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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. Natural cementing agents in jellies and jams
magnetron
boil
pectic
cherry/apple acid
2. Polyplenol
ideal emulsifier
simmer
cube...
foodbourne illness
3. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
stew
2 common fruit additives
vacuoles
phenolic compounds
4. Sugar
TVP
julienne
ending - ose
2.2 lbs =
5. Cut or tear into strips or pieces
Religious halal
leucoplasts
shred
fruit drink
6. 1 cup
explain food browning
CDC
16 Tbs =
whole (unmodified)
7. Differentiate between samples (triangle - duo - rank)
difference test
some polysaccharides
4 steps in fighting bacteria
calories for men
8. Added nutrients that were never there
sugar reduces
some disaccharides
fortified
simmer
9. Food continues to cook after it is out
tomato a fruit or veggie?
pare...
some disaccharides
Standing time
10. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
chloroplasts
some disaccharides
dice
3 acceptable ways to defrost food
11. Saltiness
saute
sugar reduces
chop
acids
12. Circle with middle left empty
Best microwave food arrangement
28 g =
foodbourne illness
selecting celery
13. To boil in water until food is partially cooked
leucoplasts
parbroil
magnetron
stew
14. Clusters firmly closed
selecting broccoli
medical foods
fat
natural sugars in fruits
15. Metal pans - pottery with lead glaze - any metal trim
Nutrigenomics
Utensils not safe for microwaves
viscosity
touch
16. Transfer to a neighboring material w/o contact
radiant
Most associated foods with foodbourne illness?
volume
Organic
17. To simmer for a long time
medical foods
Best microwave food arrangement
viscosity
stew
18. Fruit because it grows from a plant's flower
approximately how many food additives
broil
poach
tomato a fruit or veggie?
19. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
3 types of fruits
CDC
impact of foodbourne illness in U.S.?
TVP
20. How thick
viscosity
Common utensils in microwaves
do solutes raise or lower freezing point of water?
descriptive test
21. Unit that produces the microwaves
radiant
magnetron
grind
Religious kosher groups
22. Enzymes soften fruit by breaking down the pectic substances
how do fruits ripen naturally
acid increases
touch
sugar reduces
23. 100%
fruit juice
fry
cube...
3 tsp =
24. 95% w/o synthetic pesticides and no GMO
2 common fruit additives
Organic
Types of Objective testing
Sensory Criteria
25. Digestible and undigestible
2.2 lbs =
some polysaccharides
explain food browning
protein functions in foods
26. Iodized salt - calcium fortified OJ - energy bars
modified
Best microwave food arrangement
chemethesis
ending - ase
27. Gentle palm pressure; watery consistency
julienne
selecting tomatoes
stew
meat analogs
28. 1 kg
USDA
2.2 lbs =
explain food browning
descriptive test
29. Direct from one to another that is contacting
cherry/apple acid
conduction
fruit drink
shred
30. Color; carb synthesis
Best microwave food arrangement
chloroplasts
selecting peppers
How microwaves cook food?
31. Stewing - poaching
Sensory Criteria
2 cups =
2 common fruit additives
common moist heat prep for fruits
32. Baking - broiling - frying
common dry heat prep for fruits
USDA
simmer
fat
33. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
some polysaccharides
radiant
moist heat prepping veggies - list tips
steaming veggies over simmering
34. Flavor and acidity
cranberry acid
acids
3 forms of processed fruits
Utensils not safe for microwaves
35. Stores plant starch and can be digested
magnetron
leucoplasts
driven to the surface during microwaving that makes the surface not crisp
Religious vegetarian groups
36. Irregular pieces
chop
touch
pare...
cherry/apple acid
37. Solid - saturated - animal fat
do solutes raise or lower freezing point of water?
How microwaves cook food?
functional foods
fat
38. 1 tsp
5 g =
boil
CDC
fry
39. Imitations of meat by blending soy and others
steam
fruit juice drink
meat analogs
how do fruits ripen naturally
40. 1/4' pieces
what causes veggies to spoil
30 ml =
fruit juice drink
dice
41. Islamic/muslim
fry
Religious halal
CDC
boil
42. To cook in steam generated by boiling water
5 g =
oil
steam
selecting tomatoes
43. Benzoic
moist heat prepping veggies - list tips
touch
fruit juice
cranberry acid
44. Effective- detect difference affective- individual preference
protein functions in foods
chemical tests for food safety
2 types of sensory testing
3 acceptable ways to defrost food
45. Fructose - glucose - sucrose
natural sugars in fruits
boil
How microwaves cook food?
Utensils not safe for microwaves
46. To fry food in a small amount of fat
3 tsp =
Religious vegetarian groups
saute
sugar reduces
47. Sucrose - maltose - lactose
some disaccharides
whole (unmodified)
tomato a fruit or veggie?
cranberry acid
48. Lower because it takes longer for the molecules to slow down with the addition
do solutes raise or lower freezing point of water?
Nutrigenomics
Four functions of water
approximately how many food additives
49. Genetically modified organism
GMO
cross contamination
protein functions in foods
4 cups =
50. Breads - chewing gums - caramels - frozen desserts
common products that contain emulsifiers
leucoplasts
cut
salt increases