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






2. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






3. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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






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






6. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






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






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






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






10. 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






11. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






12. An electrically charged ion in a solution






13. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.






14. Allergies - gene contamination - and religous/cultural objections.






15. 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






16. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)






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






18. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






19. Two monosacchardies linked together






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






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






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






23. 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.






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






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






26. 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.)






27. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






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






29. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






30. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






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






32. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






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






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






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






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






37. The chemical bond between two amino acids






38. The amount of heat required to convert a liquid to gas






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






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






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






42. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






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






44. Less than 70% of finished product ingrediants meet criteria






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






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






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






48. Combining two saccharides. three most common are sucrose - lactose - and maltose.






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






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