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Test your basic knowledge |
Food Science
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Study First
Subject
:
engineering
Instructions:
Answer 50 questions in 15 minutes.
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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 amount of heat required to convert a liquid to gas
saturated solution
incomplete protein
heat of vapoization
Foods using Biotechnology categories
2. 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.
Foods for Special Dietary Use
Chemical Basis of Bitterness
Conventional Foods: Urinary Tract Function
Food: Religion of Seventh- Day Adventist Church
3. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
Conventional Foods: Cancer Risk Reduction
bile
Culture
dextrose
4. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.
Five Taste Stimuli and Location on Tongue
The FDA and Genetically Engineered Foods
lipids
Six Basic Nutrient Groups
5. Cause puckering of the mouth - is possibly due to drawing out proteins naturally found in the mouth's saliva and mucous membranes. ex. cranberries - lemon juice - and vinegar.
Odor: 2 different classifications
Modified Foods
free water
Astringency
6. Triglycerides (fats and oils) - phospholipids - and sterols.
composition of lipids
The FDA and Genetically Engineered Foods
three major edible lipids groups
freezing point
7. The idea - customs - skills - and art of a group of people in a given period of civilization.
solute
Culture
P/S ratio
Things that affect Flavor
8. Food that is 'fit - right - proper' to be eaten according to jewish dietary laws. (people who purchase kosher: moslems - seventh- day adventists - vegetarians - individuals with allergies or food intolerances.)
kosher
pectin substances
polysaccharides
specific heat
9. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Food: Religion of Hinduism
Touch
saturated fatty acids
hemicellulose
10. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Starch: digestible polysaccharide
Conversions to know
phospholipids
Calorie Control
11. Food components that nourish the body to provide groth - maintenance - and repair
heat of vapoization
Calorie Control
Odor: 2 different classifications
nutrients
12. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
saturated fatty acids
Modified Foods
emulsifier
13. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
pH scale
Taste Interactions
Foods using Biotechnology categories
maltose
14. 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
Monosaccharides
nutrigenomics
disaccharides
15. Increase foods resistance to the following: - pests - disease - harsh growing conditions - transport damage - spoilage (longer shelf life)
Water and Function
Sensory Criteria
Foods created with biotechnology
Conventional Foods: Heart Health
16. 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
Food: Religion and Islam
Sight
fatty acid structure
Monosaturated fatty acids
17. 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
Questions to ask if product is 'Natural'
phospholipids
latent heat
hydrophobic
18. An important component of nucleosides. plays an important role of vitamin B12 (riboflavin) and part of RNA - DNA and energy yielding ATP (5-C long)
biotechnology
supersaturated solution
triglycerides
Ribose
19. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
fatty acid structure
Halal
consistency
galacturonic acid
20. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
ionize
gustatory cells
Hearing
hydrophobic
21. A mixture in which particles too large to go into solution remain suspended in the solvent. ex. mixing cornstarch and water results in suspension in which the starch grains float within the liquid. used in chinese cooking. colloidal dispersion.
solute
Odor: Classification 1st group
suspension
colloidal dispersion
22. 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
essential nutrients
glycogen
water activity
lignin
23. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Foods created with biotechnology
functions of lipids in foods
six key elements of living things
Six Basic Nutrient Groups
24. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Calories Sources per gram
fructose
Touch and Texture
Nutraceutical
25. Breaks down into dextrins.
P/S ratio
trans fatty acid
Starch: digestible polysaccharide
atoms
26. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
peptide bond
Concerns about Food Biotechnology: Gene Contamination
bile
suspension
27. The amount of heat required to raise the temperature of 1 gram of a substance 1C
common fibers
specific heat
glycogen
Volatile Molecules
28. The chemical bond between two amino acids
Functional Food
peptide bond
Odor: Classification 2nd group
Monosaccharides
29. 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
six key elements of living things
cellulose
The FDA and Genetically Engineered Foods
molecule
30. 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
Chemical Basis of Sweetness
ionize
nutrients
Questions to ask if product is 'Natural'
31. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
peptide bond
consistency
Flavor
Conventional Foods: Urinary Tract Function
32. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
melting point
Food: Religion of Buddhism
Factors Influencing food choice
emulsifier
33. 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
Conventional Foods: Cancer Risk Reduction
odor and adaptation
Thrifty Food Plan
freezing point
34. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
nutrigenomics
inulin
latent heat
heat of vapoization
35. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
nutrients
Monosaccharides
Chemical Basis of Salty Tastes
Things that affect Flavor
36. Metric unit of weight. 1g= 1mL of water
six key elements of living things
Arabinose
gram
sucrose
37. Many monosaccharides linked together in long chains; these include starch and fibers.
Medical Foods
polysaccharides
Questions to ask if product is 'Natural'
solution
38. An electrically charged ion in a solution
Gene
electrolyte
Conventional Foods: Urinary Tract Function
trans fatty acid
39. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene
Foods high in lipids
hydrophylic
Volatile Molecules
conventional foods
40. Few- three to ten - monosaccharides linked together; these are not as common in foods.
three major edible lipids groups
pectin substances
oligosaccharides
Chemical Basis of Sweetness
41. Eyes recieve the first impression of foods: shapes - colors - consistency - serving size - and the presence of any outward defects. Color can be decieving and effect choices by consumers. color palette of foods on a plate contributes to or detracts f
dextrose
Sight
Concerns about Food Biotechnology
hydration
42. Water loving - water soluble
solubility
gram
Food: Religion of Buddhism
hydrophylic
43. Relating to the sense of smell. humans have 10-20million olfactory cells.
cis fatty acids
flocculation
kosher
Olfactory
44. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
hydrophylic
Monosaturated fatty acids
solution
polysaccharides
45. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
The FDA and Genetically Engineered Foods
Functions of proteins in food
triglycerides
solute
46. A unit of genetic information in the chromosome.
Monosaccharides
Inorganic Compounds
Genetically modified foods (GMO's)
Gene
47. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
osmotic pressure
Chemical Basis of Bitterness
Gene
Taste Interactions
48. All ingrediants of the finished product are certified 100% organic
100% organic
Astringency
Odor
Monograph
49. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
Water Content in Food
Conventional Foods: Intestinal Health Maintenance
Chemical Basis of Salty Tastes
suspension
50. Two monosacchardies linked together
supersaturated solution
disaccharides
Functions of proteins in food
Conventional Foods: Heart Health
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