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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. 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.)






3. Water fearing - non - water soluble






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






5. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.






6. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






7. The ability of proteins to dissolve in and attract water. allows proteins to form a gel- an intricate network of protein strands that trap water - resulting in a firm structure. aid in dough formation






8. The chemical bond between two amino acids






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






10. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






11. 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.






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






13. 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)






14. 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.






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






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






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






18. 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.






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






20. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






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






22. If you smell something a lot - you wont smell it anymore.






23. 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.






24. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






25. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






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

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28. The hydrogens on either side of the double bond - creating a linear configuration.






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






30. 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.






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






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






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






34. 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






35. 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






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






37. 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.






38. 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.






39. The hydrogens on the same side as a double bond and make a U like formation.






40. 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.






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






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






43. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






45. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






46. 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.






47. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






48. 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






49. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






50. 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