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Food Science

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






2. 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.






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






4. One saccharide.






5. 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






6. 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






7. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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






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






10. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






11. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






12. A compound that inhibits oxidation - which can cause deterioration and rancidity






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






14. Two monosacchardies linked together






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






16. 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.






17. The hydrogens on the same side as a double bond and make a U like formation.






18. 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)






19. 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)






20. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






21. 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






22. 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






23. Saturated - monounsaturated - and polyunsaturated.






24. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics






25. 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.






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






27. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






28. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






29. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






30. 70% of finished product ingrediants meet organic criteria






31. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






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






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






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






35. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






36. The amount of heat required to raise the temperature of 1 gram of a substance 1C






37. 1 has 6 groups - 2nd has 4 groups.






38. 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.






39. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






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






41. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






42. Allergies - gene contamination - and religous/cultural objections.






43. 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)






44. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






45. A unit composed of one or more types of atoms held together by chemical bonds






46. An electrically charged ion in a solution






47. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






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






49. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.






50. 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.