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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 amount of heat required to convert a liquid to gas
Five Taste Stimuli and Location on Tongue
disaccharides
heat of vapoization
osmotic pressure
2. Water fearing - non - water soluble
fatty acid structure
hydrophobic
Monograph
Taste
3. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
enzyme
lactose
Calories Sources per gram
Odor: Classification 2nd group
4. 5% of finished product ingrediants meet organic criteria
Conversions to know
Organic
specific heat
Protein gels
5. 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
specific heat
fatty acid structure
Carbohydrates
Volatile Molecules
6. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
solvent
inulin
Astringency
hemicellulose
7. Combining two saccharides. three most common are sucrose - lactose - and maltose.
sucrose
galacturonic acid
Food: Religion of Buddhism
disaccharides
8. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
gustatory cells
trans fatty acid
Foods created with biotechnology
9. Metric unit of weight. 1g= 1mL of water
lipids
gram
Water and Function
diverticulosis...
10. 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
sucrose
molecule
Food: Religion and Islam
cis fatty acids
11. The hydrogens on the same side as a double bond and make a U like formation.
disaccharides
cis fatty acids
composition of proteins
Antioxidant
12. The tmperature at which a liquid changes to a solid
lipids
freezing point
three major edible lipids groups
lignin
13. 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)
Functions of proteins in food
amino acids
hydrophobic
distillation
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.
Made with Organic Ingrediants
peptide bond
Olfactory
Glucose
15. 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.
conventional foods
gram
Chemethesis...
emulsifier
16. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
plant stanol esters
Modified Foods
cellulose
emulsion
17. 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'
kosher
gram
nutrigenomics
gustatory cells
18. 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
Sight
biotechnology
Texture in the mouth
bile
19. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
taste buds
Genetically modified foods (GMO's)
Arabinose
lignin
20. 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
essential nutrients
Monosaccharides
phospholipids
hydration
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
coagulation
composition of proteins
Food: Religion of Buddhism
solution
22. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
composition of proteins
Chemical Basis of Sour Taste
dextrose
Denaturation
23. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
Arabinose
nutrients
Five Taste Stimuli and Location on Tongue
conventional foods
24. Solid - liquid - or gas compound dissolving in another substance.
solute
Concerns about Food Biotechnology: Gene Contamination
galactose
Modified Foods
25. 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)
inulin
gustatory cells
Conventional Foods: Intestinal Health Maintenance
Ribose
26. The clotting or precipitation of protein in a liquid into a semisolid compound.
Genetically modified foods (GMO's)
Foods using Biotechnology categories
coagulation
pH scale
27. 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
functions of lipids in foods
Thrifty Food Plan
fatty acid structure
Halal
28. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Modified Foods
polyusaturated fatty acids
taste buds
29. 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)
suspension
protein complementation
polysaccharides
nutrients
30. 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.
complete protein
conventional foods
Denaturation
Food Group Plan
31. 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.
Thrifty Food Plan
Monosaccharides
inulin
Food: Religion of Seventh- Day Adventist Church
32. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Foods for Special Dietary Use
emulsifier
Monosaccharides
emulsion
33. 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
Types of fatty acids
hydration
polysaccharides
electrolyte
34. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
fatty acid structure
six key elements of living things
Odor: Classification 2nd group
Hearing
35. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Chemethesis...
Touch
Sensory Criteria
Monosaccharides
36. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.
microorganism
cellulose
Touch and Texture
Proteins
37. Breaks down into dextrins.
disaccharides
lignin
Starch: digestible polysaccharide
incomplete protein
38. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Conventional Foods: Heart Health
dietary fiber
solute
specific heat
39. Cellulose - hemicellulose - and pectic substances.
supersaturated solution
sucrose
Calorie Control
common fibers
40. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
molecule
kosher
pH scale
six key elements of living things
41. Spicy - floury - fruity - resinance - burnt - and fowl.
hydration
Odor: Classification 1st group
odor and adaptation
lactose
42. 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.
Proteins
Protein gels
Food: Religion and Islam
lignin
43. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Touch and Texture
phospholipids
Gene
Concerns about Food Biotechnology: Allergies
44. A compound that inhibits oxidation - which can cause deterioration and rancidity
Things that affect Flavor
Monosaccharides
Odor
Antioxidant
45. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.
glycogen
Food: Religion and Islam
Monograph
Odor: Classification 2nd group
46. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
Gene
precipitate
Conventional Foods: Intestinal Health Maintenance
100% organic
47. Relating to the sense of smell. humans have 10-20million olfactory cells.
Conventional Foods: Urinary Tract Function
Touch and Texture
Olfactory
solubility
48. An unstable solution created when more than the maximum solute is dissolved in solution.
supersaturated solution
Sterols
enzyme
latent heat
49. 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.
Sterols
saturated solution
Food Group Plan
Water and Function
50. A solution holding the maximum amount of dissolved solute at room temperature.
Flavor
flocculation
saturated solution
Taste