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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. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






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.






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






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






5. Saturated - monounsaturated - and polyunsaturated.






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






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






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






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






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)






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.






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)






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






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






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






17. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






18. Cellulose - hemicellulose - and pectic 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'






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






21. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






22. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






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.






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






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






26. The hydrogens on either side of the double bond - creating a linear configuration.






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






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






29. The basic building block of matter; individual elements found on the periodic table






30. 1 has 6 groups - 2nd has 4 groups.






31. Few- three to ten - monosaccharides linked together; these are not as common in foods.






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






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.






34. A unit of genetic information in the chromosome.






35. Cranberry juice reduces bacterial concentrations in urine.






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.






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.






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






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






40. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






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






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






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






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






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






46. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






47. An unstable solution created when more than the maximum solute is dissolved in solution.






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.






49. Triglycerides (fats and oils) - phospholipids - and sterols.






50. To seperate or settle out of a solution







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