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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. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Chemical Basis of Salty Tastes
Monosaturated fatty acids
phospholipids
dietary fiber
2. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
emulsifier
kosher
Foods High in Carbs
Chemical Basis of Bitterness
3. * 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
trans fatty acid
Proteins
pectin substances
4. If you smell something a lot - you wont smell it anymore.
odor and adaptation
Food: Religion and Judaism
lactose
Thrifty Food Plan
5. 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
Food: Religion of Buddhism
Six Basic Nutrient Groups
Thrifty Food Plan
free water
6. Food components that nourish the body to provide groth - maintenance - and repair
Sight
solvent
Made with Organic Ingrediants
nutrients
7. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Odor: Classification 1st group
Hearing
P/S ratio
consistency
8. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
hemicellulose
protein complementation
amino acids
peptide bond
9. 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.)
latent heat
distillation
kosher
Food: Religion of Mormons
10. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.
fatty acid structure
Medical Foods
inulin
three major edible lipids groups
11. Few- three to ten - monosaccharides linked together; these are not as common in foods.
oligosaccharides
Foods High in Carbs
Arabinose
Protein gels
12. 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.
Glucose
osmosis
polysaccharides
solute
13. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
Odor
Glucose
biotechnology
melting point
14. Bioactive compound (nutrients or non - nutrients) that has health benefits.
plant stanol esters
composition of lipids
Nutraceutical
Contains Organic Ingrediants
15. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
osmosis
free water
common fibers
Sight
16. Water loving - water soluble
lactose
taste buds
hydrophylic
Calorie Control
17. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
melting point
saturated solution
Modified Foods
lactose
18. A unit of genetic information in the chromosome.
odor and adaptation
Water Content in Food
Gene
osmotic pressure
19. 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
kosher
water activity
Food: Religion of Mormons
Foods for Special Dietary Use
20. 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.
Food: Religion and Judaism
Inorganic Compounds
Denaturation
hydrophylic
21. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each
Proteins
composition of proteins
fructose
sucrose
22. 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
Texture in the mouth
enzyme
Sight
Thrifty Food Plan
23. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
specific heat
functions of carbs
Gene
Functions of proteins in food
24. The amount of heat required to convert a liquid to gas
heat of vapoization
enzyme
maltose
Monosaturated fatty acids
25. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
polysaccharides
polysaccharides
essential nutrients
Food: Religion of Mormons
26. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
distillation
taste buds
Foods for Special Dietary Use
27. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
peptide bond
Concerns about Food Biotechnology: Gene Contamination
Foods for Special Dietary Use
hydrophobic
28. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
100% organic
Conversions to know
Food: Religion of Mormons
lactose
29. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
fatty acid structure
gustatory cells
incomplete protein
30. 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
Concerns about Food Biotechnology: Allergies
suspension
Foods using Biotechnology categories
Thrifty Food Plan
31. 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
Foods created with biotechnology
colloidal dispersion
lactose
ionize
32. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
sucrose
biotechnology
Water and Function
incomplete protein
33. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
Conventional Foods: Urinary Tract Function
fatty acid structure
Contains Organic Ingrediants
34. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Types of fatty acids
Chemical Basis of Salty Tastes
trans fatty acid
polysaccharides
35. 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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36. 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)
suspension
polysaccharides
triglycerides
maltose
37. 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.
Functional Food
ionize
complete protein
dextrose
38. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Astringency
Monograph
Conventional Foods: Cancer Risk Reduction
freezing point
39. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good
conventional foods
Chemical Basis of Savory (umami) tastes
saturated fatty acids
suspension
40. A compound that inhibits oxidation - which can cause deterioration and rancidity
specific heat
Odor
Antioxidant
lipids
41. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
Chemical Basis of Salty Tastes
osmosis
Conventional Foods: Cancer Risk Reduction
42. 70% of finished product ingrediants meet organic criteria
Made with Organic Ingrediants
Calories Sources per gram
hydrolysis
Chemical Basis of Savory (umami) tastes
43. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Concerns about Food Biotechnology
Arabinose
specific heat
Odor: 2 different classifications
44. Water fearing - non - water soluble
inulin
polysaccharides
hydrophobic
hydrophylic
45. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Protein gels
Monograph
Calories Sources per gram
solubility
46. Water - carbohydrates - lipids - protein - vitamins - and minerals.
emulsifier
electrolyte
Odor: Classification 1st group
Six Basic Nutrient Groups
47. Triglycerides (fats and oils) - phospholipids - and sterols.
three major edible lipids groups
gustatory cells
latent heat
Foods high in lipids
48. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
osmotic pressure
Taste Interactions
Calories Sources per gram
Foods created with biotechnology
49. 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.
trans fatty acid
Food: Religion of Hinduism
melting point
The FDA and Genetically Engineered Foods
50. The temperature at which a substance converts from a liquid to a solid state.
gustatory cells
Astringency
heat of solidification
solvent