Test your basic knowledge |

Food Science

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. A unit composed of one or more types of atoms held together by chemical bonds






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






3. The clotting or precipitation of protein in a liquid into a semisolid compound.






4. A protein that catalyzes (causes) a chemical reaction without itself being altered in the process.






5. Heat transfer - contributing to tenderness - mixing (emulsifying) - texture - and flavor of foods. and increasing feeling of fullness after eating (satiety)






6. 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.






7. Fruits and Veggies= 70-95% water - whole milk= over 80% water - meats= average just under 70% water






8. 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






9. An electrically charged ion in a solution






10. 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






11. Breaks down into dextrins.






12. A completely homogenous mixture of a solute (usually a solid) dissoved in a solvent (usually a liquid)






13. 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.)






14. Sight - taste - and odor. How a food or beverage affects the senses is more important to most consumer than any other criteria.






15. 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.






16. 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.






17. 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






18. Cellulose - hemicellulose - and pectic substances.






19. Water - carbohydrates - lipids - protein - vitamins - and minerals.






20. Creates definitions on labels for meat - poultry - and eggs.






21. 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






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






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






24. All ingrediants of the finished product are certified 100% organic






25. Metric unit of weight. 1g= 1mL of water






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






27. 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.






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






29. 5% of finished product ingrediants meet organic criteria






30. Disaccharide. table sugar. is one glucose and fructose molecule linked together.






31. The temperature at which a substance converts from a liquid to a solid state.






32. A compound that possesses both water- loving and water fearing properties so that it disperses in either water or oil.






33. 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






34. Fermented dairy products (probiotics) (reduce irritable bowel syndrome symptoms)






35. Arabic word meaning 'permissible' usually refers to permissible foods under islamic law.






36. An unstable solution created when more than the maximum solute is dissolved in solution.






37. To seperate or settle out of a solution






38. 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.






39. Cranberry juice reduces bacterial concentrations in urine.






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






41. 1 has 6 groups - 2nd has 4 groups.






42. Sounds can play a role in evaluating quality. ex. sizzling - crunching - popping - bubbling - pouring - crackling - and dripping.






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






44. Plants - animals - or microorganisms that have had their genes altered through genetic engineering using the application of rDNA technology.


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






46. Conveys a foods texture - consistency - astringency - and temperature.






47. 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.






48. Described as coarse - grainy - sandy - crisp - fine - dry - moist - greasy - smooth - lumpy - rough - sticky - tough - solid - porous - bubbly - or flat. *tenderness is somewhat dependent on texture (from teeth)






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. 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