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Test your basic knowledge |
Food Science
Start Test
Study First
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. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
distillation
hemicellulose
heat of solidification
Texture in the mouth
2. An electrically charged ion in a solution
Monosaccharides
electrolyte
Gene
amino acids
3. Bioactive compound (nutrients or non - nutrients) that has health benefits.
composition of proteins
gram
Nutraceutical
Touch
4. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
amino acids
essential nutrients
precipitate
glycogen
5. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Chemical Basis of Sour Taste
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Foods high in lipids
nutrigenomics
6. 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.
consistency
Calories Sources per gram
disaccharides
Chemethesis...
7. 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.
Food: Religion of Seventh- Day Adventist Church
gustatory cells
amino acids
suspension
8. 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
Chemical Basis of Savory (umami) tastes
Monosaccharides
plant stanol esters
nutrigenomics
9. 70% of finished product ingrediants meet organic criteria
Taste
Sterols
Made with Organic Ingrediants
gustatory cells
10. Part of lactose - the sugar found in milk.
pH scale
galactose
hemicellulose
colloidal dispersion
11. The temperature at which a substance converts from a liquid to a solid state.
flocculation
heat of solidification
melting point
Chemethesis...
12. A compound that inhibits oxidation - which can cause deterioration and rancidity
P/S ratio
Antioxidant
saturated fatty acids
hemicellulose
13. 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.
nutrients
Food: Religion of Hinduism
ionize
cellulose
14. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m
water activity
Arabinose
Touch and Texture
Conventional Foods: Heart Health
15. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe
Foods for Special Dietary Use
Food: Religion of Buddhism
disaccharides
water activity
16. 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.
Astringency
Touch
Food: Religion and Islam
Made with Organic Ingrediants
17. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
glycogen
gustatory cells
Taste
Foods High in Carbs
18. 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)
hydrolysis
Taste Interactions
Texture in the mouth
disaccharides
19. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.
Conventional Foods: Cancer Risk Reduction
Odor
Chemical Basis of Bitterness
microorganism
20. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Denaturation
precipitate
bound water
dextrose
21. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Monosaccharides
fructose
Astringency
Food: Religion and Islam
22. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
common fibers
saturated solution
pectin substances
23. Cellulose - hemicellulose - and pectic substances.
Culture
common fibers
polysaccharides
electrolyte
24. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
protein complementation
six key elements of living things
Water Content in Food
freezing point
25. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
oligosaccharides
P/S ratio
heat of solidification
peptide bond
26. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
essential nutrients
Six Basic Nutrient Groups
Conventional Foods: Heart Health
hemicellulose
27. 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.
boiling point
Food Group Plan
plant stanol esters
disaccharides
28. 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)
solubility
Olfactory
bound water
flocculation
29. 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.
Denaturation
Medical Foods
The FDA and Genetically Engineered Foods
water activity
30. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.
Foods high in lipids
incomplete protein
emulsifier
Food Group Plan
31. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
polyusaturated fatty acids
Monograph
Chemical Basis of Savory (umami) tastes
saturated solution
32. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Inorganic Compounds
saturated solution
Volatile Molecules
Foods created with biotechnology
33. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Sensory Criteria
Monosaccharides
Conversions to know
amino acids
34. 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
Odor
Protein gels
taste buds
bound water
35. The tmperature at which a liquid changes to a solid
galactose
The FDA and Genetically Engineered Foods
freezing point
cellulose
36. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
lactose
Modified Foods
Odor: Classification 2nd group
plant stanol esters
37. Many monosaccharides linked together in long chains; these include starch and fibers.
fatty acid structure
polysaccharides
hydrolysis
cis fatty acids
38. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
kosher
distillation
hydrolysis
39. 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.
Food: Religion of Seventh- Day Adventist Church
Touch
inulin
osmosis
40. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa
Functions of proteins in food
Monosaccharides
Things that affect Flavor
galacturonic acid
41. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Calories Sources per gram
Conventional Foods: Urinary Tract Function
Foods created with biotechnology
triglycerides
42. 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.
Food Group Plan
lipids
Concerns about Food Biotechnology: Religous/ Cultural Concerns
boiling point
43. 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
Food: Religion of Buddhism
hydration
six key elements of living things
Inorganic Compounds
44. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group
Sensory Criteria
coagulation
P/S ratio
fatty acid structure
45. 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'
Medical Foods
Nutraceutical
functions of carbs
gustatory cells
46. 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
cellulose
Concerns about Food Biotechnology: Allergies
emulsion
enzyme
47. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
nutrigenomics
Texture in the mouth
Medical Foods
Odor: Classification 2nd group
48. An unstable solution created when more than the maximum solute is dissolved in solution.
supersaturated solution
Nutraceutical
glycogen
Foods High in Carbs
49. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Salty Tastes
Questions to ask if product is 'Natural'
gram
lactose
50. 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)
fructose
galactose
Hearing
Contains Organic Ingrediants