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






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






3. Many monosaccharides linked together in long chains; these include starch and fibers.






4. A unit composed of one or more types of atoms held together by chemical bonds






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






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






7. Creates definitions on labels for meat - poultry - and eggs.






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






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






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






11. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness






12. 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.)






13. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.






14. 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.






15. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.






16. 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






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






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






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






20. 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.)






21. Cellulose - hemicellulose - and pectic substances.






22. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






23. Conveys a foods texture - consistency - astringency - and temperature.






24. 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)






25. 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.






26. 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.






27. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






28. A compound that inhibits oxidation - which can cause deterioration and rancidity






29. The amount of heat required to convert a liquid to gas






30. 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)






31. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.






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






33. 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.






34. 1 has 6 groups - 2nd has 4 groups.






35. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






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






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






38. 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






39. 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






40. The idea - customs - skills - and art of a group of people in a given period of civilization.






41. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.






42. 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






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






44. 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






45. One fiber that is NOT a carbohydrate. instead of saccharides it consists of long chains of phenolic alcohols linked together and high concentrations results in tough - stringy texture. ex. celery and carrots.






46. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred






47. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.






48. 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.






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






50. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.







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