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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. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
conventional foods
heat of vapoization
gustatory cells
Monosaturated fatty acids
2. 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.
freezing point
Concerns about Food Biotechnology: Religous/ Cultural Concerns
galactose
functions of lipids in foods
3. 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.
Six Basic Nutrient Groups
water activity
Glucose
Foods high in lipids
4. Cellulose - hemicellulose - and pectic substances.
Thrifty Food Plan
common fibers
functions of lipids in foods
Taste Interactions
5. Few- three to ten - monosaccharides linked together; these are not as common in foods.
Culture
odor and adaptation
oligosaccharides
hemicellulose
6. 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
solubility
hydrophobic
osmotic pressure
7. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
hydrolysis
Taste Interactions
Odor
hemicellulose
8. ( 5-C long) contributes to the structure of many vegetable gums and fibers.
Chemical Basis of Sweetness
USDA
Arabinose
peptide bond
9. Bioactive compound (nutrients or non - nutrients) that has health benefits.
hydrophobic
Odor: Classification 2nd group
conventional foods
Nutraceutical
10. 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
cis fatty acids
kosher
composition of lipids
Chemical Basis of Sour Taste
11. Relating to the sense of smell. humans have 10-20million olfactory cells.
gram
pH scale
Food: Religion and Islam
Olfactory
12. 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.
Calorie Control
three major edible lipids groups
Chemical Basis of Bitterness
Oligosaccharides
13. 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
atoms
consistency
hydration
ionize
14. An electrically charged ion in a solution
electrolyte
Protein gels
Astringency
Types of fatty acids
15. 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.
Food: Religion and Judaism
Odor: Classification 1st group
Odor: Classification 2nd group
Food: Religion of Hinduism
16. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
Chemical Basis of Savory (umami) tastes
hydrolysis
Concerns about Food Biotechnology
Sight
17. 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.
Organic
incomplete protein
Functional Food
Food Group Plan
18. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
freezing point
Things that affect Flavor
Organic
Concerns about Food Biotechnology: Gene Contamination
19. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
boiling point
bile
essential nutrients
precipitate
20. 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
functions of lipids in foods
bile
fatty acid structure
boiling point
21. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
The FDA and Genetically Engineered Foods
plant stanol esters
Questions to ask if product is 'Natural'
saturated solution
22. The hydrogens on either side of the double bond - creating a linear configuration.
trans fatty acid
Water and Function
Inorganic Compounds
100% organic
23. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Gene
Chemical Basis of Salty Tastes
common fibers
functions of lipids in foods
24. 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
biotechnology
Chemical Basis of Sweetness
Odor: 2 different classifications
Olfactory
25. 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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26. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
incomplete protein
Touch
gram
Conversions to know
27. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
common fibers
Food: Religion of Hinduism
six key elements of living things
Sterols
28. 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
Food: Religion of Hinduism
Thrifty Food Plan
polyusaturated fatty acids
Contains Organic Ingrediants
29. Breaks down into dextrins.
boiling point
lipids
composition of proteins
Starch: digestible polysaccharide
30. Commonly expressed to FDA - concern that the protein products produced by these new genes could cause allergic reactions.
Touch and Texture
dextrose
Flavor
Concerns about Food Biotechnology: Allergies
31. * 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
three major edible lipids groups
odor and adaptation
Foods for Special Dietary Use
Sterols
32. 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.
Foods created with biotechnology
ionize
Proteins
Calories Sources per gram
33. Metric unit of weight. 1g= 1mL of water
gram
hydrolysis
latent heat
solvent
34. The hydrogens on the same side as a double bond and make a U like formation.
latent heat
heat of vapoization
cis fatty acids
complete protein
35. A compound that inhibits oxidation - which can cause deterioration and rancidity
osmotic pressure
Volatile Molecules
Antioxidant
Food: Religion and Islam
36. Slightly different from tenderness - and is expressed in terms of brittleness - chewiness - viscosity - thickness - thiness - and elasticity.
microorganism
consistency
Food: Religion and Islam
heat of vapoization
37. 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
phospholipids
Foods high in lipids
conventional foods
Volatile Molecules
38. The pressure or pull that develops when two solutions of different solute concentration are on either side of a permeable membrane.
heat of vapoization
Odor: Classification 2nd group
Protein gels
osmotic pressure
39. Combining two saccharides. three most common are sucrose - lactose - and maltose.
disaccharides
Inorganic Compounds
Chemical Basis of Sour Taste
Food: Religion of Mormons
40. Part of lactose - the sugar found in milk.
solvent
galactose
hydration
fructose
41. Food components that nourish the body to provide groth - maintenance - and repair
Types of fatty acids
nutrients
freezing point
Conventional Foods: Heart Health
42. 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
Foods created with biotechnology
Functions of proteins in food
cellulose
Denaturation
43. 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.)
Water and Function
Odor: 2 different classifications
taste buds
Factors Influencing food choice
44. Disaccharide. table sugar. is one glucose and fructose molecule linked together.
sucrose
fructose
Functions of proteins in food
dietary fiber
45. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Factors Influencing food choice
solute
Conventional Foods: Heart Health
Inorganic Compounds
46. Cranberry juice reduces bacterial concentrations in urine.
essential nutrients
polyusaturated fatty acids
bile
Conventional Foods: Urinary Tract Function
47. 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
Food: Religion and Judaism
solubility
Volatile Molecules
gustatory cells
48. Functional foods that have been modified through fortification - enrichment - or enhancement. ex. calcium fortified OJ - folate- enriched breads - or foods with bioactive compounds.
Modified Foods
Halal
Genetically modified foods (GMO's)
functions of carbs
49. 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
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Contains Organic Ingrediants
Ribose
50. If you smell something a lot - you wont smell it anymore.
composition of lipids
odor and adaptation
Touch
galacturonic acid