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






2. 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.






3. 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






4. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






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






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






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)






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






9. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






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






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






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






13. The ability of proteins to dissolve in and attract water. allows proteins to form a gel- an intricate network of protein strands that trap water - resulting in a firm structure. aid in dough formation






14. Triglycerides (fats and oils) - phospholipids - and sterols.






15. Cellulose - hemicellulose - and pectic substances.






16. * 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






17. An unstable solution created when more than the maximum solute is dissolved in solution.






18. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






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






20. 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.






21. 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.






22. 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






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






24. An electrically charged ion in a solution






25. 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.






26. 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.






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






28. The clotting or precipitation of protein in a liquid into a semisolid compound.






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






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






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






32. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






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






34. 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






35. The ability of one substance to blend uniformly with another.






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






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






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






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






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






41. Breaks down into dextrins.






42. 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.






43. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






44. 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.






45. Water fearing - non - water soluble






46. 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.






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






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






49. 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






50. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric







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