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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. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
bound water
Calorie Control
Concerns about Food Biotechnology: Allergies
Conventional Foods: Heart Health
2. A compound that inhibits oxidation - which can cause deterioration and rancidity
Antioxidant
Types of fatty acids
pH scale
Medical Foods
3. Creates definitions on labels for meat - poultry - and eggs.
Water and Function
USDA
colloidal dispersion
Food: Religion and Islam
4. Breaks down into dextrins.
incomplete protein
Starch: digestible polysaccharide
Food: Religion of Mormons
molecule
5. Combining two saccharides. three most common are sucrose - lactose - and maltose.
distillation
solute
disaccharides
three major edible lipids groups
6. 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
Types of fatty acids
Chemical Basis of Sour Taste
Touch and Texture
7. 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
Conventional Foods: Heart Health
bound water
electrolyte
Medical Foods
8. 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)
Foods for Special Dietary Use
Calorie Control
fructose
Conventional Foods: Urinary Tract Function
9. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
dextrose
Monosaccharides
Conventional Foods: Intestinal Health Maintenance
Calories Sources per gram
10. Spicy - floury - fruity - resinance - burnt - and fowl.
Odor: Classification 1st group
Protein gels
The FDA and Genetically Engineered Foods
triglycerides
11. Not found on the flat - central surface but on the tongues underside - sides - and tip. decrease over time (explains why babies are more picky then elders.)
taste buds
biotechnology
lactose
Astringency
12. 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
polysaccharides
emulsifier
Conventional Foods: Cancer Risk Reduction
13. 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
microorganism
Functional Food
Chemical Basis of Savory (umami) tastes
polysaccharides
14. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
molecule
cellulose
dietary fiber
Concerns about Food Biotechnology
15. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
triglycerides
biotechnology
Factors Influencing food choice
Medical Foods
16. 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
nutrients
peptide bond
hydration
incomplete protein
17. 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.
saturated solution
coagulation
glycogen
lactose
18. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Flavor
disaccharides
Food: Religion and Judaism
hydrolysis
19. Part of lactose - the sugar found in milk.
enzyme
Thrifty Food Plan
galactose
Denaturation
20. 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: Urinary Tract Function
Monograph
electrolyte
USDA
21. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
saturated fatty acids
Foods for Special Dietary Use
bound water
solvent
22. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
polysaccharides
triglycerides
Modified Foods
hydrolysis
23. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Protein gels
pectin substances
Foods created with biotechnology
galacturonic acid
24. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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25. 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
Denaturation
Monosaccharides
six key elements of living things
26. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
pH scale
Food: Religion of Mormons
functions of carbs
Proteins
27. To seperate a neutral molecule into electriclly charged ions. ex. when sodium chloride dissolves in water - it ionizes into individual ions of sodium and chloride.
Culture
Nutraceutical
ionize
flocculation
28. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
polysaccharides
melting point
Chemethesis...
hydrophylic
29. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
osmotic pressure
Genetically modified foods (GMO's)
nutrients
Hearing
30. 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)
precipitate
dietary fiber
polysaccharides
plant stanol esters
31. The temperature at which a substance converts from a liquid to a solid state.
Conventional Foods: Cancer Risk Reduction
distillation
heat of solidification
saturated fatty acids
32. To seperate or settle out of a solution
Nutraceutical
precipitate
Chemical Basis of Sour Taste
bound water
33. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Arabinose
Concerns about Food Biotechnology: Religous/ Cultural Concerns
solute
peptide bond
34. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.
Conventional Foods: Urinary Tract Function
Denaturation
Contains Organic Ingrediants
precipitate
35. The amount of heat required to raise the temperature of 1 gram of a substance 1C
polysaccharides
common fibers
Conversions to know
specific heat
36. 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
polyusaturated fatty acids
Thrifty Food Plan
Food: Religion of Buddhism
solution
37. The clotting or precipitation of protein in a liquid into a semisolid compound.
peptide bond
disaccharides
trans fatty acid
coagulation
38. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Food: Religion and Judaism
essential nutrients
Concerns about Food Biotechnology: Gene Contamination
Sensory Criteria
39. 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.
lactose
biotechnology
100% organic
Food: Religion of Seventh- Day Adventist Church
40. 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.
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Odor: Classification 2nd group
composition of lipids
composition of proteins
41. 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
Chemical Basis of Bitterness
Conventional Foods: Intestinal Health Maintenance
composition of proteins
Food: Religion of Buddhism
42. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
disaccharides
Chemical Basis of Salty Tastes
disaccharides
nutrients
43. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
colloidal dispersion
nutrigenomics
Calories Sources per gram
hydration
44. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
Astringency
Ribose
functions of lipids in foods
45. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
Odor: Classification 1st group
kosher
taste buds
46. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Chemical Basis of Salty Tastes
composition of proteins
Concerns about Food Biotechnology: Gene Contamination
three major edible lipids groups
47. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
Conventional Foods: Heart Health
galactose
dietary fiber
48. Are composed of carbon - hydrogen and oxygen atoms but in different proportion from carbs. not water soluble - but can dissolve in organic solvents not used in food prep such as acetone - ether - and benzene. ex. acetic acid because molecule is so sm
composition of lipids
Glucose
supersaturated solution
Factors Influencing food choice
49. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
triglycerides
composition of lipids
peptide bond
hydrophylic
50. Water loving - water soluble
hydrophylic
Calorie Control
Monosaturated fatty acids
Genetically modified foods (GMO's)