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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. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Taste
Chemical Basis of Salty Tastes
Food: Religion of Mormons
Chemical Basis of Bitterness
2. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
nutrigenomics
Foods high in lipids
Functions of proteins in food
Concerns about Food Biotechnology: Religous/ Cultural Concerns
3. 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
electrolyte
osmotic pressure
bound water
4. 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)
fructose
Calorie Control
Odor: Classification 2nd group
Six Basic Nutrient Groups
5. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
saturated solution
Protein gels
Six Basic Nutrient Groups
Five Taste Stimuli and Location on Tongue
6. 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.
diverticulosis...
USDA
Food: Religion of Seventh- Day Adventist Church
Conversions to know
7. Breaks down into dextrins.
Water Content in Food
Proteins
Starch: digestible polysaccharide
Calories Sources per gram
8. 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.
Calorie Control
Protein gels
Touch and Texture
Functional Food
9. The tmperature at which a liquid changes to a solid
Genetically modified foods (GMO's)
freezing point
Conventional Foods: Cancer Risk Reduction
incomplete protein
10. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
saturated fatty acids
Sterols
distillation
Conventional Foods: Cancer Risk Reduction
11. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f
essential nutrients
lactose
Foods using Biotechnology categories
Sight
12. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
hydrophylic
bile
precipitate
Foods High in Carbs
13. 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.
fructose
inulin
pectin substances
hydrophylic
14. Food components that nourish the body to provide groth - maintenance - and repair
galacturonic acid
melting point
Made with Organic Ingrediants
nutrients
15. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
enzyme
Halal
oligosaccharides
solubility
16. Less than 70% of finished product ingrediants meet criteria
Arabinose
Contains Organic Ingrediants
USDA
Food: Religion of Mormons
17. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
Conventional Foods: Intestinal Health Maintenance
Types of fatty acids
Medical Foods
polyusaturated fatty acids
18. Combining two saccharides. three most common are sucrose - lactose - and maltose.
Carbohydrates
disaccharides
Culture
inulin
19. 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
saturated fatty acids
bound water
functions of carbs
Flavor
20. 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
galacturonic acid
composition of lipids
ionize
Concerns about Food Biotechnology
21. 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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22. Metric unit of weight. 1g= 1mL of water
Questions to ask if product is 'Natural'
gram
lactose
Glucose
23. To seperate or settle out of a solution
galactose
Volatile Molecules
maltose
precipitate
24. 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.
polysaccharides
Made with Organic Ingrediants
Chemethesis...
Denaturation
25. Water fearing - non - water soluble
Monosaccharides
Functional Food
Chemical Basis of Savory (umami) tastes
hydrophobic
26. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
plant stanol esters
phospholipids
emulsifier
Foods High in Carbs
27. 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
biotechnology
freezing point
Chemical Basis of Savory (umami) tastes
fatty acid structure
28. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Chemical Basis of Bitterness
diverticulosis...
Odor
functions of carbs
29. 5% of finished product ingrediants meet organic criteria
biotechnology
Monosaccharides
Organic
Food: Religion of Hinduism
30. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
atoms
Conventional Foods: Cancer Risk Reduction
nutrients
specific heat
31. The hydrogens on either side of the double bond - creating a linear configuration.
lactose
Sensory Criteria
Calories Sources per gram
trans fatty acid
32. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
pH scale
diverticulosis...
solute
33. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
odor and adaptation
Modified Foods
Things that affect Flavor
34. The ability of proteins to dissolve in and attract water. allows proteins to form a gel- an intricate network of protein strands that trap water - resulting in a firm structure. aid in dough formation
Monosaturated fatty acids
taste buds
complete protein
hydration
35. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Five Taste Stimuli and Location on Tongue
solution
precipitate
100% organic
36. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.
Conventional Foods: Intestinal Health Maintenance
latent heat
Sterols
Functional Food
37. 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
Questions to ask if product is 'Natural'
bile
phospholipids
saturated fatty acids
38. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
molecule
complete protein
freezing point
P/S ratio
39. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.
galacturonic acid
Foods for Special Dietary Use
osmosis
Food: Religion of Seventh- Day Adventist Church
40. Creates definitions on labels for meat - poultry - and eggs.
molecule
Medical Foods
USDA
amino acids
41. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
pectin substances
plant stanol esters
Odor: 2 different classifications
heat of vapoization
42. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
colloidal dispersion
Factors Influencing food choice
freezing point
triglycerides
43. 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)
Foods high in lipids
disaccharides
disaccharides
amino acids
44. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Modified Foods
fatty acid structure
gram
hydrophylic
45. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
Hearing
heat of solidification
disaccharides
46. 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)
Flavor
Texture in the mouth
Monosaccharides
protein complementation
47. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.
colloidal dispersion
polysaccharides
Oligosaccharides
Monograph
48. A solution holding the maximum amount of dissolved solute at room temperature.
incomplete protein
latent heat
saturated solution
three major edible lipids groups
49. 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
fructose
sucrose
Conventional Foods: Heart Health
water activity
50. 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)
essential nutrients
lignin
flocculation
solubility