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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. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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2. 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.
gram
dextrose
Food: Religion of Seventh- Day Adventist Church
suspension
3. 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.
Chemical Basis of Sour Taste
nutrients
saturated solution
Volatile Molecules
4. 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.
molecule
Food: Religion and Judaism
Concerns about Food Biotechnology: Gene Contamination
saturated fatty acids
5. Two monosacchardies linked together
gustatory cells
disaccharides
Monosaturated fatty acids
Food: Religion of Mormons
6. Allergies - gene contamination - and religous/cultural objections.
nutrients
Chemical Basis of Bitterness
plant stanol esters
Concerns about Food Biotechnology
7. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Taste
free water
Culture
Monosaccharides
8. 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
Water and Function
Things that affect Flavor
nutrigenomics
galacturonic acid
9. 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)
Oligosaccharides
Genetically modified foods (GMO's)
Food Group Plan
flocculation
10. Less than 70% of finished product ingrediants meet criteria
Halal
Contains Organic Ingrediants
polyusaturated fatty acids
six key elements of living things
11. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
inulin
Conventional Foods: Cancer Risk Reduction
pectin substances
Odor: Classification 1st group
12. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
functions of carbs
Conventional Foods: Urinary Tract Function
solubility
common fibers
13. Comes from the chemical configuration of its molecule. many substances yield sweet tastes such as sugars - glycols - alcohols - and aldehydes. little is known about sweet taste receptors and how 'sweetness' occurs. increase glycols= increase sweetnes
Chemical Basis of Sweetness
Functions of proteins in food
suspension
Chemical Basis of Bitterness
14. 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.
Concerns about Food Biotechnology: Gene Contamination
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Food Group Plan
Glucose
15. 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.
kosher
Concerns about Food Biotechnology: Gene Contamination
emulsion
Calories Sources per gram
16. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
P/S ratio
conventional foods
incomplete protein
dextrose
17. * 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
Carbohydrates
gustatory cells
Types of fatty acids
Foods for Special Dietary Use
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)
Food: Religion of Mormons
Texture in the mouth
Taste Interactions
galactose
19. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
lactose
functions of lipids in foods
Food: Religion of Mormons
Sight
20. A food or beverage that imparts physiological benefits that enhance overall health - prevents or treats a disease or condition - and/or improves physical/mental performance.
Genetically modified foods (GMO's)
P/S ratio
Functional Food
Gene
21. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Concerns about Food Biotechnology: Allergies
Concerns about Food Biotechnology: Gene Contamination
Monosaccharides
three major edible lipids groups
22. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
dietary fiber
Odor
Factors Influencing food choice
biotechnology
23. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.
Starch: digestible polysaccharide
Taste Interactions
lignin
solute
24. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
Nutraceutical
gram
Conventional Foods: Urinary Tract Function
25. 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.
bound water
kosher
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Odor: 2 different classifications
26. 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
free water
composition of proteins
lactose
water activity
27. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Water Content in Food
Halal
Conventional Foods: Heart Health
Six Basic Nutrient Groups
28. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
composition of proteins
Made with Organic Ingrediants
Monosaturated fatty acids
Taste
29. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Organic
Six Basic Nutrient Groups
Touch
pectin substances
30. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
Touch and Texture
Texture in the mouth
Sensory Criteria
Food: Religion of Hinduism
31. Water fearing - non - water soluble
Questions to ask if product is 'Natural'
hydrophobic
suspension
specific heat
32. 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.
hydrolysis
Foods for Special Dietary Use
solute
The FDA and Genetically Engineered Foods
33. Food components that nourish the body to provide groth - maintenance - and repair
kosher
nutrients
suspension
Olfactory
34. 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.
Chemethesis...
cis fatty acids
Foods high in lipids
Food: Religion of Buddhism
35. 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)
Food: Religion of Seventh- Day Adventist Church
fatty acid structure
fructose
solution
36. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
maltose
Volatile Molecules
water activity
37. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.
Food Group Plan
Ribose
Taste
inulin
38. 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.
osmosis
triglycerides
solvent
Food: Religion of Seventh- Day Adventist Church
39. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
galacturonic acid
Carbohydrates
peptide bond
Functional Food
40. 1 has 6 groups - 2nd has 4 groups.
lipids
Odor: 2 different classifications
Halal
Food: Religion of Buddhism
41. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
gram
Chemical Basis of Bitterness
triglycerides
boiling point
42. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Six Basic Nutrient Groups
Arabinose
Inorganic Compounds
peptide bond
43. The tmperature at which a liquid changes to a solid
The FDA and Genetically Engineered Foods
Starch: digestible polysaccharide
coagulation
freezing point
44. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Functional Food
suspension
Monosaccharides
Foods high in lipids
45. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
microorganism
heat of solidification
incomplete protein
amino acids
46. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Touch and Texture
Ribose
melting point
P/S ratio
47. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
emulsion
essential nutrients
Five Taste Stimuli and Location on Tongue
osmosis
48. The hydrogens on either side of the double bond - creating a linear configuration.
diverticulosis...
trans fatty acid
triglycerides
Food: Religion and Judaism
49. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Conventional Foods: Cancer Risk Reduction
amino acids
freezing point
Chemical Basis of Salty Tastes
50. Combining two saccharides. three most common are sucrose - lactose - and maltose.
electrolyte
disaccharides
saturated solution
dietary fiber