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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.
  • 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. An unstable solution created when more than the maximum solute is dissolved in solution.






2. 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






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






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






5. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






7. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






8. The basic building block of matter; individual elements found on the periodic table






9. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






10. An electrically charged ion in a solution






11. A solution holding the maximum amount of dissolved solute at room temperature.






12. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.






13. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






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






16. Metric unit of weight. 1g= 1mL of water






17. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.






18. Bioactive compound (nutrients or non - nutrients) that has health benefits.






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






20. 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






21. 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






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






23. 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)






24. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






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






26. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






27. 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.






28. 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.)






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






30. If you smell something a lot - you wont smell it anymore.






31. 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






32. 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






33. Cranberry juice reduces bacterial concentrations in urine.






34. 5% of finished product ingrediants meet organic criteria






35. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






36. 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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37. 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






38. 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.






39. 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






40. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






41. 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






42. Two monosacchardies linked together






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






44. 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.)






45. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






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

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47. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






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






49. 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






50. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)