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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. A unit of genetic information in the chromosome.






2. 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)






3. Simplest sugars. contains glucose - fructose - and galactose. ( 6-C long) and ribose and arabinose (5-C long)






4. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.






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






6. 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






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






8. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.






9. 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






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






11. 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






12. All ingrediants of the finished product are certified 100% organic






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






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






15. 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






16. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah






17. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.






18. Few- three to ten - monosaccharides linked together; these are not as common in foods.






19. Combining two saccharides. three most common are sucrose - lactose - and maltose.






20. 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






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






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






23. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.






24. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)






25. 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)






26. 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.






27. Metric unit of weight. 1g= 1mL of water






28. 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.






29. 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






30. 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






31. Water - carbohydrates - lipids - protein - vitamins - and minerals.






32. 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






33. * The federal food - drug - and cosmetic act - ' a particular use for which a food is represented to be used - including but not limited to 1. supplying a special dietary need that exists by reason of a physical - physiological - pathological or othe






34. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.






35. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.






36. Fruit sugar found primarily in fruits and honey. sweetest of all sugars but is not used often because it can cause excess stickiness in candy - overbrowning in baked goods - and lower freezing temps in ice creams. (6-C long)






37. The hydrogens on either side of the double bond - creating a linear configuration.






38. 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.






39. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.






40. The clotting or precipitation of protein in a liquid into a semisolid compound.






41. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)






42. 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.






43. 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






44. Plant or animal organism that can only be observed under the microscope ex. bacteria - mold - yeast - and virus.






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






46. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.






47. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.






48. Solid - liquid - or gas compound dissolving in another substance.






49. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.






50. 5% of finished product ingrediants meet organic criteria







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