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

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2. 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.






3. 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.






4. 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.






5. Two monosacchardies linked together






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






7. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






8. 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






9. 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)






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






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






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






13. 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






14. 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.






15. 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.






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






17. * 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






18. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)






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






20. 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.






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






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






23. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.






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






25. 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.






26. 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






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






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






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






30. 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






31. Water fearing - non - water soluble






32. 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.






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






34. 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.






35. 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)






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






37. 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.






38. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.






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






40. 1 has 6 groups - 2nd has 4 groups.






41. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






42. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






44. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






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






46. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






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






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






49. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






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