Test your basic knowledge |

Food Science

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. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






2. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.






3. 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.)






4. 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






5. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






6. Food components that nourish the body to provide groth - maintenance - and repair






7. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






8. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






9. Spicy - floury - fruity - resinance - burnt - and fowl.






10. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






11. 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






12. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






13. Relating to the sense of smell. humans have 10-20million olfactory cells.






14. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






15. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






16. 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.)






17. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






18. The ability of one substance to blend uniformly with another.






19. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






20. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.






21. 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






22. Combining two saccharides. three most common are sucrose - lactose - and maltose.






23. 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






24. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






25. 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)






26. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






27. Less than 70% of finished product ingrediants meet criteria






28. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






29. Cellulose - hemicellulose - and pectic substances.






30. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






31. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






32. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






33. A unit composed of one or more types of atoms held together by chemical bonds






34. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






35. 1 has 6 groups - 2nd has 4 groups.






36. Allergies - gene contamination - and religous/cultural objections.






37. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






38. 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.






39. Cranberry juice reduces bacterial concentrations in urine.






40. 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






41. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






42. 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)






43. The hydrogens on either side of the double bond - creating a linear configuration.






44. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






45. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.






46. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






47. 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)






48. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






49. One saccharide.






50. 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.