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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. The amount of heat required to convert a liquid to gas
Calories Sources per gram
Made with Organic Ingrediants
heat of vapoization
freezing point
2. 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
Food: Religion of Buddhism
galacturonic acid
Glucose
flocculation
3. 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
Food: Religion and Islam
bile
enzyme
heat of vapoization
4. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
USDA
freezing point
Taste Interactions
distillation
5. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
galactose
Concerns about Food Biotechnology: Gene Contamination
Contains Organic Ingrediants
inulin
6. 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
three major edible lipids groups
Types of fatty acids
composition of lipids
hydrophylic
7. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Carbohydrates
galacturonic acid
Chemical Basis of Salty Tastes
functions of lipids in foods
8. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
specific heat
Sensory Criteria
electrolyte
9. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
Things that affect Flavor
Sight
functions of carbs
dextrose
10. 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.
kosher
Chemical Basis of Sweetness
fiber
Odor
11. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
hydration
plant stanol esters
Foods high in lipids
Flavor
12. 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.
suspension
Monograph
Things that affect Flavor
Chemethesis...
13. 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.
precipitate
oligosaccharides
ionize
emulsion
14. 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)
Taste Interactions
polysaccharides
diverticulosis...
Conventional Foods: Urinary Tract Function
15. The tmperature at which a liquid changes to a solid
Conventional Foods: Intestinal Health Maintenance
Taste
Chemethesis...
freezing point
16. 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
bound water
flocculation
Foods using Biotechnology categories
Nutraceutical
17. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
diverticulosis...
suspension
Food: Religion and Judaism
18. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Food: Religion of Buddhism
Inorganic Compounds
amino acids
dietary fiber
19. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.
oligosaccharides
peptide bond
lipids
P/S ratio
20. One saccharide.
melting point
composition of proteins
bound water
Monosaccharides
21. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
saturated fatty acids
molecule
oligosaccharides
Chemical Basis of Sweetness
22. 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
Concerns about Food Biotechnology: Gene Contamination
hemicellulose
fatty acid structure
phospholipids
23. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Functions of proteins in food
solution
Monograph
Food: Religion of Buddhism
24. The idea - customs - skills - and art of a group of people in a given period of civilization.
Thrifty Food Plan
Factors Influencing food choice
The FDA and Genetically Engineered Foods
Culture
25. The hydrogens on the same side as a double bond and make a U like formation.
triglycerides
cis fatty acids
Hearing
Foods created with biotechnology
26. 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)
hydrophylic
amino acids
electrolyte
sucrose
27. 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.
Touch
trans fatty acid
glycogen
pH scale
28. Two monosacchardies linked together
Foods using Biotechnology categories
Odor: Classification 1st group
disaccharides
polysaccharides
29. Allergies - gene contamination - and religous/cultural objections.
Organic
emulsion
Concerns about Food Biotechnology
Olfactory
30. 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.
galactose
Chemical Basis of Sour Taste
solvent
specific heat
31. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good
Water Content in Food
Chemical Basis of Savory (umami) tastes
Monosaccharides
heat of solidification
32. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
complete protein
dietary fiber
galacturonic acid
Conventional Foods: Urinary Tract Function
33. 5% of finished product ingrediants meet organic criteria
Proteins
Organic
emulsifier
Halal
34. 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.)
Six Basic Nutrient Groups
electrolyte
Medical Foods
taste buds
35. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Culture
Hearing
Concerns about Food Biotechnology: Allergies
Contains Organic Ingrediants
36. Part of lactose - the sugar found in milk.
Six Basic Nutrient Groups
Food Group Plan
galactose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
37. 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
Medical Foods
Carbohydrates
gustatory cells
hydration
38. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Taste
Protein gels
triglycerides
Monosaccharides
39. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
oligosaccharides
plant stanol esters
osmotic pressure
polysaccharides
40. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
specific heat
Odor: Classification 2nd group
Nutraceutical
triglycerides
41. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
Odor: Classification 1st group
cellulose
enzyme
taste buds
42. 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
Things that affect Flavor
complete protein
Concerns about Food Biotechnology
enzyme
43. 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.
composition of lipids
glycogen
odor and adaptation
Medical Foods
44. Combining two saccharides. three most common are sucrose - lactose - and maltose.
disaccharides
Taste
P/S ratio
Chemical Basis of Sour Taste
45. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Six Basic Nutrient Groups
osmosis
Flavor
diverticulosis...
46. 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
composition of proteins
consistency
heat of vapoization
47. * 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
Foods for Special Dietary Use
solution
Concerns about Food Biotechnology
oligosaccharides
48. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
latent heat
nutrients
Inorganic Compounds
Foods high in lipids
49. If you smell something a lot - you wont smell it anymore.
disaccharides
water activity
Gene
odor and adaptation
50. 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.
hydrophylic
free water
Food: Religion of Seventh- Day Adventist Church
Hearing