Test your basic knowledge |

Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. 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.






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






4. Saturated - monounsaturated - and polyunsaturated.






5. The amount of heat required to convert a liquid to gas






6. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected






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






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






9. 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.






10. Breaks down into dextrins.






11. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






12. 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






13. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






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






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






16. 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






17. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.






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






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






20. 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.






21. Water - carbohydrates - lipids - protein - vitamins - and minerals.






22. Two monosacchardies linked together






23. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en






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






25. 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'






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






27. 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






28. 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






29. 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.






30. 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.)






31. 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.






32. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






33. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






35. Cellulose - hemicellulose - and pectic substances.






36. Few- three to ten - monosaccharides linked together; these are not as common in foods.






37. 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.






38. Conveys a foods texture - consistency - astringency - and temperature.






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






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






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






42. 1 has 6 groups - 2nd has 4 groups.






43. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






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






45. The chemical bond between two amino acids






46. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






47. A unit of genetic information in the chromosome.






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






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






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