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Test your basic knowledge |
Food Science
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Study First
Subject
:
engineering
Instructions:
Answer 50 questions in 15 minutes.
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study here
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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. Conveys a foods texture - consistency - astringency - and temperature.
atoms
Food: Religion and Islam
Touch
Ribose
2. 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
supersaturated solution
Concerns about Food Biotechnology: Gene Contamination
maltose
3. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
water activity
bound water
melting point
odor and adaptation
4. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
hydrolysis
Food: Religion of Hinduism
dextrose
Chemical Basis of Salty Tastes
5. An electrically charged ion in a solution
Volatile Molecules
Chemical Basis of Sour Taste
electrolyte
Monosaturated fatty acids
6. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Nutraceutical
lignin
hydrophobic
P/S ratio
7. Water fearing - non - water soluble
Volatile Molecules
trans fatty acid
Taste
hydrophobic
8. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Calories Sources per gram
Concerns about Food Biotechnology: Allergies
Conventional Foods: Intestinal Health Maintenance
fiber
9. 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.
suspension
Conventional Foods: Cancer Risk Reduction
three major edible lipids groups
Touch and Texture
10. 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.
gram
Functions of proteins in food
Five Taste Stimuli and Location on Tongue
freezing point
11. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Chemical Basis of Savory (umami) tastes
Monosaccharides
Carbohydrates
phospholipids
12. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
lactose
Functions of proteins in food
pH scale
freezing point
13. Water loving - water soluble
hydrophylic
glycogen
polyusaturated fatty acids
pectin substances
14. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Food: Religion of Mormons
microorganism
flocculation
Concerns about Food Biotechnology
15. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Glucose
osmotic pressure
Monosaturated fatty acids
hydrophylic
16. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.
functions of lipids in foods
Proteins
Food: Religion of Seventh- Day Adventist Church
Food Group Plan
17. 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
Flavor
enzyme
cellulose
Arabinose
18. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
supersaturated solution
gustatory cells
Genetically modified foods (GMO's)
hydrolysis
19. Solid - liquid - or gas compound dissolving in another substance.
supersaturated solution
Food: Religion and Judaism
nutrients
solute
20. 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.
Astringency
Food: Religion of Seventh- Day Adventist Church
saturated solution
Concerns about Food Biotechnology: Gene Contamination
21. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Questions to ask if product is 'Natural'
Monosaturated fatty acids
pectin substances
Nutraceutical
22. Two monosacchardies linked together
disaccharides
polysaccharides
cellulose
Questions to ask if product is 'Natural'
23. 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
hydration
Food: Religion and Judaism
Chemical Basis of Sour Taste
24. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
essential nutrients
Ribose
microorganism
Flavor
25. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.
Volatile Molecules
Medical Foods
Things that affect Flavor
polysaccharides
26. 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.
common fibers
emulsifier
Food: Religion and Judaism
Food: Religion of Mormons
27. 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
Concerns about Food Biotechnology
hydration
specific heat
oligosaccharides
28. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)
Calorie Control
Conversions to know
Thrifty Food Plan
pH scale
29. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
osmosis
Chemical Basis of Sweetness
enzyme
Food: Religion of Mormons
30. A unit of genetic information in the chromosome.
lactose
Odor: Classification 2nd group
Gene
Food: Religion of Seventh- Day Adventist Church
31. The temperature at which a substance converts from a liquid to a solid state.
lignin
enzyme
maltose
heat of solidification
32. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
bile
Inorganic Compounds
Water and Function
fatty acid structure
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
Sterols
colloidal dispersion
complete protein
Functional Food
34. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
functions of carbs
Chemical Basis of Savory (umami) tastes
latent heat
35. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Food: Religion of Hinduism
essential nutrients
inulin
emulsion
36. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Conventional Foods: Intestinal Health Maintenance
Oligosaccharides
Six Basic Nutrient Groups
Types of fatty acids
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.)
Carbohydrates
suspension
taste buds
Ribose
38. 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.
Chemical Basis of Sour Taste
Factors Influencing food choice
functions of lipids in foods
microorganism
39. The amount of heat required to convert a liquid to gas
heat of vapoization
Sight
bound water
taste buds
40. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
atoms
Culture
nutrigenomics
Foods high in lipids
41. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
latent heat
boiling point
Olfactory
42. 1 has 6 groups - 2nd has 4 groups.
Taste
100% organic
Odor: 2 different classifications
solution
43. Spicy - floury - fruity - resinance - burnt - and fowl.
Protein gels
Odor: Classification 1st group
molecule
distillation
44. 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
biotechnology
latent heat
ionize
Organic
45. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Odor: Classification 2nd group
Concerns about Food Biotechnology: Allergies
Organic
fiber
46. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
coagulation
six key elements of living things
plant stanol esters
nutrients
47. 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.
colloidal dispersion
ionize
saturated fatty acids
Odor: 2 different classifications
48. Triglycerides (fats and oils) - phospholipids - and sterols.
bound water
suspension
three major edible lipids groups
Astringency
49. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
complete protein
pH scale
lactose
gram
50. 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
saturated solution
enzyme
Foods using Biotechnology categories
Food: Religion of Mormons
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