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






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






3. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






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






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






6. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






7. Conveys a foods texture - consistency - astringency - and temperature.






8. 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)






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






10. Less than 70% of finished product ingrediants meet criteria






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






12. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






13. 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)






14. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






15. 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.






16. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






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






18. 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.






19. 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.






20. 5% of finished product ingrediants meet organic criteria






21. 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






22. Triglycerides (fats and oils) - phospholipids - and sterols.






23. Breaks down into dextrins.






24. 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.






25. 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






26. Water fearing - non - water soluble






27. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






28. 1 has 6 groups - 2nd has 4 groups.






29. 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.






30. Spicy - floury - fruity - resinance - burnt - and fowl.






31. 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






32. 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.






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






34. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.






35. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






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






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






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






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






40. 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.)






41. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected






42. Saturated - monounsaturated - and polyunsaturated.






43. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte






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






45. 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






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






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






48. USDA has 4 food plans/ levels that can feed a family to meet 100% of nutritional needs - not great quality however - barely get by. - food stamps






49. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.






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






Can you answer 50 questions in 15 minutes?



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