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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. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Flavor
hydrophobic
Sterols
Carbohydrates
2. Allergies - gene contamination - and religous/cultural objections.
saturated fatty acids
bound water
Concerns about Food Biotechnology
maltose
3. 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
Sterols
fiber
Food Group Plan
4. 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.
Proteins
Chemical Basis of Sweetness
free water
trans fatty acid
5. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Flavor
latent heat
nutrigenomics
six key elements of living things
6. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Modified Foods
Monograph
boiling point
osmotic pressure
7. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
three major edible lipids groups
Chemical Basis of Sweetness
colloidal dispersion
triglycerides
8. An electrically charged ion in a solution
gram
Conventional Foods: Heart Health
Chemical Basis of Salty Tastes
electrolyte
9. Solid - liquid - or gas compound dissolving in another substance.
boiling point
Hearing
solute
hydrophobic
10. The amount of heat required to raise the temperature of 1 gram of a substance 1C
hemicellulose
specific heat
diverticulosis...
Carbohydrates
11. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en
Texture in the mouth
lactose
gustatory cells
Foods using Biotechnology categories
12. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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13. 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
Volatile Molecules
dextrose
distillation
Conversions to know
14. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
Food: Religion of Hinduism
P/S ratio
lignin
15. 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.
Proteins
hydration
Things that affect Flavor
Functional Food
16. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
Chemical Basis of Salty Tastes
Touch and Texture
Functional Food
17. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
Food: Religion of Buddhism
Types of fatty acids
Odor: 2 different classifications
functions of lipids in foods
18. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
Conversions to know
Foods using Biotechnology categories
trans fatty acid
19. 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.
coagulation
ionize
The FDA and Genetically Engineered Foods
common fibers
20. Cellulose - hemicellulose - and pectic substances.
melting point
composition of proteins
common fibers
Functions of proteins in food
21. 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
polysaccharides
Chemical Basis of Sweetness
Chemethesis...
electrolyte
22. 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
molecule
fatty acid structure
ionize
plant stanol esters
23. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
plant stanol esters
saturated fatty acids
Food: Religion and Judaism
solution
24. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)
taste buds
fatty acid structure
Conventional Foods: Urinary Tract Function
heat of solidification
25. 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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26. 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.
ionize
Food: Religion of Hinduism
USDA
Six Basic Nutrient Groups
27. 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
Six Basic Nutrient Groups
Hearing
pectin substances
28. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Conventional Foods: Heart Health
hydrophylic
Flavor
dextrose
29. A unit composed of one or more types of atoms held together by chemical bonds
Concerns about Food Biotechnology: Gene Contamination
solute
molecule
composition of proteins
30. 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.
Protein gels
Food: Religion and Judaism
plant stanol esters
coagulation
31. 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.
Monograph
osmosis
electrolyte
Chemical Basis of Bitterness
32. 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.)
molecule
disaccharides
kosher
Taste Interactions
33. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
sucrose
water activity
Protein gels
Foods High in Carbs
34. 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.
nutrigenomics
bile
glycogen
Halal
35. Food components that nourish the body to provide groth - maintenance - and repair
Contains Organic Ingrediants
specific heat
free water
nutrients
36. 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.
Touch
lignin
heat of solidification
Denaturation
37. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
galactose
Halal
latent heat
pH scale
38. 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
Oligosaccharides
Foods High in Carbs
Types of fatty acids
composition of lipids
39. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
Gene
peptide bond
Volatile Molecules
solution
40. 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
common fibers
Carbohydrates
Texture in the mouth
cellulose
41. The basic building block of matter; individual elements found on the periodic table
Monograph
solvent
atoms
polysaccharides
42. 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.
solute
Monograph
triglycerides
Ribose
43. 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.
odor and adaptation
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Made with Organic Ingrediants
inulin
44. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
bile
polysaccharides
enzyme
Food: Religion of Mormons
45. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conversions to know
saturated fatty acids
Monosaturated fatty acids
Chemical Basis of Bitterness
46. 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)
emulsifier
hydration
Carbohydrates
flocculation
47. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
Food: Religion and Judaism
cis fatty acids
Calorie Control
48. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Things that affect Flavor
Antioxidant
functions of lipids in foods
Hearing
49. Meat - poultry - fish and shellfish - milk(dairy) - and eggs is complete protein. a protein - usually from an animal source that contains all the essential amino acids in sufficient amounts for the body. supports maintanence and growth.
complete protein
cellulose
fructose
Flavor
50. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
Organic
Conversions to know
dietary fiber