SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Science And Technology
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. By friction; the water molecules are randomly oriented in the food
simmer
How microwaves cook food?
fortified
blanch
2. 'no meats on fridays'
Religious catholic groups
broil
roast
How microwaves cook food?
3. Stores plant starch and can be digested
selecting broccoli
poach
leucoplasts
5 g =
4. 1 quart
braise
enriched
4 cups =
28 g =
5. To brown
braise
Classifications of Vegetables
some monosaccharides
cranberry acid
6. Cook in hot liquid using precautions to retain shape
How microwaves cook food?
selecting celery
Nutrigenomics
poach
7. Liquid - unsaturated - vegetable oil
oil
Common Foodbourne illnesses?
2 common fruit additives
4 basic tastes and location on tongue
8. Citric
common moist heat prep for fruits
FDA
volume
tomatoe acid
9. Added nutrients that were never there
3 forms of processed fruits
foodbourne illness
fortified
parbroil
10. Breads - chewing gums - caramels - frozen desserts
common dry heat prep for fruits
oil
common products that contain emulsifiers
enzyme important for cooking
11. 100%
fruit juice
acids
USDA
common products that contain emulsifiers
12. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
4 steps in fighting bacteria
4 basic tastes and location on tongue
driven to the surface during microwaving that makes the surface not crisp
Religious halal
13. 1/4' pieces
viscosity
dice
2 types of sensory testing
what causes veggies to spoil
14. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
Types of Objective testing
explain food browning
Best microwave food arrangement
some disaccharides
15. 50%
fruit juice drink
steam
some disaccharides
functional foods
16. Better retention of flavor - texture - and color
Types of Objective testing
steaming veggies over simmering
Common utensils in microwaves
some disaccharides
17. Tartaric
volume
Common Foodbourne illnesses?
phenolic compounds
grape acid
18. Regulate metabolic functions
selecting peppers
driven to the surface during microwaving that makes the surface not crisp
acid increases
purpose of vitamins and minerals
19. Heat transfer - universal solvent - chemical reactions - preservation
Sensory Criteria
Four functions of water
Best microwave food arrangement
purpose of vitamins and minerals
20. Stewing - poaching
common moist heat prep for fruits
foodbourne illness
4 cups =
parbroil
21. Islamic/muslim
Religious halal
CDC
protein functions in foods
28 g =
22. Saltiness
acid increases
enriched
induction
common products that contain emulsifiers
23. United states department of agriculture
magnetron
USDA
TVP
poach
24. 1 Tbs
leucoplasts
3 tsp =
3 types of fruits
blanch
25. Raw meat - poultry - eggs
selecting tomatoes
Classifications of Vegetables
do solutes raise or lower freezing point of water?
Most associated foods with foodbourne illness?
26. PKU
purpose of vitamins and minerals
steaming veggies over simmering
medical foods
dice
27. Salmonella - ecquli - novirus - listeria
purpose of vitamins and minerals
Common Foodbourne illnesses?
Natural Food
Four functions of water
28. Food and drug administration
what causes veggies to spoil
FDA
Religious halal
ending - ose
29. Metal pans - pottery with lead glaze - any metal trim
Utensils not safe for microwaves
dice
Religious catholic groups
Standing time
30. 1.6k
calories for women
purpose of vitamins and minerals
Natural Food
Best microwave food arrangement
31. Flavor and acidity
Religious vegetarian groups
what causes veggies to spoil
acids
volume
32. 1 in every 6
impact of foodbourne illness in U.S.?
shred
steaming veggies over simmering
ending - ose
33. Circle with middle left empty
4 quarts =
28 g =
selecting peppers
Best microwave food arrangement
34. Saltiness
sugar reduces
5 g =
cut
TVP
35. Remove skin
steam
some monosaccharides
pare...
Common Foodbourne illnesses?
36. Gluten free - lactose free (specific disorder)
2 Tbs =
Nutrigenomics
do solutes raise or lower freezing point of water?
common products that contain emulsifiers
37. Sugar
selecting celery
cranberry acid
ending - ose
TVP
38. Food continues to cook after it is out
Standing time
mince
purpose of vitamins and minerals
driven to the surface during microwaving that makes the surface not crisp
39. Fructose - glucose - sucrose
GMO
5 g =
natural sugars in fruits
sugar reduces
40. Proper for jews to eat
16 oz =
Religious kosher groups
common products that contain emulsifiers
whole (unmodified)
41. 1 tsp
5 g =
common dry heat prep for fruits
chloroplasts
microwaves
42. Cut or tear into strips or pieces
4 quarts =
driven to the surface during microwaving that makes the surface not crisp
chemethesis
shred
43. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
ending - ase
How microwaves cook food?
FDA
functional foods
44. 3 -000
approximately how many food additives
purpose of vitamins and minerals
selecting celery
16 oz =
45. Bring shiney
2.2 lbs =
acid increases
Natural Food
selecting peppers
46. Gentle palm pressure; watery consistency
parbroil
selecting tomatoes
salt increases
driven to the surface during microwaving that makes the surface not crisp
47. Gene alteration; good = eat something you are allergic too / bad = not natural
bioengineering
pectic
8 oz =
selecting broccoli
48. Clean - seperate - cook - chill
induction
4 steps in fighting bacteria
3 forms of processed fruits
cross contamination
49. How heavy
blanch
3 acceptable ways to defrost food
sugar reduces
volume
50. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
fortified
2 common fruit additives
stew
8 oz =