SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
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. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
P/S ratio
Food: Religion and Judaism
Contains Organic Ingrediants
Hearing
2. 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.
Chemical Basis of Bitterness
Water and Function
100% organic
electrolyte
3. 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.
polysaccharides
Ribose
Chemethesis...
cis fatty acids
4. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
Texture in the mouth
Volatile Molecules
Five Taste Stimuli and Location on Tongue
5. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Modified Foods
Conventional Foods: Intestinal Health Maintenance
solution
water activity
6. 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.
conventional foods
dietary fiber
Conventional Foods: Intestinal Health Maintenance
glycogen
7. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
essential nutrients
Foods for Special Dietary Use
saturated fatty acids
Calories Sources per gram
8. A substance - usually a liquid - in which another substance is dissolved
solvent
Inorganic Compounds
amino acids
Touch and Texture
9. 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.
Food: Religion of Buddhism
incomplete protein
complete protein
Monosaccharides
10. Cellulose - hemicellulose - and pectic substances.
Starch: digestible polysaccharide
heat of solidification
common fibers
Antioxidant
11. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut
Food: Religion and Islam
Sight
phospholipids
biotechnology
12. 70% of finished product ingrediants meet organic criteria
amino acids
Made with Organic Ingrediants
protein complementation
Food Group Plan
13. 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
Chemical Basis of Salty Tastes
Things that affect Flavor
Concerns about Food Biotechnology
saturated solution
14. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Conventional Foods: Urinary Tract Function
Functions of proteins in food
lactose
Sight
15. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
hemicellulose
amino acids
Sensory Criteria
Concerns about Food Biotechnology
16. 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.
Antioxidant
Monosaturated fatty acids
Monograph
composition of proteins
17. The basic building block of matter; individual elements found on the periodic table
atoms
emulsion
precipitate
Food: Religion of Hinduism
18. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
nutrigenomics
lactose
fructose
Odor: 2 different classifications
19. Few- three to ten - monosaccharides linked together; these are not as common in foods.
oligosaccharides
trans fatty acid
Concerns about Food Biotechnology: Religous/ Cultural Concerns
galacturonic acid
20. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
essential nutrients
six key elements of living things
Foods for Special Dietary Use
Factors Influencing food choice
21. The tmperature at which a liquid changes to a solid
Flavor
Sight
freezing point
Conventional Foods: Cancer Risk Reduction
22. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Glucose
Chemical Basis of Sweetness
Foods high in lipids
diverticulosis...
23. 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
heat of vapoization
electrolyte
biotechnology
Calorie Control
24. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.
Conventional Foods: Cancer Risk Reduction
Six Basic Nutrient Groups
complete protein
maltose
25. A unit composed of one or more types of atoms held together by chemical bonds
molecule
Concerns about Food Biotechnology: Gene Contamination
atoms
sucrose
26. 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.
Culture
Food: Religion of Hinduism
maltose
functions of lipids in foods
27. 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.
Modified Foods
Denaturation
Conversions to know
osmosis
28. Water loving - water soluble
Proteins
Taste
Concerns about Food Biotechnology: Allergies
hydrophylic
29. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.
Glucose
Carbohydrates
ionize
Conventional Foods: Intestinal Health Maintenance
30. 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.
Chemical Basis of Bitterness
maltose
fiber
biotechnology
31. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
Gene
protein complementation
100% organic
cellulose
32. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
gram
Arabinose
bile
taste buds
33. 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.
dietary fiber
molecule
Organic
Chemical Basis of Sour Taste
34. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Sweetness
Chemical Basis of Salty Tastes
Foods using Biotechnology categories
amino acids
35. Breaks down into dextrins.
Foods High in Carbs
Starch: digestible polysaccharide
hemicellulose
Arabinose
36. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Chemical Basis of Bitterness
Water Content in Food
galactose
37. 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
dietary fiber
colloidal dispersion
triglycerides
glycogen
38. 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
Chemical Basis of Savory (umami) tastes
sucrose
polyusaturated fatty acids
Five Taste Stimuli and Location on Tongue
39. An electrically charged ion in a solution
electrolyte
Texture in the mouth
Food: Religion of Buddhism
heat of vapoization
40. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
essential nutrients
common fibers
functions of lipids in foods
pH scale
41. Spicy - floury - fruity - resinance - burnt - and fowl.
gustatory cells
Odor: Classification 1st group
phospholipids
heat of vapoization
42. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Proteins
plant stanol esters
Denaturation
Texture in the mouth
43. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
distillation
six key elements of living things
Carbohydrates
Conventional Foods: Heart Health
44. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
polyusaturated fatty acids
hydrophobic
glycogen
Gene
45. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
hydrophobic
colloidal dispersion
Sterols
dextrose
46. 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
hydration
Foods for Special Dietary Use
dietary fiber
solvent
47. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
hydrophobic
Denaturation
Odor
maltose
48. 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
composition of lipids
suspension
Monosaccharides
dextrose
49. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Odor: Classification 1st group
Foods created with biotechnology
nutrigenomics
emulsifier
50. 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)
glycogen
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Calorie Control
USDA