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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 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
Ribose
pH scale
hydration
Taste Interactions
2. Two monosacchardies linked together
nutrients
pH scale
solubility
disaccharides
3. 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.
six key elements of living things
incomplete protein
lipids
pH scale
4. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
suspension
Taste Interactions
galactose
Contains Organic Ingrediants
5. Part of lactose - the sugar found in milk.
plant stanol esters
Glucose
distillation
galactose
6. 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.
Food: Religion and Judaism
essential nutrients
Taste Interactions
Proteins
7. Water fearing - non - water soluble
hydrophobic
free water
Factors Influencing food choice
Foods using Biotechnology categories
8. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
nutrigenomics
peptide bond
triglycerides
Factors Influencing food choice
9. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Odor: 2 different classifications
biotechnology
triglycerides
phospholipids
10. 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.
phospholipids
emulsifier
Conventional Foods: Urinary Tract Function
Food: Religion and Judaism
11. 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.
Foods High in Carbs
Food: Religion and Judaism
Proteins
inulin
12. 5% of finished product ingrediants meet organic criteria
USDA
Organic
microorganism
Arabinose
13. Cellulose - hemicellulose - and pectic substances.
Food: Religion and Islam
complete protein
common fibers
Oligosaccharides
14. All ingrediants of the finished product are certified 100% organic
Proteins
Odor: 2 different classifications
Chemical Basis of Bitterness
100% organic
15. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Flavor
Thrifty Food Plan
melting point
Monosaccharides
16. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
disaccharides
Foods High in Carbs
colloidal dispersion
17. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
hemicellulose
three major edible lipids groups
freezing point
Monograph
18. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
plant stanol esters
saturated solution
Concerns about Food Biotechnology: Allergies
Five Taste Stimuli and Location on Tongue
19. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
Questions to ask if product is 'Natural'
essential nutrients
hydrophobic
20. 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.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
The FDA and Genetically Engineered Foods
lignin
osmotic pressure
21. 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.
flocculation
The FDA and Genetically Engineered Foods
dextrose
Astringency
22. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?
23. 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.
gustatory cells
Chemethesis...
Water and Function
peptide bond
24. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Food: Religion of Hinduism
polyusaturated fatty acids
solubility
Water and Function
25. One saccharide.
Olfactory
Monosaccharides
Hearing
melting point
26. 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.
peptide bond
dietary fiber
Water Content in Food
osmosis
27. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
bound water
maltose
solution
free water
28. 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
saturated solution
Arabinose
consistency
Chemical Basis of Sweetness
29. 70% of finished product ingrediants meet organic criteria
Made with Organic Ingrediants
hydration
Flavor
Antioxidant
30. 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.
osmotic pressure
Sterols
free water
Chemical Basis of Sour Taste
31. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test
solvent
Monosaccharides
Sterols
amino acids
32. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
100% organic
glycogen
distillation
cis fatty acids
33. 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.
Culture
inulin
conventional foods
incomplete protein
34. 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.
Inorganic Compounds
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Things that affect Flavor
Starch: digestible polysaccharide
35. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
microorganism
Functional Food
Foods created with biotechnology
distillation
36. 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.
taste buds
Oligosaccharides
Foods created with biotechnology
hemicellulose
37. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps
Thrifty Food Plan
lignin
Foods created with biotechnology
solvent
38. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
nutrigenomics
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Odor: Classification 2nd group
Conversions to know
39. Metric unit of weight. 1g= 1mL of water
Monosaturated fatty acids
Sight
Chemical Basis of Savory (umami) tastes
gram
40. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
free water
Halal
Odor: 2 different classifications
Conventional Foods: Urinary Tract Function
41. 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.
gram
Types of fatty acids
emulsion
microorganism
42. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
phospholipids
fiber
suspension
43. 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
Things that affect Flavor
Food: Religion of Buddhism
solute
heat of vapoization
44. An unstable solution created when more than the maximum solute is dissolved in solution.
Water Content in Food
supersaturated solution
Functional Food
Chemethesis...
45. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
consistency
Concerns about Food Biotechnology: Gene Contamination
biotechnology
Olfactory
46. Water - carbohydrates - lipids - protein - vitamins - and minerals.
lignin
Six Basic Nutrient Groups
complete protein
Conventional Foods: Cancer Risk Reduction
47. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
Genetically modified foods (GMO's)
three major edible lipids groups
consistency
Chemical Basis of Salty Tastes
48. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
fructose
Conventional Foods: Cancer Risk Reduction
Taste Interactions
solvent
49. A substance - usually a liquid - in which another substance is dissolved
solvent
Chemical Basis of Sour Taste
Conventional Foods: Cancer Risk Reduction
Hearing
50. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)
dextrose
pectin substances
polysaccharides
Odor: Classification 2nd group