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Food Science And Technology

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. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
Common Foodbourne illnesses?
sugar reduces
2 common fruit additives
acid increases

2. Bring shiney
medical foods
modified
CDC
selecting peppers

3. Cook at a temperature just below boiling
simmer
mince
pectic
chemethesis

4. Match like strips
pectic
conduction
Sensory Criteria
julienne

5. Cut or chop fine
enzyme important for cooking
leucoplasts
moist heat prepping veggies - list tips
mince

6. Heat up foods by use of high frequency electromagnetic waves
microwaves
common products that contain emulsifiers
volume
acid increases

7. 7 is neutral (below 7 is acidic) (higher 7 is base)
selecting tomatoes
pH and fruit
Classifications of Vegetables
impact of foodbourne illness in U.S.?

8. Differentiate between samples (triangle - duo - rank)
ending - ase
difference test
acid increases
oil

9. Iodized salt - calcium fortified OJ - energy bars
oil
modified
salt increases
4 cups =

10. 1 in every 6
conduction
impact of foodbourne illness in U.S.?
GMO
FDA

11. How heavy
pectic
fruit drink
4 steps in fighting bacteria
volume

12. Better retention of flavor - texture - and color
viscosity
steaming veggies over simmering
4 quarts =
fat

13. Sugar
Religious catholic groups
some polysaccharides
leucoplasts
attracts microwave energy and can cause the food to cook unevenly

14. Enzyme
pare...
simmer
5 ml =
ending - ase

15. Catalase
5 ml =
julienne
enzyme important for cooking
enriched

16. Irregular pieces
4 quarts =
chop
calories for men
cut

17. Saltiness
chemical tests for food safety
convection
ideal emulsifier
sugar reduces

18. 1 cup
28 g =
julienne
magnetron
16 Tbs =

19. Genetically modified organism
cranberry acid
descriptive test
GMO
Most associated foods with foodbourne illness?

20. Saltiness
shred
acid increases
Common Foodbourne illnesses?
dice

21. 1 kg
fat
2.2 lbs =
pare...
3 tsp =

22. Texture - consistency - astringency - chemethesis
touch
4 quarts =
meat analogs
how do fruits ripen naturally

23. 100%
2 common fruit additives
fruit juice
TVP
2 types of sensory testing

24. 'no meats on fridays'
whole (unmodified)
steam
Religious catholic groups
2 types of sensory testing

25. PKU
bioengineering
medical foods
do solutes raise or lower freezing point of water?
ending - ose

26. 1/2' pieces
enzyme important for cooking
GMO
cube...
calories for men

27. Fructose - glucose - sucrose
approximately how many food additives
natural sugars in fruits
16 oz =
chemical tests for food safety

28. Stores water (juiciness)
common dry heat prep for fruits
grape acid
vacuoles
16 oz =

29. 1 oz
chemical tests for food safety
natural sugars in fruits
30 ml =
Utensils not safe for microwaves

30. Metal pans - pottery with lead glaze - any metal trim
some disaccharides
boil
chop
Utensils not safe for microwaves

31. Flavor and acidity
acids
foodbourne illness
vacuoles
viscosity

32. Color; carb synthesis
calories for women
Sensory Criteria
chloroplasts
descriptive test

33. Food continues to cook after it is out
impact of foodbourne illness in U.S.?
16 Tbs =
Standing time
explain food browning

34. 1.6k
impact of foodbourne illness in U.S.?
induction
calories for women
5 g =

35. Circle with middle left empty
viscosity
30 ml =
Best microwave food arrangement
whole (unmodified)

36. 2.4k
CDC
calories for men
protein functions in foods
30 ml =

37. Sight - odor - taste - touch - sound
Sensory Criteria
cube...
touch
Types of Objective testing

38. 1 gallon
4 quarts =
enzyme important for cooking
some disaccharides
Common utensils in microwaves

39. Stewing - poaching
grape acid
calories for men
5 g =
common moist heat prep for fruits

40. Heat transfer - universal solvent - chemical reactions - preservation
approximately how many food additives
Utensils not safe for microwaves
Four functions of water
selecting greens

41. Sucrose - maltose - lactose
2 types of sensory testing
meat analogs
some disaccharides
driven to the surface during microwaving that makes the surface not crisp

42. Perceived as hot but not temperature hot (chili peppers)
difference test
3 tsp =
chemethesis
enriched

43. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
chloroplasts
Religious vegetarian groups
acid increases
3 acceptable ways to defrost food

44. Garlic - nuts
whole (unmodified)
FDA
GMO
cranberry acid

45. Lower because it takes longer for the molecules to slow down with the addition
whole (unmodified)
grape acid
fruit drink
do solutes raise or lower freezing point of water?

46. Baking - broiling - frying
How microwaves cook food?
difference test
magnetron
common dry heat prep for fruits

47. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
Best microwave food arrangement
2 common fruit additives
chemical tests for food safety
GMO

48. 1 tsp
bioengineering
fruit juice
selecting tomatoes
5 g =

49. Food and drug administration
FDA
parbroil
approximately how many food additives
phenolic compounds

50. To cook meat or vegetables in an oven uncovered
simmer
chop
roast
shred