SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
Search
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. Two glucose molecules linked together. disaccharide. also known as malt sugar. primarily used in the production of beer and breakfast cereals. is produced whenever starch breaks down. ex. germinating seeds - during starch digestion.
Taste
Astringency
conventional foods
maltose
2. 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
composition of proteins
enzyme
Calorie Control
Chemical Basis of Sweetness
3. 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
Starch: digestible polysaccharide
cellulose
emulsion
Genetically modified foods (GMO's)
4. 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)
Texture in the mouth
precipitate
hydrophobic
polysaccharides
5. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Odor
specific heat
Taste
heat of vapoization
6. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
osmosis
bile
Calories Sources per gram
7. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
nutrients
Conventional Foods: Intestinal Health Maintenance
enzyme
hydrolysis
8. Less than 70% of finished product ingrediants meet criteria
polyusaturated fatty acids
Made with Organic Ingrediants
Contains Organic Ingrediants
common fibers
9. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Ribose
Foods created with biotechnology
saturated solution
cellulose
10. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
Genetically modified foods (GMO's)
trans fatty acid
Foods high in lipids
osmotic pressure
11. The hydrogens on the same side as a double bond and make a U like formation.
common fibers
Contains Organic Ingrediants
cis fatty acids
inulin
12. 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.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
hydrophobic
Monograph
peptide bond
13. 1 has 6 groups - 2nd has 4 groups.
Chemethesis...
osmosis
Glucose
Odor: 2 different classifications
14. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
fiber
emulsifier
Medical Foods
Denaturation
15. 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.
lipids
Touch and Texture
solution
100% organic
16. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Oligosaccharides
Flavor
solution
common fibers
17. 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.
consistency
Food: Religion of Buddhism
Protein gels
complete protein
18. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
biotechnology
Chemical Basis of Sweetness
Functions of proteins in food
Monosaccharides
19. Oligo means 'few' 3 to 10 monosaccharides. two most common are raffinose (3) and stachyose (four) they are not digested well in human tract and therefore breakdown into gas.
Taste
Oligosaccharides
hydrolysis
Flavor
20. 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.
functions of lipids in foods
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Food: Religion and Judaism
suspension
21. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
22. 5% of finished product ingrediants meet organic criteria
Odor: Classification 1st group
Types of fatty acids
composition of lipids
Organic
23. The amount of heat required to convert a liquid to gas
Food: Religion and Judaism
heat of vapoization
Olfactory
freezing point
24. 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)
osmotic pressure
functions of carbs
fructose
cellulose
25. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
protein complementation
Hearing
Water and Function
common fibers
26. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
precipitate
freezing point
Water Content in Food
dextrose
27. 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
fatty acid structure
Thrifty Food Plan
Sensory Criteria
disaccharides
28. 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
Foods High in Carbs
Volatile Molecules
Made with Organic Ingrediants
Functional Food
29. 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
Chemical Basis of Sweetness
Types of fatty acids
Calorie Control
dextrose
30. 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.
Functions of proteins in food
Conversions to know
lactose
Chemical Basis of Bitterness
31. 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.
Functional Food
Monograph
Chemical Basis of Salty Tastes
suspension
32. 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.
Astringency
bile
Taste Interactions
Calories Sources per gram
33. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
hydration
common fibers
polyusaturated fatty acids
Starch: digestible polysaccharide
34. 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.
functions of carbs
composition of lipids
Medical Foods
water activity
35. Allergies - gene contamination - and religous/cultural objections.
Touch and Texture
Halal
Calories Sources per gram
Concerns about Food Biotechnology
36. 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.
microorganism
atoms
Monograph
three major edible lipids groups
37. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Monosaccharides
Calorie Control
saturated solution
polysaccharides
38. 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
saturated fatty acids
Touch and Texture
hydration
39. 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: Religion of Mormons
Sensory Criteria
water activity
protein complementation
40. 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.)
protein complementation
Food: Religion of Seventh- Day Adventist Church
six key elements of living things
taste buds
41. The chemical bond between two amino acids
Chemical Basis of Salty Tastes
heat of solidification
peptide bond
bound water
42. 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
Foods for Special Dietary Use
Oligosaccharides
Foods using Biotechnology categories
distillation
43. 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
solution
Foods using Biotechnology categories
Chemethesis...
Food: Religion of Buddhism
44. Part of lactose - the sugar found in milk.
Thrifty Food Plan
galactose
lactose
suspension
45. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
odor and adaptation
amino acids
six key elements of living things
Food: Religion of Mormons
46. 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)
Monosaturated fatty acids
Chemical Basis of Sweetness
Calories Sources per gram
Ribose
47. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Ribose
six key elements of living things
Concerns about Food Biotechnology: Allergies
sucrose
48. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Taste Interactions
lactose
supersaturated solution
odor and adaptation
49. Water - carbohydrates - lipids - protein - vitamins - and minerals.
galacturonic acid
Six Basic Nutrient Groups
Starch: digestible polysaccharide
Arabinose
50. One saccharide.
Ribose
Monosaccharides
USDA
Conversions to know