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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. A solution holding the maximum amount of dissolved solute at room temperature.
essential nutrients
lignin
saturated solution
Chemical Basis of Bitterness
2. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
composition of lipids
consistency
Touch
Functions of proteins in food
3. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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4. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
disaccharides
dietary fiber
phospholipids
enzyme
5. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
emulsifier
hydration
fiber
Halal
6. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
Foods using Biotechnology categories
hydrolysis
Modified Foods
disaccharides
7. All ingrediants of the finished product are certified 100% organic
Gene
Touch
100% organic
suspension
8. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
polysaccharides
amino acids
Calorie Control
9. Conveys a foods texture - consistency - astringency - and temperature.
Volatile Molecules
Touch
Water and Function
lignin
10. 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
oligosaccharides
Thrifty Food Plan
Conventional Foods: Intestinal Health Maintenance
Flavor
11. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
water activity
Touch
plant stanol esters
P/S ratio
12. An electrically charged ion in a solution
Volatile Molecules
disaccharides
cis fatty acids
electrolyte
13. 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.
incomplete protein
Questions to ask if product is 'Natural'
emulsion
six key elements of living things
14. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
Conventional Foods: Urinary Tract Function
Chemical Basis of Savory (umami) tastes
water activity
15. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected
Volatile Molecules
Starch: digestible polysaccharide
composition of lipids
Modified Foods
16. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)
gustatory cells
fructose
functions of lipids in foods
molecule
17. The basic building block of matter; individual elements found on the periodic table
atoms
Touch
solution
solvent
18. 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.
osmosis
peptide bond
Chemical Basis of Bitterness
lactose
19. Two monosacchardies linked together
Concerns about Food Biotechnology: Gene Contamination
disaccharides
bile
Monosaturated fatty acids
20. 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
precipitate
Carbohydrates
hydrophylic
21. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Odor: 2 different classifications
Gene
complete protein
Taste
22. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
100% organic
Monograph
Hearing
23. 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.
Foods for Special Dietary Use
lignin
lipids
solubility
24. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
atoms
Odor: Classification 2nd group
Olfactory
Volatile Molecules
25. An unstable solution created when more than the maximum solute is dissolved in solution.
solute
hydration
supersaturated solution
nutrients
26. 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.)
saturated fatty acids
Food: Religion and Islam
kosher
Conventional Foods: Intestinal Health Maintenance
27. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Food Group Plan
Carbohydrates
hemicellulose
atoms
28. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
hydrolysis
emulsion
Taste Interactions
disaccharides
29. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Hearing
Food: Religion of Mormons
Touch and Texture
30. 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
Food Group Plan
osmosis
saturated fatty acids
31. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
emulsion
functions of lipids in foods
Monosaccharides
enzyme
32. 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
solution
sucrose
Things that affect Flavor
distillation
33. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
pH scale
consistency
trans fatty acid
inulin
34. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
phospholipids
hydrophylic
Functional Food
osmotic pressure
35. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
phospholipids
glycogen
hydrolysis
solution
36. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Concerns about Food Biotechnology: Gene Contamination
essential nutrients
Chemethesis...
Foods created with biotechnology
37. The chemical bond between two amino acids
Odor: Classification 2nd group
glycogen
peptide bond
polysaccharides
38. The amount of heat required to convert a liquid to gas
heat of vapoization
Culture
triglycerides
Genetically modified foods (GMO's)
39. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Taste Interactions
Calories Sources per gram
glycogen
latent heat
40. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
free water
plant stanol esters
Genetically modified foods (GMO's)
osmotic pressure
41. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
inulin
Genetically modified foods (GMO's)
functions of carbs
taste buds
42. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
galactose
diverticulosis...
hydrolysis
six key elements of living things
43. Creates definitions on labels for meat - poultry - and eggs.
USDA
Calorie Control
galactose
cellulose
44. Less than 70% of finished product ingrediants meet criteria
Concerns about Food Biotechnology: Religous/ Cultural Concerns
functions of lipids in foods
Contains Organic Ingrediants
Foods high in lipids
45. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
Touch and Texture
kosher
hemicellulose
distillation
46. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Odor: Classification 2nd group
Food: Religion and Judaism
Nutraceutical
biotechnology
47. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Functions of proteins in food
Monograph
Chemical Basis of Sweetness
specific heat
48. Combining two saccharides. three most common are sucrose - lactose - and maltose.
microorganism
kosher
disaccharides
Foods created with biotechnology
49. Many monosaccharides linked together in long chains; these include starch and fibers.
cis fatty acids
polysaccharides
odor and adaptation
Monograph
50. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Sensory Criteria
Contains Organic Ingrediants
coagulation
Conversions to know