Test your basic knowledge |

Food Science

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. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






2. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






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






4. Cranberry juice reduces bacterial concentrations in urine.






5. 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






6. Solid - liquid - or gas compound dissolving in another substance.






7. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






9. 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.






10. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






11. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






12. A solution holding the maximum amount of dissolved solute at room temperature.






13. An unstable solution created when more than the maximum solute is dissolved in solution.






14. The tmperature at which a liquid changes to a solid






15. 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.






16. One saccharide.






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






18. Creates definitions on labels for meat - poultry - and eggs.






19. 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)






20. 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.






21. Saturated - monounsaturated - and polyunsaturated.






22. 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






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






24. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






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






26. 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.






27. 5% of finished product ingrediants meet organic criteria






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






29. 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.






30. Food components that nourish the body to provide groth - maintenance - and repair






31. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.






32. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






33. 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






34. An electrically charged ion in a solution






35. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






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






37. The ability of one substance to blend uniformly with another.






38. To seperate or settle out of a solution






39. 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






40. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






41. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






42. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






43. The basic building block of matter; individual elements found on the periodic table






44. Part of lactose - the sugar found in milk.






45. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






46. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






47. 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)






48. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






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






50. The amount of heat required to convert a liquid to gas