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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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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. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






2. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.






3. All ingrediants of the finished product are certified 100% organic






4. A unit of genetic information in the chromosome.






5. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






6. 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.






7. 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.)






8. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






9. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






10. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






11. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






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






13. 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.






14. 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






15. 5% of finished product ingrediants meet organic criteria






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






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






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






19. 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.






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






21. Breaks down into dextrins.






22. The chemical bond between two amino acids






23. One saccharide.






24. 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.






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






26. The amount of heat required to raise the temperature of 1 gram of a substance 1C






27. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






28. 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






29. An electrically charged ion in a solution






30. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






31. 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






32. A unit composed of one or more types of atoms held together by chemical bonds






33. 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






34. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






35. 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.






36. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






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






39. The temperature at which a substance converts from a liquid to a solid state.






40. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






41. 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






42. Many monosaccharides linked together in long chains; these include starch and fibers.






43. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






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






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






46. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






47. * 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






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






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






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







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