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. 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.






2. 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.






3. Two monosacchardies linked together






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






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






6. Cranberry juice reduces bacterial concentrations in urine.






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






8. To seperate or settle out of a solution






9. 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






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






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






12. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






13. The chemical bond between two amino acids






14. One saccharide.






15. 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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16. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






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






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






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






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






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






22. Water loving - water soluble






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






24. 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






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






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






27. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






28. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






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






30. 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.






31. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






32. Food components that nourish the body to provide groth - maintenance - and repair






33. 70% of finished product ingrediants meet organic criteria






34. Many monosaccharides linked together in long chains; these include starch and fibers.






35. Spicy - floury - fruity - resinance - burnt - and fowl.






36. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics






37. 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.






38. * 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






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






40. Solid - liquid - or gas compound dissolving in another substance.






41. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






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






43. 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.






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






45. 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






46. 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






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






48. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






49. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






50. 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.