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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. 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
six key elements of living things
complete protein
Things that affect Flavor
peptide bond
2. 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.
Odor: Classification 2nd group
glycogen
Food: Religion of Seventh- Day Adventist Church
sucrose
3. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.
Chemical Basis of Sour Taste
fatty acid structure
Foods High in Carbs
Ribose
4. 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.
nutrigenomics
complete protein
lactose
latent heat
5. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Arabinose
nutrients
emulsion
composition of proteins
6. 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.
polysaccharides
suspension
Types of fatty acids
Factors Influencing food choice
7. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
free water
solubility
Modified Foods
polysaccharides
8. 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.
fiber
Food Group Plan
conventional foods
USDA
9. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
complete protein
Functions of proteins in food
melting point
gustatory cells
10. 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)
Texture in the mouth
Chemical Basis of Sour Taste
nutrigenomics
Five Taste Stimuli and Location on Tongue
11. All ingrediants of the finished product are certified 100% organic
Nutraceutical
Conventional Foods: Cancer Risk Reduction
100% organic
solubility
12. A solution holding the maximum amount of dissolved solute at room temperature.
free water
Food: Religion of Buddhism
saturated solution
enzyme
13. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Organic
three major edible lipids groups
P/S ratio
USDA
14. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
sucrose
biotechnology
osmotic pressure
Factors Influencing food choice
15. 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.
glycogen
sucrose
Proteins
Halal
16. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)
hemicellulose
taste buds
precipitate
specific heat
17. 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.
suspension
Odor
Astringency
solute
18. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
hydration
polyusaturated fatty acids
solvent
Concerns about Food Biotechnology: Religous/ Cultural Concerns
19. 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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20. The ability of one substance to blend uniformly with another.
solubility
Foods using Biotechnology categories
Ribose
Chemical Basis of Savory (umami) tastes
21. 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.
gram
lipids
disaccharides
The FDA and Genetically Engineered Foods
22. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
hemicellulose
Texture in the mouth
diverticulosis...
latent heat
23. A substance - usually a liquid - in which another substance is dissolved
Concerns about Food Biotechnology: Allergies
taste buds
solvent
Concerns about Food Biotechnology: Gene Contamination
24. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Chemethesis...
pH scale
Types of fatty acids
molecule
25. 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)
six key elements of living things
Flavor
plant stanol esters
fructose
26. Allergies - gene contamination - and religous/cultural objections.
composition of proteins
Concerns about Food Biotechnology
composition of lipids
heat of solidification
27. The tmperature at which a liquid changes to a solid
Food: Religion of Buddhism
atoms
freezing point
composition of proteins
28. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
hydration
Calories Sources per gram
Halal
sucrose
29. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Types of fatty acids
galacturonic acid
solution
Sensory Criteria
30. The amount of heat required to convert a liquid to gas
common fibers
hydration
heat of vapoization
supersaturated solution
31. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.
dextrose
maltose
lactose
Food: Religion of Mormons
32. The hydrogens on either side of the double bond - creating a linear configuration.
Hearing
gustatory cells
trans fatty acid
Functions of proteins in food
33. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
latent heat
Concerns about Food Biotechnology: Allergies
Food: Religion and Islam
Odor
34. 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
flocculation
consistency
nutrigenomics
composition of lipids
35. 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)
maltose
Ribose
Foods created with biotechnology
microorganism
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.
gustatory cells
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Halal
Conversions to know
37. 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.
lignin
amino acids
Water and Function
boiling point
38. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
dietary fiber
Food: Religion of Mormons
Contains Organic Ingrediants
Denaturation
39. 5% of finished product ingrediants meet organic criteria
Taste
gram
inulin
Organic
40. Breaks down into dextrins.
Chemical Basis of Salty Tastes
Conventional Foods: Heart Health
Starch: digestible polysaccharide
bile
41. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Protein gels
Texture in the mouth
Calorie Control
Odor: Classification 2nd group
42. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
fatty acid structure
colloidal dispersion
dextrose
melting point
43. An electrically charged ion in a solution
boiling point
bound water
Taste Interactions
electrolyte
44. 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.
Oligosaccharides
functions of lipids in foods
Halal
phospholipids
45. Saturated - monounsaturated - and polyunsaturated.
Types of fatty acids
consistency
Volatile Molecules
P/S ratio
46. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
kosher
Food: Religion of Seventh- Day Adventist Church
fatty acid structure
Sensory Criteria
47. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
Flavor
Monosaccharides
nutrigenomics
48. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
hydration
Odor: 2 different classifications
heat of vapoization
Monosaccharides
49. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Sensory Criteria
plant stanol esters
solvent
Inorganic Compounds
50. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
heat of solidification
Arabinose
saturated solution