SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Science
Start Test
Study First
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. Food components that nourish the body to provide groth - maintenance - and repair
solution
nutrients
enzyme
protein complementation
2. 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
Oligosaccharides
phospholipids
cellulose
six key elements of living things
3. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Calories Sources per gram
Chemical Basis of Salty Tastes
Chemethesis...
Conventional Foods: Urinary Tract Function
4. 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
Taste Interactions
Food: Religion and Islam
Chemical Basis of Sweetness
Contains Organic Ingrediants
5. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
essential nutrients
Foods created with biotechnology
supersaturated solution
6. Water - carbohydrates - lipids - protein - vitamins - and minerals.
distillation
Six Basic Nutrient Groups
odor and adaptation
osmotic pressure
7. 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)
flocculation
distillation
Concerns about Food Biotechnology: Allergies
maltose
8. 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.
Odor
oligosaccharides
Sight
solvent
9. 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.
Monograph
Food: Religion and Judaism
Odor: Classification 1st group
cis fatty acids
10. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
pH scale
protein complementation
enzyme
dietary fiber
11. Cellulose - hemicellulose - and pectic substances.
emulsifier
common fibers
Made with Organic Ingrediants
Five Taste Stimuli and Location on Tongue
12. Many monosaccharides linked together in long chains; these include starch and fibers.
Olfactory
hydrophylic
plant stanol esters
polysaccharides
13. A unit of genetic information in the chromosome.
Monosaturated fatty acids
Foods using Biotechnology categories
bound water
Gene
14. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
saturated solution
Conventional Foods: Cancer Risk Reduction
Concerns about Food Biotechnology: Gene Contamination
Proteins
15. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
hydrophobic
Foods created with biotechnology
Foods using Biotechnology categories
P/S ratio
16. 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.
specific heat
Medical Foods
Carbohydrates
Things that affect Flavor
17. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm
latent heat
Odor: Classification 2nd group
Astringency
composition of lipids
18. 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
composition of proteins
Odor: 2 different classifications
Monograph
biotechnology
19. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
Modified Foods
fiber
Monograph
sucrose
20. 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
Taste
Calories Sources per gram
osmosis
Volatile Molecules
21. The tmperature at which a liquid changes to a solid
Types of fatty acids
incomplete protein
Foods for Special Dietary Use
freezing point
22. 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)
lactose
polysaccharides
odor and adaptation
amino acids
23. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
emulsion
Concerns about Food Biotechnology: Allergies
colloidal dispersion
Genetically modified foods (GMO's)
24. The clotting or precipitation of protein in a liquid into a semisolid compound.
functions of lipids in foods
coagulation
Conventional Foods: Heart Health
Touch
25. 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.
inulin
solubility
gram
saturated solution
26. 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.
ionize
sucrose
Food Group Plan
100% organic
27. * 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
Monosaturated fatty acids
Chemical Basis of Savory (umami) tastes
Thrifty Food Plan
Foods for Special Dietary Use
28. 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
bound water
cellulose
Functional Food
saturated fatty acids
29. If you smell something a lot - you wont smell it anymore.
gram
P/S ratio
Texture in the mouth
odor and adaptation
30. A solution holding the maximum amount of dissolved solute at room temperature.
Culture
saturated solution
Conventional Foods: Cancer Risk Reduction
Taste Interactions
31. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
triglycerides
Ribose
Hearing
Astringency
32. 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.
essential nutrients
fiber
nutrigenomics
P/S ratio
33. 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.
Proteins
Glucose
Foods created with biotechnology
melting point
34. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
Taste Interactions
Five Taste Stimuli and Location on Tongue
pectin substances
emulsifier
35. 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.
Astringency
osmosis
Chemethesis...
Functional Food
36. 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
composition of proteins
microorganism
Foods using Biotechnology categories
Antioxidant
37. Allergies - gene contamination - and religous/cultural objections.
cis fatty acids
saturated fatty acids
Functions of proteins in food
Concerns about Food Biotechnology
38. Combining two saccharides. three most common are sucrose - lactose - and maltose.
ionize
disaccharides
precipitate
Monosaccharides
39. 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?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
40. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Odor
hemicellulose
Denaturation
specific heat
41. All ingrediants of the finished product are certified 100% organic
Calorie Control
Genetically modified foods (GMO's)
distillation
100% organic
42. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
colloidal dispersion
lipids
conventional foods
Water Content in Food
43. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
lipids
Foods High in Carbs
pectin substances
Odor
44. The chemical bond between two amino acids
protein complementation
Foods using Biotechnology categories
peptide bond
composition of lipids
45. Spicy - floury - fruity - resinance - burnt - and fowl.
Odor: Classification 1st group
Chemethesis...
Odor
dietary fiber
46. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.
free water
lipids
galactose
Taste
47. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Food: Religion of Seventh- Day Adventist Church
Protein gels
consistency
Chemical Basis of Savory (umami) tastes
48. 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
Odor: 2 different classifications
emulsifier
cellulose
consistency
49. 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'
Foods High in Carbs
gustatory cells
Water and Function
solvent
50. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en
Texture in the mouth
heat of vapoization
Foods using Biotechnology categories
Chemical Basis of Sweetness