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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • Match each statement with the correct term.
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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. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






2. 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






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






4. 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)






5. 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






6. 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.






7. The clotting or precipitation of protein in a liquid into a semisolid compound.






8. 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






9. 1 has 6 groups - 2nd has 4 groups.






10. 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






11. The amount of heat required to convert a liquid to gas






12. 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.






13. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






14. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.






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






16. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






17. 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.






18. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






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






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






21. 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






22. 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.






23. 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






24. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






25. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






26. A compound that inhibits oxidation - which can cause deterioration and rancidity






27. 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






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






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






30. The chemical bond between two amino acids






31. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






32. 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.






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






34. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






35. 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






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






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






38. The hydrogens on either side of the double bond - creating a linear configuration.






39. A unit of genetic information in the chromosome.






40. 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






41. A summary sheet (fact sheet) describing a substance in terms of name (common and scientific) - chemical constituents - functional uses (medicinal and common) - dosage - side effects - drug interactions - and references.






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






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






44. 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.






45. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






46. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






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






48. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?

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






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