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. The tmperature at which a liquid changes to a solid






2. 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.






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






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






5. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.






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






7. Water loving - water soluble






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






9. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






10. 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.






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






12. Food components that nourish the body to provide groth - maintenance - and repair






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






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






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






16. 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.)






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






18. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






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






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






21. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






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






23. 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.






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






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






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






27. 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.






28. 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.






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






30. The temperature at which a substance converts from a liquid to a solid state.






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






32. 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.






33. 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.






34. 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)






35. 70% of finished product ingrediants meet organic criteria






36. Water fearing - non - water soluble






37. Two monosacchardies linked together






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






39. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.






40. 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.






41. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






42. 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.






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






44. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm






45. Saturated - monounsaturated - and polyunsaturated.






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






47. 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.






48. 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






49. 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.






50. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.