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. 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.)






2. 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.






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

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






5. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






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






7. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






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






9. 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






10. 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.






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






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






13. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






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






15. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






16. 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






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






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






19. 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.






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






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






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






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






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






25. 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.






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






27. 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.






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






29. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.






30. 1 has 6 groups - 2nd has 4 groups.






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






32. 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.






33. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.






34. Water loving - water soluble






35. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






36. 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






37. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






38. 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)






39. 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.






40. 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.






41. 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






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






43. Cellulose - hemicellulose - and pectic substances.






44. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






45. 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.






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






47. One saccharide.






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






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






50. The amount of heat required to convert a liquid to gas