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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. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
nutrigenomics
Things that affect Flavor
heat of vapoization
Sensory Criteria
2. Allergies - gene contamination - and religous/cultural objections.
diverticulosis...
Things that affect Flavor
electrolyte
Concerns about Food Biotechnology
3. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Sight
The FDA and Genetically Engineered Foods
Calories Sources per gram
Foods high in lipids
4. If you smell something a lot - you wont smell it anymore.
Foods for Special Dietary Use
bile
osmotic pressure
odor and adaptation
5. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Culture
dextrose
Odor: Classification 1st group
USDA
6. 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
100% organic
Conventional Foods: Heart Health
Food: Religion and Islam
fatty acid structure
7. The ability of one substance to blend uniformly with another.
solubility
cellulose
precipitate
emulsion
8. Conveys a foods texture - consistency - astringency - and temperature.
supersaturated solution
bile
Touch
osmotic pressure
9. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Concerns about Food Biotechnology: Allergies
Flavor
Food: Religion of Buddhism
Halal
10. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
emulsion
fructose
Protein gels
11. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Odor: Classification 2nd group
lipids
Food Group Plan
essential nutrients
12. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Touch and Texture
phospholipids
triglycerides
osmotic pressure
13. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
lactose
cellulose
hydrolysis
distillation
14. Cellulose - hemicellulose - and pectic substances.
solute
lipids
common fibers
Concerns about Food Biotechnology: Allergies
15. The chemical bond between two amino acids
peptide bond
freezing point
fiber
Thrifty Food Plan
16. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.
Concerns about Food Biotechnology
Food: Religion and Judaism
Sensory Criteria
Food: Religion of Hinduism
17. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
Halal
colloidal dispersion
maltose
18. A compound that inhibits oxidation - which can cause deterioration and rancidity
Concerns about Food Biotechnology
Glucose
ionize
Antioxidant
19. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Functions of proteins in food
Chemical Basis of Salty Tastes
functions of lipids in foods
hydrophobic
20. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
peptide bond
Conventional Foods: Cancer Risk Reduction
supersaturated solution
Flavor
21. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Starch: digestible polysaccharide
Conversions to know
dextrose
polyusaturated fatty acids
22. 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.
Food Group Plan
Medical Foods
Five Taste Stimuli and Location on Tongue
Denaturation
23. A substance - usually a liquid - in which another substance is dissolved
biotechnology
solvent
specific heat
maltose
24. To seperate or settle out of a solution
fructose
heat of solidification
gram
precipitate
25. Relating to the sense of smell. humans have 10-20million olfactory cells.
The FDA and Genetically Engineered Foods
Monograph
fiber
Olfactory
26. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
hydration
polysaccharides
distillation
fructose
27. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
Made with Organic Ingrediants
composition of lipids
Organic
Food: Religion of Buddhism
28. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Genetically modified foods (GMO's)
diverticulosis...
Conversions to know
Six Basic Nutrient Groups
29. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
essential nutrients
Concerns about Food Biotechnology: Religous/ Cultural Concerns
hydrophobic
Food: Religion of Mormons
30. 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.
maltose
Food: Religion of Buddhism
pectin substances
triglycerides
31. 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)
fructose
triglycerides
Sight
Chemical Basis of Sour Taste
32. 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.
hemicellulose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
inulin
biotechnology
33. 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
Questions to ask if product is 'Natural'
Nutraceutical
Things that affect Flavor
water activity
34. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
100% organic
Food: Religion of Hinduism
Foods high in lipids
enzyme
35. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.
lactose
cis fatty acids
inulin
glycogen
36. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Texture in the mouth
Denaturation
Hearing
fructose
37. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa
Food Group Plan
Proteins
Things that affect Flavor
saturated fatty acids
38. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Salty Tastes
Odor
essential nutrients
plant stanol esters
39. 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
hydration
Chemical Basis of Sweetness
Texture in the mouth
precipitate
40. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Sensory Criteria
Concerns about Food Biotechnology: Religous/ Cultural Concerns
pectin substances
microorganism
41. 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
Food: Religion of Hinduism
Food: Religion of Seventh- Day Adventist Church
functions of lipids in foods
Texture in the mouth
42. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Concerns about Food Biotechnology: Gene Contamination
solution
glycogen
triglycerides
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)
Texture in the mouth
odor and adaptation
heat of vapoization
flocculation
44. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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45. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
six key elements of living things
Astringency
conventional foods
nutrigenomics
46. Water fearing - non - water soluble
three major edible lipids groups
trans fatty acid
dextrose
hydrophobic
47. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.
flocculation
biotechnology
complete protein
kosher
48. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Chemical Basis of Sweetness
disaccharides
water activity
49. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Concerns about Food Biotechnology: Gene Contamination
USDA
Types of fatty acids
Arabinose
50. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
boiling point
plant stanol esters
hemicellulose
Concerns about Food Biotechnology: Gene Contamination