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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. 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
heat of solidification
Foods High in Carbs
Chemical Basis of Bitterness
disaccharides
2. The basic building block of matter; individual elements found on the periodic table
atoms
Things that affect Flavor
ionize
hemicellulose
3. A digestive juice made by the liver from cholesterol and stored in the gall bladder.
Astringency
polysaccharides
Texture in the mouth
bile
4. 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.
Foods for Special Dietary Use
Olfactory
protein complementation
Glucose
5. Conveys a foods texture - consistency - astringency - and temperature.
Touch
plant stanol esters
Thrifty Food Plan
three major edible lipids groups
6. Large - intricate molecules consisting of interconnected rings of carbon atoms with a variety of side chains attached. many compounds important in maintaining the human body are sterols - including cholesterol - bile - both sex and (estrogen and test
solution
Sterols
inulin
heat of vapoization
7. Breaks down into dextrins.
saturated fatty acids
hydrophylic
Antioxidant
Starch: digestible polysaccharide
8. Concerned that genetically engineered plants might 'escape' into the wile - take over - and change the environment.
Carbohydrates
Chemethesis...
Functions of proteins in food
Concerns about Food Biotechnology: Gene Contamination
9. An electrically charged ion in a solution
disaccharides
fructose
electrolyte
osmotic pressure
10. 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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11. Comes from the acids in food. related to the concentration of hydrogen ions (H1) which are found in natural acids of fruits - vinegar and certain vegetables. Sours increase acid.
solution
Contains Organic Ingrediants
Calories Sources per gram
Chemical Basis of Sour Taste
12. 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.
trans fatty acid
triglycerides
emulsion
hydration
13. If you smell something a lot - you wont smell it anymore.
Food: Religion of Seventh- Day Adventist Church
Chemical Basis of Sweetness
odor and adaptation
protein complementation
14. 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
Functions of proteins in food
Monograph
hemicellulose
15. The raton of polyunsaturated fats to saturated fats. the higher the P/S ration - the more polyunsaturated fats the food contains.
Food: Religion of Mormons
Astringency
hydrophylic
P/S ratio
16. Animal sources such as meats - poultry - and dairy products. plant food sources high in fat include nuts - seeds - avocado - olives - and coconut.
triglycerides
composition of lipids
Foods high in lipids
Concerns about Food Biotechnology
17. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water
Astringency
trans fatty acid
Chemical Basis of Sweetness
Water Content in Food
18. Relating to the sense of smell. humans have 10-20million olfactory cells.
Olfactory
gram
Gene
common fibers
19. Come from ionized salts such as the salt ions (Na1) in sodium chloride (NaCl) or other salts found naturally in foods.
Conventional Foods: Intestinal Health Maintenance
Chemethesis...
Chemical Basis of Salty Tastes
solubility
20. 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.)
Chemical Basis of Bitterness
kosher
hydration
Conventional Foods: Heart Health
21. Water fearing - non - water soluble
emulsion
solute
Medical Foods
hydrophobic
22. The hydrogens on the same side as a double bond and make a U like formation.
diverticulosis...
cis fatty acids
colloidal dispersion
Oligosaccharides
23. The amount of heat required to convert a liquid to gas
nutrients
Flavor
heat of vapoization
Astringency
24. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.
Hearing
lipids
odor and adaptation
solute
25. A solvent containing particles that are too large to go into solution - but not large enough to precipitate out. ex. proteins - starches - and fats. (solid in a liquid - liquid in another liquid like dressings - liquid in solid (jams - cheese - butte
colloidal dispersion
free water
Protein gels
Foods high in lipids
26. Two incomplete- protein foods - each of which supplies the amino acids missing in the other - combine to yield a complete protein profile.
protein complementation
Hearing
polyusaturated fatty acids
Made with Organic Ingrediants
27. Solid - liquid - or gas compound dissolving in another substance.
solute
odor and adaptation
fructose
ionize
28. Allergies - gene contamination - and religous/cultural objections.
Conversions to know
maltose
Concerns about Food Biotechnology
common fibers
29. The tmperature at which a liquid changes to a solid
bile
freezing point
gustatory cells
galacturonic acid
30. 5% of finished product ingrediants meet organic criteria
Organic
pH scale
Sensory Criteria
distillation
31. The combined sense of taste - odor - and mouthfeel. NOT the same as taste.
hemicellulose
water activity
P/S ratio
Flavor
32. Refined glucose which is used in the production of candies - beverages - baked goods - and alcoholic beverages.
melting point
hemicellulose
dextrose
ionize
33. Located only in the liver and muscles. served as a reserve of energy. can be r hydrolyzed to release glucose needed to maintain blood glucose levels.
Chemical Basis of Sweetness
Starch: digestible polysaccharide
glycogen
Odor: Classification 2nd group
34. Nutrients that the body cannot synthesize at all or in necessary amounts to meet the bodys needs.
Olfactory
freezing point
three major edible lipids groups
essential nutrients
35. 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
Monosaturated fatty acids
hydrophylic
Protein gels
bound water
36. Hydration - denaturation/coagulation - enzymatic rections - buffering - browning.
microorganism
Functions of proteins in food
Foods for Special Dietary Use
Food: Religion of Buddhism
37. One double bond; primarily plant sources. ex. olives - olive oil - peanuts - peanut butter - and avocado.
Monosaturated fatty acids
microorganism
Antioxidant
Nutraceutical
38. * 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
common fibers
bound water
Foods for Special Dietary Use
fiber
39. Most influential factor in people's selection of foods. sense volatile and non - volatile. has to have a liquid or saliva to sense.
Taste
Food Group Plan
Chemical Basis of Savory (umami) tastes
dietary fiber
40. The amount of energy in calories per gram absorbed or emitted as a substance undergoes a change in state (solid/liquid/gas)
bile
Food: Religion of Buddhism
latent heat
bound water
41. The idea - customs - skills - and art of a group of people in a given period of civilization.
Factors Influencing food choice
Culture
emulsion
Food: Religion of Mormons
42. 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.
pectin substances
Inorganic Compounds
Food: Religion of Seventh- Day Adventist Church
Touch and Texture
43. 95 percent of all lipids. consist of three fatty acids attatched to a glycerol molecule.
Sight
lipids
triglycerides
functions of lipids in foods
44. 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.
precipitate
Calories Sources per gram
Culture
Food: Religion and Judaism
45. Substances that do not contain carbon and cannot provide calories. (ex water - minerals - fiber - and vitamins)
Conversions to know
lactose
sucrose
Inorganic Compounds
46. The clotting or precipitation of protein in a liquid into a semisolid compound.
fatty acid structure
three major edible lipids groups
Monosaccharides
coagulation
47. The undigested portion of carbohydrates remaining in a food sample after exposure to digestive enzymes.
Functions of proteins in food
dietary fiber
trans fatty acid
fatty acid structure
48. Accepts foods as posing no risk to health or safety - and therefore does not require mandatory labeling - unless the food contains new allergens - have modified nutritional profiles - or represent a new plant.
osmosis
Concerns about Food Biotechnology: Religous/ Cultural Concerns
Odor: 2 different classifications
The FDA and Genetically Engineered Foods
49. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)
six key elements of living things
functions of lipids in foods
Proteins
incomplete protein
50. 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.
Astringency
suspension
Glucose
protein complementation