Exam 1 Flashcards

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1
Q

The word olfactory is most closely related to which of the following senses?

A

smell

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2
Q

Total daily calorie needs for adults decrease by how many calories for every decade in people after age 40?

A

100

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3
Q

Which of the following religions encourages a vegetarian diet?

A

Seventh-Day Adventist

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4
Q

How many calories equal a pound of body weight?

A

3500

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5
Q

A product grower may place the USDA Organic label on a product if _________ or more of the ingredients are organic.

A

95%

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6
Q

What are the five taste stimuli?

A

sweet, sour, bitter, salty and savory

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7
Q

Why is the odor of just baked bread more intense than the odor of cold foods such as ice cream?

A

Heat converts many substances into their volatile form. Because only volatile molecules in the form of gas can carry odor, it is much easier to smell hot foods

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8
Q

Give two examples of taste interactions

A

Salt sprinkled on grapefruit decreases tartness and enhances sweetness. Adding sugar to the point that is not yet tasted decreases salt concentration and also makes acids less sour and coffee and tea less bitter.

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9
Q

How does taste differ from flavor?

A

Taste relies on the taste buds’ connection to the brain via nerve cells which signal the sensations of sour, salt, bitter, and savory.

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10
Q

What are the four categories of functional food

A

conventional foods, modified foods, medical foods, and foods for special dietary use

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11
Q

In what analytical sensory test is a tester asked to find the minimal detectable level of a substance?

A

Dilution

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12
Q

A line spread test is a physical test for measuring

A

consistency of batters and other viscous foods

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13
Q

A food evaluation containing a range of from “like extremely” to “dislike extremely” is best described as a ______________ test.

A

hedonic

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14
Q

Which chemical test evaluates the degree of unsaturation in fats?

A

Iodine value test

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15
Q

What is the chemical method of determining the protein, fat, and carbohydrate content of foods called?

A

Proximate analysis

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16
Q

What is the word used to describe the process by which water splits a larger molecule into two smaller molecules?

A

Hydrolysis

17
Q

Sucrose is an example of a ________

A

disaccharide

18
Q

What group is a good source of polyunsaturated fatty acids?

A

Vegetable oils

19
Q

Orange juice that has had calcium added during processing is considered to be _____

A

fortified

20
Q

Does addition of solutes to water increase or decrease its freezing point?

A

decrease

21
Q

Solute

A

solid, liquid, or gas compound dissolved in another substance

22
Q

Solvent

A

a substance, usually a liquid, in which another substance is dissolved

23
Q

solution

A

A completely homogeneous mixture of a solute dissolved in a solvent

24
Q

Precipitate

A

to separate or settle out of a solution

25
Q

electrolyte

A

an electrically charged ion in a solution

26
Q

emulsion

A

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

27
Q

hydrolysis

A

a chemical reaction in which water breaks a chemical bond in another substance, splitting it into two or more new substances

28
Q

water activity

A

measures the amount of available water in foods. Water activity ranges from 0 to the highest value of 1.00, which is pure water

29
Q

What are the most common monosaccharides?

A

pentose (glucose, fructose and galatose) and hexose sugars

30
Q

What are the most common disaccharides?

A

sucrose, lactose and maltose

31
Q

what are the most common oliogosaccharides?

A

raffinose and stachyose

32
Q

What are the most common polysaccharides?

A

starch, glycogen, and fiber

33
Q

Enriched

A

foods that have had certain nutrients ,which were lost through processing, added back to levels established by federal standards

34
Q

Fortified

A

foods that have had nutrients added that were not present in the original food