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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. Combining two saccharides. three most common are sucrose - lactose - and maltose.
composition of proteins
disaccharides
galacturonic acid
hydrophylic
2. 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.
Oligosaccharides
polyusaturated fatty acids
Inorganic Compounds
distillation
3. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Foods using Biotechnology categories
Inorganic Compounds
Odor: Classification 2nd group
kosher
4. 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
functions of lipids in foods
Things that affect Flavor
cellulose
essential nutrients
5. 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
phospholipids
cellulose
Glucose
solution
6. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
specific heat
lipids
Sensory Criteria
bound water
7. 5% of finished product ingrediants meet organic criteria
oligosaccharides
emulsifier
Organic
Foods for Special Dietary Use
8. An unstable solution created when more than the maximum solute is dissolved in solution.
emulsifier
composition of proteins
supersaturated solution
incomplete protein
9. Spicy - floury - fruity - resinance - burnt - and fowl.
Touch and Texture
Protein gels
Conventional Foods: Urinary Tract Function
Odor: Classification 1st group
10. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conversions to know
taste buds
pectin substances
Monosaccharides
11. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
taste buds
Types of fatty acids
flocculation
emulsifier
12. * 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
USDA
sucrose
Foods for Special Dietary Use
hydrophobic
13. A compound that inhibits oxidation - which can cause deterioration and rancidity
conventional foods
Antioxidant
Foods high in lipids
biotechnology
14. Creates definitions on labels for meat - poultry - and eggs.
USDA
Factors Influencing food choice
saturated solution
Genetically modified foods (GMO's)
15. A unit composed of one or more types of atoms held together by chemical bonds
Concerns about Food Biotechnology
Hearing
molecule
Chemical Basis of Bitterness
16. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
solution
hydrolysis
Nutraceutical
plant stanol esters
17. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Monosaccharides
disaccharides
gustatory cells
saturated fatty acids
18. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
precipitate
disaccharides
Chemical Basis of Salty Tastes
galactose
19. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
saturated fatty acids
Concerns about Food Biotechnology: Religous/ Cultural Concerns
essential nutrients
molecule
20. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
atoms
Gene
hemicellulose
Chemical Basis of Salty Tastes
21. 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.
Functions of proteins in food
maltose
coagulation
incomplete protein
22. An electrically charged ion in a solution
electrolyte
fatty acid structure
Food: Religion of Hinduism
distillation
23. 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
odor and adaptation
Food: Religion of Seventh- Day Adventist Church
trans fatty acid
Foods High in Carbs
24. 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.
Chemical Basis of Sour Taste
Astringency
distillation
melting point
25. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
triglycerides
Taste Interactions
dextrose
Foods for Special Dietary Use
26. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
boiling point
Odor: 2 different classifications
triglycerides
Concerns about Food Biotechnology: Religous/ Cultural Concerns
27. A substance - usually a liquid - in which another substance is dissolved
Odor: 2 different classifications
three major edible lipids groups
maltose
solvent
28. Saturated - monounsaturated - and polyunsaturated.
Types of fatty acids
essential nutrients
Gene
fructose
29. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
hydrophylic
Arabinose
Sight
30. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
100% organic
Chemical Basis of Savory (umami) tastes
Made with Organic Ingrediants
Hearing
31. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps
functions of carbs
Thrifty Food Plan
trans fatty acid
plant stanol esters
32. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
Medical Foods
galacturonic acid
flocculation
Sensory Criteria
33. 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.
six key elements of living things
heat of solidification
Sensory Criteria
Food: Religion of Seventh- Day Adventist Church
34. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
Water and Function
latent heat
pH scale
enzyme
35. 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
dextrose
Food: Religion of Hinduism
latent heat
taste buds
36. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
polysaccharides
Protein gels
Functions of proteins in food
100% organic
37. 70% of finished product ingrediants meet organic criteria
gram
Contains Organic Ingrediants
Made with Organic Ingrediants
saturated fatty acids
38. The ability of one substance to blend uniformly with another.
taste buds
solubility
Volatile Molecules
gram
39. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Food: Religion and Islam
Calories Sources per gram
fatty acid structure
lignin
40. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
suspension
disaccharides
Monosaturated fatty acids
Food Group Plan
41. Solid - liquid - or gas compound dissolving in another substance.
protein complementation
hydrophylic
solute
Odor: Classification 2nd group
42. Many monosaccharides linked together in long chains; these include starch and fibers.
disaccharides
Foods created with biotechnology
polysaccharides
fatty acid structure
43. 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)
Flavor
Things that affect Flavor
fructose
Touch
44. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
molecule
suspension
composition of proteins
Foods created with biotechnology
45. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
saturated solution
Astringency
six key elements of living things
pH scale
46. 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.
Halal
Touch
Calorie Control
Glucose
47. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Volatile Molecules
free water
cis fatty acids
common fibers
48. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Concerns about Food Biotechnology: Allergies
Monosaturated fatty acids
triglycerides
49. The idea - customs - skills - and art of a group of people in a given period of civilization.
common fibers
Culture
free water
Food: Religion of Hinduism
50. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte
colloidal dispersion
atoms
Chemical Basis of Sour Taste
Foods using Biotechnology categories