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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. An unstable solution created when more than the maximum solute is dissolved in solution.
supersaturated solution
Sterols
dietary fiber
Factors Influencing food choice
2. 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
Chemical Basis of Salty Tastes
Concerns about Food Biotechnology
phospholipids
3. Different types - concentrations - and interactions of proteins in any given food that determine overall gel strength. ex Myosin is high.
Protein gels
Sight
Culture
plant stanol esters
4. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
trans fatty acid
Foods created with biotechnology
dietary fiber
bound water
5. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
essential nutrients
Food Group Plan
Halal
6. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.
Modified Foods
coagulation
pectin substances
Sensory Criteria
7. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Concerns about Food Biotechnology
Calorie Control
Chemical Basis of Salty Tastes
dietary fiber
8. The basic building block of matter; individual elements found on the periodic table
disaccharides
Food: Religion of Mormons
pectin substances
atoms
9. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
specific heat
common fibers
functions of lipids in foods
Flavor
10. An electrically charged ion in a solution
Hearing
100% organic
Monosaccharides
electrolyte
11. A solution holding the maximum amount of dissolved solute at room temperature.
atoms
ionize
Chemical Basis of Bitterness
saturated solution
12. 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.
Food Group Plan
Glucose
saturated solution
hydrophobic
13. 5 grams= 1 teaspoon - 28.35 grams= 1 ounce - 100 grams= 1/2 cup liquid
Conventional Foods: Cancer Risk Reduction
boiling point
Conversions to know
consistency
14. vegetarian diet is recommended (but not required - 40% vegetarians) - majority are lacto- vegetarians (allow milk and egg products) - meal snacks - hot spices - alcohol - tea - and coffee are discouraged.
Food: Religion of Seventh- Day Adventist Church
triglycerides
fatty acid structure
Olfactory
15. Many monosaccharides linked together in long chains; these include starch and fibers.
colloidal dispersion
distillation
polysaccharides
odor and adaptation
16. Metric unit of weight. 1g= 1mL of water
protein complementation
fatty acid structure
gram
electrolyte
17. No double bonds - primarily animal sources: meats - dairy- milk - butter. Plants: coconut - coconut oil - palm oil.
Foods using Biotechnology categories
protein complementation
saturated fatty acids
disaccharides
18. Bioactive compound (nutrients or non - nutrients) that has health benefits.
Chemical Basis of Bitterness
fatty acid structure
Nutraceutical
cis fatty acids
19. Carbon - hydrogen - nitrogen - oxygen - phosphorus - and sulfur (CHNOPS)
polysaccharides
six key elements of living things
solution
nutrients
20. Unmodified whole foods or conventional foods such as fruits and vegetables are the simplest functional foods. ex. tomatoes - raspberries - kale - or broccoli are considered functional foods because they are rich in bioactive components like lycopene
conventional foods
solute
Sterols
Food: Religion and Islam
21. 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
Monosaccharides
maltose
biotechnology
22. Water - carbohydrates - lipids - protein - vitamins - and minerals.
Genetically modified foods (GMO's)
Functions of proteins in food
Six Basic Nutrient Groups
lignin
23. 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)
Glucose
melting point
enzyme
fructose
24. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Water Content in Food
emulsifier
USDA
Touch and Texture
25. Food components that nourish the body to provide groth - maintenance - and repair
amino acids
common fibers
nutrients
enzyme
26. Naturally occuring substances in plants that help block absorption of cholesterol from the digestive tract.
Conventional Foods: Urinary Tract Function
Foods using Biotechnology categories
Odor
plant stanol esters
27. 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.
Five Taste Stimuli and Location on Tongue
Concerns about Food Biotechnology
functions of lipids in foods
hydrophylic
28. 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.)
nutrients
kosher
heat of solidification
six key elements of living things
29. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
Texture in the mouth
conventional foods
Foods high in lipids
Chemical Basis of Salty Tastes
30. If you smell something a lot - you wont smell it anymore.
odor and adaptation
saturated solution
The FDA and Genetically Engineered Foods
solution
31. 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
lactose
cellulose
ionize
Protein gels
32. 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
Food: Religion and Judaism
Ribose
biotechnology
Glucose
33. Cranberry juice reduces bacterial concentrations in urine.
Calorie Control
composition of lipids
Conventional Foods: Urinary Tract Function
Water Content in Food
34. 5% of finished product ingrediants meet organic criteria
Taste
Organic
Foods high in lipids
solubility
35. 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
latent heat
diverticulosis...
Food: Religion and Islam
fiber
36. 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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37. Believe in karma. 'good is rewarded with good - evil is awarded with evil' - uncompassionate to eat flesh of another living creature - vegetarianism is followed ( not all are however) - everything is sacred
saturated solution
heat of solidification
Food: Religion of Buddhism
distillation
38. 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.
Proteins
emulsion
fatty acid structure
lignin
39. 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
Foods High in Carbs
Olfactory
Odor: Classification 2nd group
Carbohydrates
40. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Conventional Foods: Cancer Risk Reduction
Taste
Nutraceutical
Food Group Plan
41. Proteins contain nitrogen atoms. (amino= amino acids) resemble linked chains - with the links being amino acids joined by peptide bonds. does not remain in a straight chain - the amino acids at different points along the strand are attracted to each
heat of solidification
atoms
composition of proteins
electrolyte
42. Two monosacchardies linked together
ionize
disaccharides
diverticulosis...
cis fatty acids
43. Largest amount of water present in foods and is easily seperated from the food. ex. fruit
Sensory Criteria
specific heat
cis fatty acids
free water
44. 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.)
Chemical Basis of Sour Taste
disaccharides
taste buds
The FDA and Genetically Engineered Foods
45. Sugars - starches - and fibers found in foods - Can be good - bad - simple and complex. made up of carbon - hydrogen - and oxygen. synthesized through phtosynthesis.
saturated fatty acids
hydration
Carbohydrates
kosher
46. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.
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47. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
dextrose
heat of vapoization
colloidal dispersion
Oligosaccharides
48. The amount of heat required to raise the temperature of 1 gram of a substance 1C
Water Content in Food
melting point
specific heat
oligosaccharides
49. 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
Medical Foods
plant stanol esters
Touch
50. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Chemical Basis of Sweetness
Flavor
Inorganic Compounds
latent heat