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. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






2. A compound that inhibits oxidation - which can cause deterioration and rancidity






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






4. Breaks down into dextrins.






5. Combining two saccharides. three most common are sucrose - lactose - and maltose.






6. 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.






7. 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






8. 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)






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






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






11. 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.)






12. 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.






13. 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






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






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






16. 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






17. 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.






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






19. Part of lactose - the sugar found in milk.






20. 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.






21. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






22. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






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






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

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25. 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






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






27. 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.






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






29. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






30. 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)






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






32. To seperate or settle out of a solution






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






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






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






36. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps






37. The clotting or precipitation of protein in a liquid into a semisolid compound.






38. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






39. 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.






40. 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.






41. 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






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






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






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






45. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






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






47. The hydrogens on either side of the double bond - creating a linear configuration.






48. 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






49. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






50. Water loving - water soluble