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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. A compound that inhibits oxidation - which can cause deterioration and rancidity
freezing point
bound water
Foods using Biotechnology categories
Antioxidant
2. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
Sensory Criteria
Functions of proteins in food
melting point
electrolyte
3. 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)
Food: Religion of Seventh- Day Adventist Church
plant stanol esters
Water Content in Food
Ribose
4. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
odor and adaptation
cis fatty acids
sucrose
Flavor
5. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Touch
Chemical Basis of Salty Tastes
coagulation
Oligosaccharides
6. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
water activity
Hearing
Touch
emulsifier
7. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Sensory Criteria
Made with Organic Ingrediants
pectin substances
cellulose
8. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
bound water
distillation
Taste
conventional foods
9. The clotting or precipitation of protein in a liquid into a semisolid compound.
biotechnology
lignin
maltose
coagulation
10. Spicy - floury - fruity - resinance - burnt - and fowl.
flocculation
Food: Religion and Islam
Taste Interactions
Odor: Classification 1st group
11. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
incomplete protein
Contains Organic Ingrediants
Arabinose
solvent
12. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
saturated fatty acids
protein complementation
specific heat
Touch and Texture
13. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
pH scale
dextrose
fiber
Contains Organic Ingrediants
14. To seperate or settle out of a solution
100% organic
Functional Food
precipitate
bile
15. 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)
Gene
Nutraceutical
fructose
Texture in the mouth
16. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
solvent
Chemical Basis of Sweetness
glycogen
17. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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18. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
microorganism
saturated fatty acids
solute
peptide bond
19. A solution holding the maximum amount of dissolved solute at room temperature.
Genetically modified foods (GMO's)
Texture in the mouth
Arabinose
saturated solution
20. 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
Sensory Criteria
hydration
Foods created with biotechnology
nutrients
21. All ingrediants of the finished product are certified 100% organic
The FDA and Genetically Engineered Foods
glycogen
100% organic
composition of lipids
22. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
atoms
Culture
Astringency
Conversions to know
23. 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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24. Bioactive compound (nutrients or non - nutrients) that has health benefits.
taste buds
Chemical Basis of Sweetness
Nutraceutical
Halal
25. 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.
Oligosaccharides
trans fatty acid
Food: Religion and Judaism
Monograph
26. 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.
maltose
Conventional Foods: Intestinal Health Maintenance
consistency
flocculation
27. The temperature at which a heated liquid begins to boil and changes to a gas
Chemethesis...
Touch
protein complementation
boiling point
28. Indigestible polysaccharide that are held together by bonds that the body cannot break down. most fibers therefore pass through the body without providing energy. found in plant origin foods especially cereals - veggies and fruits.
fiber
Monosaccharides
flocculation
Carbohydrates
29. The idea - customs - skills - and art of a group of people in a given period of civilization.
Culture
100% organic
oligosaccharides
hydrophobic
30. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
triglycerides
Food: Religion of Mormons
hydrophylic
consistency
31. Water is necessary for assimilating - digesting - absorbing - transporting - metabolizing - and excreting nutrients and their by- products. human body contains 60-70% water and losing little as 10% can result in death.
emulsion
Water and Function
complete protein
sucrose
32. Allergies - gene contamination - and religous/cultural objections.
water activity
Medical Foods
Concerns about Food Biotechnology
Odor: 2 different classifications
33. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
maltose
fiber
nutrigenomics
lipids
34. Water fearing - non - water soluble
hydrophobic
Foods using Biotechnology categories
hydration
latent heat
35. Most common hexose ( 6-C long) found in foods and the major sugar in blood. exisits as a repeating saccharide unit in starch and glycogen - and incorporated into many fibers.
The FDA and Genetically Engineered Foods
Glucose
consistency
Oligosaccharides
36. 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.)
molecule
Concerns about Food Biotechnology
kosher
Protein gels
37. 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
Chemical Basis of Sweetness
osmosis
water activity
solution
38. 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
precipitate
colloidal dispersion
complete protein
Things that affect Flavor
39. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each
distillation
Foods using Biotechnology categories
hemicellulose
composition of proteins
40. Some people for religous and cultureal reasons do not want certain animal genes to be appearing in plant foods. ex. if swine genes inserted into vegetables for some purpose - those vegetables would not be considered kosher.
lignin
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Conventional Foods: Heart Health
Taste
41. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.
kosher
Chemethesis...
Water Content in Food
pH scale
42. 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.
glycogen
Questions to ask if product is 'Natural'
galacturonic acid
emulsion
43. Conveys a foods texture - consistency - astringency - and temperature.
P/S ratio
dietary fiber
triglycerides
Touch
44. Were first identified in 1908. Umami is actually glutamate - an amino acid that imparts the taste of beef broth - but without the salt. not sure where it is located in mouth(possibly roof of mouth or bottom pallet). anything that adds body and a good
Functions of proteins in food
Calories Sources per gram
Chemical Basis of Savory (umami) tastes
Olfactory
45. Have the same basic structure: a carbon with three groups attatched to it: an amine group (- NH2) - and acid group (-COOH) - and a hydrogen atom (H). attached to the carbon at the fourth bond is a side chain called the R group (gives unique identity)
polyusaturated fatty acids
osmosis
amino acids
common fibers
46. Saturated - monounsaturated - and polyunsaturated.
protein complementation
Types of fatty acids
Food: Religion of Mormons
P/S ratio
47. Food components that nourish the body to provide groth - maintenance - and repair
Contains Organic Ingrediants
nutrients
Foods high in lipids
cellulose
48. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
polysaccharides
Sterols
Genetically modified foods (GMO's)
Factors Influencing food choice
49. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
hydrophylic
Gene
complete protein
50. Combining two saccharides. three most common are sucrose - lactose - and maltose.
Chemical Basis of Sour Taste
disaccharides
free water
fiber