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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. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






2. All ingrediants of the finished product are certified 100% organic






3. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)






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






5. Cellulose - hemicellulose - and pectic substances.






6. The temperature at which a substance converts from a liquid to a solid state.






7. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)






8. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m






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






10. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






11. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






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






14. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






15. Saturated - monounsaturated - and polyunsaturated.






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






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






18. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






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






21. 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.






22. 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






23. 5% of finished product ingrediants meet organic criteria






24. 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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25. 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






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






27. 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.






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






29. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






30. 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






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






32. 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.






33. 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






34. 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.






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






36. 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.






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






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. Conveys a foods texture - consistency - astringency - and temperature.






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






41. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






42. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






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






44. Many monosaccharides linked together in long chains; these include starch and fibers.






45. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






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

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






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






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






50. The chemical bond between two amino acids







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