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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. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Conventional Foods: Cancer Risk Reduction
common fibers
phospholipids
Types of fatty acids
2. 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.
flocculation
hydrolysis
Antioxidant
Glucose
3. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
Inorganic Compounds
phospholipids
enzyme
4. One saccharide.
Denaturation
Monosaccharides
glycogen
The FDA and Genetically Engineered Foods
5. 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
Conventional Foods: Cancer Risk Reduction
composition of proteins
Food: Religion of Hinduism
Monosaccharides
6. 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
molecule
coagulation
microorganism
7. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Taste
nutrigenomics
Halal
USDA
8. Spicy - floury - fruity - resinance - burnt - and fowl.
nutrigenomics
Odor: Classification 1st group
incomplete protein
molecule
9. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
distillation
taste buds
Monosaccharides
USDA
10. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Starch: digestible polysaccharide
functions of lipids in foods
fructose
Monograph
11. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
galacturonic acid
composition of proteins
Monosaccharides
P/S ratio
12. A compound that inhibits oxidation - which can cause deterioration and rancidity
Antioxidant
Genetically modified foods (GMO's)
Calories Sources per gram
conventional foods
13. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Hearing
Conventional Foods: Urinary Tract Function
Protein gels
Food: Religion of Mormons
14. Two monosacchardies linked together
disaccharides
Food: Religion of Mormons
enzyme
pectin substances
15. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Monosaccharides
Six Basic Nutrient Groups
Food: Religion of Mormons
Touch and Texture
16. 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.
lignin
gustatory cells
Conventional Foods: Urinary Tract Function
Chemethesis...
17. The hydrogens on the same side as a double bond and make a U like formation.
USDA
fatty acid structure
cis fatty acids
ionize
18. 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)
polysaccharides
Texture in the mouth
Chemethesis...
Ribose
19. 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)
bound water
Taste
hydrophobic
Texture in the mouth
20. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
latent heat
Astringency
galacturonic acid
biotechnology
21. 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
kosher
Odor: Classification 2nd group
conventional foods
free water
22. 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
Thrifty Food Plan
Volatile Molecules
Concerns about Food Biotechnology: Allergies
Six Basic Nutrient Groups
23. Saturated - monounsaturated - and polyunsaturated.
Chemical Basis of Savory (umami) tastes
Types of fatty acids
bile
Arabinose
24. 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
fiber
lactose
biotechnology
Odor: Classification 1st group
25. 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.
cis fatty acids
lipids
Arabinose
Five Taste Stimuli and Location on Tongue
26. The clotting or precipitation of protein in a liquid into a semisolid compound.
specific heat
boiling point
Factors Influencing food choice
coagulation
27. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
hemicellulose
Denaturation
Water Content in Food
Hearing
28. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
pectin substances
Conventional Foods: Urinary Tract Function
Monosaccharides
Gene
29. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
protein complementation
polyusaturated fatty acids
Questions to ask if product is 'Natural'
oligosaccharides
30. 70% of finished product ingrediants meet organic criteria
emulsion
dietary fiber
Olfactory
Made with Organic Ingrediants
31. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Concerns about Food Biotechnology
phospholipids
Inorganic Compounds
hemicellulose
32. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
latent heat
enzyme
Concerns about Food Biotechnology: Allergies
Ribose
33. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
trans fatty acid
Concerns about Food Biotechnology: Gene Contamination
polysaccharides
Chemical Basis of Sweetness
34. The idea - customs - skills - and art of a group of people in a given period of civilization.
odor and adaptation
atoms
Volatile Molecules
Culture
35. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Touch and Texture
emulsifier
Chemical Basis of Bitterness
solution
36. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Food Group Plan
Chemical Basis of Bitterness
specific heat
cis fatty acids
37. 1 has 6 groups - 2nd has 4 groups.
Types of fatty acids
Foods using Biotechnology categories
Odor: 2 different classifications
Foods High in Carbs
38. 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.
freezing point
free water
Conventional Foods: Cancer Risk Reduction
Medical Foods
39. 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
lipids
Food: Religion and Islam
The FDA and Genetically Engineered Foods
Things that affect Flavor
40. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Taste Interactions
heat of solidification
Foods high in lipids
Chemical Basis of Sour Taste
41. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Oligosaccharides
Functions of proteins in food
triglycerides
42. Allergies - gene contamination - and religous/cultural objections.
coagulation
Concerns about Food Biotechnology
Thrifty Food Plan
three major edible lipids groups
43. 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)
six key elements of living things
Concerns about Food Biotechnology: Allergies
flocculation
Foods for Special Dietary Use
44. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
oligosaccharides
Five Taste Stimuli and Location on Tongue
Arabinose
composition of lipids
45. A unit composed of one or more types of atoms held together by chemical bonds
Volatile Molecules
molecule
Odor: 2 different classifications
coagulation
46. An electrically charged ion in a solution
Functions of proteins in food
electrolyte
complete protein
Halal
47. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
oligosaccharides
Denaturation
saturated fatty acids
hydrophobic
48. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
Concerns about Food Biotechnology: Gene Contamination
Made with Organic Ingrediants
lignin
49. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
incomplete protein
pH scale
diverticulosis...
disaccharides
50. 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.
Flavor
suspension
heat of vapoization
Food: Religion of Seventh- Day Adventist Church