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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. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
triglycerides
saturated fatty acids
Denaturation
gram
2. A compound that inhibits oxidation - which can cause deterioration and rancidity
Concerns about Food Biotechnology: Allergies
cellulose
Antioxidant
Conventional Foods: Cancer Risk Reduction
3. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
Gene
dietary fiber
latent heat
molecule
4. 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)
Touch and Texture
water activity
Medical Foods
polysaccharides
5. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
oligosaccharides
Odor: Classification 1st group
Food: Religion of Hinduism
Functions of proteins in food
6. 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
Foods high in lipids
Chemical Basis of Bitterness
bound water
disaccharides
7. Relating to the sense of smell. humans have 10-20million olfactory cells.
functions of lipids in foods
Olfactory
enzyme
Denaturation
8. The hydrogens on either side of the double bond - creating a linear configuration.
composition of proteins
Foods created with biotechnology
water activity
trans fatty acid
9. 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.
Water Content in Food
hydrophobic
Food: Religion of Mormons
Monograph
10. 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.
bound water
Touch and Texture
100% organic
Odor
11. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
solute
microorganism
hydration
Taste Interactions
12. 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.
The FDA and Genetically Engineered Foods
osmosis
boiling point
emulsion
13. Water fearing - non - water soluble
Factors Influencing food choice
hydrophobic
Monosaccharides
saturated solution
14. 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)
lipids
Food: Religion and Islam
Texture in the mouth
Calories Sources per gram
15. The idea - customs - skills - and art of a group of people in a given period of civilization.
polyusaturated fatty acids
precipitate
Odor: Classification 1st group
Culture
16. 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.
protein complementation
Taste
Food Group Plan
Sterols
17. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)
molecule
solution
heat of vapoization
hydration
18. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
maltose
Calories Sources per gram
Ribose
complete protein
19. The hydrogens on the same side as a double bond and make a U like formation.
six key elements of living things
Things that affect Flavor
cis fatty acids
Chemical Basis of Bitterness
20. One saccharide.
amino acids
Hearing
USDA
Monosaccharides
21. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
functions of carbs
glycogen
Food: Religion of Buddhism
melting point
22. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Foods using Biotechnology categories
triglycerides
Odor: Classification 2nd group
common fibers
23. 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
Odor: Classification 2nd group
Chemical Basis of Sour Taste
nutrigenomics
phospholipids
24. A substance - usually a liquid - in which another substance is dissolved
boiling point
solvent
galacturonic acid
latent heat
25. 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
complete protein
Odor: Classification 1st group
Volatile Molecules
26. 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.
solute
complete protein
Starch: digestible polysaccharide
latent heat
27. Creates definitions on labels for meat - poultry - and eggs.
Organic
Flavor
USDA
Protein gels
28. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
Conventional Foods: Cancer Risk Reduction
nutrigenomics
dietary fiber
Thrifty Food Plan
29. Metric unit of weight. 1g= 1mL of water
Food Group Plan
colloidal dispersion
gram
conventional foods
30. The temperature at which a heated liquid begins to boil and changes to a gas
emulsion
bound water
Five Taste Stimuli and Location on Tongue
boiling point
31. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
Denaturation
Foods created with biotechnology
fatty acid structure
diverticulosis...
32. Plant proteins (with exception of soybeans and certain grains - quinoa) in an incomplete protein and will support maintenance - but not growth. a protein usually from a plant that does not provide all the essential amino acids.
incomplete protein
Concerns about Food Biotechnology: Allergies
Sterols
three major edible lipids groups
33. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Calories Sources per gram
Taste Interactions
Monograph
atoms
34. The tmperature at which a liquid changes to a solid
latent heat
emulsifier
Chemical Basis of Salty Tastes
freezing point
35. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Conventional Foods: Cancer Risk Reduction
plant stanol esters
free water
saturated solution
36. 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.
disaccharides
Food: Religion and Judaism
pH scale
Chemical Basis of Salty Tastes
37. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
emulsion
Food: Religion and Islam
specific heat
Conversions to know
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
bile
Chemical Basis of Sweetness
Monosaccharides
Thrifty Food Plan
39. An unstable solution created when more than the maximum solute is dissolved in solution.
diverticulosis...
supersaturated solution
Calories Sources per gram
Concerns about Food Biotechnology: Religous/ Cultural Concerns
40. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
plant stanol esters
nutrigenomics
Halal
dietary fiber
41. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
fructose
Flavor
hydrolysis
Foods High in Carbs
42. 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)
suspension
solvent
Sight
amino acids
43. A solution holding the maximum amount of dissolved solute at room temperature.
Questions to ask if product is 'Natural'
saturated solution
Functions of proteins in food
lipids
44. 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.
Concerns about Food Biotechnology: Allergies
functions of lipids in foods
Glucose
Foods High in Carbs
45. Imparted by compounds such as caffeine (tea - coffee) - chocolate - and grapefruit (phenolic compound). the ability to taste bitterness can act as a warning system to prevent us from eating toxins. bitter- alkaloids.
Chemical Basis of Bitterness
heat of vapoization
Made with Organic Ingrediants
Olfactory
46. * 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
Foods for Special Dietary Use
pectin substances
Conversions to know
precipitate
47. Two monosacchardies linked together
solution
disaccharides
boiling point
Odor: Classification 1st group
48. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
enzyme
Conventional Foods: Heart Health
lignin
specific heat
49. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
Contains Organic Ingrediants
precipitate
six key elements of living things
lactose
50. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Concerns about Food Biotechnology: Gene Contamination
Astringency
lactose
Halal