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Test your basic knowledge |
Food Science
Start Test
Study First
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. Conveys a foods texture - consistency - astringency - and temperature.
Touch and Texture
Touch
Things that affect Flavor
Odor: 2 different classifications
2. Relating to the sense of smell. humans have 10-20million olfactory cells.
Glucose
pectin substances
Functional Food
Olfactory
3. 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.)
Foods created with biotechnology
taste buds
fiber
Conventional Foods: Heart Health
4. 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)
Touch
oligosaccharides
bile
Calorie Control
5. The hydrogens on the same side as a double bond and make a U like formation.
Medical Foods
supersaturated solution
cis fatty acids
Thrifty Food Plan
6. 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.
Touch
Medical Foods
Calorie Control
ionize
7. 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.
Starch: digestible polysaccharide
Oligosaccharides
flocculation
protein complementation
8. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
microorganism
functions of lipids in foods
Flavor
Water Content in Food
9. 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
consistency
Food: Religion of Hinduism
100% organic
cellulose
10. 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.
Glucose
Food: Religion of Seventh- Day Adventist Church
kosher
lignin
11. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
electrolyte
complete protein
sucrose
solution
12. If you smell something a lot - you wont smell it anymore.
six key elements of living things
nutrients
odor and adaptation
Functional Food
13. 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.
Conventional Foods: Urinary Tract Function
Five Taste Stimuli and Location on Tongue
complete protein
cellulose
14. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Five Taste Stimuli and Location on Tongue
Concerns about Food Biotechnology: Allergies
saturated solution
Water Content in Food
15. 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.
Touch
inulin
oligosaccharides
hydration
16. All ingrediants of the finished product are certified 100% organic
100% organic
gram
Concerns about Food Biotechnology: Gene Contamination
essential nutrients
17. 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.
Hearing
Contains Organic Ingrediants
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Monosaccharides
18. To seperate or settle out of a solution
Food Group Plan
precipitate
oligosaccharides
hydrophobic
19. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.
solvent
Sensory Criteria
Food Group Plan
Six Basic Nutrient Groups
20. * 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
Concerns about Food Biotechnology
freezing point
Foods for Special Dietary Use
taste buds
21. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Chemethesis...
Monosaturated fatty acids
Contains Organic Ingrediants
Thrifty Food Plan
22. The amount of heat required to convert a liquid to gas
odor and adaptation
common fibers
heat of vapoization
galactose
23. 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
Conventional Foods: Heart Health
phospholipids
Touch and Texture
composition of proteins
24. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
fructose
The FDA and Genetically Engineered Foods
Chemethesis...
osmotic pressure
25. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
Food: Religion and Judaism
Volatile Molecules
specific heat
26. 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?
27. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
Questions to ask if product is 'Natural'
hydration
freezing point
Food: Religion of Buddhism
28. 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)
P/S ratio
biotechnology
Calories Sources per gram
fructose
29. A compound that inhibits oxidation - which can cause deterioration and rancidity
precipitate
composition of lipids
Antioxidant
bound water
30. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.
Food: Religion and Judaism
ionize
Organic
flocculation
31. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group
Sight
trans fatty acid
Taste
fatty acid structure
32. Few- three to ten - monosaccharides linked together; these are not as common in foods.
gram
Concerns about Food Biotechnology: Allergies
Odor: Classification 2nd group
oligosaccharides
33. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
functions of carbs
Starch: digestible polysaccharide
precipitate
Food: Religion of Mormons
34. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Concerns about Food Biotechnology: Religous/ Cultural Concerns
trans fatty acid
solution
Foods High in Carbs
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
pH scale
phospholipids
water activity
functions of carbs
36. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)
Odor
inulin
Water and Function
polysaccharides
37. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Antioxidant
Taste Interactions
Halal
Conventional Foods: Heart Health
38. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Odor
The FDA and Genetically Engineered Foods
Arabinose
oligosaccharides
39. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
Conventional Foods: Heart Health
functions of carbs
protein complementation
trans fatty acid
40. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
diverticulosis...
oligosaccharides
six key elements of living things
lipids
41. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Culture
solution
Taste
Calories Sources per gram
42. 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.
Chemical Basis of Sweetness
Culture
Astringency
melting point
43. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
latent heat
Made with Organic Ingrediants
Conventional Foods: Urinary Tract Function
diverticulosis...
44. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
fiber
Food: Religion of Buddhism
heat of solidification
Foods created with biotechnology
45. 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.
suspension
Concerns about Food Biotechnology: Religous/ Cultural Concerns
solution
emulsion
46. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Halal
polyusaturated fatty acids
lignin
maltose
47. A unit composed of one or more types of atoms held together by chemical bonds
molecule
Food: Religion of Hinduism
Foods High in Carbs
three major edible lipids groups
48. 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.
Arabinose
Conventional Foods: Intestinal Health Maintenance
lipids
colloidal dispersion
49. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Chemical Basis of Sweetness
Water Content in Food
emulsifier
suspension
50. 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.
composition of proteins
fiber
Astringency
Odor: Classification 2nd group