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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. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
hemicellulose
solvent
Protein gels
boiling point
2. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
consistency
solution
hydration
3. Combining two saccharides. three most common are sucrose - lactose - and maltose.
cellulose
composition of proteins
disaccharides
Monosaccharides
4. 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)
heat of solidification
hemicellulose
Calorie Control
electrolyte
5. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
Glucose
Touch
Concerns about Food Biotechnology
6. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
polyusaturated fatty acids
osmotic pressure
Functions of proteins in food
bile
7. 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.
galacturonic acid
freezing point
Nutraceutical
Proteins
8. Saturated - monounsaturated - and polyunsaturated.
cellulose
Types of fatty acids
galactose
fructose
9. * 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
pectin substances
hemicellulose
taste buds
10. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
solubility
Things that affect Flavor
Monograph
protein complementation
11. 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'
P/S ratio
gustatory cells
disaccharides
Foods for Special Dietary Use
12. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
lignin
complete protein
Taste
13. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
taste buds
functions of lipids in foods
Types of fatty acids
Foods for Special Dietary Use
14. 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
Odor: Classification 1st group
galactose
solubility
15. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
lactose
solvent
Conventional Foods: Intestinal Health Maintenance
Made with Organic Ingrediants
16. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
peptide bond
Sensory Criteria
Taste Interactions
oligosaccharides
17. Triglycerides (fats and oils) - phospholipids - and sterols.
Odor: Classification 1st group
three major edible lipids groups
Texture in the mouth
Starch: digestible polysaccharide
18. Cranberry juice reduces bacterial concentrations in urine.
Proteins
fatty acid structure
boiling point
Conventional Foods: Urinary Tract Function
19. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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20. 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.
Touch and Texture
heat of solidification
suspension
supersaturated solution
21. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en
100% organic
essential nutrients
solvent
Foods using Biotechnology categories
22. All ingrediants of the finished product are certified 100% organic
cellulose
atoms
100% organic
Denaturation
23. 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.
Thrifty Food Plan
Concerns about Food Biotechnology: Religous/ Cultural Concerns
lactose
Made with Organic Ingrediants
24. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
glycogen
fatty acid structure
Hearing
Chemethesis...
25. Breaks down into dextrins.
Chemical Basis of Savory (umami) tastes
Starch: digestible polysaccharide
Contains Organic Ingrediants
pH scale
26. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
fatty acid structure
hydrolysis
Carbohydrates
lactose
27. The ability of one substance to blend uniformly with another.
Inorganic Compounds
saturated solution
freezing point
solubility
28. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
three major edible lipids groups
Conventional Foods: Heart Health
Flavor
emulsifier
29. 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.
Water and Function
colloidal dispersion
Culture
Foods for Special Dietary Use
30. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
odor and adaptation
Calorie Control
Denaturation
triglycerides
31. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Foods using Biotechnology categories
solution
Chemical Basis of Sweetness
dextrose
32. 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.
common fibers
100% organic
kosher
Touch and Texture
33. Relating to the sense of smell. humans have 10-20million olfactory cells.
taste buds
Olfactory
distillation
heat of vapoization
34. If you smell something a lot - you wont smell it anymore.
USDA
galacturonic acid
odor and adaptation
Monosaturated fatty acids
35. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Six Basic Nutrient Groups
Astringency
colloidal dispersion
Conventional Foods: Cancer Risk Reduction
36. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
latent heat
Odor: 2 different classifications
common fibers
disaccharides
37. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Foods created with biotechnology
six key elements of living things
oligosaccharides
Sensory Criteria
38. 70% of finished product ingrediants meet organic criteria
fiber
Made with Organic Ingrediants
solute
Ribose
39. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
Conventional Foods: Urinary Tract Function
pH scale
microorganism
Food: Religion of Hinduism
40. 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
gram
phospholipids
Monograph
enzyme
41. Solid - liquid - or gas compound dissolving in another substance.
solute
Conversions to know
Food: Religion of Buddhism
cis fatty acids
42. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
latent heat
Foods for Special Dietary Use
Carbohydrates
diverticulosis...
43. Two monosacchardies linked together
Food: Religion of Hinduism
osmosis
disaccharides
Foods for Special Dietary Use
44. 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
Foods High in Carbs
fructose
essential nutrients
hydrolysis
45. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
Organic
polysaccharides
bile
Odor: Classification 1st group
46. 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
Food: Religion of Buddhism
Conventional Foods: Heart Health
water activity
trans fatty acid
47. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Functions of proteins in food
Modified Foods
atoms
phospholipids
48. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
plant stanol esters
distillation
Food: Religion of Mormons
incomplete protein
49. 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
Volatile Molecules
Food: Religion and Islam
Carbohydrates
freezing point
50. 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)
Gene
bound water
polysaccharides
flocculation