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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. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
Foods created with biotechnology
Medical Foods
bile
Conventional Foods: Cancer Risk Reduction
2. An electrically charged ion in a solution
Ribose
Chemethesis...
Types of fatty acids
electrolyte
3. 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
Foods High in Carbs
solution
inulin
pectin substances
4. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
Organic
nutrients
cellulose
5. Saturated - monounsaturated - and polyunsaturated.
bile
microorganism
Carbohydrates
Types of fatty acids
6. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Ribose
free water
Five Taste Stimuli and Location on Tongue
Types of fatty acids
7. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Made with Organic Ingrediants
taste buds
Conventional Foods: Heart Health
Conversions to know
8. 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
Chemical Basis of Bitterness
six key elements of living things
hydration
solution
9. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene
suspension
conventional foods
Questions to ask if product is 'Natural'
enzyme
10. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Contains Organic Ingrediants
gustatory cells
specific heat
11. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
latent heat
polyusaturated fatty acids
Food: Religion and Islam
Functional Food
12. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
fructose
heat of solidification
Conversions to know
hydrolysis
13. 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.
incomplete protein
Concerns about Food Biotechnology: Religous/ Cultural Concerns
fiber
Ribose
14. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Odor: 2 different classifications
Sterols
diverticulosis...
Concerns about Food Biotechnology: Gene Contamination
15. 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.
lipids
Monosaturated fatty acids
fatty acid structure
P/S ratio
16. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
latent heat
enzyme
plant stanol esters
17. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)
glycogen
cis fatty acids
odor and adaptation
flocculation
18. 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
Foods high in lipids
Chemical Basis of Bitterness
galacturonic acid
19. Many monosaccharides linked together in long chains; these include starch and fibers.
common fibers
microorganism
diverticulosis...
polysaccharides
20. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Foods High in Carbs
nutrigenomics
Calorie Control
Astringency
21. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Hearing
Six Basic Nutrient Groups
solvent
Contains Organic Ingrediants
22. To seperate or settle out of a solution
functions of carbs
kosher
Monosaccharides
precipitate
23. Two monosacchardies linked together
emulsifier
Concerns about Food Biotechnology
odor and adaptation
disaccharides
24. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
fructose
Food: Religion and Islam
Foods using Biotechnology categories
25. 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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26. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
suspension
Monosaturated fatty acids
Gene
microorganism
27. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Protein gels
Ribose
amino acids
solution
28. 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.
Foods high in lipids
emulsion
Taste
Chemethesis...
29. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
protein complementation
Culture
Taste
emulsion
30. A compound that inhibits oxidation - which can cause deterioration and rancidity
Antioxidant
Inorganic Compounds
protein complementation
polysaccharides
31. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each
Chemical Basis of Savory (umami) tastes
composition of proteins
100% organic
Food: Religion of Hinduism
32. 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.
heat of vapoization
precipitate
The FDA and Genetically Engineered Foods
lactose
33. 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.
lignin
Monograph
Medical Foods
glycogen
34. 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.
inulin
Odor
Calories Sources per gram
Factors Influencing food choice
35. 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.
osmosis
Astringency
coagulation
composition of proteins
36. Creates definitions on labels for meat - poultry - and eggs.
saturated fatty acids
Proteins
Water Content in Food
USDA
37. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
consistency
Denaturation
Volatile Molecules
molecule
38. Allergies - gene contamination - and religous/cultural objections.
consistency
Concerns about Food Biotechnology
saturated fatty acids
Astringency
39. The ability of one substance to blend uniformly with another.
solubility
fructose
polyusaturated fatty acids
fiber
40. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)
lipids
Ribose
taste buds
free water
41. Combining two saccharides. three most common are sucrose - lactose - and maltose.
Protein gels
Halal
disaccharides
Olfactory
42. The basic building block of matter; individual elements found on the periodic table
atoms
Taste Interactions
Carbohydrates
sucrose
43. The idea - customs - skills - and art of a group of people in a given period of civilization.
Culture
Inorganic Compounds
Foods using Biotechnology categories
hemicellulose
44. 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.
flocculation
Touch and Texture
molecule
Calorie Control
45. Cellulose - hemicellulose - and pectic substances.
Food: Religion of Seventh- Day Adventist Church
common fibers
Protein gels
Food: Religion and Judaism
46. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
composition of proteins
freezing point
distillation
nutrients
47. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Water and Function
Questions to ask if product is 'Natural'
pectin substances
Foods using Biotechnology categories
48. 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
Conventional Foods: Urinary Tract Function
Taste
protein complementation
biotechnology
49. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
dextrose
Conventional Foods: Cancer Risk Reduction
peptide bond
Concerns about Food Biotechnology: Allergies
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.
Contains Organic Ingrediants
distillation
solvent
Food: Religion of Seventh- Day Adventist Church