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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. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
Gene
functions of lipids in foods
Texture in the mouth
Calorie Control
2. 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
Functions of proteins in food
Thrifty Food Plan
gustatory cells
Taste Interactions
3. Fragrance/sweet - acid/sour - burnt - goaty (caprilic)
cellulose
Odor: Classification 2nd group
Monosaccharides
Food: Religion of Hinduism
4. 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
hydration
distillation
saturated fatty acids
Chemical Basis of Sour Taste
5. Saturated - monounsaturated - and polyunsaturated.
inulin
Types of fatty acids
galacturonic acid
Concerns about Food Biotechnology
6. Small hair- like projections of cilia from the gustatory cells that relay a message to the brain which impulses a sensation that we recognize as 'taste'
USDA
Conventional Foods: Urinary Tract Function
Texture in the mouth
gustatory cells
7. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Oligosaccharides
glycogen
Water Content in Food
inulin
8. An intestinal disorder characterized by pockets forming out from the digestive tract - especially the colon.
diverticulosis...
fructose
Functional Food
plant stanol esters
9. Culture - ethnic influences - place of birth - geography and climate - cultural influences on manners - and religion.
Taste
functions of carbs
freezing point
Factors Influencing food choice
10. Many monosaccharides linked together in long chains; these include starch and fibers.
Concerns about Food Biotechnology: Allergies
polysaccharides
suspension
hydrophylic
11. 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
Questions to ask if product is 'Natural'
phospholipids
cellulose
water activity
12. 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.
Antioxidant
osmotic pressure
Calorie Control
Oligosaccharides
13. Discourages the consumption of alcohol - coffee - and tea - discouragement of smoking using illegal drugs - - recommendations of regular exercise and proper sleep - mainly from Utah
Food: Religion of Mormons
Conventional Foods: Cancer Risk Reduction
Made with Organic Ingrediants
Food: Religion and Judaism
14. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Ribose
biotechnology
Carbohydrates
free water
15. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
atoms
Genetically modified foods (GMO's)
Olfactory
Foods high in lipids
16. A unit composed of one or more types of atoms held together by chemical bonds
Conventional Foods: Cancer Risk Reduction
molecule
lignin
Concerns about Food Biotechnology: Allergies
17. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Nutraceutical
conventional foods
enzyme
Taste
18. 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
Questions to ask if product is 'Natural'
Inorganic Compounds
Foods for Special Dietary Use
phospholipids
19. 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)
water activity
distillation
Foods using Biotechnology categories
fructose
20. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
enzyme
phospholipids
latent heat
dietary fiber
21. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
100% organic
kosher
bile
Organic
22. Allergies - gene contamination - and religous/cultural objections.
trans fatty acid
lactose
Concerns about Food Biotechnology
inulin
23. If you smell something a lot - you wont smell it anymore.
triglycerides
lignin
Concerns about Food Biotechnology
odor and adaptation
24. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
essential nutrients
Inorganic Compounds
consistency
emulsion
25. 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.)
100% organic
taste buds
flocculation
Halal
26. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
composition of lipids
Monosaccharides
complete protein
27. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
dietary fiber
incomplete protein
Monograph
Conversions to know
28. Composed of mixture of monosaccharides. most common mono's comprising the backbone of hemicellulose are xylose - mannose - and galactose.
Starch: digestible polysaccharide
oligosaccharides
hemicellulose
dextrose
29. A chemical reaction in which water (hydro) breaks (lysis) a chemical bod in another substance - splitting it into two or more new substances.
Touch
solubility
hydrolysis
Thrifty Food Plan
30. 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.)
osmotic pressure
kosher
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Touch
31. 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.
incomplete protein
Food Group Plan
Taste
Food: Religion of Seventh- Day Adventist Church
32. 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
trans fatty acid
maltose
hydration
cellulose
33. Part of lactose - the sugar found in milk.
Starch: digestible polysaccharide
galactose
molecule
fiber
34. 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.
composition of proteins
lignin
trans fatty acid
Chemical Basis of Savory (umami) tastes
35. One saccharide.
Taste
coagulation
Monosaccharides
Food: Religion of Mormons
36. The clotting or precipitation of protein in a liquid into a semisolid compound.
coagulation
Concerns about Food Biotechnology
fructose
Factors Influencing food choice
37. Water fearing - non - water soluble
hydrophylic
Foods created with biotechnology
hydrophobic
emulsion
38. 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
oligosaccharides
Six Basic Nutrient Groups
Halal
bound water
39. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Sterols
peptide bond
Sensory Criteria
triglycerides
40. 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.
freezing point
Organic
Monosaturated fatty acids
emulsion
41. 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
osmosis
common fibers
42. Two monosacchardies linked together
glycogen
boiling point
dextrose
disaccharides
43. Numerous roles: sweetness - solubility - crystillazation - color - moisture - absorption - texture - fermentation - and preservation.
water activity
hydrophylic
functions of carbs
Texture in the mouth
44. Two or more double bonds; primarily plant sources. ex. vegetable oils - and fish.
Glucose
Inorganic Compounds
diverticulosis...
polyusaturated fatty acids
45. 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 lipids in foods
specific heat
Six Basic Nutrient Groups
Taste Interactions
46. To seperate or settle out of a solution
precipitate
Odor: 2 different classifications
enzyme
bile
47. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
saturated fatty acids
lignin
conventional foods
specific heat
48. The chemical bond between two amino acids
Foods for Special Dietary Use
peptide bond
Food: Religion of Hinduism
polysaccharides
49. A field of study focusing on genetically- determined biochemical pathways linking specific dietary substances with health and disease.
conventional foods
Touch
nutrigenomics
Odor: 2 different classifications
50. 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.
flocculation
lipids
hydrolysis
inulin