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






2. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






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






4. 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






5. 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.






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






7. 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






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






9. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






10. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






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






12. 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.






13. 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






14. 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






15. 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






16. 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.






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






18. 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.






19. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






20. To seperate or settle out of a solution






21. 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.






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






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






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






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






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






27. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






28. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






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






30. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






31. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.






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

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33. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.






34. The ability of one substance to blend uniformly with another.






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






36. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.






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






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






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






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






41. The chemical bond between two amino acids






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






43. Water loving - water soluble






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






45. 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.






46. 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.






47. 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






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






49. 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.






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







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