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. 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






2. 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






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






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






5. Many monosaccharides linked together in long chains; these include starch and fibers.






6. 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






7. Triglycerides (fats and oils) - phospholipids - and sterols.






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






9. 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.






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






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






12. The idea - customs - skills - and art of a group of people in a given period of civilization.






13. Water fearing - non - water soluble






14. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






15. Combining two saccharides. three most common are sucrose - lactose - and maltose.






16. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.






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






18. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






19. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






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






21. 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






22. 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






23. 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.






24. 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






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






26. 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






27. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread






28. 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.






29. An electrically charged ion in a solution






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






31. Cellulose - hemicellulose - and pectic substances.






32. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






33. 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)






34. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






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






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






37. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






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






39. Conveys a foods texture - consistency - astringency - and temperature.






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






41. 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.)






42. 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)






43. 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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44. 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.






45. 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.






46. 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






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






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






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






50. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.