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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.
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. Incorporated into the chemical structure of other nutrients such as carbs - fats - and proteins. not easily removed and is resistant to freezing and drying. ex. bread
cellulose
dextrose
melting point
bound water
2. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Chemical Basis of Sweetness
molecule
phospholipids
3. The idea - customs - skills - and art of a group of people in a given period of civilization.
Monosaturated fatty acids
Odor: Classification 2nd group
Foods high in lipids
Culture
4. 5% of finished product ingrediants meet organic criteria
Organic
Sterols
odor and adaptation
Types of fatty acids
5. 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.
Types of fatty acids
lipids
Touch and Texture
Foods created with biotechnology
6. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
Concerns about Food Biotechnology: Gene Contamination
Odor: Classification 2nd group
polyusaturated fatty acids
galactose
7. 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.
Foods using Biotechnology categories
Concerns about Food Biotechnology: Religous/ Cultural Concerns
osmotic pressure
100% organic
8. 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
biotechnology
coagulation
Six Basic Nutrient Groups
Thrifty Food Plan
9. 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.
lipids
ionize
solution
lignin
10. A solution holding the maximum amount of dissolved solute at room temperature.
microorganism
saturated solution
Questions to ask if product is 'Natural'
disaccharides
11. If you smell something a lot - you wont smell it anymore.
odor and adaptation
Foods high in lipids
heat of solidification
Food Group Plan
12. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Sensory Criteria
freezing point
Questions to ask if product is 'Natural'
Things that affect Flavor
13. 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.
USDA
Monograph
Concerns about Food Biotechnology: Allergies
Taste Interactions
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.
ionize
Functional Food
distillation
polyusaturated fatty acids
15. The hydrogens on the same side as a double bond and make a U like formation.
Sight
biotechnology
Chemical Basis of Sweetness
cis fatty acids
16. To seperate or settle out of a solution
precipitate
Food: Religion of Seventh- Day Adventist Church
fatty acid structure
Gene
17. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Taste Interactions
conventional foods
emulsion
Conversions to know
18. Previously called genetic engineering - describes the alteration of a gene in bacterium - plant - or animals for th epurpose of changing one or more of its characteristics
hydrolysis
Inorganic Compounds
Touch and Texture
biotechnology
19. 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)
Five Taste Stimuli and Location on Tongue
Antioxidant
Ribose
fatty acid structure
20. Water - carbohydrates - lipids - protein - vitamins - and minerals.
lignin
amino acids
Foods high in lipids
Six Basic Nutrient Groups
21. The amount of heat required to raise the temperature of 1 gram of a substance 1C
lactose
functions of carbs
Touch
specific heat
22. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
100% organic
latent heat
solvent
Calories Sources per gram
23. 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
Arabinose
cis fatty acids
composition of lipids
kosher
24. All ingrediants of the finished product are certified 100% organic
Antioxidant
100% organic
Monograph
Foods using Biotechnology categories
25. Breaks down into dextrins.
Foods High in Carbs
Touch and Texture
Starch: digestible polysaccharide
nutrients
26. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
dextrose
supersaturated solution
P/S ratio
lignin
27. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
Conventional Foods: Urinary Tract Function
Chemical Basis of Savory (umami) tastes
Oligosaccharides
28. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
disaccharides
Food: Religion of Seventh- Day Adventist Church
hemicellulose
conventional foods
29. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)
colloidal dispersion
hydrolysis
Monosaccharides
three major edible lipids groups
30. 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
cellulose
lactose
Hearing
disaccharides
31. Spicy - floury - fruity - resinance - burnt - and fowl.
Odor: 2 different classifications
Calorie Control
flocculation
Odor: Classification 1st group
32. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Chemical Basis of Salty Tastes
hydrolysis
saturated solution
Concerns about Food Biotechnology: Gene Contamination
33. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
emulsion
dextrose
Functions of proteins in food
polyusaturated fatty acids
34. 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)
Chemical Basis of Sour Taste
polysaccharides
Proteins
essential nutrients
35. Triglycerides (fats and oils) - phospholipids - and sterols.
freezing point
Made with Organic Ingrediants
pectin substances
three major edible lipids groups
36. Conveys a foods texture - consistency - astringency - and temperature.
protein complementation
Touch
Halal
conventional foods
37. Many monosaccharides linked together in long chains; these include starch and fibers.
taste buds
Odor: Classification 1st group
osmosis
polysaccharides
38. Food components that nourish the body to provide groth - maintenance - and repair
nutrients
nutrigenomics
Contains Organic Ingrediants
bound water
39. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
ionize
boiling point
functions of carbs
Touch
40. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
molecule
Conversions to know
Food: Religion and Islam
osmotic pressure
41. A compound that inhibits oxidation - which can cause deterioration and rancidity
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Antioxidant
supersaturated solution
latent heat
42. Two monosacchardies linked together
disaccharides
Conventional Foods: Cancer Risk Reduction
Conventional Foods: Intestinal Health Maintenance
distillation
43. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
Foods for Special Dietary Use
phospholipids
Food: Religion of Seventh- Day Adventist Church
latent heat
44. Different from one another in two major ways: their length - which is determined by number of carbon atoms - 2. their degree of saturation which is determined by the number of double bonds b/w carbon atoms. consist of an acid group and a methyl group
supersaturated solution
Monosaturated fatty acids
fatty acid structure
hemicellulose
45. 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)
gram
emulsion
Calorie Control
Concerns about Food Biotechnology
46. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
melting point
Five Taste Stimuli and Location on Tongue
Food: Religion of Mormons
protein complementation
47. 1 has 6 groups - 2nd has 4 groups.
Odor: 2 different classifications
Oligosaccharides
Conversions to know
nutrients
48. Water fearing - non - water soluble
Chemethesis...
Food Group Plan
common fibers
hydrophobic
49. A diet- planning tool that 'groups' foods together based on nutrient and calorie content and then specifies the amount of servings a person should have based on their recommended calorie intake.
amino acids
Things that affect Flavor
trans fatty acid
Food Group Plan
50. These polysaccharides found between and within the cell walls of fruits and veggies include protopectin - pectin - and pectic acid.
Sight
Water Content in Food
complete protein
pectin substances
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