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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.
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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. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Concerns about Food Biotechnology: Allergies
lipids
Conventional Foods: Heart Health
emulsifier
2. 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.
Foods using Biotechnology categories
Gene
hydrophobic
Food: Religion and Judaism
3. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
six key elements of living things
ionize
solution
Halal
4. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f
Food: Religion of Hinduism
Sensory Criteria
Food: Religion and Judaism
Chemical Basis of Savory (umami) tastes
5. Saturated - monounsaturated - and polyunsaturated.
Types of fatty acids
Touch and Texture
inulin
specific heat
6. 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
precipitate
Volatile Molecules
essential nutrients
osmotic pressure
7. 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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8. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
cis fatty acids
free water
Conversions to know
plant stanol esters
9. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Hearing
Six Basic Nutrient Groups
Inorganic Compounds
taste buds
10. 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
plant stanol esters
dietary fiber
peptide bond
phospholipids
11. 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)
colloidal dispersion
flocculation
Made with Organic Ingrediants
kosher
12. 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.
lipids
hemicellulose
emulsion
Foods using Biotechnology categories
13. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)
Concerns about Food Biotechnology: Gene Contamination
Chemethesis...
Calorie Control
Odor: Classification 1st group
14. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe
Monosaturated fatty acids
Sterols
Foods for Special Dietary Use
suspension
15. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
saturated fatty acids
osmosis
Conversions to know
galacturonic acid
16. 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
conventional foods
bound water
consistency
pectin substances
17. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
peptide bond
fiber
enzyme
Factors Influencing food choice
18. Cellulose - hemicellulose - and pectic substances.
colloidal dispersion
common fibers
Inorganic Compounds
pectin substances
19. 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'
Texture in the mouth
Odor: Classification 2nd group
Foods High in Carbs
gustatory cells
20. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Conventional Foods: Intestinal Health Maintenance
diverticulosis...
hemicellulose
Conversions to know
21. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Calorie Control
Taste
100% organic
solubility
22. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Arabinose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
incomplete protein
six key elements of living things
23. 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
diverticulosis...
inulin
Carbohydrates
24. 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
hydration
electrolyte
Foods using Biotechnology categories
Made with Organic Ingrediants
25. 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
Food: Religion of Buddhism
water activity
Chemical Basis of Sweetness
heat of solidification
26. The hydrogens on either side of the double bond - creating a linear configuration.
Odor: Classification 2nd group
lipids
trans fatty acid
Genetically modified foods (GMO's)
27. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Flavor
inulin
Water and Function
hydrophobic
28. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
pectin substances
microorganism
USDA
Food: Religion of Mormons
29. The basic building block of matter; individual elements found on the periodic table
lactose
atoms
Water and Function
bile
30. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
glycogen
Touch and Texture
Made with Organic Ingrediants
31. Few- three to ten - monosaccharides linked together; these are not as common in foods.
Things that affect Flavor
oligosaccharides
Culture
Conventional Foods: Heart Health
32. 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
bound water
boiling point
Ribose
flocculation
33. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.
gustatory cells
Taste
Concerns about Food Biotechnology
fiber
34. A unit of genetic information in the chromosome.
Gene
Sight
Concerns about Food Biotechnology
amino acids
35. Cranberry juice reduces bacterial concentrations in urine.
osmosis
Food: Religion of Buddhism
Conventional Foods: Urinary Tract Function
diverticulosis...
36. 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.
Monosaturated fatty acids
triglycerides
Chemical Basis of Sour Taste
Olfactory
37. 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.
Chemical Basis of Sweetness
Foods created with biotechnology
Types of fatty acids
Functional Food
38. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
solution
solute
Types of fatty acids
latent heat
39. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
heat of vapoization
Protein gels
Taste Interactions
galactose
40. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Volatile Molecules
Foods for Special Dietary Use
Proteins
Calories Sources per gram
41. A substance - usually a liquid - in which another substance is dissolved
Arabinose
solvent
Things that affect Flavor
atoms
42. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
P/S ratio
Ribose
cellulose
melting point
43. Part of lactose - the sugar found in milk.
Five Taste Stimuli and Location on Tongue
odor and adaptation
emulsifier
galactose
44. 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
incomplete protein
water activity
Things that affect Flavor
Chemical Basis of Savory (umami) tastes
45. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Functions of proteins in food
Concerns about Food Biotechnology: Allergies
enzyme
46. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
triglycerides
Water Content in Food
gram
three major edible lipids groups
47. An unstable solution created when more than the maximum solute is dissolved in solution.
Touch
Odor
supersaturated solution
Food: Religion of Hinduism
48. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.
fructose
Food: Religion of Seventh- Day Adventist Church
atoms
water activity
49. Triglycerides (fats and oils) - phospholipids - and sterols.
Sensory Criteria
three major edible lipids groups
Food: Religion and Judaism
lipids
50. To seperate or settle out of a solution
precipitate
Chemical Basis of Bitterness
ionize
water activity
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