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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. 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.)






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






3. 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






4. The amount of heat required to convert a liquid to gas






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






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






7. 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.






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






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






10. Cellulose - hemicellulose - and pectic substances.






11. The temperature at which a substance converts from a liquid to a solid state.






12. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.






13. * 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






14. 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






15. Water fearing - non - water soluble






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






17. A unit composed of one or more types of atoms held together by chemical bonds






18. 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.






19. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






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






21. To seperate or settle out of a solution






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






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






24. 5% of finished product ingrediants meet organic criteria






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






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






27. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.






28. 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.






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






30. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






31. 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






32. 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.






33. Part of lactose - the sugar found in milk.






34. If you smell something a lot - you wont smell it anymore.






35. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.






36. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






37. Water loving - water soluble






38. Saturated - monounsaturated - and polyunsaturated.






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






40. The amount of heat required to raise the temperature of 1 gram of a substance 1C






41. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?

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






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






44. 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.






45. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






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






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






48. 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'






49. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.






50. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.