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 compound that inhibits oxidation - which can cause deterioration and rancidity






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






3. 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)






4. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






5. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






6. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






7. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






8. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






9. The clotting or precipitation of protein in a liquid into a semisolid compound.






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






11. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






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






14. To seperate or settle out of a solution






15. 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)






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






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

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18. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






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






20. 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






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






22. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






23. 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?

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






25. 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.






26. 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.






27. The temperature at which a heated liquid begins to boil and changes to a gas






28. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.






29. The idea - customs - skills - and art of a group of people in a given period of civilization.






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






31. 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.






32. Allergies - gene contamination - and religous/cultural objections.






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






34. Water fearing - non - water soluble






35. 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.






36. 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.)






37. 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






38. 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






39. 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






40. 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.






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






42. 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.






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






44. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good






45. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)






46. Saturated - monounsaturated - and polyunsaturated.






47. Food components that nourish the body to provide groth - maintenance - and repair






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






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






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