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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. Few- three to ten - monosaccharides linked together; these are not as common in foods.
solvent
oligosaccharides
Arabinose
hemicellulose
2. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
saturated solution
Food: Religion of Buddhism
microorganism
Functions of proteins in food
3. 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
Monosaturated fatty acids
Chemical Basis of Savory (umami) tastes
polysaccharides
Concerns about Food Biotechnology
4. Triglycerides (fats and oils) - phospholipids - and sterols.
latent heat
solvent
three major edible lipids groups
Protein gels
5. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.
Functional Food
The FDA and Genetically Engineered Foods
Monosaccharides
hydration
6. 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
Food Group Plan
Conventional Foods: Cancer Risk Reduction
phospholipids
7. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
Inorganic Compounds
glycogen
composition of lipids
consistency
8. 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.
kosher
Thrifty Food Plan
Food: Religion of Seventh- Day Adventist Church
Water Content in Food
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.
hemicellulose
distillation
Chemical Basis of Sweetness
pH scale
10. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
composition of proteins
Concerns about Food Biotechnology: Allergies
kosher
Calorie Control
11. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)
Monograph
Nutraceutical
Chemical Basis of Sour Taste
polysaccharides
12. 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
nutrients
functions of carbs
Food: Religion of Hinduism
hydration
13. 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.
Food: Religion and Judaism
Sight
100% organic
Olfactory
14. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Contains Organic Ingrediants
functions of carbs
Six Basic Nutrient Groups
hydrophylic
15. The temperature at which a heated liquid begins to boil and changes to a gas
Odor: Classification 2nd group
boiling point
Taste Interactions
hydrophylic
16. Many monosaccharides linked together in long chains; these include starch and fibers.
Water and Function
polysaccharides
Nutraceutical
three major edible lipids groups
17. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
oligosaccharides
disaccharides
Food: Religion and Judaism
Five Taste Stimuli and Location on Tongue
18. Part of lactose - the sugar found in milk.
Food: Religion and Judaism
Monosaturated fatty acids
saturated solution
galactose
19. The clotting or precipitation of protein in a liquid into a semisolid compound.
bound water
molecule
Conventional Foods: Intestinal Health Maintenance
coagulation
20. 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
heat of vapoization
Arabinose
saturated solution
21. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Chemical Basis of Sweetness
free water
polysaccharides
Sight
22. 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
Inorganic Compounds
fatty acid structure
saturated fatty acids
emulsifier
23. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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24. The temperature at which a substance converts from a liquid to a solid state.
cellulose
Concerns about Food Biotechnology: Allergies
heat of solidification
galacturonic acid
25. 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.
Conventional Foods: Cancer Risk Reduction
composition of lipids
Monograph
supersaturated solution
26. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
hemicellulose
Modified Foods
Food: Religion of Mormons
pectin substances
27. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Foods high in lipids
Oligosaccharides
incomplete protein
flocculation
28. 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
Chemical Basis of Savory (umami) tastes
heat of solidification
maltose
29. 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.
Gene
colloidal dispersion
Touch and Texture
Carbohydrates
30. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)
Conventional Foods: Intestinal Health Maintenance
kosher
Nutraceutical
hydrophobic
31. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.
Odor: Classification 1st group
pH scale
Odor
galactose
32. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Proteins
distillation
diverticulosis...
cis fatty acids
33. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Taste Interactions
peptide bond
Conventional Foods: Urinary Tract Function
heat of solidification
34. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Contains Organic Ingrediants
disaccharides
coagulation
Hearing
35. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric
Food: Religion and Islam
six key elements of living things
Foods High in Carbs
Volatile Molecules
36. 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.
Chemethesis...
emulsion
Organic
Functional Food
37. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
oligosaccharides
plant stanol esters
latent heat
nutrigenomics
38. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
molecule
electrolyte
solubility
Foods created with biotechnology
39. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.
Six Basic Nutrient Groups
Organic
Water and Function
oligosaccharides
40. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.
Chemical Basis of Sour Taste
Functional Food
Inorganic Compounds
Food Group Plan
41. 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.
Factors Influencing food choice
Six Basic Nutrient Groups
galacturonic acid
Chemical Basis of Sour Taste
42. 70% of finished product ingrediants meet organic criteria
Monosaccharides
Made with Organic Ingrediants
Foods using Biotechnology categories
Factors Influencing food choice
43. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
bound water
latent heat
boiling point
Odor: Classification 2nd group
44. 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.
polyusaturated fatty acids
saturated fatty acids
Concerns about Food Biotechnology: Gene Contamination
fiber
45. 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.
gustatory cells
suspension
colloidal dispersion
melting point
46. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
USDA
precipitate
functions of carbs
Conversions to know
47. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Organic
Calories Sources per gram
specific heat
Monosaccharides
48. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
USDA
atoms
Concerns about Food Biotechnology: Gene Contamination
suspension
49. 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
Monosaccharides
Conventional Foods: Intestinal Health Maintenance
Chemethesis...
water activity
50. The ability of one substance to blend uniformly with another.
Denaturation
solubility
nutrigenomics
Carbohydrates