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Food Science

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






2. Solid - liquid - or gas compound dissolving in another substance.






3. Two monosacchardies linked together






4. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






5. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






6. 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'






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






8. Breaks down into dextrins.






9. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






10. 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.






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






12. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






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






15. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






16. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)






17. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






18. Bioactive compound (nutrients or non - nutrients) that has health benefits.






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






20. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






21. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe






22. 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






23. 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)






24. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






26. The idea - customs - skills - and art of a group of people in a given period of civilization.






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






28. Saturated - monounsaturated - and polyunsaturated.






29. 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)






30. The amount of heat required to convert a liquid to gas






31. 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






32. 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.






33. 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.






34. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






35. 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






36. Conveys a foods texture - consistency - astringency - and temperature.






37. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






38. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






39. 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.






40. The hydrogens on the same side as a double bond and make a U like formation.






41. The clotting or precipitation of protein in a liquid into a semisolid compound.






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






43. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






44. 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.






45. 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






46. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






47. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






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






49. Water fearing - non - water soluble






50. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.






Can you answer 50 questions in 15 minutes?



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