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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. 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.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
emulsion
Ribose
Organic
2. 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.
Monograph
maltose
Questions to ask if product is 'Natural'
gram
3. 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
functions of carbs
Volatile Molecules
Calories Sources per gram
atoms
4. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)
enzyme
Oligosaccharides
triglycerides
Ribose
5. 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
Sensory Criteria
Inorganic Compounds
fatty acid structure
plant stanol esters
6. 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.
Odor
Sterols
complete protein
Organic
7. 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.
Food: Religion and Judaism
Modified Foods
Organic
Water and Function
8. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
distillation
Astringency
essential nutrients
9. The basic building block of matter; individual elements found on the periodic table
electrolyte
bile
Volatile Molecules
atoms
10. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Astringency
protein complementation
Denaturation
distillation
11. Combining two saccharides. three most common are sucrose - lactose - and maltose.
The FDA and Genetically Engineered Foods
disaccharides
composition of proteins
pH scale
12. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
emulsion
polysaccharides
distillation
Water Content in Food
13. Saturated - monounsaturated - and polyunsaturated.
Calories Sources per gram
Types of fatty acids
Calorie Control
melting point
14. 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)
polysaccharides
Concerns about Food Biotechnology: Gene Contamination
Functions of proteins in food
Antioxidant
15. 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.)
cellulose
Foods High in Carbs
solution
kosher
16. 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
heat of vapoization
Foods High in Carbs
Carbohydrates
P/S ratio
17. 70% of finished product ingrediants meet organic criteria
Odor: 2 different classifications
Made with Organic Ingrediants
Monosaturated fatty acids
consistency
18. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Monosaccharides
Five Taste Stimuli and Location on Tongue
Chemical Basis of Savory (umami) tastes
Concerns about Food Biotechnology: Religous/ Cultural Concerns
19. A substance - usually a liquid - in which another substance is dissolved
disaccharides
Odor: Classification 2nd group
lignin
solvent
20. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
common fibers
functions of lipids in foods
Factors Influencing food choice
bile
21. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Six Basic Nutrient Groups
cellulose
Odor: Classification 1st group
Conventional Foods: Cancer Risk Reduction
22. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Functions of proteins in food
Concerns about Food Biotechnology: Allergies
trans fatty acid
Calorie Control
23. Breaks down into dextrins.
composition of lipids
Starch: digestible polysaccharide
fatty acid structure
Monosaturated fatty acids
24. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conversions to know
Inorganic Compounds
Food: Religion of Mormons
Organic
25. Relating to the sense of smell. humans have 10-20million olfactory cells.
atoms
Olfactory
boiling point
galactose
26. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
Foods using Biotechnology categories
emulsifier
Thrifty Food Plan
Made with Organic Ingrediants
27. Spicy - floury - fruity - resinance - burnt - and fowl.
microorganism
functions of lipids in foods
enzyme
Odor: Classification 1st group
28. The temperature at which a heated liquid begins to boil and changes to a gas
Water and Function
boiling point
coagulation
conventional foods
29. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
Touch and Texture
Oligosaccharides
latent heat
dietary fiber
30. One saccharide.
Concerns about Food Biotechnology: Gene Contamination
Halal
Monosaccharides
Foods created with biotechnology
31. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
The FDA and Genetically Engineered Foods
protein complementation
oligosaccharides
Calorie Control
32. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)
Monograph
Inorganic Compounds
flocculation
microorganism
33. Cellulose - hemicellulose - and pectic substances.
common fibers
Six Basic Nutrient Groups
six key elements of living things
fiber
34. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
emulsifier
Protein gels
Types of fatty acids
35. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
gram
Chemical Basis of Sweetness
nutrients
lactose
36. Water loving - water soluble
Conventional Foods: Intestinal Health Maintenance
heat of vapoization
Chemical Basis of Bitterness
hydrophylic
37. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Food Group Plan
glycogen
Nutraceutical
odor and adaptation
38. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
water activity
Calories Sources per gram
incomplete protein
pectin substances
39. Solid - liquid - or gas compound dissolving in another substance.
Calories Sources per gram
Conventional Foods: Heart Health
polyusaturated fatty acids
solute
40. * 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
Foods for Special Dietary Use
Functional Food
hydrophobic
polysaccharides
41. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Food: Religion of Seventh- Day Adventist Church
latent heat
dextrose
taste buds
42. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
odor and adaptation
Five Taste Stimuli and Location on Tongue
Monosaccharides
bile
43. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
boiling point
Touch
osmotic pressure
Medical Foods
44. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
Monosaccharides
fatty acid structure
sucrose
Food: Religion of Buddhism
45. The hydrogens on the same side as a double bond and make a U like formation.
cis fatty acids
composition of proteins
Flavor
lipids
46. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
hydrolysis
Five Taste Stimuli and Location on Tongue
disaccharides
composition of proteins
47. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
boiling point
polyusaturated fatty acids
fatty acid structure
cis fatty acids
48. The clotting or precipitation of protein in a liquid into a semisolid compound.
functions of lipids in foods
peptide bond
taste buds
coagulation
49. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
peptide bond
protein complementation
Odor: Classification 2nd group
Concerns about Food Biotechnology: Gene Contamination
50. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
hydrophobic
cis fatty acids
Taste Interactions
Foods High in Carbs