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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.
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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. 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.






2. A unit of genetic information in the chromosome.






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






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






5. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






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






7. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






8. 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.






9. The tmperature at which a liquid changes to a solid






10. 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)






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






12. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






13. 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.






14. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






15. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






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






17. 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.






18. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.






19. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






20. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






21. 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)






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






23. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






24. All ingrediants of the finished product are certified 100% organic






25. Metric unit of weight. 1g= 1mL of water






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






27. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






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






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






30. 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






31. The amount of heat required to raise the temperature of 1 gram of a substance 1C






32. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






33. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






34. 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.






35. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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36. 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.)






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






38. 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






39. 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.






40. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th






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






42. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






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






45. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






46. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)






47. 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






48. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






49. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






50. 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