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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. 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.
water activity
complete protein
kosher
Odor
2. 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
Conventional Foods: Intestinal Health Maintenance
dextrose
triglycerides
3. 70% of finished product ingrediants meet organic criteria
polysaccharides
Made with Organic Ingrediants
incomplete protein
glycogen
4. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
functions of lipids in foods
six key elements of living things
taste buds
enzyme
5. Conveys a foods texture - consistency - astringency - and temperature.
electrolyte
Touch
solubility
Taste
6. 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.
functions of carbs
Chemethesis...
plant stanol esters
distillation
7. 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.
Functions of proteins in food
hydrophylic
glycogen
oligosaccharides
8. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Chemethesis...
molecule
essential nutrients
Water Content in Food
9. The temperature at which a substance converts from a liquid to a solid state.
Functional Food
emulsion
heat of solidification
Questions to ask if product is 'Natural'
10. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Conventional Foods: Cancer Risk Reduction
diverticulosis...
Food: Religion of Hinduism
trans fatty acid
11. The basic building block of matter; individual elements found on the periodic table
atoms
nutrigenomics
essential nutrients
fiber
12. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
lipids
microorganism
Nutraceutical
Questions to ask if product is 'Natural'
13. 5% of finished product ingrediants meet organic criteria
Organic
Volatile Molecules
Concerns about Food Biotechnology: Gene Contamination
Foods for Special Dietary Use
14. 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.
Sight
consistency
Water Content in Food
osmosis
15. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Conventional Foods: Urinary Tract Function
saturated solution
hemicellulose
Water and Function
16. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
atoms
Conventional Foods: Intestinal Health Maintenance
three major edible lipids groups
kosher
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.
Food Group Plan
Chemethesis...
Starch: digestible polysaccharide
fiber
18. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Types of fatty acids
Functional Food
solution
Protein gels
19. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good
common fibers
inulin
nutrigenomics
Chemical Basis of Savory (umami) tastes
20. The chemical bond between two amino acids
peptide bond
functions of carbs
hydrolysis
freezing point
21. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
functions of lipids in foods
six key elements of living things
Flavor
oligosaccharides
22. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
hydrolysis
latent heat
Culture
boiling point
23. All ingrediants of the finished product are certified 100% organic
Monosaccharides
Odor: Classification 1st group
100% organic
Questions to ask if product is 'Natural'
24. 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)
Flavor
conventional foods
Ribose
Chemical Basis of Savory (umami) tastes
25. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
hydration
flocculation
Modified Foods
disaccharides
26. 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)
fructose
Concerns about Food Biotechnology: Gene Contamination
heat of solidification
osmosis
27. The ability of one substance to blend uniformly with another.
Concerns about Food Biotechnology: Gene Contamination
dextrose
solubility
six key elements of living things
28. One saccharide.
Monosaccharides
diverticulosis...
boiling point
Foods High in Carbs
29. A solution holding the maximum amount of dissolved solute at room temperature.
fatty acid structure
saturated solution
Calorie Control
hemicellulose
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
phospholipids
incomplete protein
The FDA and Genetically Engineered Foods
Foods High in Carbs
31. 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
Conventional Foods: Urinary Tract Function
consistency
Sight
molecule
32. Triglycerides (fats and oils) - phospholipids - and sterols.
Questions to ask if product is 'Natural'
three major edible lipids groups
Organic
peptide bond
33. 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.
USDA
maltose
functions of carbs
Concerns about Food Biotechnology: Religous/ Cultural Concerns
34. Water fearing - non - water soluble
Taste Interactions
hydrophobic
Food: Religion and Judaism
Food Group Plan
35. 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)
Genetically modified foods (GMO's)
flocculation
Water and Function
polysaccharides
36. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Protein gels
Touch
nutrigenomics
Conventional Foods: Urinary Tract Function
37. Creates definitions on labels for meat - poultry - and eggs.
USDA
heat of vapoization
functions of lipids in foods
electrolyte
38. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
Monograph
boiling point
Conventional Foods: Heart Health
39. The hydrogens on the same side as a double bond and make a U like formation.
Ribose
Chemical Basis of Bitterness
cis fatty acids
colloidal dispersion
40. The clotting or precipitation of protein in a liquid into a semisolid compound.
Arabinose
Water and Function
biotechnology
coagulation
41. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.
Water and Function
Contains Organic Ingrediants
Medical Foods
taste buds
42. 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.
Monosaturated fatty acids
hydrophylic
enzyme
Food: Religion of Seventh- Day Adventist Church
43. A substance - usually a liquid - in which another substance is dissolved
Odor: Classification 1st group
solvent
complete protein
Organic
44. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps
water activity
Antioxidant
solvent
Thrifty Food Plan
45. 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
boiling point
water activity
galactose
Chemethesis...
46. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
gustatory cells
Monosaccharides
triglycerides
cis fatty acids
47. 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
Flavor
Food: Religion of Hinduism
lipids
Food: Religion of Buddhism
48. 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
Functional Food
ionize
hydration
49. Saturated - monounsaturated - and polyunsaturated.
P/S ratio
Monosaccharides
Types of fatty acids
maltose
50. 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
Modified Foods
ionize
Chemical Basis of Sweetness
Calorie Control