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. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






2. A compound that inhibits oxidation - which can cause deterioration and rancidity






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






4. 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)






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






6. 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






7. Relating to the sense of smell. humans have 10-20million olfactory cells.






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






9. 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.






10. 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.






11. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






12. 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.






13. Water fearing - non - water soluble






14. 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)






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






16. 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.






17. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






18. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






19. The hydrogens on the same side as a double bond and make a U like formation.






20. One saccharide.






21. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






22. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






23. 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






24. A substance - usually a liquid - in which another substance is dissolved






25. 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






26. 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.






27. Creates definitions on labels for meat - poultry - and eggs.






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






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






30. The temperature at which a heated liquid begins to boil and changes to a gas






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






32. 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.






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






34. The tmperature at which a liquid changes to a solid






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






36. 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.






37. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






38. 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






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






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






41. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






42. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)






43. A solution holding the maximum amount of dissolved solute at room temperature.






44. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






45. 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.






46. * 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






47. Two monosacchardies linked together






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






49. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






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