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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. 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
Things that affect Flavor
peptide bond
Olfactory
Inorganic Compounds
2. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.
Food: Religion and Judaism
Functional Food
composition of proteins
protein complementation
3. 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
Food: Religion of Hinduism
dietary fiber
pectin substances
Chemical Basis of Savory (umami) tastes
4. 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.
Water and Function
Carbohydrates
Chemical Basis of Bitterness
coagulation
5. 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)
Taste Interactions
Monograph
hemicellulose
flocculation
6. The clotting or precipitation of protein in a liquid into a semisolid compound.
polysaccharides
gustatory cells
coagulation
100% organic
7. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)
The FDA and Genetically Engineered Foods
Denaturation
fructose
gustatory cells
8. 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
Water and Function
Chemical Basis of Sweetness
pectin substances
Five Taste Stimuli and Location on Tongue
9. 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
Thrifty Food Plan
fructose
The FDA and Genetically Engineered Foods
10. Metric unit of weight. 1g= 1mL of water
gram
galactose
peptide bond
composition of proteins
11. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
emulsifier
Inorganic Compounds
hydration
Concerns about Food Biotechnology: Allergies
12. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
dextrose
Foods using Biotechnology categories
hydrolysis
pH scale
13. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
latent heat
molecule
protein complementation
Carbohydrates
14. A solution holding the maximum amount of dissolved solute at room temperature.
composition of proteins
disaccharides
Sterols
saturated solution
15. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Conventional Foods: Cancer Risk Reduction
odor and adaptation
Arabinose
triglycerides
16. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Olfactory
specific heat
P/S ratio
Ribose
17. 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.
Organic
incomplete protein
complete protein
Foods high in lipids
18. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
Ribose
microorganism
consistency
Food: Religion of Buddhism
19. The basic building block of matter; individual elements found on the periodic table
atoms
Touch and Texture
emulsion
Ribose
20. 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
osmotic pressure
Medical Foods
fatty acid structure
Touch
21. 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.
Odor: 2 different classifications
Chemical Basis of Bitterness
Chemethesis...
protein complementation
22. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
biotechnology
Arabinose
Calories Sources per gram
Calorie Control
23. 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.
Chemical Basis of Bitterness
gram
Food: Religion of Seventh- Day Adventist Church
hydration
24. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Conventional Foods: Heart Health
Six Basic Nutrient Groups
Texture in the mouth
osmosis
25. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Conventional Foods: Intestinal Health Maintenance
Concerns about Food Biotechnology: Gene Contamination
Calorie Control
nutrigenomics
26. 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.
boiling point
disaccharides
composition of lipids
suspension
27. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
Food: Religion of Buddhism
Sight
plant stanol esters
28. The temperature at which a substance converts from a liquid to a solid state.
Genetically modified foods (GMO's)
six key elements of living things
heat of solidification
Monograph
29. 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
glycogen
Inorganic Compounds
conventional foods
nutrigenomics
30. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
osmosis
freezing point
pH scale
polysaccharides
31. 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.
fiber
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Chemical Basis of Sour Taste
Sensory Criteria
32. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
solute
Taste Interactions
Conventional Foods: Cancer Risk Reduction
Texture in the mouth
33. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Calorie Control
Medical Foods
Calories Sources per gram
Protein gels
34. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
polysaccharides
Taste
Questions to ask if product is 'Natural'
35. The temperature at which a heated liquid begins to boil and changes to a gas
oligosaccharides
Food: Religion and Islam
boiling point
complete protein
36. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.
Odor
nutrients
fructose
gustatory cells
37. Less than 70% of finished product ingrediants meet criteria
Contains Organic Ingrediants
Foods created with biotechnology
Modified Foods
Concerns about Food Biotechnology: Allergies
38. 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.
Astringency
solvent
taste buds
saturated fatty acids
39. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Concerns about Food Biotechnology
heat of vapoization
six key elements of living things
osmosis
40. 70% of finished product ingrediants meet organic criteria
Water and Function
Made with Organic Ingrediants
Five Taste Stimuli and Location on Tongue
Concerns about Food Biotechnology: Allergies
41. If you smell something a lot - you wont smell it anymore.
Carbohydrates
Chemethesis...
odor and adaptation
Ribose
42. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
dextrose
Odor: Classification 1st group
composition of proteins
Conventional Foods: Urinary Tract Function
43. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Monosaccharides
lactose
solvent
Nutraceutical
44. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)
fructose
polysaccharides
Nutraceutical
ionize
45. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm
biotechnology
composition of lipids
Odor
Thrifty Food Plan
46. 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.
suspension
glycogen
Food Group Plan
fatty acid structure
47. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
bound water
solubility
free water
biotechnology
48. Breaks down into dextrins.
Starch: digestible polysaccharide
Proteins
ionize
Concerns about Food Biotechnology: Allergies
49. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
sucrose
cis fatty acids
Chemical Basis of Salty Tastes
P/S ratio
50. Cranberry juice reduces bacterial concentrations in urine.
Conventional Foods: Urinary Tract Function
Chemical Basis of Savory (umami) tastes
Odor: Classification 2nd group
conventional foods