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. One saccharide.






2. The chemical bond between two amino acids






3. Cellulose - hemicellulose - and pectic substances.






4. 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






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






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






7. 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






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






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






10. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread






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






12. 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.






13. 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'






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






15. 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)






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






17. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.






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






19. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






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






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






22. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






23. 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.






24. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test






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






26. 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.






27. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






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






30. 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.






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






32. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.






33. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






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






35. 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.)






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






37. 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.






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






39. Creates definitions on labels for meat - poultry - and eggs.






40. 1 has 6 groups - 2nd has 4 groups.






41. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






43. 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.






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






45. 5% of finished product ingrediants meet organic criteria






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






47. 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)






48. Breaks down into dextrins.






49. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)






50. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)