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






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






3. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






4. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






5. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m






6. 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.






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






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






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






10. Relating to the sense of smell. humans have 10-20million olfactory cells.






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






12. 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.






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. 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






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






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






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






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






19. 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?


20. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






21. 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.






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






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






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






25. 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






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






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






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






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






30. 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






31. 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.






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






33. 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.






34. Triglycerides (fats and oils) - phospholipids - and sterols.






35. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






36. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






37. A unit of genetic information in the chromosome.






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






39. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






40. 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)






41. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






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






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






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






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






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






47. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps






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






49. An electrically charged ion in a solution






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