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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. Cellulose - hemicellulose - and pectic substances.
common fibers
Halal
molecule
fatty acid structure
2. 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
Monosaccharides
composition of proteins
Foods High in Carbs
Denaturation
3. 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.
Chemethesis...
Contains Organic Ingrediants
fiber
bound water
4. Few- three to ten - monosaccharides linked together; these are not as common in foods.
flocculation
biotechnology
Chemical Basis of Salty Tastes
oligosaccharides
5. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Concerns about Food Biotechnology
Six Basic Nutrient Groups
Flavor
Medical Foods
6. 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
odor and adaptation
Five Taste Stimuli and Location on Tongue
Conversions to know
7. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.
Functional Food
heat of solidification
specific heat
emulsion
8. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.
Olfactory
Concerns about Food Biotechnology: Religous/ Cultural Concerns
colloidal dispersion
Monograph
9. The temperature at which a substance converts from a liquid to a solid state.
heat of solidification
Types of fatty acids
Sterols
polysaccharides
10. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
lactose
Chemical Basis of Salty Tastes
distillation
hemicellulose
11. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Thrifty Food Plan
taste buds
Arabinose
bound water
12. 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.
Touch and Texture
Starch: digestible polysaccharide
gram
osmosis
13. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
six key elements of living things
Carbohydrates
cis fatty acids
saturated solution
14. 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.
complete protein
Astringency
emulsifier
electrolyte
15. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Chemical Basis of Salty Tastes
lactose
latent heat
Contains Organic Ingrediants
16. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Thrifty Food Plan
polysaccharides
hemicellulose
Calorie Control
17. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
Conversions to know
phospholipids
consistency
Sterols
18. The idea - customs - skills - and art of a group of people in a given period of civilization.
polysaccharides
cis fatty acids
water activity
Culture
19. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.
Conventional Foods: Cancer Risk Reduction
Functional Food
Texture in the mouth
lactose
20. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Astringency
pH scale
hydrophylic
incomplete protein
21. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
nutrigenomics
emulsion
kosher
disaccharides
22. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Conventional Foods: Intestinal Health Maintenance
Sensory Criteria
composition of proteins
dextrose
23. 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.)
emulsion
kosher
Chemical Basis of Bitterness
USDA
24. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Foods high in lipids
lignin
Medical Foods
polyusaturated fatty acids
25. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Protein gels
osmosis
Factors Influencing food choice
specific heat
26. 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'
Protein gels
Calories Sources per gram
Medical Foods
gustatory cells
27. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
composition of proteins
Food: Religion and Judaism
P/S ratio
hydrolysis
28. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Touch and Texture
pectin substances
Food: Religion of Seventh- Day Adventist Church
galacturonic acid
29. * 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
solvent
Olfactory
inulin
Foods for Special Dietary Use
30. 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.
hydration
Concerns about Food Biotechnology: Religous/ Cultural Concerns
gustatory cells
Culture
31. Metric unit of weight. 1g= 1mL of water
Medical Foods
gustatory cells
gram
Foods high in lipids
32. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
Halal
specific heat
polyusaturated fatty acids
33. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.
supersaturated solution
inulin
hydration
bound water
34. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Nutraceutical
pH scale
plant stanol esters
Concerns about Food Biotechnology: Allergies
35. 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
Food Group Plan
Thrifty Food Plan
Antioxidant
Chemical Basis of Salty Tastes
36. An unstable solution created when more than the maximum solute is dissolved in solution.
electrolyte
Olfactory
fatty acid structure
supersaturated solution
37. 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.
Odor
Concerns about Food Biotechnology: Gene Contamination
heat of solidification
fiber
38. 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)
hydrolysis
Calories Sources per gram
fructose
Concerns about Food Biotechnology
39. Two monosacchardies linked together
pectin substances
disaccharides
polysaccharides
heat of solidification
40. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
supersaturated solution
free water
Odor
Water Content in Food
41. 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)
atoms
flocculation
Thrifty Food Plan
emulsion
42. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
hydrophylic
Monosaturated fatty acids
100% organic
43. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
Carbohydrates
dietary fiber
solubility
pH scale
44. 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.
pH scale
lipids
Water and Function
bile
45. Triglycerides (fats and oils) - phospholipids - and sterols.
Touch
water activity
precipitate
three major edible lipids groups
46. The chemical bond between two amino acids
colloidal dispersion
flocculation
Odor: Classification 1st group
peptide bond
47. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
solution
Starch: digestible polysaccharide
lignin
molecule
48. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
sucrose
Food Group Plan
hemicellulose
peptide bond
49. 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
bile
Food: Religion and Islam
Odor: Classification 2nd group
atoms
50. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
nutrigenomics
Sensory Criteria
osmotic pressure
six key elements of living things