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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. 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






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






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






4. 5% of finished product ingrediants meet organic criteria






5. 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.






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






7. 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.






8. 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






9. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.






10. A solution holding the maximum amount of dissolved solute at room temperature.






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






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






13. 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.






14. 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.






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






16. To seperate or settle out of a solution






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






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. 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)






20. Water - carbohydrates - lipids - protein - vitamins - and minerals.






21. The amount of heat required to raise the temperature of 1 gram of a substance 1C






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






23. 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






24. All ingrediants of the finished product are certified 100% organic






25. Breaks down into dextrins.






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






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






28. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






29. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






30. 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






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






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






33. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






34. 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)






35. Triglycerides (fats and oils) - phospholipids - and sterols.






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






37. Many monosaccharides linked together in long chains; these include starch and fibers.






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






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






40. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






42. Two monosacchardies linked together






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






44. 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






45. 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)






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






47. 1 has 6 groups - 2nd has 4 groups.






48. Water fearing - non - water soluble






49. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.






50. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






Can you answer 50 questions in 15 minutes?



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