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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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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
disaccharides
Texture in the mouth
Sensory Criteria
molecule
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
Conversions to know
Foods using Biotechnology categories
Food: Religion of Seventh- Day Adventist Church
flocculation
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.
nutrients
fatty acid structure
complete protein
Monosaccharides
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.
Monograph
Chemical Basis of Bitterness
common fibers
Carbohydrates
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)
Calorie Control
hydrophobic
glycogen
disaccharides
6. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
Halal
suspension
Sight
Food: Religion of Buddhism
7. Cranberry juice reduces bacterial concentrations in urine.
lignin
biotechnology
galacturonic acid
Conventional Foods: Urinary Tract Function
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.
Carbohydrates
Functional Food
Foods using Biotechnology categories
Inorganic Compounds
9. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
Food: Religion of Seventh- Day Adventist Church
consistency
protein complementation
supersaturated solution
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.
Medical Foods
Thrifty Food Plan
Halal
Concerns about Food Biotechnology: Religous/ Cultural Concerns
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
Food: Religion of Seventh- Day Adventist Church
P/S ratio
polysaccharides
cellulose
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.
Sterols
inulin
Concerns about Food Biotechnology: Gene Contamination
osmotic pressure
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
consistency
Foods created with biotechnology
water activity
conventional foods
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.
Things that affect Flavor
free water
Food: Religion of Seventh- Day Adventist Church
cis fatty acids
15. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
odor and adaptation
melting point
atoms
Water Content in Food
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)
three major edible lipids groups
consistency
fructose
microorganism
17. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
water activity
emulsifier
bile
Culture
18. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
peptide bond
microorganism
suspension
19. Saturated - monounsaturated - and polyunsaturated.
dextrose
lactose
ionize
Types of fatty acids
20. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Water and Function
Food: Religion and Judaism
Concerns about Food Biotechnology: Gene Contamination
solubility
21. If you smell something a lot - you wont smell it anymore.
odor and adaptation
Carbohydrates
Factors Influencing food choice
Foods using Biotechnology categories
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
Foods created with biotechnology
Sensory Criteria
free water
Things that affect Flavor
23. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
solution
Concerns about Food Biotechnology: Allergies
hydrolysis
hydration
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.)
incomplete protein
taste buds
hydrophobic
biotechnology
25. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
polyusaturated fatty acids
polysaccharides
Chemical Basis of Bitterness
bile
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
hydration
polysaccharides
coagulation
Inorganic Compounds
27. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
heat of solidification
Five Taste Stimuli and Location on Tongue
Odor: Classification 2nd group
Food Group Plan
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.
Foods using Biotechnology categories
Oligosaccharides
plant stanol esters
Odor: 2 different classifications
29. Few- three to ten - monosaccharides linked together; these are not as common in foods.
Food: Religion of Hinduism
Modified Foods
oligosaccharides
molecule
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)
Functions of proteins in food
Texture in the mouth
Food: Religion of Buddhism
emulsifier
31. Spicy - floury - fruity - resinance - burnt - and fowl.
Sensory Criteria
phospholipids
Medical Foods
Odor: Classification 1st group
32. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
cis fatty acids
Hearing
Food: Religion of Mormons
functions of carbs
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
emulsion
molecule
pectin substances
Thrifty Food Plan
34. The temperature at which a heated liquid begins to boil and changes to a gas
nutrients
Taste
boiling point
fiber
35. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
freezing point
Oligosaccharides
Conventional Foods: Intestinal Health Maintenance
Chemical Basis of Bitterness
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
Taste
bound water
hemicellulose
Volatile Molecules
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.
protein complementation
Monosaccharides
Food: Religion and Islam
Five Taste Stimuli and Location on Tongue
38. Food components that nourish the body to provide groth - maintenance - and repair
molecule
nutrients
protein complementation
free water
39. Cruciferous vegetables reduce risk of several types of cancers. - tomato products rich in lycopene (pancreatic - gastric - ovarian) - citrus fruits (stomach)
specific heat
peptide bond
Sensory Criteria
Conventional Foods: Cancer Risk Reduction
40. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Concerns about Food Biotechnology: Gene Contamination
bile
Monograph
Six Basic Nutrient Groups
41. 70% of finished product ingrediants meet organic criteria
maltose
composition of lipids
Sensory Criteria
Made with Organic Ingrediants
42. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Medical Foods
P/S ratio
distillation
Antioxidant
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.
Conventional Foods: Urinary Tract Function
ionize
Flavor
Proteins
44. Less than 70% of finished product ingrediants meet criteria
glycogen
Odor: Classification 2nd group
latent heat
Contains Organic Ingrediants
45. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Odor: Classification 2nd group
essential nutrients
functions of lipids in foods
solute
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.
disaccharides
Carbohydrates
solvent
Texture in the mouth
47. The basic building block of matter; individual elements found on the periodic table
electrolyte
The FDA and Genetically Engineered Foods
P/S ratio
atoms
48. The hydrogens on the same side as a double bond and make a U like formation.
enzyme
cis fatty acids
latent heat
Five Taste Stimuli and Location on Tongue
49. The tmperature at which a liquid changes to a solid
freezing point
Olfactory
peptide bond
maltose
50. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Odor
Inorganic Compounds
Food: Religion and Judaism
Oligosaccharides
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