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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. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
diverticulosis...
taste buds
dietary fiber
2. 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.
Conventional Foods: Heart Health
Five Taste Stimuli and Location on Tongue
Factors Influencing food choice
freezing point
3. 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.
Conversions to know
Functions of proteins in food
Chemical Basis of Bitterness
The FDA and Genetically Engineered Foods
4. 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.
bile
osmosis
flocculation
lignin
5. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
composition of proteins
Food: Religion of Seventh- Day Adventist Church
Denaturation
lipids
6. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Six Basic Nutrient Groups
Chemical Basis of Sweetness
Proteins
cis fatty acids
7. The clotting or precipitation of protein in a liquid into a semisolid compound.
specific heat
coagulation
incomplete protein
Odor: 2 different classifications
8. 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
atoms
fatty acid structure
Foods High in Carbs
Modified Foods
9. 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
Sterols
lignin
Chemical Basis of Salty Tastes
Flavor
10. Triglycerides (fats and oils) - phospholipids - and sterols.
three major edible lipids groups
100% organic
cis fatty acids
The FDA and Genetically Engineered Foods
11. 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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12. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
kosher
precipitate
Foods created with biotechnology
latent heat
13. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
precipitate
sucrose
osmosis
100% organic
14. 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
biotechnology
P/S ratio
100% organic
osmosis
15. 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.
Chemethesis...
Food: Religion of Seventh- Day Adventist Church
nutrigenomics
Genetically modified foods (GMO's)
16. 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.
maltose
Contains Organic Ingrediants
Concerns about Food Biotechnology: Allergies
atoms
17. The temperature at which a substance converts from a liquid to a solid state.
Monosaturated fatty acids
heat of solidification
flocculation
colloidal dispersion
18. Water loving - water soluble
Contains Organic Ingrediants
hydrophylic
Six Basic Nutrient Groups
Monosaccharides
19. 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
cis fatty acids
composition of proteins
microorganism
Chemical Basis of Sour Taste
20. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Hearing
Nutraceutical
saturated fatty acids
hydration
21. 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
enzyme
atoms
Concerns about Food Biotechnology: Allergies
cellulose
22. * 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
freezing point
Monosaturated fatty acids
Foods for Special Dietary Use
Carbohydrates
23. 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
Foods high in lipids
Foods using Biotechnology categories
conventional foods
Olfactory
24. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Chemical Basis of Savory (umami) tastes
Chemical Basis of Sour Taste
Conventional Foods: Heart Health
Proteins
25. Breaks down into dextrins.
Starch: digestible polysaccharide
atoms
Texture in the mouth
coagulation
26. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
freezing point
hemicellulose
lipids
coagulation
27. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
ionize
colloidal dispersion
taste buds
28. 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.
emulsion
gustatory cells
Carbohydrates
Food: Religion and Judaism
29. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
solute
free water
Conventional Foods: Heart Health
dextrose
30. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Halal
Nutraceutical
Five Taste Stimuli and Location on Tongue
gram
31. An electrically charged ion in a solution
solute
oligosaccharides
electrolyte
Volatile Molecules
32. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
solute
Halal
Medical Foods
hemicellulose
33. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
Chemical Basis of Sour Taste
Conventional Foods: Intestinal Health Maintenance
emulsifier
Organic
34. A substance - usually a liquid - in which another substance is dissolved
solvent
amino acids
Calorie Control
Denaturation
35. Many monosaccharides linked together in long chains; these include starch and fibers.
polysaccharides
P/S ratio
lactose
Glucose
36. 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.
hydrophylic
Foods high in lipids
free water
ionize
37. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
lignin
Food Group Plan
distillation
fiber
38. 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.
The FDA and Genetically Engineered Foods
Water and Function
Protein gels
complete protein
39. Conveys a foods texture - consistency - astringency - and temperature.
Concerns about Food Biotechnology
freezing point
cis fatty acids
Touch
40. 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'
essential nutrients
Medical Foods
gustatory cells
taste buds
41. 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
100% organic
osmotic pressure
atoms
Thrifty Food Plan
42. All ingrediants of the finished product are certified 100% organic
oligosaccharides
Starch: digestible polysaccharide
Thrifty Food Plan
100% organic
43. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
Monograph
Olfactory
Six Basic Nutrient Groups
functions of carbs
44. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
Made with Organic Ingrediants
amino acids
functions of lipids in foods
melting point
45. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
functions of carbs
Chemical Basis of Sweetness
Food: Religion of Mormons
essential nutrients
46. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
pH scale
Odor: Classification 2nd group
P/S ratio
Hearing
47. If you smell something a lot - you wont smell it anymore.
saturated fatty acids
odor and adaptation
galactose
solute
48. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
100% organic
polyusaturated fatty acids
precipitate
49. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Foods High in Carbs
Hearing
conventional foods
disaccharides
50. 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
colloidal dispersion
melting point
Gene
Denaturation