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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. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
Food: Religion of Hinduism
Functional Food
maltose
2. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
functions of lipids in foods
The FDA and Genetically Engineered Foods
Calories Sources per gram
solution
3. 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
bound water
supersaturated solution
hydration
distillation
4. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Hearing
six key elements of living things
taste buds
5. Triglycerides (fats and oils) - phospholipids - and sterols.
Touch
amino acids
three major edible lipids groups
Monosaccharides
6. 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
Denaturation
Sensory Criteria
Food: Religion of Buddhism
biotechnology
7. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
diverticulosis...
inulin
three major edible lipids groups
Chemical Basis of Sweetness
8. Less than 70% of finished product ingrediants meet criteria
Contains Organic Ingrediants
Chemical Basis of Savory (umami) tastes
Taste Interactions
cellulose
9. 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
Denaturation
composition of lipids
Sterols
heat of solidification
10. 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.
Conversions to know
Food: Religion and Islam
Sensory Criteria
Chemethesis...
11. The ability of one substance to blend uniformly with another.
diverticulosis...
bile
electrolyte
solubility
12. 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.)
Ribose
microorganism
kosher
inulin
13. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
Sterols
hydrolysis
Chemical Basis of Sweetness
suspension
14. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Water and Function
Monograph
Sterols
15. Cranberry juice reduces bacterial concentrations in urine.
hydrophobic
glycogen
Taste
Conventional Foods: Urinary Tract Function
16. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
disaccharides
Taste
Foods high in lipids
six key elements of living things
17. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
Food Group Plan
100% organic
Concerns about Food Biotechnology: Allergies
18. To seperate or settle out of a solution
diverticulosis...
freezing point
precipitate
dextrose
19. 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.
Ribose
Odor: 2 different classifications
Touch and Texture
cis fatty acids
20. 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.
Functional Food
Volatile Molecules
Oligosaccharides
emulsifier
21. 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.
Sterols
nutrigenomics
nutrients
complete protein
22. 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.
Food: Religion and Judaism
Chemical Basis of Bitterness
coagulation
supersaturated solution
23. A solution holding the maximum amount of dissolved solute at room temperature.
sucrose
bound water
saturated solution
latent heat
24. * 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
Touch
amino acids
colloidal dispersion
Foods for Special Dietary Use
25. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
triglycerides
solubility
Texture in the mouth
26. 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.
hydrophylic
lipids
solution
Astringency
27. 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'
Monograph
gustatory cells
Antioxidant
taste buds
28. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
cellulose
Conversions to know
Chemical Basis of Sour Taste
Odor: Classification 2nd group
29. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
solution
enzyme
Organic
pH scale
30. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Sterols
Calorie Control
functions of carbs
Conventional Foods: Cancer Risk Reduction
31. 1 has 6 groups - 2nd has 4 groups.
Denaturation
Food: Religion of Mormons
Odor: 2 different classifications
Inorganic Compounds
32. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
ionize
Antioxidant
gustatory cells
33. The chemical bond between two amino acids
Conversions to know
suspension
peptide bond
osmotic pressure
34. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
complete protein
oligosaccharides
functions of carbs
three major edible lipids groups
35. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
kosher
phospholipids
Concerns about Food Biotechnology: Allergies
Foods High in Carbs
36. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Made with Organic Ingrediants
common fibers
Monosaturated fatty acids
diverticulosis...
37. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
pectin substances
molecule
Texture in the mouth
Glucose
38. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
gustatory cells
galacturonic acid
gram
dextrose
39. Relating to the sense of smell. humans have 10-20million olfactory cells.
Conventional Foods: Intestinal Health Maintenance
Olfactory
Antioxidant
specific heat
40. 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
100% organic
Thrifty Food Plan
Halal
Chemethesis...
41. 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
Antioxidant
inulin
Foods using Biotechnology categories
P/S ratio
42. 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.
Foods High in Carbs
Conversions to know
Water and Function
Modified Foods
43. 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.
Antioxidant
solubility
glycogen
sucrose
44. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
composition of lipids
saturated solution
Arabinose
polyusaturated fatty acids
45. 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
Food: Religion of Hinduism
emulsifier
Gene
three major edible lipids groups
46. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Antioxidant
Five Taste Stimuli and Location on Tongue
osmotic pressure
hydrophobic
47. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Halal
water activity
saturated solution
hemicellulose
48. 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.
lignin
Foods created with biotechnology
Organic
Functional Food
49. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
saturated fatty acids
Monograph
Sterols
osmotic pressure
50. 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
colloidal dispersion
diverticulosis...
water activity
solvent