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 food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.






2. A compound that inhibits oxidation - which can cause deterioration and rancidity






3. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.






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






5. 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.






6. 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






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. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






9. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






10. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






11. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






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






13. 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






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






15. Breaks down into dextrins.






16. Few- three to ten - monosaccharides linked together; these are not as common in foods.






17. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






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






19. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






20. A solution holding the maximum amount of dissolved solute at room temperature.






21. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






22. 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






23. Water loving - water soluble






24. The chemical bond between two amino acids






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






26. Conveys a foods texture - consistency - astringency - and temperature.






27. 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.






28. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






29. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






30. An electrically charged ion in a solution






31. 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






32. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






33. Bioactive compound (nutrients or non - nutrients) that has health benefits.






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






35. 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






36. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f






37. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






38. 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






39. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






40. 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.






41. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






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






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. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut






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






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






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






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






50. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.