Test your basic knowledge |

Food Science

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. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






2. Allergies - gene contamination - and religous/cultural objections.






3. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






4. If you smell something a lot - you wont smell it anymore.






5. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






6. 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






7. The ability of one substance to blend uniformly with another.






8. Conveys a foods texture - consistency - astringency - and temperature.






9. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






10. The clotting or precipitation of protein in a liquid into a semisolid compound.






11. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)






12. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






13. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






14. Cellulose - hemicellulose - and pectic substances.






15. The chemical bond between two amino acids






16. 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.






17. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






18. A compound that inhibits oxidation - which can cause deterioration and rancidity






19. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






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






21. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid






22. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.






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






24. To seperate or settle out of a solution






25. Relating to the sense of smell. humans have 10-20million olfactory cells.






26. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






27. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred






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






29. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






30. 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.






31. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)






32. Repeating units of fructose with an end molecule of glucose. most common in asparagus. used in food industry as a creamy texture to frozen dairy products.






33. 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






34. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






35. 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.






36. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






37. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






38. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






39. 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






40. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






41. 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






42. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.






43. 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)






44. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.

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






46. Water fearing - non - water soluble






47. 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.






48. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






49. ( 5-C long) contributes to the structure of many vegetable gums and fibers.






50. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.