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Test your basic knowledge |
Food Science
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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. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
incomplete protein
nutrients
Questions to ask if product is 'Natural'
2. The amount of heat required to raise the temperature of 1 gram of a substance 1C
specific heat
Foods High in Carbs
Gene
consistency
3. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Denaturation
polysaccharides
Gene
solvent
4. Relating to the sense of smell. humans have 10-20million olfactory cells.
Chemical Basis of Salty Tastes
Arabinose
Olfactory
Food Group Plan
5. Many monosaccharides linked together in long chains; these include starch and fibers.
microorganism
Functional Food
Conventional Foods: Heart Health
polysaccharides
6. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
Thrifty Food Plan
fructose
Sensory Criteria
microorganism
7. Conveys a foods texture - consistency - astringency - and temperature.
specific heat
hydration
Touch
lignin
8. 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)
Odor: 2 different classifications
Concerns about Food Biotechnology: Allergies
fructose
polyusaturated fatty acids
9. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
maltose
Monosaturated fatty acids
Food: Religion of Mormons
Concerns about Food Biotechnology: Gene Contamination
10. Less than 70% of finished product ingrediants meet criteria
hydrophobic
Contains Organic Ingrediants
disaccharides
P/S ratio
11. 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
Conventional Foods: Cancer Risk Reduction
precipitate
oligosaccharides
12. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Functional Food
Calorie Control
colloidal dispersion
osmotic pressure
13. 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)
pectin substances
heat of solidification
nutrients
flocculation
14. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Concerns about Food Biotechnology: Allergies
Chemical Basis of Savory (umami) tastes
Foods High in Carbs
consistency
15. 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.
common fibers
Things that affect Flavor
Genetically modified foods (GMO's)
Chemical Basis of Sour Taste
16. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
Astringency
melting point
galacturonic acid
water activity
17. The idea - customs - skills - and art of a group of people in a given period of civilization.
Culture
Food: Religion of Hinduism
supersaturated solution
Foods High in Carbs
18. 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.
specific heat
osmosis
gram
lactose
19. 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.
freezing point
Concerns about Food Biotechnology: Gene Contamination
atoms
glycogen
20. 5% of finished product ingrediants meet organic criteria
Organic
free water
gustatory cells
Food: Religion of Mormons
21. 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
hydration
Foods High in Carbs
Flavor
galacturonic acid
22. Triglycerides (fats and oils) - phospholipids - and sterols.
three major edible lipids groups
Odor: 2 different classifications
Food: Religion of Hinduism
saturated fatty acids
23. Breaks down into dextrins.
composition of lipids
Starch: digestible polysaccharide
essential nutrients
Taste Interactions
24. 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.
complete protein
Chemethesis...
Organic
dextrose
25. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut
specific heat
galactose
Texture in the mouth
phospholipids
26. Water fearing - non - water soluble
Denaturation
Food: Religion of Buddhism
conventional foods
hydrophobic
27. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
oligosaccharides
disaccharides
Antioxidant
Modified Foods
28. 1 has 6 groups - 2nd has 4 groups.
Chemical Basis of Bitterness
P/S ratio
Odor: 2 different classifications
Water and Function
29. 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.
Food: Religion and Judaism
Monograph
Functional Food
hydration
30. Spicy - floury - fruity - resinance - burnt - and fowl.
freezing point
Odor: Classification 1st group
Touch
trans fatty acid
31. 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
heat of vapoization
lactose
composition of proteins
microorganism
32. 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.
Astringency
peptide bond
lipids
Conventional Foods: Cancer Risk Reduction
33. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
composition of lipids
Calories Sources per gram
Flavor
Food: Religion of Mormons
34. 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.
Factors Influencing food choice
polysaccharides
The FDA and Genetically Engineered Foods
trans fatty acid
35. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Food Group Plan
solvent
nutrients
Food: Religion of Mormons
36. If you smell something a lot - you wont smell it anymore.
odor and adaptation
electrolyte
Oligosaccharides
Odor: Classification 1st group
37. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Nutraceutical
gustatory cells
Foods for Special Dietary Use
saturated fatty acids
38. The hydrogens on the same side as a double bond and make a U like formation.
Calorie Control
Touch
cis fatty acids
melting point
39. The temperature at which a heated liquid begins to boil and changes to a gas
Inorganic Compounds
Conventional Foods: Urinary Tract Function
boiling point
Ribose
40. 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.)
specific heat
kosher
coagulation
The FDA and Genetically Engineered Foods
41. 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
Sensory Criteria
Monograph
Food: Religion of Hinduism
42. Saturated - monounsaturated - and polyunsaturated.
functions of carbs
Texture in the mouth
Arabinose
Types of fatty acids
43. 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
atoms
colloidal dispersion
Touch and Texture
galactose
44. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Taste
Types of fatty acids
six key elements of living things
fructose
45. 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
trans fatty acid
fatty acid structure
Chemical Basis of Savory (umami) tastes
Concerns about Food Biotechnology: Gene Contamination
46. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
Chemical Basis of Sweetness
Chemical Basis of Salty Tastes
heat of solidification
emulsifier
47. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
emulsion
peptide bond
microorganism
Carbohydrates
48. 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
essential nutrients
Thrifty Food Plan
bound water
Chemical Basis of Sweetness
49. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
osmotic pressure
dietary fiber
Concerns about Food Biotechnology: Gene Contamination
fructose
50. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Thrifty Food Plan
melting point
hydrophobic
Foods created with biotechnology
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