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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. One saccharide.
Food: Religion and Judaism
freezing point
Monosaccharides
Organic
2. The chemical bond between two amino acids
Thrifty Food Plan
Things that affect Flavor
peptide bond
Five Taste Stimuli and Location on Tongue
3. Cellulose - hemicellulose - and pectic substances.
specific heat
heat of vapoization
disaccharides
common fibers
4. 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
Food: Religion and Islam
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Protein gels
Texture in the mouth
5. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Odor
Sensory Criteria
polysaccharides
Foods high in lipids
6. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Taste Interactions
Medical Foods
Odor: Classification 2nd group
emulsifier
7. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f
Food: Religion of Buddhism
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Sight
saturated fatty acids
8. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
conventional foods
P/S ratio
biotechnology
suspension
9. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
glycogen
Taste Interactions
Monosaturated fatty acids
diverticulosis...
10. 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
galactose
pectin substances
bound water
Odor
11. A substance - usually a liquid - in which another substance is dissolved
hemicellulose
solvent
Monosaccharides
Made with Organic Ingrediants
12. 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.
complete protein
hydrophobic
Concerns about Food Biotechnology: Gene Contamination
osmotic pressure
13. 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'
Antioxidant
Conventional Foods: Urinary Tract Function
gustatory cells
Odor
14. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
solubility
100% organic
galactose
dextrose
15. 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)
Astringency
six key elements of living things
Texture in the mouth
functions of lipids in foods
16. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
solubility
Oligosaccharides
freezing point
17. 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.
taste buds
Chemethesis...
cellulose
P/S ratio
18. A solution holding the maximum amount of dissolved solute at room temperature.
saturated solution
free water
functions of carbs
Astringency
19. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.
fatty acid structure
distillation
gustatory cells
USDA
20. Solid - liquid - or gas compound dissolving in another substance.
solute
Foods High in Carbs
phospholipids
biotechnology
21. The temperature at which a heated liquid begins to boil and changes to a gas
Water and Function
bile
boiling point
Conversions to know
22. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Monosaccharides
triglycerides
Conventional Foods: Heart Health
Six Basic Nutrient Groups
23. 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.
Made with Organic Ingrediants
Inorganic Compounds
Genetically modified foods (GMO's)
Concerns about Food Biotechnology: Religous/ Cultural Concerns
24. 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
Sterols
fatty acid structure
molecule
Foods created with biotechnology
25. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
galactose
Calories Sources per gram
100% organic
Factors Influencing food choice
26. 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.
Made with Organic Ingrediants
osmosis
Odor
free water
27. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
conventional foods
Conventional Foods: Urinary Tract Function
three major edible lipids groups
Halal
28. An unstable solution created when more than the maximum solute is dissolved in solution.
Water and Function
supersaturated solution
Denaturation
Conventional Foods: Cancer Risk Reduction
29. Food components that nourish the body to provide groth - maintenance - and repair
Five Taste Stimuli and Location on Tongue
protein complementation
ionize
nutrients
30. 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.
Calorie Control
Food: Religion of Seventh- Day Adventist Church
Oligosaccharides
Food Group Plan
31. The basic building block of matter; individual elements found on the periodic table
molecule
atoms
Carbohydrates
emulsifier
32. 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.
Oligosaccharides
Food Group Plan
Volatile Molecules
Touch and Texture
33. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Touch
essential nutrients
Culture
colloidal dispersion
34. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Six Basic Nutrient Groups
precipitate
common fibers
protein complementation
35. 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.)
Food: Religion of Mormons
Proteins
kosher
trans fatty acid
36. Few- three to ten - monosaccharides linked together; these are not as common in foods.
oligosaccharides
suspension
water activity
Sight
37. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.
osmosis
fatty acid structure
Foods for Special Dietary Use
amino acids
38. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
supersaturated solution
Foods high in lipids
Odor: Classification 1st group
Monosaccharides
39. Creates definitions on labels for meat - poultry - and eggs.
suspension
USDA
solution
free water
40. 1 has 6 groups - 2nd has 4 groups.
Types of fatty acids
functions of carbs
Odor: 2 different classifications
essential nutrients
41. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
three major edible lipids groups
solute
Food: Religion and Islam
hemicellulose
42. 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
hemicellulose
solvent
Water Content in Food
43. A liquid dispersed in another liquid with which it is usually incapable of being mixed. another type of colloidal dispersion involving water in oil (w/o) or oil in water (o/w) ex. milk - ice cream - mayo - gravy - sauces - salad dressings.
Concerns about Food Biotechnology
emulsion
solution
osmotic pressure
44. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Functions of proteins in food
P/S ratio
Culture
specific heat
45. 5% of finished product ingrediants meet organic criteria
composition of lipids
Organic
protein complementation
P/S ratio
46. The tmperature at which a liquid changes to a solid
pH scale
atoms
freezing point
diverticulosis...
47. 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)
complete protein
amino acids
flocculation
taste buds
48. Breaks down into dextrins.
Odor: 2 different classifications
biotechnology
osmotic pressure
Starch: digestible polysaccharide
49. 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)
emulsion
inulin
flocculation
Touch
50. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
polysaccharides
Touch
Halal
Conventional Foods: Intestinal Health Maintenance