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Test your basic knowledge |
Food Science
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Study First
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. * 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
Glucose
Antioxidant
disaccharides
Foods for Special Dietary Use
2. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Texture in the mouth
Touch and Texture
bound water
Foods created with biotechnology
3. Relating to the sense of smell. humans have 10-20million olfactory cells.
bound water
Olfactory
Six Basic Nutrient Groups
Foods for Special Dietary Use
4. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
electrolyte
Sensory Criteria
Chemical Basis of Sour Taste
osmosis
5. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Conventional Foods: Cancer Risk Reduction
freezing point
Chemical Basis of Bitterness
Calories Sources per gram
6. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
three major edible lipids groups
Gene
Halal
biotechnology
7. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
composition of lipids
Concerns about Food Biotechnology: Religous/ Cultural Concerns
protein complementation
suspension
8. 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.
Food: Religion of Seventh- Day Adventist Church
Sight
Nutraceutical
Water and Function
9. 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.
Monosaccharides
Conventional Foods: Heart Health
emulsion
Food: Religion and Islam
10. Cellulose - hemicellulose - and pectic substances.
amino acids
common fibers
Food: Religion of Hinduism
free water
11. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Foods high in lipids
Food: Religion and Judaism
Oligosaccharides
Functional Food
12. One saccharide.
Food: Religion of Mormons
galacturonic acid
precipitate
Monosaccharides
13. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Chemical Basis of Sour Taste
Concerns about Food Biotechnology: Allergies
Touch
Contains Organic Ingrediants
14. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
fiber
Odor: Classification 2nd group
Inorganic Compounds
Concerns about Food Biotechnology: Allergies
15. 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
hydration
Genetically modified foods (GMO's)
Foods created with biotechnology
pH scale
16. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
Food: Religion and Judaism
Odor: 2 different classifications
Hearing
17. To seperate or settle out of a solution
osmosis
precipitate
Foods high in lipids
dextrose
18. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
osmotic pressure
gram
Modified Foods
Sight
19. 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'
lignin
Food: Religion of Buddhism
Hearing
gustatory cells
20. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)
Ribose
molecule
fatty acid structure
Gene
21. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
polysaccharides
Chemical Basis of Savory (umami) tastes
functions of carbs
pH scale
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
Five Taste Stimuli and Location on Tongue
Odor: Classification 1st group
hydration
23. 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.
Chemethesis...
ionize
The FDA and Genetically Engineered Foods
Calories Sources per gram
24. Part of lactose - the sugar found in milk.
bound water
galactose
latent heat
Taste
25. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Carbohydrates
Sight
Food: Religion of Hinduism
Taste
26. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
solute
emulsifier
conventional foods
27. 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.
Astringency
Culture
Monosaturated fatty acids
bile
28. The ability of one substance to blend uniformly with another.
solubility
fructose
Calories Sources per gram
composition of proteins
29. 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.
Monograph
ionize
inulin
functions of lipids in foods
30. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Taste Interactions
water activity
Hearing
Water and Function
31. 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.
Touch
Odor
ionize
nutrigenomics
32. A unit composed of one or more types of atoms held together by chemical bonds
fatty acid structure
Odor: 2 different classifications
molecule
hemicellulose
33. 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.
Five Taste Stimuli and Location on Tongue
Six Basic Nutrient Groups
Touch
Contains Organic Ingrediants
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)
functions of carbs
Odor: Classification 1st group
100% organic
Calorie Control
35. 1 has 6 groups - 2nd has 4 groups.
saturated fatty acids
Odor: 2 different classifications
Volatile Molecules
fiber
36. 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.
fatty acid structure
Chemethesis...
Functional Food
Five Taste Stimuli and Location on Tongue
37. Allergies - gene contamination - and religous/cultural objections.
USDA
100% organic
gram
Concerns about Food Biotechnology
38. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)
flocculation
lipids
Foods High in Carbs
cellulose
39. 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
Denaturation
cellulose
incomplete protein
phospholipids
40. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.
Culture
polysaccharides
Chemical Basis of Sour Taste
protein complementation
41. 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
pH scale
conventional foods
Denaturation
Genetically modified foods (GMO's)
42. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Touch
Protein gels
fatty acid structure
nutrients
43. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)
polysaccharides
pectin substances
Texture in the mouth
Water and Function
44. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut
Modified Foods
freezing point
phospholipids
functions of carbs
45. 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
composition of proteins
dietary fiber
Calorie Control
gustatory cells
46. Water - carbohydrates - lipids - protein - vitamins - and minerals.
three major edible lipids groups
Six Basic Nutrient Groups
Foods for Special Dietary Use
Foods High in Carbs
47. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
Foods using Biotechnology categories
diverticulosis...
Taste Interactions
galacturonic acid
48. 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.
Organic
Thrifty Food Plan
hydrophylic
Touch and Texture
49. 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
lactose
Culture
polyusaturated fatty acids
water activity
50. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conventional Foods: Urinary Tract Function
Carbohydrates
Conversions to know
Conventional Foods: Intestinal Health Maintenance
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