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






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






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






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






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






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






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






8. Cranberry juice reduces bacterial concentrations in urine.






9. 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






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. 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.






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






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. 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






15. 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'






16. 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






17. 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.






18. 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.






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






20. 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.






21. 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






22. 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






23. 5% of finished product ingrediants meet organic criteria






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






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






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






27. Breaks down into dextrins.






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






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






31. 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






32. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes






33. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






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






35. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






36. An unstable solution created when more than the maximum solute is dissolved in solution.






37. 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.)






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






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






40. Water fearing - non - water soluble






41. 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






42. Less than 70% of finished product ingrediants meet criteria






43. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.






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






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






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






47. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






48. An electrically charged ion in a solution






49. 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.






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