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Test your basic knowledge |
Food Science
Start Test
Study First
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. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Functions of proteins in food
Volatile Molecules
dextrose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
2. 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
Foods High in Carbs
Concerns about Food Biotechnology: Religous/ Cultural Concerns
maltose
plant stanol esters
3. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
P/S ratio
Denaturation
Odor: 2 different classifications
Monosaccharides
4. 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)
electrolyte
conventional foods
Monosaturated fatty acids
amino acids
5. 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
composition of proteins
pectin substances
microorganism
Antioxidant
6. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.
Hearing
inulin
Conventional Foods: Urinary Tract Function
Sensory Criteria
7. The clotting or precipitation of protein in a liquid into a semisolid compound.
Oligosaccharides
coagulation
Foods created with biotechnology
pectin substances
8. 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
conventional foods
Five Taste Stimuli and Location on Tongue
freezing point
sucrose
9. 1 has 6 groups - 2nd has 4 groups.
atoms
Odor: 2 different classifications
Water and Function
trans fatty acid
10. 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
Oligosaccharides
water activity
Chemical Basis of Salty Tastes
galacturonic acid
11. The amount of heat required to convert a liquid to gas
Water and Function
heat of vapoization
Questions to ask if product is 'Natural'
fiber
12. 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.
coagulation
maltose
Astringency
Proteins
13. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
electrolyte
consistency
Thrifty Food Plan
polysaccharides
14. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
solution
hydrolysis
Touch and Texture
plant stanol esters
15. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
ionize
Made with Organic Ingrediants
Halal
functions of carbs
16. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
maltose
Starch: digestible polysaccharide
melting point
Calorie Control
17. 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.
Conventional Foods: Intestinal Health Maintenance
disaccharides
biotechnology
Food: Religion and Judaism
18. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Salty Tastes
Taste Interactions
Sight
Chemical Basis of Bitterness
19. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
six key elements of living things
osmotic pressure
biotechnology
diverticulosis...
20. The amount of heat required to raise the temperature of 1 gram of a substance 1C
specific heat
essential nutrients
fatty acid structure
Sterols
21. 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
hydration
functions of lipids in foods
specific heat
Foods using Biotechnology categories
22. 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.
incomplete protein
Touch and Texture
polysaccharides
Chemethesis...
23. 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
fatty acid structure
suspension
Monosaccharides
amino acids
24. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
solution
emulsifier
gram
cis fatty acids
25. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
100% organic
Food Group Plan
dietary fiber
pH scale
26. A compound that inhibits oxidation - which can cause deterioration and rancidity
Olfactory
Antioxidant
Food: Religion of Buddhism
pH scale
27. 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
colloidal dispersion
Monosaturated fatty acids
nutrients
essential nutrients
28. The basic building block of matter; individual elements found on the periodic table
Calories Sources per gram
atoms
dextrose
hydration
29. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Concerns about Food Biotechnology: Allergies
saturated fatty acids
Food: Religion of Seventh- Day Adventist Church
Gene
30. The chemical bond between two amino acids
latent heat
amino acids
peptide bond
Foods created with biotechnology
31. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
boiling point
suspension
dextrose
32. 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.
lignin
Chemical Basis of Sour Taste
Gene
saturated fatty acids
33. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Concerns about Food Biotechnology: Gene Contamination
Types of fatty acids
cellulose
Monosaturated fatty acids
34. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Inorganic Compounds
suspension
galactose
polysaccharides
35. 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
Monosaccharides
atoms
bound water
coagulation
36. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Food: Religion of Mormons
Chemethesis...
Taste Interactions
solution
37. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
Concerns about Food Biotechnology
Functional Food
galacturonic acid
three major edible lipids groups
38. The hydrogens on either side of the double bond - creating a linear configuration.
functions of carbs
Made with Organic Ingrediants
trans fatty acid
composition of lipids
39. A unit of genetic information in the chromosome.
osmosis
kosher
conventional foods
Gene
40. 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
Thrifty Food Plan
Calories Sources per gram
hydrophylic
Functions of proteins in food
41. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.
taste buds
Monograph
galactose
Functional Food
42. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
cellulose
heat of solidification
Foods high in lipids
bound water
43. A solution holding the maximum amount of dissolved solute at room temperature.
Culture
saturated solution
fiber
Volatile Molecules
44. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.
Touch
colloidal dispersion
lipids
water activity
45. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
protein complementation
complete protein
Astringency
Protein gels
46. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
gram
Odor: Classification 1st group
enzyme
dextrose
47. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
hydrolysis
plant stanol esters
hemicellulose
Modified Foods
48. 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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49. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
essential nutrients
Concerns about Food Biotechnology: Gene Contamination
Ribose
galactose
50. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
trans fatty acid
specific heat
hydrophylic