Test your basic knowledge |

Food Science

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






2. Breaks down into dextrins.






3. Water loving - water soluble






4. 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






5. An electrically charged ion in a solution






6. 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.






7. 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






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






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






10. 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)






11. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






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






13. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.






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






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






16. 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






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






18. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






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






20. A solution holding the maximum amount of dissolved solute at room temperature.






21. 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






22. The idea - customs - skills - and art of a group of people in a given period of civilization.






23. A unit of genetic information in the chromosome.






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






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






26. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






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






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






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






31. 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.






32. 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.






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






34. 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)






35. The basic building block of matter; individual elements found on the periodic table






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






37. One saccharide.






38. 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






39. 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






40. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






41. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric






42. 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






43. 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)






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






45. 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)






46. Cellulose - hemicellulose - and pectic substances.






47. A substance - usually a liquid - in which another substance is dissolved






48. Food components that nourish the body to provide groth - maintenance - and repair






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






50. ( 5-C long) contributes to the structure of many vegetable gums and fibers.