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






2. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






3. A unit of genetic information in the chromosome.






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






5. 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.






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






7. 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.






8. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






9. Conveys a foods texture - consistency - astringency - and temperature.






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






11. 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.






12. 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






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






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






15. 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.






16. Breaks down into dextrins.






17. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






18. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






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






20. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)






21. 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'






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






23. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






24. All ingrediants of the finished product are certified 100% organic






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






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






27. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.






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






29. 5% of finished product ingrediants meet organic criteria






30. 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






31. 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.






32. 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.






33. Cranberry juice reduces bacterial concentrations in urine.






34. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






35. 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)






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






37. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






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






39. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.






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






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






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






43. 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






44. 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






45. Less than 70% of finished product ingrediants meet criteria






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






47. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.






48. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.






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






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