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






2. Relating to the sense of smell. humans have 10-20million olfactory cells.






3. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)






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)






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






6. 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.






7. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.






8. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






9. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th






10. 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.






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






12. If you smell something a lot - you wont smell it anymore.






13. 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.






14. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






15. 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.






16. All ingrediants of the finished product are certified 100% organic






17. 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.






18. To seperate or settle out of a solution






19. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.






20. * 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






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






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






23. 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






24. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






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






26. 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?


27. 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






28. 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)






29. A compound that inhibits oxidation - which can cause deterioration and rancidity






30. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.






31. 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






32. Few- three to ten - monosaccharides linked together; these are not as common in foods.






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






34. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






35. 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






36. 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)






37. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






38. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






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






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






42. 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.






43. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






44. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






45. 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.






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






47. A unit composed of one or more types of atoms held together by chemical bonds






48. 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.






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






50. 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.