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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






2. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.






3. 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)






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






5. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.






6. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.






7. 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.






8. 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.






9. A compound that inhibits oxidation - which can cause deterioration and rancidity






10. Cellulose - hemicellulose - and pectic substances.






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






12. The temperature at which a substance converts from a liquid to a solid state.






13. The clotting or precipitation of protein in a liquid into a semisolid compound.






14. 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.






15. Few- three to ten - monosaccharides linked together; these are not as common in foods.






16. 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.






17. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






18. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred






19. Part of lactose - the sugar found in milk.






20. A substance - usually a liquid - in which another substance is dissolved






21. 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.






22. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






23. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






24. 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)






25. 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.






26. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.






27. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






28. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






29. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






30. A unit composed of one or more types of atoms held together by chemical bonds






31. 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'






32. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






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






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






35. 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.






36. 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






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






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






39. 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






40. 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.






41. 70% of finished product ingrediants meet organic criteria






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






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






44. Two monosacchardies linked together






45. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






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






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






48. Water loving - water soluble






49. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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50. 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.