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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. Two monosacchardies linked together
Starch: digestible polysaccharide
Concerns about Food Biotechnology
disaccharides
Odor
2. 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.
suspension
galacturonic acid
Chemethesis...
inulin
3. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
Chemical Basis of Savory (umami) tastes
Things that affect Flavor
heat of vapoization
hydrolysis
4. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Five Taste Stimuli and Location on Tongue
Sensory Criteria
Food: Religion and Judaism
5. The ability of one substance to blend uniformly with another.
trans fatty acid
essential nutrients
solubility
disaccharides
6. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Volatile Molecules
conventional foods
disaccharides
Taste Interactions
7. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
oligosaccharides
Sensory Criteria
Conversions to know
molecule
8. Spicy - floury - fruity - resinance - burnt - and fowl.
water activity
Odor: Classification 1st group
taste buds
100% organic
9. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Food: Religion of Mormons
polysaccharides
galactose
Chemical Basis of Salty Tastes
10. 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.
hydrolysis
Olfactory
dextrose
emulsion
11. Conveys a foods texture - consistency - astringency - and temperature.
Volatile Molecules
fiber
Thrifty Food Plan
Touch
12. 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.
emulsifier
heat of vapoization
Chemical Basis of Salty Tastes
incomplete protein
13. 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.
Taste Interactions
bile
Food: Religion of Mormons
inulin
14. The amount of heat required to convert a liquid to gas
Modified Foods
glycogen
heat of vapoization
specific heat
15. 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
flocculation
composition of lipids
Foods created with biotechnology
Foods for Special Dietary Use
16. 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.
USDA
osmosis
maltose
solvent
17. 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.
lipids
Starch: digestible polysaccharide
Made with Organic Ingrediants
nutrigenomics
18. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Made with Organic Ingrediants
biotechnology
Monograph
Arabinose
19. A solution holding the maximum amount of dissolved solute at room temperature.
Chemical Basis of Salty Tastes
saturated solution
Food: Religion of Seventh- Day Adventist Church
Taste Interactions
20. 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.
Genetically modified foods (GMO's)
cis fatty acids
water activity
Chemical Basis of Sour Taste
21. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Food Group Plan
consistency
plant stanol esters
ionize
22. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
solution
functions of lipids in foods
composition of proteins
polyusaturated fatty acids
23. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
amino acids
plant stanol esters
Monosaccharides
24. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
triglycerides
gram
Touch and Texture
Flavor
25. 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
Modified Foods
bile
Sight
Chemical Basis of Sweetness
26. 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
Odor: 2 different classifications
fatty acid structure
Olfactory
Foods created with biotechnology
27. 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
Sight
saturated solution
Six Basic Nutrient Groups
Chemical Basis of Salty Tastes
28. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
Foods for Special Dietary Use
Food: Religion and Islam
100% organic
pH scale
29. 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
three major edible lipids groups
biotechnology
dietary fiber
30. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
saturated fatty acids
Thrifty Food Plan
Chemethesis...
diverticulosis...
31. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
disaccharides
cis fatty acids
Gene
six key elements of living things
32. 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.
Food Group Plan
Conventional Foods: Urinary Tract Function
saturated solution
Monosaccharides
33. Combining two saccharides. three most common are sucrose - lactose - and maltose.
disaccharides
consistency
Organic
Denaturation
34. Allergies - gene contamination - and religous/cultural objections.
Concerns about Food Biotechnology
plant stanol esters
common fibers
USDA
35. Plants are the primary source of carbs - with exception of milk which contains lactose. muscles from animals can contain some in the form of glycogen - but not much. most are stored in seeds - roots - stems - and fruit of plants. common foods are ric
hydration
Foods High in Carbs
essential nutrients
microorganism
36. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
Ribose
composition of proteins
atoms
37. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
Water and Function
hydrolysis
melting point
microorganism
38. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
six key elements of living things
dietary fiber
saturated fatty acids
lignin
39. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
distillation
trans fatty acid
emulsifier
40. 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
hydration
specific heat
Glucose
Ribose
41. The temperature at which a heated liquid begins to boil and changes to a gas
boiling point
fatty acid structure
biotechnology
enzyme
42. 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.
Chemical Basis of Savory (umami) tastes
Food: Religion of Seventh- Day Adventist Church
Antioxidant
solubility
43. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
saturated fatty acids
colloidal dispersion
disaccharides
Modified Foods
44. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Foods for Special Dietary Use
Halal
enzyme
functions of carbs
45. An electrically charged ion in a solution
Sterols
electrolyte
heat of vapoization
Food: Religion of Buddhism
46. 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)
Types of fatty acids
flocculation
polyusaturated fatty acids
fiber
47. 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.
fiber
Oligosaccharides
Chemical Basis of Bitterness
P/S ratio
48. * 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
Starch: digestible polysaccharide
Foods High in Carbs
cis fatty acids
Foods for Special Dietary Use
49. 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
functions of carbs
USDA
Functional Food
50. Derivative of galactose; a component of pectin which is important to the ripening of fruits and the gelling of jams.
galacturonic acid
Organic
essential nutrients
Odor: Classification 2nd group