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. 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.






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






3. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f






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






5. 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






6. 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.






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. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






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






10. Many monosaccharides linked together in long chains; these include starch and fibers.






11. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.






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

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13. The amount of heat required to convert a liquid to gas






14. 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






15. Water loving - water soluble






16. 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.






17. 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.






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






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






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






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






22. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






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






24. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






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






26. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






27. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






28. 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.






29. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut






30. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics






31. 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.






32. Cranberry juice reduces bacterial concentrations in urine.






33. Cellulose - hemicellulose - and pectic substances.






34. The temperature at which a substance converts from a liquid to a solid state.






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






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.






37. 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.






38. 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)






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






40. 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)






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






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






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






44. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






45. 5% of finished product ingrediants meet organic criteria






46. 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






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






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






49. 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.






50. 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.