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






2. 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






3. A unit of genetic information in the chromosome.






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






5. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






6. 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






7. 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.






8. Cranberry juice reduces bacterial concentrations in urine.






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






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






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






12. 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






13. * 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






14. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






15. 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)






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






17. One saccharide.






18. 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.






19. 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






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






21. Creates definitions on labels for meat - poultry - and eggs.






22. 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)






23. 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.






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






25. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






26. 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






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






28. 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.






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






30. 70% of finished product ingrediants meet organic criteria






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






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






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






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






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






36. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






37. The chemical bond between two amino acids






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






39. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.






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






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






42. Water fearing - non - water soluble






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






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






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






46. 1 has 6 groups - 2nd has 4 groups.






47. 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)






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






49. 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.






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