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






2. 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.






3. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






4. Solid - liquid - or gas compound dissolving in another substance.






5. 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)






6. An electrically charged ion in a solution






7. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






8. 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.






9. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






10. The chemical bond between two amino acids






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






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






13. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






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






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






16. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






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






18. 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.






19. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






20. 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.






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






22. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






24. 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.






25. 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.






26. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






27. 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.)






28. 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






29. 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.)






30. Part of lactose - the sugar found in milk.






31. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)






32. 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)






33. 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)






34. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






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






36. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes






37. Saturated - monounsaturated - and polyunsaturated.






38. Breaks down into dextrins.






39. 1 has 6 groups - 2nd has 4 groups.






40. The clotting or precipitation of protein in a liquid into a semisolid compound.






41. 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.






42. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






43. 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.






44. 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






45. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






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






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






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






49. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






50. * 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






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