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.
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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. A substance - usually a liquid - in which another substance is dissolved






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






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






4. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






5. 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.






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






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






8. Water fearing - non - water soluble






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






10. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






12. 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.






13. 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.






14. 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






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






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






17. 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.






18. 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.






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






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






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






22. 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






23. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






24. Bioactive compound (nutrients or non - nutrients) that has health benefits.






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






26. The tmperature at which a liquid changes to a solid






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






28. 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?

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29. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






30. 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.






31. 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.






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






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






34. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






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






36. 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






37. 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






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)






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






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






41. To seperate or settle out of a solution






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






43. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






44. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






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






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






47. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






48. 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






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






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