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Food Science
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Study First
Subject
:
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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. 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'
polysaccharides
Monosaccharides
functions of carbs
gustatory cells
2. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
colloidal dispersion
Touch
Concerns about Food Biotechnology: Allergies
Taste
3. 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
Protein gels
Conventional Foods: Intestinal Health Maintenance
osmosis
4. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
Foods for Special Dietary Use
Astringency
gustatory cells
Conventional Foods: Intestinal Health Maintenance
5. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
disaccharides
polysaccharides
fructose
microorganism
6. 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.
The FDA and Genetically Engineered Foods
incomplete protein
emulsifier
common fibers
7. 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
Six Basic Nutrient Groups
Odor: Classification 2nd group
Chemical Basis of Sweetness
Contains Organic Ingrediants
8. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
Calorie Control
polysaccharides
Contains Organic Ingrediants
9. 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
Carbohydrates
Foods for Special Dietary Use
gustatory cells
Volatile Molecules
10. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Foods high in lipids
gram
Odor: Classification 1st group
fatty acid structure
11. One saccharide.
Medical Foods
Olfactory
Food Group Plan
Monosaccharides
12. 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
Sterols
Calories Sources per gram
peptide bond
pH scale
13. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Food: Religion of Buddhism
Concerns about Food Biotechnology: Gene Contamination
fructose
Factors Influencing food choice
14. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
Chemical Basis of Savory (umami) tastes
protein complementation
dextrose
galacturonic acid
15. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
Genetically modified foods (GMO's)
distillation
Arabinose
Five Taste Stimuli and Location on Tongue
16. A solution holding the maximum amount of dissolved solute at room temperature.
saturated solution
nutrients
Halal
electrolyte
17. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
Organic
Taste
melting point
Touch and Texture
18. 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.
Calorie Control
lignin
Organic
composition of lipids
19. 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
Conventional Foods: Heart Health
precipitate
trans fatty acid
Food: Religion and Islam
20. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
sucrose
consistency
Carbohydrates
Ribose
21. 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
Sight
water activity
nutrients
glycogen
22. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.
specific heat
Food: Religion of Hinduism
Proteins
hydration
23. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
emulsion
coagulation
plant stanol esters
supersaturated solution
24. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
solubility
Questions to ask if product is 'Natural'
Modified Foods
molecule
25. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Six Basic Nutrient Groups
Conventional Foods: Cancer Risk Reduction
Factors Influencing food choice
composition of lipids
26. 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.
Chemical Basis of Salty Tastes
galacturonic acid
essential nutrients
Food: Religion and Judaism
27. 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)
Texture in the mouth
solute
Foods created with biotechnology
functions of lipids in foods
28. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Concerns about Food Biotechnology
Chemethesis...
Inorganic Compounds
precipitate
29. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Water Content in Food
essential nutrients
saturated solution
Made with Organic Ingrediants
30. An unstable solution created when more than the maximum solute is dissolved in solution.
Chemical Basis of Bitterness
supersaturated solution
Volatile Molecules
Starch: digestible polysaccharide
31. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
latent heat
heat of vapoization
osmotic pressure
Chemical Basis of Sweetness
32. 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.
incomplete protein
flocculation
Conversions to know
osmosis
33. 70% of finished product ingrediants meet organic criteria
lactose
Made with Organic Ingrediants
heat of solidification
Modified Foods
34. 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.
Medical Foods
Sight
Chemical Basis of Savory (umami) tastes
Conventional Foods: Cancer Risk Reduction
35. 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
dextrose
Foods for Special Dietary Use
hydration
solvent
36. 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.
phospholipids
ionize
inulin
Olfactory
37. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Chemical Basis of Bitterness
Water and Function
hydrophobic
nutrigenomics
38. 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.
P/S ratio
The FDA and Genetically Engineered Foods
Five Taste Stimuli and Location on Tongue
Concerns about Food Biotechnology
39. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Nutraceutical
phospholipids
Starch: digestible polysaccharide
Astringency
40. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Food: Religion and Islam
Carbohydrates
amino acids
Oligosaccharides
41. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene
Food Group Plan
conventional foods
Contains Organic Ingrediants
Texture in the mouth
42. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.
Monograph
Water and Function
plant stanol esters
lactose
43. 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
Food: Religion and Islam
six key elements of living things
composition of proteins
functions of carbs
44. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
suspension
precipitate
latent heat
kosher
45. Cellulose - hemicellulose - and pectic substances.
common fibers
composition of lipids
dietary fiber
incomplete protein
46. 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.
Foods created with biotechnology
Gene
Calories Sources per gram
Chemical Basis of Bitterness
47. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Calories Sources per gram
Concerns about Food Biotechnology: Religous/ Cultural Concerns
specific heat
common fibers
48. 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.
coagulation
Odor
Carbohydrates
lipids
49. 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
Monograph
water activity
saturated fatty acids
Made with Organic Ingrediants
50. 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)
Factors Influencing food choice
Water and Function
precipitate
flocculation
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