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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. Solid - liquid - or gas compound dissolving in another substance.
amino acids
Odor: 2 different classifications
Touch and Texture
solute
2. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
galactose
atoms
Halal
Taste
3. 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.
Foods created with biotechnology
Food Group Plan
boiling point
Contains Organic Ingrediants
4. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric
Foods High in Carbs
electrolyte
diverticulosis...
latent heat
5. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
conventional foods
polyusaturated fatty acids
boiling point
fiber
6. To seperate or settle out of a solution
precipitate
melting point
nutrigenomics
Gene
7. An electrically charged ion in a solution
Monosaccharides
electrolyte
Food: Religion and Islam
Food: Religion of Seventh- Day Adventist Church
8. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
peptide bond
six key elements of living things
Types of fatty acids
protein complementation
9. 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.
Astringency
lignin
Medical Foods
functions of carbs
10. 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
plant stanol esters
pH scale
Food: Religion and Islam
Sterols
11. Allergies - gene contamination - and religous/cultural objections.
Glucose
Organic
Genetically modified foods (GMO's)
Concerns about Food Biotechnology
12. All ingrediants of the finished product are certified 100% organic
Food: Religion of Mormons
Glucose
100% organic
Things that affect Flavor
13. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee
Food: Religion and Islam
Starch: digestible polysaccharide
taste buds
polysaccharides
14. Triglycerides (fats and oils) - phospholipids - and sterols.
Touch and Texture
Five Taste Stimuli and Location on Tongue
three major edible lipids groups
dextrose
15. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
incomplete protein
disaccharides
Chemical Basis of Bitterness
distillation
16. One saccharide.
Monosaccharides
disaccharides
functions of carbs
saturated solution
17. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
Foods high in lipids
Calories Sources per gram
solution
18. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
fiber
Water Content in Food
Foods created with biotechnology
functions of carbs
19. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Calories Sources per gram
bound water
Monosaccharides
trans fatty acid
20. 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
heat of solidification
electrolyte
Food: Religion of Buddhism
kosher
21. 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.
Foods high in lipids
Medical Foods
essential nutrients
Glucose
22. 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
100% organic
Thrifty Food Plan
hydration
heat of solidification
23. 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
water activity
100% organic
Food: Religion of Hinduism
fiber
24. An unstable solution created when more than the maximum solute is dissolved in solution.
Sensory Criteria
supersaturated solution
Monosaccharides
Taste Interactions
25. 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
Denaturation
gustatory cells
Things that affect Flavor
hydrolysis
26. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Food: Religion and Islam
Functional Food
Concerns about Food Biotechnology: Religous/ Cultural Concerns
27. 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.
solubility
Odor: 2 different classifications
Touch and Texture
Olfactory
28. Cranberry juice reduces bacterial concentrations in urine.
Halal
Glucose
Conventional Foods: Urinary Tract Function
water activity
29. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Modified Foods
heat of vapoization
Nutraceutical
Foods for Special Dietary Use
30. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
solution
nutrigenomics
Conventional Foods: Heart Health
31. 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
Sensory Criteria
boiling point
composition of lipids
electrolyte
32. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Calories Sources per gram
dextrose
composition of lipids
Volatile Molecules
33. 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.
hydrophobic
Astringency
Made with Organic Ingrediants
The FDA and Genetically Engineered Foods
34. 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
Food: Religion of Mormons
Thrifty Food Plan
fatty acid structure
Inorganic Compounds
35. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Flavor
Concerns about Food Biotechnology: Gene Contamination
Medical Foods
ionize
36. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
cis fatty acids
Concerns about Food Biotechnology: Religous/ Cultural Concerns
consistency
biotechnology
37. 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.
Odor
Food Group Plan
diverticulosis...
Concerns about Food Biotechnology: Allergies
38. 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.
Medical Foods
lignin
Contains Organic Ingrediants
Volatile Molecules
39. 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
Culture
phospholipids
common fibers
Foods for Special Dietary Use
40. The idea - customs - skills - and art of a group of people in a given period of civilization.
fructose
Culture
Water and Function
Foods using Biotechnology categories
41. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Foods using Biotechnology categories
lipids
plant stanol esters
Carbohydrates
42. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
hydrolysis
Water and Function
triglycerides
Gene
43. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Inorganic Compounds
Culture
Calories Sources per gram
emulsion
44. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
incomplete protein
latent heat
pH scale
45. The amount of heat required to raise the temperature of 1 gram of a substance 1C
atoms
specific heat
Conventional Foods: Urinary Tract Function
Water Content in Food
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
Monosaccharides
Foods for Special Dietary Use
freezing point
trans fatty acid
47. The hydrogens on either side of the double bond - creating a linear configuration.
Calorie Control
odor and adaptation
trans fatty acid
nutrients
48. The tmperature at which a liquid changes to a solid
freezing point
diverticulosis...
nutrients
peptide bond
49. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.
atoms
lactose
Contains Organic Ingrediants
osmosis
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.
gram
three major edible lipids groups
fiber
dietary fiber