Test your basic knowledge |

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. 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.






2. 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.






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






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






5. 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.






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






7. 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






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






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






10. Breaks down into dextrins.






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






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






13. 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






14. Water loving - water soluble






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






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






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






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






19. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






20. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.






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






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






23. A substance - usually a liquid - in which another substance is dissolved






24. To seperate or settle out of a solution






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






26. * 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






27. Two monosacchardies linked together






28. 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.






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






30. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric






31. 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)






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






33. 70% of finished product ingrediants meet organic criteria






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






35. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene






36. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






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






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






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






40. One saccharide.






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






42. 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.






43. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






44. The amount of heat required to convert a liquid to gas






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. 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.






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






48. The most abundant compunds on earth. plant cell walls. long chains of repeating glucose molecules however do not branch - and cannot be digested by human enzymes; therefore cellulose fiber is not absorbed - provides no calories - and simply passes th






49. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






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