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. 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
Foods for Special Dietary Use
triglycerides
gustatory cells
Food: Religion and Islam
2. A substance - usually a liquid - in which another substance is dissolved
Conventional Foods: Heart Health
molecule
solvent
pH scale
3. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
heat of vapoization
Chemical Basis of Sweetness
Ribose
4. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
cellulose
molecule
disaccharides
saturated fatty acids
5. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Questions to ask if product is 'Natural'
galactose
Taste
Sensory Criteria
6. 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.
emulsion
Food: Religion and Islam
heat of vapoization
Food: Religion of Mormons
7. Many monosaccharides linked together in long chains; these include starch and fibers.
Conventional Foods: Cancer Risk Reduction
polysaccharides
odor and adaptation
emulsifier
8. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe
Foods for Special Dietary Use
heat of solidification
inulin
water activity
9. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
glycogen
diverticulosis...
trans fatty acid
gram
10. The tmperature at which a liquid changes to a solid
polysaccharides
latent heat
freezing point
supersaturated solution
11. To seperate or settle out of a solution
precipitate
osmotic pressure
Monosaturated fatty acids
Water and Function
12. 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.
Monosaccharides
Food: Religion of Hinduism
hydrophobic
Odor
13. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
incomplete protein
free water
cis fatty acids
Monosaccharides
14. 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.
ionize
dietary fiber
Factors Influencing food choice
Food: Religion of Buddhism
15. 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
Odor: Classification 2nd group
hydration
coagulation
Proteins
16. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
disaccharides
Conversions to know
Chemethesis...
sucrose
17. 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.
fiber
Monograph
lignin
Carbohydrates
18. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
plant stanol esters
lipids
Taste Interactions
functions of carbs
19. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
enzyme
dextrose
triglycerides
essential nutrients
20. Cranberry juice reduces bacterial concentrations in urine.
Taste Interactions
oligosaccharides
free water
Conventional Foods: Urinary Tract Function
21. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
Halal
functions of carbs
Concerns about Food Biotechnology
22. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
solution
Things that affect Flavor
polysaccharides
Conventional Foods: Intestinal Health Maintenance
23. 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
melting point
taste buds
Food: Religion of Buddhism
ionize
24. A solution holding the maximum amount of dissolved solute at room temperature.
Culture
saturated solution
polyusaturated fatty acids
dietary fiber
25. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
molecule
Foods High in Carbs
Conventional Foods: Cancer Risk Reduction
Touch
26. 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)
Food: Religion of Hinduism
Odor: Classification 2nd group
Texture in the mouth
Concerns about Food Biotechnology
27. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Foods high in lipids
Glucose
Oligosaccharides
hemicellulose
28. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected
Taste Interactions
biotechnology
Chemical Basis of Bitterness
Volatile Molecules
29. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
functions of lipids in foods
galacturonic acid
Chemethesis...
Monosaturated fatty acids
30. 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
Taste
dietary fiber
Foods High in Carbs
Touch and Texture
31. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.
lipids
gram
Oligosaccharides
lignin
32. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
hydration
Oligosaccharides
hydrolysis
melting point
33. The ability of one substance to blend uniformly with another.
coagulation
Taste Interactions
solubility
Flavor
34. An unstable solution created when more than the maximum solute is dissolved in solution.
atoms
nutrigenomics
Foods High in Carbs
supersaturated solution
35. 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
biotechnology
Foods High in Carbs
composition of lipids
nutrients
36. 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.
Monograph
osmosis
Food Group Plan
fructose
37. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Chemethesis...
fatty acid structure
Calories Sources per gram
Organic
38. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
osmosis
consistency
enzyme
bound water
39. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.
USDA
Food: Religion of Seventh- Day Adventist Church
Odor
solute
40. 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.
Antioxidant
Flavor
Oligosaccharides
plant stanol esters
41. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
maltose
bound water
Taste Interactions
42. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
distillation
sucrose
emulsifier
Conversions to know
43. The amount of heat required to convert a liquid to gas
flocculation
glycogen
heat of vapoization
fatty acid structure
44. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Foods created with biotechnology
Flavor
Touch
Touch and Texture
45. 70% of finished product ingrediants meet organic criteria
Made with Organic Ingrediants
Chemical Basis of Salty Tastes
Contains Organic Ingrediants
composition of lipids
46. Breaks down into dextrins.
Calories Sources per gram
Starch: digestible polysaccharide
Odor: Classification 2nd group
Medical Foods
47. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each
Conventional Foods: Heart Health
maltose
composition of proteins
consistency
48. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
electrolyte
Concerns about Food Biotechnology: Gene Contamination
nutrients
Food: Religion of Seventh- Day Adventist Church
49. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
100% organic
Taste Interactions
Gene
Sensory Criteria
50. 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)
Denaturation
Odor: Classification 2nd group
Ribose
Foods using Biotechnology categories
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