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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. 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.






2. 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






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






4. 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)






5. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)






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






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






8. Allergies - gene contamination - and religous/cultural objections.






9. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






10. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






11. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






12. 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






13. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






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






15. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






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






17. 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.






18. 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






19. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






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






21. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






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






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






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






25. Cranberry juice reduces bacterial concentrations in urine.






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






27. 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






28. 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)






29. 5% of finished product ingrediants meet organic criteria






30. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






31. 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.)






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






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






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






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






36. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






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






38. 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.






39. 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






40. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.






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






42. 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'






43. 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.






44. Water fearing - non - water soluble






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






46. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.






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






48. 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.






49. Spicy - floury - fruity - resinance - burnt - and fowl.






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







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