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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. The tmperature at which a liquid changes to a solid
osmosis
freezing point
Organic
heat of vapoization
2. 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.
triglycerides
lipids
oligosaccharides
incomplete protein
3. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
free water
polyusaturated fatty acids
Starch: digestible polysaccharide
Arabinose
4. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Touch
glycogen
Foods high in lipids
Water and Function
5. 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.
hemicellulose
Chemical Basis of Bitterness
Concerns about Food Biotechnology: Religous/ Cultural Concerns
peptide bond
6. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.
Conventional Foods: Heart Health
taste buds
Sensory Criteria
lactose
7. Water loving - water soluble
hydrolysis
Nutraceutical
Modified Foods
hydrophylic
8. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.
plant stanol esters
Food: Religion of Hinduism
Water and Function
enzyme
9. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
diverticulosis...
plant stanol esters
dextrose
Concerns about Food Biotechnology: Allergies
10. 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.
Contains Organic Ingrediants
latent heat
Odor: Classification 1st group
maltose
11. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
galactose
hydration
sucrose
cis fatty acids
12. Food components that nourish the body to provide groth - maintenance - and repair
Inorganic Compounds
biotechnology
nutrients
Monosaccharides
13. A unit composed of one or more types of atoms held together by chemical bonds
galactose
Odor: Classification 2nd group
molecule
Contains Organic Ingrediants
14. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Concerns about Food Biotechnology
Touch and Texture
Food: Religion and Judaism
15. Few- three to ten - monosaccharides linked together; these are not as common in foods.
Astringency
Concerns about Food Biotechnology: Allergies
solute
oligosaccharides
16. 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.)
Concerns about Food Biotechnology
boiling point
Concerns about Food Biotechnology: Allergies
kosher
17. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Functions of proteins in food
biotechnology
Olfactory
Contains Organic Ingrediants
18. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
Texture in the mouth
hemicellulose
Flavor
functions of lipids in foods
19. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
three major edible lipids groups
Chemical Basis of Salty Tastes
100% organic
Monosaccharides
20. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.
peptide bond
melting point
polysaccharides
Halal
21. Dark Chocolate (reduce HBP) - tree nuts and peanuts (reduce risk sudden cardiac death)
Conventional Foods: Heart Health
Chemical Basis of Savory (umami) tastes
Organic
essential nutrients
22. The basic building block of matter; individual elements found on the periodic table
Food Group Plan
atoms
Conventional Foods: Intestinal Health Maintenance
Texture in the mouth
23. Kosher animals allowed - blood not allowed - mixing of milk and meat not allowed or consumed in same meal - kosher foods allowed -3 food groups: meat - dairy - pareve (no meat or dairy) - seperate plates - seperate kitchen - seperate meals.
Antioxidant
hemicellulose
Six Basic Nutrient Groups
Food: Religion and Judaism
24. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Concerns about Food Biotechnology: Gene Contamination
biotechnology
Astringency
Modified Foods
25. Metric unit of weight. 1g= 1mL of water
gram
osmosis
Conversions to know
USDA
26. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
The FDA and Genetically Engineered Foods
colloidal dispersion
Questions to ask if product is 'Natural'
Inorganic Compounds
27. How certain foods that are not physically hot or cold appear to give the impression of being hot or cold (salsa - cucumbers - mints) when placed on the tongue. with peppers - creates a different hot due to chemical capsaicin which many enjoy.
colloidal dispersion
Chemethesis...
dietary fiber
Factors Influencing food choice
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.
hydrolysis
Proteins
Food: Religion of Buddhism
Oligosaccharides
29. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
electrolyte
Denaturation
Foods High in Carbs
P/S ratio
30. The temperature at which a substance converts from a liquid to a solid state.
Five Taste Stimuli and Location on Tongue
bound water
heat of solidification
Factors Influencing food choice
31. 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
cellulose
Protein gels
water activity
32. 24000 smells on an average person; trained profession can sense almost 10 -000. odor is detected by volatile (very low concentration) levels ( very few ppm to smell something) and has to be in the air to sense. 3rd most important sense.
Foods using Biotechnology categories
hydrophylic
Odor
Conventional Foods: Cancer Risk Reduction
33. 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.
emulsion
maltose
molecule
peptide bond
34. 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)
bile
Calorie Control
Conventional Foods: Cancer Risk Reduction
Food: Religion of Mormons
35. 70% of finished product ingrediants meet organic criteria
free water
specific heat
Made with Organic Ingrediants
Foods using Biotechnology categories
36. Water fearing - non - water soluble
Food: Religion and Islam
pH scale
hydrophobic
emulsifier
37. Two monosacchardies linked together
Functional Food
Food: Religion of Buddhism
lignin
disaccharides
38. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
latent heat
Odor: Classification 2nd group
diverticulosis...
Halal
39. 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.
solvent
Food: Religion of Seventh- Day Adventist Church
Odor
Conversions to know
40. 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.
inulin
boiling point
biotechnology
dietary fiber
41. 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
lactose
Food: Religion and Islam
Food: Religion of Buddhism
glycogen
42. 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.
Medical Foods
six key elements of living things
Taste Interactions
osmosis
43. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
pectin substances
electrolyte
Concerns about Food Biotechnology
Monosaccharides
44. 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
supersaturated solution
composition of lipids
conventional foods
emulsion
45. Saturated - monounsaturated - and polyunsaturated.
Types of fatty acids
distillation
gram
galacturonic acid
46. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
Food: Religion of Hinduism
Protein gels
emulsifier
ionize
47. 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.
emulsifier
polysaccharides
Functional Food
Taste Interactions
48. 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
Chemethesis...
Concerns about Food Biotechnology: Gene Contamination
trans fatty acid
Food: Religion of Hinduism
49. 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.
polyusaturated fatty acids
heat of vapoization
Sterols
complete protein
50. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
trans fatty acid
dextrose
Olfactory
Inorganic Compounds