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Test your basic knowledge |
Food Science
Start Test
Study First
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. The idea - customs - skills - and art of a group of people in a given period of civilization.
Five Taste Stimuli and Location on Tongue
Culture
Concerns about Food Biotechnology: Gene Contamination
nutrigenomics
2. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
Odor: Classification 2nd group
Five Taste Stimuli and Location on Tongue
Concerns about Food Biotechnology: Religous/ Cultural Concerns
enzyme
3. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
Odor: Classification 2nd group
Food: Religion of Mormons
Taste
enzyme
4. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Taste Interactions
complete protein
colloidal dispersion
Water Content in Food
5. 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.
incomplete protein
Culture
Foods High in Carbs
Concerns about Food Biotechnology: Religous/ Cultural Concerns
6. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group
Food: Religion of Mormons
melting point
fatty acid structure
saturated fatty acids
7. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Conventional Foods: Cancer Risk Reduction
functions of carbs
Concerns about Food Biotechnology: Religous/ Cultural Concerns
polysaccharides
8. 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.
osmosis
amino acids
oligosaccharides
bound water
9. 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
Odor: Classification 1st group
emulsifier
conventional foods
biotechnology
10. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Odor: Classification 1st group
Calories Sources per gram
Inorganic Compounds
hydration
11. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.
inulin
lignin
Flavor
amino acids
12. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Conventional Foods: Heart Health
colloidal dispersion
Monosaccharides
maltose
13. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Modified Foods
Inorganic Compounds
Glucose
The FDA and Genetically Engineered Foods
14. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Foods High in Carbs
disaccharides
Thrifty Food Plan
Taste Interactions
15. 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.
complete protein
enzyme
coagulation
cis fatty acids
16. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conversions to know
biotechnology
taste buds
glycogen
17. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Water Content in Food
freezing point
Odor: Classification 1st group
pectin substances
18. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Foods high in lipids
Six Basic Nutrient Groups
Thrifty Food Plan
gram
19. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
conventional foods
lignin
six key elements of living things
disaccharides
20. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Flavor
molecule
osmotic pressure
Conventional Foods: Cancer Risk Reduction
21. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)
Odor: Classification 1st group
odor and adaptation
Conventional Foods: Heart Health
Ribose
22. 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.
lipids
Odor: Classification 1st group
boiling point
Chemethesis...
23. 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
Calories Sources per gram
phospholipids
Chemical Basis of Sweetness
Monosaccharides
24. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Modified Foods
100% organic
dextrose
amino acids
25. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Chemical Basis of Sour Taste
Functions of proteins in food
Conventional Foods: Intestinal Health Maintenance
saturated fatty acids
26. 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
Ribose
Odor
Foods using Biotechnology categories
essential nutrients
27. 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.
Chemical Basis of Bitterness
hemicellulose
Oligosaccharides
nutrigenomics
28. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
osmotic pressure
Water and Function
Genetically modified foods (GMO's)
Gene
29. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f
Sight
lipids
Medical Foods
galactose
30. The hydrogens on the same side as a double bond and make a U like formation.
Nutraceutical
Concerns about Food Biotechnology: Gene Contamination
cis fatty acids
six key elements of living things
31. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
bile
biotechnology
P/S ratio
suspension
32. 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.
inulin
triglycerides
kosher
Six Basic Nutrient Groups
33. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
three major edible lipids groups
precipitate
hydrolysis
hemicellulose
34. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Odor
Carbohydrates
Factors Influencing food choice
disaccharides
35. 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
Foods high in lipids
Functions of proteins in food
diverticulosis...
Chemical Basis of Savory (umami) tastes
36. 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.
inulin
maltose
incomplete protein
Functional Food
37. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Medical Foods
Chemical Basis of Salty Tastes
Odor: Classification 2nd group
diverticulosis...
38. Spicy - floury - fruity - resinance - burnt - and fowl.
Odor: Classification 1st group
Foods for Special Dietary Use
Sight
peptide bond
39. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
solution
triglycerides
colloidal dispersion
40. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.
Functions of proteins in food
Odor: 2 different classifications
fructose
emulsion
41. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)
Monosaccharides
Olfactory
Contains Organic Ingrediants
amino acids
42. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Sensory Criteria
taste buds
Oligosaccharides
Arabinose
43. A substance - usually a liquid - in which another substance is dissolved
solvent
protein complementation
Monosaccharides
Food: Religion of Hinduism
44. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
lignin
Conventional Foods: Intestinal Health Maintenance
Conventional Foods: Heart Health
glycogen
45. One saccharide.
Monosaccharides
hydrophobic
Thrifty Food Plan
common fibers
46. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Conversions to know
Food: Religion and Judaism
Denaturation
flocculation
47. A unit of genetic information in the chromosome.
functions of lipids in foods
galacturonic acid
Gene
three major edible lipids groups
48. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics
maltose
Foods using Biotechnology categories
solute
biotechnology
49. 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.
Functional Food
Chemical Basis of Savory (umami) tastes
Food Group Plan
Halal
50. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Antioxidant
solution
polysaccharides
cis fatty acids