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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes.
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  • 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. Two monosacchardies linked together






2. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en






3. 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.






4. 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.






5. Address the obesity epidemic. one out of every 4 are classified as obese. women today consume 2403/day (1600) and men 3067/day (2 -400-2600)






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






7. Cranberry juice reduces bacterial concentrations in urine.






8. 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.






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






10. 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.






11. 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






12. 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.






13. 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






14. 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.






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






16. 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)






17. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






18. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






19. Saturated - monounsaturated - and polyunsaturated.






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






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






22. 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






23. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.






24. 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.)






25. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






26. 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






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






28. 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.






29. Few- three to ten - monosaccharides linked together; these are not as common in foods.






30. 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)






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






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






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






34. The temperature at which a heated liquid begins to boil and changes to a gas






35. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






36. Molecules capable of evaporating; like a gas into the air. only volatile molecules in the form of gas carry odor; easier for hot foods than cold ones to be detected






37. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.






38. Food components that nourish the body to provide groth - maintenance - and repair






39. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)






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






41. 70% of finished product ingrediants meet organic criteria






42. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.






43. 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.






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






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






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






47. The basic building block of matter; individual elements found on the periodic table






48. The hydrogens on the same side as a double bond and make a U like formation.






49. The tmperature at which a liquid changes to a solid






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







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