SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. 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?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
2. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test
Sterols
Arabinose
Touch and Texture
Starch: digestible polysaccharide
3. The amount of heat required to raise the temperature of 1 gram of a substance 1C
specific heat
Flavor
fatty acid structure
odor and adaptation
4. 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
functions of lipids in foods
USDA
Functions of proteins in food
5. 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.
Questions to ask if product is 'Natural'
Carbohydrates
Touch and Texture
consistency
6. Water loving - water soluble
hydrophylic
Monosaturated fatty acids
Antioxidant
fiber
7. Less than 70% of finished product ingrediants meet criteria
Contains Organic Ingrediants
composition of proteins
Taste
Olfactory
8. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
coagulation
Odor: Classification 2nd group
heat of vapoization
Calorie Control
9. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Functional Food
pH scale
Sterols
Touch
10. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Food: Religion and Islam
lactose
Volatile Molecules
Chemical Basis of Salty Tastes
11. 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.
Five Taste Stimuli and Location on Tongue
Genetically modified foods (GMO's)
gustatory cells
Arabinose
12. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Culture
Chemical Basis of Savory (umami) tastes
six key elements of living things
Flavor
13. 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
USDA
lipids
Food: Religion and Islam
inulin
14. 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
colloidal dispersion
ionize
bile
Foods created with biotechnology
15. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
functions of lipids in foods
heat of vapoization
bound water
sucrose
16. 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
kosher
Sterols
atoms
Food: Religion of Buddhism
17. The tmperature at which a liquid changes to a solid
Foods High in Carbs
freezing point
melting point
saturated solution
18. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
amino acids
Astringency
Carbohydrates
Calories Sources per gram
19. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
specific heat
atoms
hemicellulose
20. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
lignin
osmosis
lactose
enzyme
21. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
conventional foods
Chemical Basis of Bitterness
Monograph
22. The temperature at which a heated liquid begins to boil and changes to a gas
gustatory cells
boiling point
ionize
composition of proteins
23. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)
fructose
Conventional Foods: Heart Health
Taste Interactions
Conventional Foods: Intestinal Health Maintenance
24. A solution holding the maximum amount of dissolved solute at room temperature.
molecule
composition of lipids
saturated solution
heat of solidification
25. 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.
biotechnology
Monosaccharides
Food: Religion of Seventh- Day Adventist Church
Sensory Criteria
26. 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'
Ribose
Conventional Foods: Urinary Tract Function
Medical Foods
gustatory cells
27. Saturated - monounsaturated - and polyunsaturated.
Touch
emulsion
cellulose
Types of fatty acids
28. The amount of heat required to convert a liquid to gas
atoms
Five Taste Stimuli and Location on Tongue
heat of vapoization
odor and adaptation
29. An electrically charged ion in a solution
electrolyte
Monosaturated fatty acids
Contains Organic Ingrediants
Odor: Classification 1st group
30. All ingrediants of the finished product are certified 100% organic
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Taste Interactions
100% organic
lipids
31. The idea - customs - skills - and art of a group of people in a given period of civilization.
biotechnology
peptide bond
Culture
triglycerides
32. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
triglycerides
fatty acid structure
solute
Chemical Basis of Sweetness
33. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
Food: Religion and Judaism
consistency
Astringency
Monosaccharides
34. Metric unit of weight. 1g= 1mL of water
heat of solidification
gram
maltose
solubility
35. 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.
conventional foods
Food: Religion and Judaism
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Chemical Basis of Savory (umami) tastes
36. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
Volatile Molecules
sucrose
composition of lipids
Food: Religion and Judaism
37. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene
galactose
Concerns about Food Biotechnology
Foods for Special Dietary Use
conventional foods
38. 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
Sterols
phospholipids
lignin
Foods using Biotechnology categories
39. 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 Bitterness
phospholipids
heat of vapoization
gram
40. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Inorganic Compounds
Concerns about Food Biotechnology: Gene Contamination
lignin
Conversions to know
41. The chemical bond between two amino acids
lignin
Foods created with biotechnology
peptide bond
essential nutrients
42. 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
water activity
Calorie Control
polysaccharides
solution
43. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
Types of fatty acids
boiling point
microorganism
Foods high in lipids
44. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
precipitate
boiling point
Functional Food
Calories Sources per gram
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)
colloidal dispersion
hydrophylic
Water and Function
Texture in the mouth
46. 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.
Things that affect Flavor
Astringency
polyusaturated fatty acids
Food Group Plan
47. 70% of finished product ingrediants meet organic criteria
Chemical Basis of Bitterness
Touch
Made with Organic Ingrediants
Conversions to know
48. 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.)
diverticulosis...
Carbohydrates
Touch
taste buds
49. Two monosacchardies linked together
disaccharides
amino acids
free water
composition of proteins
50. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)
100% organic
kosher
Sterols
consistency