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. Breaks down into dextrins.






2. 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.






3. 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)






4. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






5. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






6. 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.






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






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






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






10. One saccharide.






11. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






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






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






14. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.






15. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






16. 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.






17. 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)






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






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






20. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






21. An electrically charged ion in a solution






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






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






24. 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






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






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






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






28. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






29. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






30. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.






31. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'






32. 5% of finished product ingrediants meet organic criteria






33. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






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






35. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






37. 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.






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






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






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






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






42. 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






43. 1 has 6 groups - 2nd has 4 groups.






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






45. 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






46. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






47. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






48. 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.






49. Two monosacchardies linked together






50. 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.