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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. Water loving - water soluble
Touch
solution
maltose
hydrophylic
2. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
Conventional Foods: Heart Health
taste buds
Monosaccharides
3. 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)
free water
essential nutrients
Six Basic Nutrient Groups
Texture in the mouth
4. There are 4 - actual food (corn) - foods derived from or containing ingrediants of actual food. (cornmeal) - foods containing single ingrediants or additives from GMO's (amino acids - vitamins - colors) - foods containing ingrediants obtained from en
Foods using Biotechnology categories
Starch: digestible polysaccharide
Questions to ask if product is 'Natural'
hemicellulose
5. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.
disaccharides
emulsifier
Chemethesis...
Sight
6. 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.
Five Taste Stimuli and Location on Tongue
dietary fiber
Chemical Basis of Bitterness
Olfactory
7. Increase saltiness= increase sweetness - decrease tartness/ adding vinegar(sour) = increase saltiness/ increase sugar (sweet)= decrease saltiness - decrease acid(sour)/ increase umami= increase sweetness
Functions of proteins in food
six key elements of living things
Taste Interactions
maltose
8. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
Water and Function
dietary fiber
lipids
saturated solution
9. 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.)
Chemical Basis of Savory (umami) tastes
osmotic pressure
kosher
Odor: Classification 2nd group
10. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
incomplete protein
solute
100% organic
Modified Foods
11. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
gustatory cells
Monosaturated fatty acids
Conventional Foods: Cancer Risk Reduction
boiling point
12. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Six Basic Nutrient Groups
Odor
oligosaccharides
lignin
13. Similar to triglycerides in structure - attatched to a glycerol molecule. difference is that one fatty acid is replaced by a compound containing phosphorous - which makes the phospholipd soluble in water. ex. egg yolks - liver - soybeans - and peanut
disaccharides
phospholipids
Touch
Chemethesis...
14. 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
Concerns about Food Biotechnology: Gene Contamination
bound water
complete protein
common fibers
15. Food components that nourish the body to provide groth - maintenance - and repair
P/S ratio
heat of vapoization
Chemical Basis of Bitterness
nutrients
16. A unit of genetic information in the chromosome.
Thrifty Food Plan
free water
Taste
Gene
17. The idea - customs - skills - and art of a group of people in a given period of civilization.
Culture
Astringency
Touch and Texture
boiling point
18. 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.
Monograph
melting point
incomplete protein
Starch: digestible polysaccharide
19. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte
Contains Organic Ingrediants
Food: Religion of Seventh- Day Adventist Church
Chemical Basis of Salty Tastes
colloidal dispersion
20. 70% of finished product ingrediants meet organic criteria
osmosis
Made with Organic Ingrediants
Odor: 2 different classifications
flocculation
21. The body can only synthesize only about half of the compounds it requires in order to manufacture the proteins needed for the body. these substances needed for protein manufacture are amino acids. 9 are essential and must be obtained from the diet.
Proteins
polysaccharides
odor and adaptation
Conventional Foods: Urinary Tract Function
22. 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
Food: Religion and Islam
Olfactory
Types of fatty acids
Thrifty Food Plan
23. A substance - usually a liquid - in which another substance is dissolved
Concerns about Food Biotechnology: Religous/ Cultural Concerns
solvent
Food: Religion of Mormons
peptide bond
24. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
solubility
Taste Interactions
Food: Religion of Hinduism
Odor: Classification 2nd group
25. Combination of perceptions 1. eyes - 2. touch of fingers and eating utensils - 3. mouthfeel as detected bby teeth and nerves in mouth. obvious in foods like popcorn - liver - crackers - potatoe chips - cereals - and celery.
Arabinose
The FDA and Genetically Engineered Foods
cis fatty acids
Touch and Texture
26. A compound that inhibits oxidation - which can cause deterioration and rancidity
Sterols
nutrigenomics
Functions of proteins in food
Antioxidant
27. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.
Food: Religion of Buddhism
microorganism
pH scale
hydrophobic
28. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
dextrose
Oligosaccharides
plant stanol esters
Five Taste Stimuli and Location on Tongue
29. 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.)
Carbohydrates
Monograph
taste buds
heat of solidification
30. 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.
peptide bond
polysaccharides
Astringency
ionize
31. The clotting or precipitation of protein in a liquid into a semisolid compound.
Types of fatty acids
fiber
Chemical Basis of Savory (umami) tastes
coagulation
32. 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
emulsion
Conversions to know
gustatory cells
fatty acid structure
33. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
bile
Taste Interactions
Carbohydrates
maltose
34. A unit composed of one or more types of atoms held together by chemical bonds
Water and Function
P/S ratio
microorganism
molecule
35. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)
Conventional Foods: Intestinal Health Maintenance
suspension
precipitate
Concerns about Food Biotechnology: Allergies
36. 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.
polysaccharides
disaccharides
Contains Organic Ingrediants
Functional Food
37. Carbohydrate= 4kcal/gram - Protein= 4kcal/gram - Fat= 9kcal/gram - Alcohol= 7kcal/gram
Foods high in lipids
essential nutrients
Foods High in Carbs
Calories Sources per gram
38. 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.
fatty acid structure
functions of lipids in foods
Glucose
Chemical Basis of Sweetness
39. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.
colloidal dispersion
three major edible lipids groups
Chemical Basis of Sour Taste
100% organic
40. Tastes: sweet - sour - bitter - salty - and savory (umami) Sweet: tip of the tongue - Sour: back/side of the tongue - Bitter: back of the tongue - Salty: side/front of the tongue.
Medical Foods
Monosaturated fatty acids
Denaturation
Five Taste Stimuli and Location on Tongue
41. 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.
Monosaturated fatty acids
Proteins
Astringency
kosher
42. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)
melting point
Modified Foods
hemicellulose
polysaccharides
43. 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)
Volatile Molecules
Hearing
boiling point
amino acids
44. The hydrogens on the same side as a double bond and make a U like formation.
cis fatty acids
Astringency
Ribose
Made with Organic Ingrediants
45. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Proteins
Chemethesis...
Foods high in lipids
Types of fatty acids
46. 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
nutrients
Odor: 2 different classifications
bile
biotechnology
47. 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.
melting point
phospholipids
Chemethesis...
Food Group Plan
48. 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)
pH scale
polysaccharides
USDA
Water Content in Food
49. 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
disaccharides
Foods High in Carbs
Monosaturated fatty acids
Conventional Foods: Cancer Risk Reduction
50. 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
Chemical Basis of Savory (umami) tastes
heat of solidification
inulin
amino acids