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






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






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






4. An electrically charged ion in a solution






5. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)






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






7. 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.






8. 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






9. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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10. Two monosacchardies linked together






11. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






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






13. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






14. 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.






15. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread






16. Water fearing - non - water soluble






17. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






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






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






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






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






22. 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.






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.






24. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






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






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






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






28. One saccharide.






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






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






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






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






33. 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)






34. 70% of finished product ingrediants meet organic criteria






35. 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.






36. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






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






38. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






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






41. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






42. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






43. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






44. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe






45. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






46. 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.






47. 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






48. 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.






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






50. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)