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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. Few- three to ten - monosaccharides linked together; these are not as common in foods.
complete protein
oligosaccharides
Food: Religion of Hinduism
Factors Influencing food choice
2. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
gram
Monosaturated fatty acids
Foods for Special Dietary Use
solubility
3. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Conventional Foods: Intestinal Health Maintenance
galacturonic acid
Culture
lactose
4. Many monosaccharides linked together in long chains; these include starch and fibers.
polysaccharides
Texture in the mouth
Sight
enzyme
5. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Sensory Criteria
Factors Influencing food choice
Volatile Molecules
cellulose
6. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
ionize
Food: Religion of Buddhism
free water
enzyme
7. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
solution
Made with Organic Ingrediants
bile
8. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
bile
polysaccharides
dextrose
Arabinose
9. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Functional Food
Water and Function
water activity
saturated fatty acids
10. 5% of finished product ingrediants meet organic criteria
Organic
Conversions to know
heat of vapoization
Glucose
11. 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.
Chemical Basis of Sweetness
composition of proteins
Chemical Basis of Sour Taste
Water and Function
12. Water loving - water soluble
Culture
hydrophylic
Calories Sources per gram
inulin
13. 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
Food: Religion of Buddhism
biotechnology
Calories Sources per gram
freezing point
14. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Food: Religion of Seventh- Day Adventist Church
essential nutrients
Conventional Foods: Cancer Risk Reduction
solubility
15. The ability of one substance to blend uniformly with another.
solubility
galacturonic acid
disaccharides
odor and adaptation
16. All ingrediants of the finished product are certified 100% organic
Protein gels
melting point
100% organic
Chemical Basis of Salty Tastes
17. The idea - customs - skills - and art of a group of people in a given period of civilization.
Gene
Food: Religion and Judaism
disaccharides
Culture
18. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Olfactory
hydrolysis
functions of lipids in foods
biotechnology
19. 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.
Taste
atoms
Sterols
Glucose
20. A unit of genetic information in the chromosome.
disaccharides
atoms
microorganism
Gene
21. 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.
Food Group Plan
free water
disaccharides
microorganism
22. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
Touch and Texture
Touch
common fibers
bile
23. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Sight
Calories Sources per gram
Organic
freezing point
24. 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.
Foods created with biotechnology
Arabinose
Chemical Basis of Bitterness
The FDA and Genetically Engineered Foods
25. A unit composed of one or more types of atoms held together by chemical bonds
molecule
100% organic
nutrients
Nutraceutical
26. The temperature at which a substance converts from a liquid to a solid state.
dextrose
functions of carbs
heat of solidification
saturated fatty acids
27. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Halal
Foods using Biotechnology categories
conventional foods
solute
28. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
saturated solution
Conventional Foods: Heart Health
Oligosaccharides
Foods High in Carbs
29. 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
bound water
Concerns about Food Biotechnology
fiber
Oligosaccharides
30. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
emulsifier
Carbohydrates
sucrose
Concerns about Food Biotechnology
31. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
common fibers
Concerns about Food Biotechnology: Allergies
saturated fatty acids
galacturonic acid
32. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
amino acids
Monosaturated fatty acids
Chemethesis...
Monosaccharides
33. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.
sucrose
inulin
phospholipids
Starch: digestible polysaccharide
34. 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.
Food: Religion of Hinduism
Proteins
cellulose
Questions to ask if product is 'Natural'
35. An unstable solution created when more than the maximum solute is dissolved in solution.
Concerns about Food Biotechnology: Allergies
composition of lipids
supersaturated solution
Functions of proteins in food
36. 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.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Functions of proteins in food
Concerns about Food Biotechnology: Allergies
Types of fatty acids
37. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.
Astringency
Oligosaccharides
Conventional Foods: Intestinal Health Maintenance
nutrients
38. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
Protein gels
Things that affect Flavor
precipitate
39. 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
dietary fiber
specific heat
Foods using Biotechnology categories
gustatory cells
40. Metric unit of weight. 1g= 1mL of water
Food: Religion of Seventh- Day Adventist Church
gram
Monograph
sucrose
41. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.
ionize
Modified Foods
maltose
inulin
42. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
osmosis
Water Content in Food
latent heat
Conventional Foods: Intestinal Health Maintenance
43. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
emulsion
pectin substances
functions of carbs
Functional Food
44. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
galactose
Odor: Classification 1st group
hydrolysis
Concerns about Food Biotechnology: Allergies
45. 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
atoms
cellulose
bile
specific heat
46. An electrically charged ion in a solution
Six Basic Nutrient Groups
hemicellulose
polysaccharides
electrolyte
47. 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.
fiber
suspension
glycogen
P/S ratio
48. Combining two saccharides. three most common are sucrose - lactose - and maltose.
Genetically modified foods (GMO's)
composition of proteins
Food: Religion of Hinduism
disaccharides
49. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.
inulin
galacturonic acid
Carbohydrates
Food: Religion of Seventh- Day Adventist Church
50. Triglycerides (fats and oils) - phospholipids - and sterols.
colloidal dispersion
Food: Religion of Buddhism
odor and adaptation
three major edible lipids groups