
23. 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.
hemicellulose
melting point
free water
Astringency
24. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.
Food: Religion and Judaism
Arabinose
The FDA and Genetically Engineered Foods
lipids
25. 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
Chemical Basis of Bitterness
hydrolysis
biotechnology
cellulose
26. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Foods created with biotechnology
lactose
plant stanol esters
Chemical Basis of Bitterness
27. 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.
saturated solution
Olfactory
incomplete protein
Astringency
28. Cranberry juice reduces bacterial concentrations in urine.
Conventional Foods: Urinary Tract Function
Concerns about Food Biotechnology: Gene Contamination
polysaccharides
Food: Religion of Hinduism
29. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
solution
Flavor
galactose
hydrophobic
30. An unstable solution created when more than the maximum solute is dissolved in solution.
supersaturated solution
Calories Sources per gram
peptide bond
Food: Religion of Buddhism
31. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test
nutrigenomics
Sterols
sucrose
inulin
32. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
enzyme
Concerns about Food Biotechnology: Allergies
Ribose
100% organic
33. 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.
Functional Food
phospholipids
P/S ratio
Foods for Special Dietary Use
34. 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)
solution
Factors Influencing food choice
Ribose
disaccharides
35. 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
Six Basic Nutrient Groups
solution
nutrients
36. 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
hemicellulose
pH scale
Water and Function
conventional foods
37. 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.
Monograph
Touch
Conventional Foods: Intestinal Health Maintenance
composition of lipids
38. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.
Medical Foods
ionize
Food Group Plan
Conventional Foods: Intestinal Health Maintenance
39. 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'
Medical Foods
gustatory cells
Things that affect Flavor
hydrophobic
40. 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.
gram
freezing point
polyusaturated fatty acids
emulsion
41. A unit composed of one or more types of atoms held together by chemical bonds
Sterols
Types of fatty acids
molecule
Nutraceutical
42. 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
Types of fatty acids
oligosaccharides
composition of lipids
Organic
43. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f
Sight
bile
sucrose
hydration
44. An electrically charged ion in a solution
electrolyte
polyusaturated fatty acids
Odor
amino acids
45. Many monosaccharides linked together in long chains; these include starch and fibers.
Foods High in Carbs
polysaccharides
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Antioxidant
46. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Water Content in Food
galactose
P/S ratio
pH scale
47. The ability of one substance to blend uniformly with another.
solubility
maltose
Halal
fiber
48. 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.
glycogen
Texture in the mouth
Flavor
Water and Function
49. Breaks down into dextrins.
osmosis
Starch: digestible polysaccharide
free water
Taste
50. 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
Taste Interactions
Inorganic Compounds
cellulose
six key elements of living things
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