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






2. 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.






3. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






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






5. An electrically charged ion in a solution






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






7. Water fearing - non - water soluble






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






9. 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.






10. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.






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






12. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






13. Water loving - water soluble






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






15. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






16. 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.






17. 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






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






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






20. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.






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






22. Two monosacchardies linked together






23. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f






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






25. 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.






26. 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.






27. 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






28. 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)






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






30. A unit of genetic information in the chromosome.






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






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






33. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






34. The temperature at which a heated liquid begins to boil and changes to a gas






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






36. Water - carbohydrates - lipids - protein - vitamins - and minerals.






37. 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.)






38. 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.






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






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






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






42. 1 has 6 groups - 2nd has 4 groups.






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






44. 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






45. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






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






47. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.






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






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






50. 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







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