Test your basic knowledge |

Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. 70% of finished product ingrediants meet organic criteria






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






3. 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.






4. 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






5. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






6. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






7. A unit of genetic information in the chromosome.






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






9. 1 has 6 groups - 2nd has 4 groups.






10. 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






11. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






12. 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?


13. 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






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






15. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






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






17. Breaks down into dextrins.






18. Saturated - monounsaturated - and polyunsaturated.






19. 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.






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






21. 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.






22. 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






23. 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.






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






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






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






27. 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.






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






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






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


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






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






33. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






34. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene






35. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






36. 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.






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






38. The temperature at which a substance converts from a liquid to a solid state.






39. 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






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






41. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






42. 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






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






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






45. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.






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






47. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






48. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






49. 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)






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