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. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






2. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






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






4. A unit of genetic information in the chromosome.






5. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)






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






7. Two monosacchardies linked together






8. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






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






10. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group






11. Relating to the sense of smell. humans have 10-20million olfactory cells.






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






13. Less than 70% of finished product ingrediants meet criteria






14. 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.






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






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






17. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






18. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






19. Water - carbohydrates - lipids - protein - vitamins - and minerals.






20. 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






21. 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






22. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






23. Allergies - gene contamination - and religous/cultural objections.






24. 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.






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






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






27. 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






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






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






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






31. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






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






33. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en






34. 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.






35. Water loving - water soluble






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






37. The temperature at which a heated liquid begins to boil and changes to a gas






38. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)






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






40. 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.






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






42. Combining two saccharides. three most common are sucrose - lactose - and maltose.






43. 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.






44. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






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






46. 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






47. 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.






48. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






49. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






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