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 tmperature at which a liquid changes to a solid






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






3. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






4. 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.






5. 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






6. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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






8. 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






9. 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.






10. 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.






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

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12. 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)






13. Water fearing - non - water soluble






14. A unit of genetic information in the chromosome.






15. 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






16. 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






17. 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






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






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






20. 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.






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






22. An electrically charged ion in a solution






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






24. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






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






26. Metric unit of weight. 1g= 1mL of water






27. 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






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






29. 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






30. 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.






31. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






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






33. 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.






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






35. The ability of one substance to blend uniformly with another.






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






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






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






39. 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






40. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






41. 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






42. Water - carbohydrates - lipids - protein - vitamins - and minerals.






43. The basic building block of matter; individual elements found on the periodic table






44. Two monosacchardies linked together






45. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)






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






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






48. 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






49. 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






50. 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