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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.
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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. 70% of finished product ingrediants meet organic criteria






2. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)






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






4. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)






5. 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.






6. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






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






8. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)






9. 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.






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






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






12. 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.






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






14. 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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15. 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.






16. 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.






17. The temperature at which a heated liquid begins to boil and changes to a gas






18. 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






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






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






21. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






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






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






25. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






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






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






28. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.






29. 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.






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






31. Two monosacchardies linked together






32. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f






33. 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






34. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






35. 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






36. 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






37. * 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






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






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






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






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






42. 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






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






44. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






45. 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






46. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes






47. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






48. To seperate or settle out of a solution






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






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







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