Test your basic knowledge |

Food Science

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. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.






2. 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






3. 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.






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






5. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






6. If you smell something a lot - you wont smell it anymore.






7. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






8. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good






9. 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.






10. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






11. 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






12. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






13. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






14. 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.






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






16. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






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






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






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






21. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






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






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






24. Few- three to ten - monosaccharides linked together; these are not as common in foods.






25. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






26. 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.






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






28. 5% of finished product ingrediants meet organic criteria






29. 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






30. 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.






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






32. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.






33. 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.






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






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






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






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






38. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.






39. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






40. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






41. 1 has 6 groups - 2nd has 4 groups.






42. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






43. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






44. Solid - liquid - or gas compound dissolving in another substance.






45. Bioactive compound (nutrients or non - nutrients) that has health benefits.






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






47. 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.






48. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






49. 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.)






50. 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