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






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






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






4. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






5. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






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






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






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






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






10. Breaks down into dextrins.






11. 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'






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






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






14. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






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






17. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.






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






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






20. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.






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






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






23. 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.






24. 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.






25. To seperate or settle out of a solution






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






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






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






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






30. The hydrogens on the same side as a double bond and make a U like formation.






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






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






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






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






35. 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.






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






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






38. 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.






39. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






40. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






41. Few- three to ten - monosaccharides linked together; these are not as common in foods.






42. 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.






43. 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.






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






45. 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.






46. Saturated - monounsaturated - and polyunsaturated.






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






48. 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






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






50. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness