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. The tmperature at which a liquid changes to a solid






2. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






3. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






4. 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.






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






6. 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.






7. 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.






8. 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.






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






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






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






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






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






14. 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.






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






16. 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.






17. 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.






18. 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.






19. 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






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






21. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected






22. 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.






23. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






24. 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






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






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






27. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






28. The temperature at which a heated liquid begins to boil and changes to a gas






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






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






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






32. One saccharide.






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






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






35. 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






36. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics






37. Less than 70% of finished product ingrediants meet criteria






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






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






40. 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)






41. 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.






42. Water - carbohydrates - lipids - protein - vitamins - and minerals.






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






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






45. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.


46. The hydrogens on either side of the double bond - creating a linear configuration.






47. 5% of finished product ingrediants meet organic criteria






48. 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.






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






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.