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Food Science
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Subject
:
engineering
Instructions:
Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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. 70% of finished product ingrediants meet organic criteria
Chemethesis...
Food: Religion of Mormons
Odor: 2 different classifications
Made with Organic Ingrediants
2. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)
Calorie Control
Volatile Molecules
The FDA and Genetically Engineered Foods
Concerns about Food Biotechnology
3. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Chemical Basis of Sweetness
Odor: Classification 2nd group
Water and Function
three major edible lipids groups
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)
dextrose
fiber
amino acids
Six Basic Nutrient Groups
5. 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.
suspension
lactose
dextrose
Astringency
6. 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'
Foods High in Carbs
cellulose
gustatory cells
Concerns about Food Biotechnology
7. A substance - usually a liquid - in which another substance is dissolved
bound water
electrolyte
solvent
latent heat
8. 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)
Made with Organic Ingrediants
triglycerides
Texture in the mouth
Conventional Foods: Cancer Risk Reduction
9. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.
Water and Function
The FDA and Genetically Engineered Foods
molecule
Inorganic Compounds
10. An unstable solution created when more than the maximum solute is dissolved in solution.
lipids
Olfactory
heat of vapoization
supersaturated solution
11. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Conventional Foods: Cancer Risk Reduction
P/S ratio
solubility
freezing point
12. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
Five Taste Stimuli and Location on Tongue
dietary fiber
conventional foods
nutrients
13. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Thrifty Food Plan
Culture
Functions of proteins in food
Hearing
14. 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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15. 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.
Foods created with biotechnology
incomplete protein
phospholipids
Glucose
16. 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.
Food: Religion of Mormons
Chemical Basis of Sour Taste
Nutraceutical
Food: Religion and Judaism
17. The temperature at which a heated liquid begins to boil and changes to a gas
incomplete protein
gram
Conventional Foods: Urinary Tract Function
boiling point
18. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics
biotechnology
atoms
Glucose
essential nutrients
19. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Volatile Molecules
fructose
functions of lipids in foods
Touch
20. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
complete protein
Food: Religion of Mormons
bile
Odor: 2 different classifications
21. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Conventional Foods: Urinary Tract Function
Halal
essential nutrients
saturated fatty acids
22. If you smell something a lot - you wont smell it anymore.
Calories Sources per gram
emulsifier
odor and adaptation
hydrolysis
23. Solid - liquid - or gas compound dissolving in another substance.
solute
Nutraceutical
Medical Foods
incomplete protein
24. The hydrogens on either side of the double bond - creating a linear configuration.
osmotic pressure
molecule
atoms
trans fatty acid
25. 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.
Proteins
maltose
heat of solidification
Monosaccharides
26. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Protein gels
osmotic pressure
Nutraceutical
solution
27. A compound that inhibits oxidation - which can cause deterioration and rancidity
boiling point
Antioxidant
flocculation
Sensory Criteria
28. 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.
Sterols
Water and Function
Odor: Classification 2nd group
pH scale
29. 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.
Monograph
Calorie Control
Taste Interactions
oligosaccharides
30. The hydrogens on the same side as a double bond and make a U like formation.
Factors Influencing food choice
solvent
emulsion
cis fatty acids
31. Two monosacchardies linked together
Water Content in Food
disaccharides
Factors Influencing food choice
Foods high in lipids
32. 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
Proteins
ionize
Sight
Glucose
33. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
Food: Religion of Hinduism
essential nutrients
bile
dextrose
34. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Taste Interactions
Functional Food
solution
Foods using Biotechnology categories
35. 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
Odor
water activity
diverticulosis...
Concerns about Food Biotechnology: Religous/ Cultural Concerns
36. 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
suspension
protein complementation
solvent
37. * 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
Foods for Special Dietary Use
ionize
Hearing
Starch: digestible polysaccharide
38. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Modified Foods
Denaturation
microorganism
emulsifier
39. The tmperature at which a liquid changes to a solid
freezing point
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Proteins
Monosaccharides
40. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Foods created with biotechnology
Chemical Basis of Salty Tastes
dextrose
disaccharides
41. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
consistency
Water Content in Food
P/S ratio
lactose
42. 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
phospholipids
Calories Sources per gram
Six Basic Nutrient Groups
suspension
43. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
Things that affect Flavor
Chemical Basis of Sour Taste
emulsion
latent heat
44. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.
P/S ratio
Food Group Plan
fiber
supersaturated solution
45. 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
boiling point
Factors Influencing food choice
fructose
cellulose
46. 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
Chemical Basis of Sweetness
Touch
polysaccharides
Monograph
47. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
Taste
fiber
functions of carbs
USDA
48. To seperate or settle out of a solution
freezing point
precipitate
conventional foods
odor and adaptation
49. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Protein gels
Concerns about Food Biotechnology: Gene Contamination
pH scale
Six Basic Nutrient Groups
50. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
Proteins
oligosaccharides
Genetically modified foods (GMO's)
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