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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. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






2. 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.






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






4. An electrically charged ion in a solution






5. 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.






6. 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)






7. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






8. 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.






9. 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






10. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.






11. 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






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






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






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






15. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






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






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






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






20. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






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






22. 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.






23. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






25. 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






26. 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






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






28. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






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






30. 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.






31. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






32. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.






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






34. 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.






35. 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.






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






37. Bioactive compound (nutrients or non - nutrients) that has health benefits.






38. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






39. 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






40. 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






41. Two monosacchardies linked together






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






43. The idea - customs - skills - and art of a group of people in a given period of civilization.






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






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






46. Water loving - water soluble






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






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






49. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f






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