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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. 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






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






4. * 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






5. 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






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






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






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






9. Combining two saccharides. three most common are sucrose - lactose - and maltose.






10. 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.






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






12. 70% of finished product ingrediants meet organic criteria






13. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






14. Starch - glycogen - and fiber are polysaccharides most commonly found in foods. linked together by monosacchardies and are divided into two major groups: digestible (starch and glycogen) abd indigestible (fiber)






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






16. 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.






17. 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.






18. To seperate or settle out of a solution






19. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram






20. 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.






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






22. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






23. 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)






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






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






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






27. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.






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






29. Promotes vegetarianism (but not all) - against their belief to injure or kill a person or animal - reject poultry - eggs - and flesh of any animal and do not eat garlic - onions - mushrooms - turnips - lentils - or tomatoes. (strict hindus) - dairy f






30. 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.






31. The temperature at which a substance converts from a liquid to a solid state.






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






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






34. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






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






36. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






37. Animals not allowed - blood not allowed - improper slaughtering method - carrion (decaying carcass) not allowed - intoxicants not allowed - kosher foods - no alcohol - no pork - no tea and coffee






38. 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






39. Relating to the sense of smell. humans have 10-20million olfactory cells.






40. The movement of a solvent through a semipermeable membrane to the side with the higher solute concentration - equalizing solute concentration on both sides of the membrane.






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






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






43. 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)






44. The hydrogens on either side of the double bond - creating a linear configuration.






45. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.






46. The ability of one substance to blend uniformly with another.






47. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)






48. Saturated - monounsaturated - and polyunsaturated.






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






50. 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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