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. 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.






2. 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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3. The tmperature at which a liquid changes to a solid






4. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






5. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.






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






7. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






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






9. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred






10. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






11. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






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






13. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






14. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






15. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






16. 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.






17. Water loving - water soluble






18. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






19. 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.






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






22. A unit of genetic information in the chromosome.






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






24. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






25. 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)






26. 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.






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






28. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)






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






30. The ability of one substance to blend uniformly with another.






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






32. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






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






34. 1 has 6 groups - 2nd has 4 groups.






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






36. 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.






37. 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)






38. 5% of finished product ingrediants meet organic criteria






39. An electrically charged ion in a solution






40. Cranberry juice reduces bacterial concentrations in urine.






41. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






43. Relating to the sense of smell. humans have 10-20million olfactory cells.






44. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






45. 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






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






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






48. The idea - customs - skills - and art of a group of people in a given period of civilization.






49. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






50. One saccharide.