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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. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






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






3. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.






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






5. 1 has 6 groups - 2nd has 4 groups.






6. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






7. 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






8. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






9. 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)






10. 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






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






12. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






13. 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






14. 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)






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






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






17. Triglycerides (fats and oils) - phospholipids - and sterols.






18. 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)






19. 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.






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






21. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






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






23. A compound that inhibits oxidation - which can cause deterioration and rancidity






24. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






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






26. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






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






28. If you smell something a lot - you wont smell it anymore.






29. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






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






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






32. The temperature at which a substance converts from a liquid to a solid state.






33. 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






34. Creates definitions on labels for meat - poultry - and eggs.






35. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






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






37. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






38. An electrically charged ion in a solution






39. 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






40. 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.






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






42. Water fearing - non - water soluble






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






44. 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






45. 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.






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






47. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






48. 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.






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






50. 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







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