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. 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






2. Breaks down into dextrins.






3. 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.






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






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






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






7. 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.






8. One saccharide.






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






10. 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






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






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






13. 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.






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






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






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






17. A substance - usually a liquid - in which another substance is dissolved






18. 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.






19. 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.






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






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






22. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






23. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






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






25. 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.






26. Solid - liquid - or gas compound dissolving in another substance.






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






28. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.






29. 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






30. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






31. 70% of finished product ingrediants meet organic criteria






32. The amount of heat required to raise the temperature of 1 gram of a substance 1C






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






34. 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






35. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






36. 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






37. 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)






38. 5% of finished product ingrediants meet organic criteria






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






40. To seperate or settle out of a solution






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






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






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






44. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






45. Saturated - monounsaturated - and polyunsaturated.






46. 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






47. 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.






48. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






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






50. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.