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. 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






2. Cellulose - hemicellulose - and pectic substances.






3. The hydrogens on either side of the double bond - creating a linear configuration.






4. 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






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






6. 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






7. Allergies - gene contamination - and religous/cultural objections.






8. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






9. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good






10. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






11. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






12. The idea - customs - skills - and art of a group of people in a given period of civilization.






13. Saturated - monounsaturated - and polyunsaturated.






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






15. 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.)






16. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






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






18. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






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.






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






21. Combining two saccharides. three most common are sucrose - lactose - and maltose.






22. 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.






23. 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.






24. An unstable solution created when more than the maximum solute is dissolved in solution.






25. 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)






26. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






27. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






29. Water fearing - non - water soluble






30. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






31. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






32. Bioactive compound (nutrients or non - nutrients) that has health benefits.






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






34. 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






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






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






37. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






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






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






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






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






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






43. 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






44. Spicy - floury - fruity - resinance - burnt - and fowl.






45. 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.






46. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






47. 5% of finished product ingrediants meet organic criteria






48. 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)






49. 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.






50. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.