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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. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
Questions to ask if product is 'Natural'
Food: Religion and Islam
consistency
polysaccharides
2. 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
polysaccharides
consistency
Chemical Basis of Sweetness
Glucose
3. Conveys a foods texture - consistency - astringency - and temperature.
triglycerides
Monosaturated fatty acids
Touch
Astringency
4. 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.
Oligosaccharides
heat of vapoization
hemicellulose
emulsion
5. 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.
Chemethesis...
Glucose
Sight
Concerns about Food Biotechnology
6. Breaks down into dextrins.
hydrophobic
Starch: digestible polysaccharide
precipitate
Made with Organic Ingrediants
7. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
Sensory Criteria
Taste
Starch: digestible polysaccharide
8. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
Chemical Basis of Savory (umami) tastes
sucrose
polysaccharides
Halal
9. 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
Water Content in Food
lipids
Foods High in Carbs
fructose
10. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
hemicellulose
dextrose
Food: Religion of Seventh- Day Adventist Church
11. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
diverticulosis...
free water
polysaccharides
Calorie Control
12. 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.
functions of carbs
Medical Foods
lactose
Five Taste Stimuli and Location on Tongue
13. 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.
Chemical Basis of Sour Taste
Five Taste Stimuli and Location on Tongue
Chemical Basis of Sweetness
Functional Food
14. A unit of genetic information in the chromosome.
gram
hydrophobic
latent heat
Gene
15. 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.
maltose
Taste Interactions
oligosaccharides
essential nutrients
16. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
saturated solution
Genetically modified foods (GMO's)
plant stanol esters
Food: Religion and Judaism
17. The temperature at which a substance converts from a liquid to a solid state.
fiber
Conventional Foods: Intestinal Health Maintenance
heat of solidification
Conventional Foods: Heart Health
18. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
disaccharides
precipitate
Nutraceutical
Modified Foods
19. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
Monosaccharides
polysaccharides
Foods using Biotechnology categories
Hearing
20. The temperature at which a heated liquid begins to boil and changes to a gas
Food: Religion of Seventh- Day Adventist Church
USDA
Sterols
boiling point
21. 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)
Modified Foods
flocculation
Chemethesis...
osmotic pressure
22. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
maltose
melting point
Odor: 2 different classifications
100% organic
23. Combining two saccharides. three most common are sucrose - lactose - and maltose.
composition of proteins
disaccharides
Foods using Biotechnology categories
supersaturated solution
24. 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.
Foods High in Carbs
melting point
glycogen
flocculation
25. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
lignin
diverticulosis...
Functional Food
P/S ratio
26. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.
Proteins
Food: Religion and Judaism
colloidal dispersion
Protein gels
27. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
bound water
Inorganic Compounds
pH scale
Calorie Control
28. 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.
pectin substances
Protein gels
osmosis
Chemical Basis of Savory (umami) tastes
29. 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.
dextrose
Chemethesis...
Food: Religion of Seventh- Day Adventist Church
cis fatty acids
30. 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
Foods created with biotechnology
Six Basic Nutrient Groups
fatty acid structure
specific heat
31. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Touch
saturated fatty acids
nutrients
The FDA and Genetically Engineered Foods
32. The amount of heat required to raise the temperature of 1 gram of a substance 1C
specific heat
Touch and Texture
Conventional Foods: Cancer Risk Reduction
Odor: Classification 2nd group
33. A compound that inhibits oxidation - which can cause deterioration and rancidity
Conversions to know
Halal
Antioxidant
atoms
34. Creates definitions on labels for meat - poultry - and eggs.
protein complementation
Inorganic Compounds
USDA
Factors Influencing food choice
35. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
saturated solution
Conversions to know
Concerns about Food Biotechnology: Gene Contamination
hydration
36. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
Conventional Foods: Intestinal Health Maintenance
Types of fatty acids
Carbohydrates
cellulose
37. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
glycogen
The FDA and Genetically Engineered Foods
Touch and Texture
38. 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
Thrifty Food Plan
flocculation
colloidal dispersion
microorganism
39. 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.
Food: Religion and Islam
Foods High in Carbs
The FDA and Genetically Engineered Foods
cellulose
40. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Sensory Criteria
Chemethesis...
conventional foods
Touch
41. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
nutrigenomics
Organic
Hearing
latent heat
42. 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
cellulose
heat of solidification
pectin substances
hydration
43. 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.
Oligosaccharides
Calorie Control
hydrolysis
fiber
44. 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)
Chemical Basis of Sour Taste
Calorie Control
fructose
microorganism
45. 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.
Protein gels
Food: Religion of Seventh- Day Adventist Church
100% organic
Functional Food
46. 1 has 6 groups - 2nd has 4 groups.
Flavor
Odor: 2 different classifications
Medical Foods
polysaccharides
47. * 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
Nutraceutical
Monograph
phospholipids
Foods for Special Dietary Use
48. An unstable solution created when more than the maximum solute is dissolved in solution.
colloidal dispersion
Monosaturated fatty acids
ionize
supersaturated solution
49. If you smell something a lot - you wont smell it anymore.
odor and adaptation
Odor: 2 different classifications
Concerns about Food Biotechnology: Religous/ Cultural Concerns
solution
50. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
essential nutrients
Foods using Biotechnology categories
Touch
Halal