Test your basic knowledge |

Food Science

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. Breaks down into dextrins.






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






3. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






4. One saccharide.






5. 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






6. The temperature at which a substance converts from a liquid to a solid state.






7. 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.






8. A substance - usually a liquid - in which another substance is dissolved






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






10. 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






11. 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.






12. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






13. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






14. Solid - liquid - or gas compound dissolving in another substance.






15. All ingrediants of the finished product are certified 100% organic






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






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






18. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






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






20. 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.






21. Cellulose - hemicellulose - and pectic substances.






22. Creates definitions on labels for meat - poultry - and eggs.






23. 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.






24. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)






25. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






26. 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.






27. 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.






28. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)






29. 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






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






31. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






32. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






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






34. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.






35. Part of lactose - the sugar found in milk.






36. Less than 70% of finished product ingrediants meet criteria






37. 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.






38. The idea - customs - skills - and art of a group of people in a given period of civilization.






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






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






41. 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)






42. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






43. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






44. The temperature at which a heated liquid begins to boil and changes to a gas






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






46. 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.






47. Spicy - floury - fruity - resinance - burnt - and fowl.






48. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






49. 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.






50. 70% of finished product ingrediants meet organic criteria