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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. 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.






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

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3. One saccharide.






4. * 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






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






6. Water - carbohydrates - lipids - protein - vitamins - and minerals.






7. 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.)






8. Water loving - water soluble






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






10. A substance - usually a liquid - in which another substance is dissolved






11. 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.






12. All ingrediants of the finished product are certified 100% organic






13. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






14. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






15. 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.






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






17. Breaks down into dextrins.






18. 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.






19. 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






20. 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.






21. 1 has 6 groups - 2nd has 4 groups.






22. 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






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






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






25. 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






26. 70% of finished product ingrediants meet organic criteria






27. 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






28. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






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






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






32. The hydrogens on the same side as a double bond and make a U like formation.






33. 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






34. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






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






36. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?

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37. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






38. If you smell something a lot - you wont smell it anymore.






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






40. To seperate or settle out of a solution






41. 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.






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






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






44. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






45. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






46. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.






47. 5% of finished product ingrediants meet organic criteria






48. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






49. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






50. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.