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. 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.






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






3. Cranberry juice reduces bacterial concentrations in urine.






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






5. If you smell something a lot - you wont smell it anymore.






6. Breaks down into dextrins.






7. Saturated - monounsaturated - and polyunsaturated.






8. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe






9. 1 has 6 groups - 2nd has 4 groups.






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






11. 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.






12. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene






13. 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






14. A unit of genetic information in the chromosome.






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






16. The chemical bond between two amino acids






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






18. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






19. 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






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






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






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






23. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






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






25. Allergies - gene contamination - and religous/cultural objections.






26. 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






27. To seperate or settle out of a solution






28. 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.






29. 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.






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






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






32. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






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






34. Many monosaccharides linked together in long chains; these include starch and fibers.






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






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






37. 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)






38. 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.






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






40. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






41. 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






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






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






44. 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.






45. Cellulose - hemicellulose - and pectic substances.






46. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.






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






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






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






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