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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. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Sensory Criteria
Taste Interactions
Food: Religion of Mormons
Touch and Texture
2. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Six Basic Nutrient Groups
Functional Food
galactose
3. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
hydrolysis
enzyme
Carbohydrates
melting point
4. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe
conventional foods
Foods for Special Dietary Use
fatty acid structure
hydrophobic
5. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
Contains Organic Ingrediants
triglycerides
Glucose
microorganism
6. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
electrolyte
saturated fatty acids
Calorie Control
Texture in the mouth
7. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Foods created with biotechnology
incomplete protein
Ribose
Chemical Basis of Savory (umami) tastes
8. Metric unit of weight. 1g= 1mL of water
galacturonic acid
gram
boiling point
Chemical Basis of Salty Tastes
9. Solid - liquid - or gas compound dissolving in another substance.
Factors Influencing food choice
solute
Chemical Basis of Sour Taste
nutrigenomics
10. The clotting or precipitation of protein in a liquid into a semisolid compound.
microorganism
consistency
molecule
coagulation
11. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Contains Organic Ingrediants
consistency
common fibers
plant stanol esters
12. 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
latent heat
Chemical Basis of Savory (umami) tastes
precipitate
Sensory Criteria
13. A solution holding the maximum amount of dissolved solute at room temperature.
saturated solution
Concerns about Food Biotechnology: Allergies
composition of lipids
hydrophobic
14. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Halal
diverticulosis...
incomplete protein
fiber
15. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Odor: 2 different classifications
Conventional Foods: Cancer Risk Reduction
Carbohydrates
Flavor
16. 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)
amino acids
solute
lipids
galactose
17. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
boiling point
Sight
osmotic pressure
Food: Religion of Buddhism
18. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Organic
Chemical Basis of Bitterness
Arabinose
functions of lipids in foods
19. 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
consistency
conventional foods
Antioxidant
Foods using Biotechnology categories
20. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.
Carbohydrates
Contains Organic Ingrediants
emulsion
Starch: digestible polysaccharide
21. Two monosacchardies linked together
atoms
disaccharides
Glucose
Six Basic Nutrient Groups
22. 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.
polyusaturated fatty acids
Proteins
fiber
suspension
23. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
inulin
Contains Organic Ingrediants
Conventional Foods: Cancer Risk Reduction
24. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Calories Sources per gram
heat of vapoization
Food: Religion of Mormons
flocculation
25. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
water activity
Chemical Basis of Savory (umami) tastes
Olfactory
emulsifier
26. Less than 70% of finished product ingrediants meet criteria
essential nutrients
emulsion
Flavor
Contains Organic Ingrediants
27. The chemical bond between two amino acids
peptide bond
complete protein
Foods High in Carbs
Odor: 2 different classifications
28. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
composition of lipids
Odor: Classification 2nd group
Sensory Criteria
inulin
29. 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)
Olfactory
flocculation
Sterols
colloidal dispersion
30. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
pectin substances
functions of lipids in foods
Conversions to know
Water Content in Food
31. 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.
Monosaccharides
Medical Foods
amino acids
Conventional Foods: Intestinal Health Maintenance
32. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each
composition of proteins
taste buds
Calories Sources per gram
trans fatty acid
33. 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.
Odor: Classification 1st group
Food Group Plan
lignin
lipids
34. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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35. 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.
Modified Foods
solvent
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Hearing
36. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric
functions of lipids in foods
Foods High in Carbs
composition of proteins
enzyme
37. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)
gram
peptide bond
atoms
taste buds
38. Relating to the sense of smell. humans have 10-20million olfactory cells.
Water Content in Food
osmotic pressure
Olfactory
specific heat
39. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
free water
functions of carbs
disaccharides
40. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa
Contains Organic Ingrediants
lignin
Conventional Foods: Urinary Tract Function
Things that affect Flavor
41. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
Olfactory
fatty acid structure
Chemical Basis of Bitterness
42. To seperate or settle out of a solution
Things that affect Flavor
composition of proteins
precipitate
Sensory Criteria
43. 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)
gustatory cells
Inorganic Compounds
functions of carbs
Calorie Control
44. 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
solution
Touch and Texture
composition of lipids
Denaturation
45. 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.
polysaccharides
Chemical Basis of Bitterness
The FDA and Genetically Engineered Foods
Questions to ask if product is 'Natural'
46. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Monosaturated fatty acids
flocculation
conventional foods
47. The tmperature at which a liquid changes to a solid
freezing point
coagulation
Sight
flocculation
48. 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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49. 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.
Chemethesis...
gram
triglycerides
Carbohydrates
50. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
free water
Six Basic Nutrient Groups
Chemical Basis of Bitterness