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






2. 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






3. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






4. 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






5. Saturated - monounsaturated - and polyunsaturated.






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'






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






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






9. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






10. Many monosaccharides linked together in long chains; these include starch and fibers.






11. 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






12. 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.






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






14. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






15. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






16. A unit composed of one or more types of atoms held together by chemical bonds






17. Bioactive compound (nutrients or non - nutrients) that has health benefits.






18. 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






19. 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)






20. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






21. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






22. Allergies - gene contamination - and religous/cultural objections.






23. If you smell something a lot - you wont smell it anymore.






24. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






25. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)






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






27. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






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






30. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






31. 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.






32. 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






33. Part of lactose - the sugar found in milk.






34. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.






35. One saccharide.






36. The clotting or precipitation of protein in a liquid into a semisolid compound.






37. Water fearing - non - water soluble






38. 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






39. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






40. 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.






41. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.






42. Two monosacchardies linked together






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






44. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






45. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






46. To seperate or settle out of a solution






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






48. The chemical bond between two amino acids






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






50. 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.