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






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






3. Solid - liquid - or gas compound dissolving in another substance.






4. Cellulose - hemicellulose - and pectic substances.






5. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each






6. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)






7. Water loving - water soluble






8. 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.






9. 5% of finished product ingrediants meet organic criteria






10. 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.






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






12. 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.






13. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






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

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






16. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






17. 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.






18. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






19. 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






20. Water - carbohydrates - lipids - protein - vitamins - and minerals.






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






22. 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.






23. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






24. A unit composed of one or more types of atoms held together by chemical bonds






25. 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)






26. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






27. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.






28. Largest amount of water present in foods and is easily seperated from the food. ex. fruit






29. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






30. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.






31. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






32. The amount of heat required to raise the temperature of 1 gram of a substance 1C






33. * 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






34. 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.)






35. 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.






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






37. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.






38. 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






39. Less than 70% of finished product ingrediants meet criteria






40. 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.






41. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






42. 1. does the product contain an artificial ingrediant - a chemical preservative - or any synthetic or artifical ingredient? 2. are the product and its ingredients only minimally processed?

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43. 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.






44. 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






45. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






46. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.






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






48. 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'






49. Spicy - floury - fruity - resinance - burnt - and fowl.






50. 1 has 6 groups - 2nd has 4 groups.