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Food Science

Subject : engineering
Instructions:
  • Answer 50 questions in 15 minutes. 2 minutes extra for reading the instructions.
  • 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. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






2. Two monosacchardies linked together






3. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.






4. 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.






5. 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.






6. 70% of finished product ingrediants meet organic criteria






7. 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.






8. The amount of heat required to raise the temperature of 1 gram of a substance 1C






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






10. Breaks down into dextrins.






11. * 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






12. The fats and oils in foods. they differentiate in two ways. 1. fats are solid at room temperature - whereas oils are liquid. 2. fats are usually derived from animal sources - whereas oils are from plants.






13. Many monosaccharides linked together in long chains; these include starch and fibers.






14. The temperature at which a solid changes to a liquid state. (solid/liquid/gas)






15. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.






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






17. A compound that inhibits oxidation - which can cause deterioration and rancidity






18. 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






19. A digestive juice made by the liver from cholesterol and stored in the gall bladder.






20. 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'






21. 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.






22. The irreversible process in which the structure of a protein is disrupted - resulting in a partial or complete loss of function.






23. Triglycerides (fats and oils) - phospholipids - and sterols.






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






25. A partial gel in which only some of the solid particles colloidally dispersed in a liquid have solidified. ex. full gels like cheese and yogurt. (when milk is heated and proteins precipitate out and end up coating bottom)






26. 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






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






28. The hydrogens on the same side as a double bond and make a U like formation.






29. 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.






30. A food which is formulates to be consumed or administered internally under the supervision of a physician and which is intended for the specific dietary management of a disease or condition. ex. PKU formulas free of phenylalanine.






31. 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.






32. 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.






33. 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.






34. 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.






35. Less than 70% of finished product ingrediants meet criteria






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






37. 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






38. 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






39. 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






40. 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.






41. Measured the degree of acidity or alkalinity of a substance - with 1 the most acidic - 14 most alkaline - and 7 neutral.






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






43. A unit of genetic information in the chromosome.






44. A procedure in which pure liquid is obtained from a solution by boiling - condensation - and collection of the condensed liquid in a separate container.






45. 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






46. Spicy - floury - fruity - resinance - burnt - and fowl.






47. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.






48. A glucose molecule and a galactose molecule linked. a disaccharide. derived from an animal source.






49. 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.)






50. Expectations of flavor - time of day - taste less as we age - women taste more than men (women have more taste buds) - temperature (warmer=sweeter) - In fat (going to taste more) and flavors last longer - soluble in fat= better - more satisfying - pa






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