SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
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. 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.
nutrients
Oligosaccharides
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Nutraceutical
2. A unit of genetic information in the chromosome.
Gene
polysaccharides
Monosaccharides
Conventional Foods: Cancer Risk Reduction
3. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Culture
Protein gels
Monosaturated fatty acids
Odor: Classification 2nd group
4. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
hydrophylic
amino acids
composition of lipids
six key elements of living things
5. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
Oligosaccharides
dextrose
Volatile Molecules
Arabinose
6. The hydrogens on the same side as a double bond and make a U like formation.
cis fatty acids
Thrifty Food Plan
Hearing
precipitate
7. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
Food: Religion of Buddhism
Taste
Proteins
enzyme
8. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
suspension
Food: Religion and Judaism
odor and adaptation
Concerns about Food Biotechnology
9. The tmperature at which a liquid changes to a solid
hydrolysis
freezing point
Monosaturated fatty acids
solubility
10. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)
consistency
amino acids
fructose
ionize
11. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Organic
Monosaccharides
bound water
common fibers
12. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
gustatory cells
Food: Religion of Hinduism
Carbohydrates
inulin
13. 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.
peptide bond
Medical Foods
Food: Religion of Mormons
Touch and Texture
14. 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.
Medical Foods
Chemical Basis of Bitterness
microorganism
Denaturation
15. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Factors Influencing food choice
molecule
Chemical Basis of Sour Taste
Calories Sources per gram
16. Conveys a foods texture - consistency - astringency - and temperature.
microorganism
kosher
Sensory Criteria
Touch
17. 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.
Things that affect Flavor
disaccharides
Functional Food
polysaccharides
18. 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.
microorganism
Made with Organic Ingrediants
Functions of proteins in food
Oligosaccharides
19. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Factors Influencing food choice
pectin substances
fructose
atoms
20. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.
polyusaturated fatty acids
cellulose
The FDA and Genetically Engineered Foods
Glucose
21. 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)
bile
Texture in the mouth
dextrose
USDA
22. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Food: Religion of Buddhism
pectin substances
polyusaturated fatty acids
Odor: Classification 1st group
23. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
pectin substances
oligosaccharides
Arabinose
solution
24. All ingrediants of the finished product are certified 100% organic
Modified Foods
100% organic
dextrose
Inorganic Compounds
25. Metric unit of weight. 1g= 1mL of water
Protein gels
phospholipids
gram
Odor: Classification 2nd group
26. Solid - liquid - or gas compound dissolving in another substance.
emulsion
Thrifty Food Plan
solute
fructose
27. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
coagulation
Oligosaccharides
consistency
Water Content in Food
28. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
functions of lipids in foods
saturated solution
Foods high in lipids
flocculation
29. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
Olfactory
polyusaturated fatty acids
Volatile Molecules
dietary fiber
30. 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
colloidal dispersion
Food: Religion of Hinduism
Nutraceutical
odor and adaptation
31. The amount of heat required to raise the temperature of 1 gram of a substance 1C
polyusaturated fatty acids
specific heat
Hearing
Chemical Basis of Salty Tastes
32. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test
Conversions to know
molecule
Sterols
Food: Religion of Buddhism
33. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Arabinose
Monosaturated fatty acids
Conventional Foods: Intestinal Health Maintenance
galactose
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.
Proteins
hemicellulose
Medical Foods
Thrifty Food Plan
35. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
36. 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
hemicellulose
saturated solution
fatty acid structure
37. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Foods High in Carbs
Five Taste Stimuli and Location on Tongue
Odor: Classification 2nd group
saturated solution
38. 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
hydrophobic
Volatile Molecules
Calories Sources per gram
hemicellulose
39. 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.
plant stanol esters
oligosaccharides
glycogen
USDA
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
Ribose
cellulose
Conversions to know
Sight
41. A unit composed of one or more types of atoms held together by chemical bonds
Water Content in Food
Monosaccharides
molecule
heat of solidification
42. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Foods created with biotechnology
inulin
Denaturation
emulsion
43. 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?
Warning
: Invalid argument supplied for foreach() in
/var/www/html/basicversity.com/show_quiz.php
on line
183
44. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
hemicellulose
complete protein
maltose
Protein gels
45. 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
Culture
Water Content in Food
composition of proteins
maltose
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)
melting point
solution
precipitate
Ribose
47. 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
Foods for Special Dietary Use
Conversions to know
phospholipids
plant stanol esters
48. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
protein complementation
trans fatty acid
heat of solidification
Food: Religion of Buddhism
49. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Monosaccharides
lactose
amino acids
Nutraceutical
50. Measures the amount of available (free) water in foods. water activity ranges from 0 to the highest value of 1.00 - which is pure water. determines perishability- thus high in water content such as meat - milk - veggies and fruits are more prone to m
Foods for Special Dietary Use
protein complementation
water activity
Volatile Molecules