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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. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
cellulose
Conventional Foods: Heart Health
composition of proteins
2. Triglycerides (fats and oils) - phospholipids - and sterols.
nutrigenomics
molecule
three major edible lipids groups
flocculation
3. 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
solute
Carbohydrates
100% organic
composition of lipids
4. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
latent heat
triglycerides
Texture in the mouth
Questions to ask if product is 'Natural'
5. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
flocculation
The FDA and Genetically Engineered Foods
enzyme
emulsion
6. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
distillation
Water and Function
freezing point
7. 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
Foods High in Carbs
six key elements of living things
free water
8. 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
taste buds
fatty acid structure
Sterols
saturated solution
9. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
osmotic pressure
three major edible lipids groups
Chemethesis...
protein complementation
10. 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.
incomplete protein
osmosis
saturated fatty acids
Taste
11. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
USDA
Odor
composition of proteins
12. 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.
Food: Religion of Seventh- Day Adventist Church
Chemical Basis of Savory (umami) tastes
Foods for Special Dietary Use
bile
13. If you smell something a lot - you wont smell it anymore.
odor and adaptation
Conventional Foods: Cancer Risk Reduction
solution
Foods using Biotechnology categories
14. 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.
Conventional Foods: Cancer Risk Reduction
Gene
Monograph
complete protein
15. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Monosaccharides
flocculation
Halal
Sight
16. 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.
Glucose
Food Group Plan
solubility
Concerns about Food Biotechnology: Gene Contamination
17. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
galacturonic acid
latent heat
Odor: 2 different classifications
diverticulosis...
18. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Conventional Foods: Cancer Risk Reduction
functions of carbs
six key elements of living things
polyusaturated fatty acids
19. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m
ionize
water activity
three major edible lipids groups
Texture in the mouth
20. The amount of heat required to raise the temperature of 1 gram of a substance 1C
peptide bond
specific heat
consistency
Proteins
21. 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
lactose
phospholipids
protein complementation
Food: Religion of Buddhism
22. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
biotechnology
Conversions to know
Food: Religion of Mormons
Arabinose
23. 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)
polysaccharides
solvent
Questions to ask if product is 'Natural'
heat of vapoization
24. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Calories Sources per gram
polysaccharides
Odor: Classification 1st group
precipitate
25. Saturated - monounsaturated - and polyunsaturated.
Types of fatty acids
Odor: Classification 2nd group
Sterols
polysaccharides
26. Relating to the sense of smell. humans have 10-20million olfactory cells.
Calorie Control
water activity
flocculation
Olfactory
27. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
kosher
dextrose
Protein gels
Chemical Basis of Sour Taste
28. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.
Olfactory
Chemethesis...
Questions to ask if product is 'Natural'
galacturonic acid
29. 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.
Foods high in lipids
hydrolysis
ionize
heat of vapoization
30. 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
Volatile Molecules
melting point
31. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Glucose
Types of fatty acids
dietary fiber
Functions of proteins in food
32. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Volatile Molecules
six key elements of living things
Questions to ask if product is 'Natural'
consistency
33. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
hydrophylic
Conventional Foods: Urinary Tract Function
Conventional Foods: Cancer Risk Reduction
hydrolysis
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
Touch
taste buds
diverticulosis...
Foods using Biotechnology categories
35. 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.
maltose
conventional foods
Hearing
polysaccharides
36. 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.
Chemical Basis of Sweetness
Chemical Basis of Bitterness
pectin substances
pH scale
37. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
solvent
Conventional Foods: Intestinal Health Maintenance
solubility
Food: Religion of Hinduism
38. The hydrogens on the same side as a double bond and make a U like formation.
amino acids
Factors Influencing food choice
Foods for Special Dietary Use
cis fatty acids
39. Cranberry juice reduces bacterial concentrations in urine.
Foods created with biotechnology
Water Content in Food
Odor: Classification 2nd group
Conventional Foods: Urinary Tract Function
40. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
fiber
melting point
dietary fiber
Concerns about Food Biotechnology: Gene Contamination
41. 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)
phospholipids
solubility
Concerns about Food Biotechnology: Religous/ Cultural Concerns
flocculation
42. An electrically charged ion in a solution
enzyme
nutrigenomics
dextrose
electrolyte
43. 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.
lipids
Sterols
Water Content in Food
Taste
44. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
disaccharides
cis fatty acids
lactose
free water
45. 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
Food: Religion of Seventh- Day Adventist Church
Concerns about Food Biotechnology: Religous/ Cultural Concerns
saturated solution
46. The clotting or precipitation of protein in a liquid into a semisolid compound.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Odor
saturated solution
coagulation
47. 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.
taste buds
Questions to ask if product is 'Natural'
Food: Religion and Judaism
hydrolysis
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
Medical Foods
Functions of proteins in food
Ribose
colloidal dispersion
49. 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.
Halal
gram
Chemical Basis of Sour Taste
cis fatty acids
50. 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.
Taste Interactions
plant stanol esters
Water and Function
Food: Religion and Judaism