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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. Sweetness
shred
salt increases
broil
attracts microwave energy and can cause the food to cook unevenly

2. Crisp tender
selecting greens
pectic
common dry heat prep for fruits
28 g =

3. Budhism - hinuduism - mormons
broil
cube...
Religious vegetarian groups
Religious kosher groups

4. Effective- detect difference affective- individual preference
5 g =
simmer
2 types of sensory testing
magnetron

5. Malic
Most associated foods with foodbourne illness?
2 types of sensory testing
Nutrigenomics
cherry/apple acid

6. Glucose - fructose - galactose
leucoplasts
3 tsp =
some monosaccharides
Best microwave food arrangement

7. Natural cementing agents in jellies and jams
pectic
2 types of sensory testing
3 forms of processed fruits
mince

8. Match like strips
2.2 lbs =
Common utensils in microwaves
chemethesis
julienne

9. 7 is neutral (below 7 is acidic) (higher 7 is base)
touch
pH and fruit
chop
Best microwave food arrangement

10. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
modified
Religious kosher groups
grape acid
3 acceptable ways to defrost food

11. Heat up foods by use of high frequency electromagnetic waves
common dry heat prep for fruits
selecting tomatoes
28 g =
microwaves

12. Stores plant starch and can be digested
leucoplasts
cross contamination
cut
parbroil

13. Raw meat - poultry - eggs
5 ml =
Most associated foods with foodbourne illness?
USDA
selecting broccoli

14. 1 oz
touch
28 g =
FDA
radiant

15. 100%
impact of foodbourne illness in U.S.?
fruit juice
natural sugars in fruits
cross contamination

16. How heavy
2 cups =
volume
sugar reduces
4 quarts =

17. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
cranberry acid
protein functions in foods
4 basic tastes and location on tongue
approximately how many food additives

18. Circle with middle left empty
4 steps in fighting bacteria
functional foods
Best microwave food arrangement
Religious catholic groups

19. How thick
impact of foodbourne illness in U.S.?
viscosity
some monosaccharides
chemical tests for food safety

20. Bring shiney
difference test
selecting peppers
meat analogs
chop

21. Food and drug administration
julienne
FDA
common products that contain emulsifiers
how do fruits ripen naturally

22. 'no meats on fridays'
Religious catholic groups
magnetron
selecting broccoli
explain food browning

23. Cook in hot liquid using precautions to retain shape
8 oz =
5 g =
pectic
poach

24. 1 quart
Religious vegetarian groups
impact of foodbourne illness in U.S.?
16 oz =
4 cups =

25. 1.6k
Classifications of Vegetables
dice
blanch
calories for women

26. Benzoic
16 oz =
explain food browning
Religious vegetarian groups
cranberry acid

27. 1/4' pieces
what causes veggies to spoil
Organic
dice
Common Foodbourne illnesses?

28. Gene alteration; good = eat something you are allergic too / bad = not natural
dice
how do fruits ripen naturally
bioengineering
chemical tests for food safety

29. Catalase
selecting broccoli
3 acceptable ways to defrost food
calories for women
enzyme important for cooking

30. 1 gallon
4 quarts =
approximately how many food additives
3 acceptable ways to defrost food
acids

31. Sugar
attracts microwave energy and can cause the food to cook unevenly
steaming veggies over simmering
do solutes raise or lower freezing point of water?
2 Tbs =

32. Islamic/muslim
driven to the surface during microwaving that makes the surface not crisp
Religious halal
leucoplasts
5 g =

33. Iodized salt - calcium fortified OJ - energy bars
oil
2 common fruit additives
dice
modified

34. 1 Tbs
simmer
Most associated foods with foodbourne illness?
3 tsp =
calories for women

35. Polyplenol
ideal emulsifier
sugar reduces
2 types of sensory testing
difference test

36. Fructose - glucose - sucrose
5 g =
selecting tomatoes
Sensory Criteria
natural sugars in fruits

37. Irregular pieces
poach
selecting greens
chop
Four functions of water

38. Sucrose - maltose - lactose
roast
steaming veggies over simmering
some disaccharides
Common Foodbourne illnesses?

39. To cook under direct heat
Sensory Criteria
TVP
broil
difference test

40. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
leucoplasts
3 forms of processed fruits
16 Tbs =
functional foods

41. To brown
whole (unmodified)
fruit juice drink
8 oz =
braise

42. 1 cup
Religious kosher groups
2 types of sensory testing
16 Tbs =
difference test

43. Ability to respire - loss of moisture
ending - ase
4 steps in fighting bacteria
what causes veggies to spoil
grape acid

44. Baking - broiling - frying
GMO
Nutrigenomics
common dry heat prep for fruits
roast

45. Tartaric
tomato a fruit or veggie?
Religious kosher groups
grape acid
selecting celery

46. Liquid bubbles actively
parbroil
boil
leucoplasts
do solutes raise or lower freezing point of water?

47. Proper for jews to eat
whole (unmodified)
chop
approximately how many food additives
Religious kosher groups

48. Breads - chewing gums - caramels - frozen desserts
braise
chop
common products that contain emulsifiers
4 basic tastes and location on tongue

49. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
8 oz =
cranberry acid
ending - ose
moist heat prepping veggies - list tips

50. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
fruit juice
3 forms of processed fruits
chemical tests for food safety
conduction