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Food Science
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Subject
:
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. 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.
molecule
inulin
polyusaturated fatty acids
cellulose
2. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.
Oligosaccharides
suspension
maltose
distillation
3. A compound that inhibits oxidation - which can cause deterioration and rancidity
six key elements of living things
Six Basic Nutrient Groups
Foods using Biotechnology categories
Antioxidant
4. The tmperature at which a liquid changes to a solid
Chemical Basis of Bitterness
complete protein
freezing point
disaccharides
5. 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.
protein complementation
sucrose
Starch: digestible polysaccharide
lignin
6. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Flavor
Odor
disaccharides
solution
7. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
colloidal dispersion
Inorganic Compounds
Taste Interactions
disaccharides
8. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
Denaturation
Foods high in lipids
osmotic pressure
functions of carbs
9. The amount of heat required to raise the temperature of 1 gram of a substance 1C
osmosis
polysaccharides
Olfactory
specific heat
10. Less than 70% of finished product ingrediants meet criteria
galactose
solvent
100% organic
Contains Organic Ingrediants
11. 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.
odor and adaptation
Glucose
bile
cis fatty acids
12. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Functional Food
polysaccharides
13. Few- three to ten - monosaccharides linked together; these are not as common in foods.
Foods High in Carbs
fatty acid structure
Chemical Basis of Savory (umami) tastes
oligosaccharides
14. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
lipids
Odor
triglycerides
Flavor
15. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected
Volatile Molecules
sucrose
functions of lipids in foods
emulsion
16. 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
Odor: Classification 2nd group
disaccharides
bound water
hydrophobic
17. 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.
protein complementation
precipitate
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Five Taste Stimuli and Location on Tongue
18. 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
melting point
fatty acid structure
complete protein
composition of lipids
19. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
molecule
three major edible lipids groups
Antioxidant
Food: Religion of Mormons
20. 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.
oligosaccharides
colloidal dispersion
ionize
Chemical Basis of Savory (umami) tastes
21. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
P/S ratio
solvent
latent heat
flocculation
22. 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
Conventional Foods: Heart Health
saturated fatty acids
Glucose
phospholipids
23. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Monograph
sucrose
Calories Sources per gram
Protein gels
24. Part of lactose - the sugar found in milk.
Taste Interactions
Olfactory
galactose
Calorie Control
25. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Halal
glycogen
sucrose
oligosaccharides
26. 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.
Foods for Special Dietary Use
Monosaturated fatty acids
Food Group Plan
fructose
27. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Olfactory
free water
Gene
Six Basic Nutrient Groups
28. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
Food: Religion of Buddhism
hydrolysis
Things that affect Flavor
Concerns about Food Biotechnology: Gene Contamination
29. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
hydrophylic
protein complementation
Questions to ask if product is 'Natural'
consistency
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
Odor: Classification 1st group
Hearing
Carbohydrates
biotechnology
31. 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)
heat of solidification
Calorie Control
solute
freezing point
32. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
incomplete protein
polysaccharides
Nutraceutical
sucrose
33. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
Chemical Basis of Sweetness
polyusaturated fatty acids
Questions to ask if product is 'Natural'
taste buds
34. 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
nutrients
saturated solution
Conventional Foods: Urinary Tract Function
35. 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.
electrolyte
polysaccharides
suspension
fatty acid structure
36. 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)
Hearing
Made with Organic Ingrediants
Five Taste Stimuli and Location on Tongue
Ribose
37. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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38. The basic building block of matter; individual elements found on the periodic table
atoms
latent heat
hydrophylic
Organic
39. Allergies - gene contamination - and religous/cultural objections.
composition of lipids
Functions of proteins in food
Concerns about Food Biotechnology
lactose
40. The amount of heat required to convert a liquid to gas
composition of proteins
ionize
Volatile Molecules
heat of vapoization
41. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Gene
Monosaccharides
Functional Food
solubility
42. Solid - liquid - or gas compound dissolving in another substance.
solute
Taste Interactions
Questions to ask if product is 'Natural'
kosher
43. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conversions to know
heat of solidification
taste buds
Questions to ask if product is 'Natural'
44. Conveys a foods texture - consistency - astringency - and temperature.
galactose
Food: Religion of Buddhism
100% organic
Touch
45. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Chemical Basis of Sweetness
consistency
lactose
fiber
46. The chemical bond between two amino acids
saturated solution
gustatory cells
hydrolysis
peptide bond
47. 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
cis fatty acids
hydrolysis
composition of proteins
latent heat
48. If you smell something a lot - you wont smell it anymore.
Questions to ask if product is 'Natural'
odor and adaptation
hydration
Chemical Basis of Bitterness
49. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th
USDA
cellulose
disaccharides
Astringency
50. 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.
Halal
hydrophylic
heat of vapoization
Chemethesis...
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