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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 ability of one substance to blend uniformly with another.
Calorie Control
solubility
pectin substances
Sight
2. A solution holding the maximum amount of dissolved solute at room temperature.
Chemical Basis of Sweetness
cis fatty acids
saturated solution
Ribose
3. Water fearing - non - water soluble
melting point
atoms
hydrophobic
emulsifier
4. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
Foods High in Carbs
Thrifty Food Plan
sucrose
Concerns about Food Biotechnology
5. Cellulose - hemicellulose - and pectic substances.
Arabinose
trans fatty acid
osmosis
common fibers
6. 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
The FDA and Genetically Engineered Foods
Chemical Basis of Savory (umami) tastes
Halal
flocculation
7. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
Conventional Foods: Intestinal Health Maintenance
Organic
nutrients
8. The temperature at which a substance converts from a liquid to a solid state.
lignin
Astringency
Chemical Basis of Sweetness
heat of solidification
9. The amount of heat required to raise the temperature of 1 gram of a substance 1C
specific heat
suspension
Protein gels
Conventional Foods: Intestinal Health Maintenance
10. 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.
Contains Organic Ingrediants
freezing point
biotechnology
Concerns about Food Biotechnology: Religous/ Cultural Concerns
11. A substance - usually a liquid - in which another substance is dissolved
Taste Interactions
Chemical Basis of Bitterness
solvent
Types of fatty acids
12. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
hydrolysis
emulsifier
Astringency
hydrophobic
13. 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.
Proteins
odor and adaptation
heat of vapoization
hydrophobic
14. The amount of heat required to convert a liquid to gas
Denaturation
Nutraceutical
heat of vapoization
maltose
15. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
Gene
latent heat
Thrifty Food Plan
16. Few- three to ten - monosaccharides linked together; these are not as common in foods.
colloidal dispersion
Odor: 2 different classifications
oligosaccharides
pectin substances
17. 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.
Five Taste Stimuli and Location on Tongue
Volatile Molecules
emulsion
functions of lipids in foods
18. Cranberry juice reduces bacterial concentrations in urine.
functions of lipids in foods
Conventional Foods: Urinary Tract Function
coagulation
oligosaccharides
19. An unstable solution created when more than the maximum solute is dissolved in solution.
supersaturated solution
colloidal dispersion
Oligosaccharides
Chemical Basis of Savory (umami) tastes
20. One saccharide.
pectin substances
Conversions to know
Monosaccharides
supersaturated solution
21. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
lactose
Food: Religion and Judaism
dextrose
Food: Religion of Hinduism
22. To seperate or settle out of a solution
precipitate
composition of proteins
electrolyte
hydrophylic
23. 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.
composition of lipids
fiber
functions of carbs
Arabinose
24. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
USDA
hemicellulose
incomplete protein
saturated fatty acids
25. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)
heat of vapoization
diverticulosis...
amino acids
microorganism
26. 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.
lactose
polysaccharides
Touch and Texture
inulin
27. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
taste buds
Food: Religion of Buddhism
disaccharides
28. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f
supersaturated solution
Odor: 2 different classifications
Sight
glycogen
29. 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
Odor: Classification 2nd group
osmosis
heat of solidification
30. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Foods using Biotechnology categories
osmotic pressure
Food: Religion and Judaism
Calories Sources per gram
31. Conveys a foods texture - consistency - astringency - and temperature.
protein complementation
Volatile Molecules
polysaccharides
Touch
32. Relating to the sense of smell. humans have 10-20million olfactory cells.
peptide bond
Denaturation
osmosis
Olfactory
33. 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
emulsion
Chemical Basis of Sweetness
functions of carbs
triglycerides
34. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Carbohydrates
Conventional Foods: Heart Health
Factors Influencing food choice
Foods for Special Dietary Use
35. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
Proteins
kosher
bound water
36. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)
microorganism
hydrolysis
Texture in the mouth
solubility
37. 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
hydrophobic
Foods using Biotechnology categories
Arabinose
Calories Sources per gram
38. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.
Calorie Control
composition of proteins
inulin
Food: Religion of Hinduism
39. 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.)
Ribose
taste buds
freezing point
Food: Religion of Hinduism
40. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
composition of proteins
cellulose
Types of fatty acids
41. 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
phospholipids
oligosaccharides
lactose
nutrients
42. 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.
Odor
Astringency
Denaturation
Texture in the mouth
43. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
Food: Religion of Hinduism
distillation
The FDA and Genetically Engineered Foods
Conventional Foods: Intestinal Health Maintenance
44. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)
fructose
cis fatty acids
inulin
trans fatty acid
45. 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.
fructose
gustatory cells
essential nutrients
emulsion
46. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
plant stanol esters
polyusaturated fatty acids
Conventional Foods: Intestinal Health Maintenance
fatty acid structure
47. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
Sight
solubility
Odor: 2 different classifications
48. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
bound water
Food: Religion of Mormons
Nutraceutical
osmotic pressure
49. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.
Hearing
functions of carbs
Medical Foods
emulsion
50. 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)
Ribose
hydration
Nutraceutical
hydrolysis