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. 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






2. The basic building block of matter; individual elements found on the periodic table






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






4. 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.






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






6. 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






7. Breaks down into dextrins.






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






9. An electrically charged ion in a solution






10. 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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11. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






12. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.






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






14. 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.






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






16. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






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






18. Relating to the sense of smell. humans have 10-20million olfactory cells.






19. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






20. 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.)






21. Water fearing - non - water soluble






22. The hydrogens on the same side as a double bond and make a U like formation.






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






24. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






25. 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






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






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






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






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






30. 5% of finished product ingrediants meet organic criteria






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






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






33. 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.






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






35. 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






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






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






38. * 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






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






40. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






41. The idea - customs - skills - and art of a group of people in a given period of civilization.






42. 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.






43. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






44. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.






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






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






47. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






48. 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.






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






50. 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.