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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
salt increases
do solutes raise or lower freezing point of water?
4 cups =
selecting celery

2. Differentiate between samples (triangle - duo - rank)
enzyme important for cooking
difference test
grind
some polysaccharides

3. Clusters firmly closed
16 Tbs =
selecting broccoli
pectic
Four functions of water

4. Saltiness
impact of foodbourne illness in U.S.?
acid increases
Natural Food
30 ml =

5. 1 gallon
3 tsp =
4 quarts =
oil
28 g =

6. Fruit because it grows from a plant's flower
stew
touch
tomato a fruit or veggie?
enzyme important for cooking

7. Gluten free - lactose free (specific disorder)
tomatoe acid
2.2 lbs =
magnetron
Nutrigenomics

8. To boil in water until food is partially cooked
stew
mince
parbroil
magnetron

9. 2.4k
calories for men
what causes veggies to spoil
calories for women
difference test

10. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
tomatoe acid
moist heat prepping veggies - list tips
braise
cut

11. 1 pint
Standing time
chloroplasts
2 cups =
boil

12. Tartaric
moist heat prepping veggies - list tips
Organic
grape acid
3 tsp =

13. Breads - chewing gums - caramels - frozen desserts
driven to the surface during microwaving that makes the surface not crisp
2 types of sensory testing
common products that contain emulsifiers
USDA

14. 1 cup
tomatoe acid
cube...
Common utensils in microwaves
16 Tbs =

15. Perceived as hot but not temperature hot (chili peppers)
chemethesis
28 g =
poach
grind

16. Saltiness
sugar reduces
broil
ending - ose
volume

17. Cook at a temperature just below boiling
simmer
8 oz =
fat
5 ml =

18. Cut or chop fine
chemical tests for food safety
mince
Natural Food
2 common fruit additives

19. Sugar
attracts microwave energy and can cause the food to cook unevenly
calories for women
5 g =
Classifications of Vegetables

20. To cook meat or vegetables in an oven uncovered
8 oz =
selecting greens
roast
4 basic tastes and location on tongue

21. Budhism - hinuduism - mormons
Religious vegetarian groups
driven to the surface during microwaving that makes the surface not crisp
meat analogs
saute

22. 'no meats on fridays'
pectic
Religious catholic groups
julienne
8 oz =

23. Stores water (juiciness)
3 types of fruits
Religious catholic groups
Religious halal
vacuoles

24. Gentle palm pressure; watery consistency
selecting tomatoes
approximately how many food additives
USDA
acids

25. Clean smooth and tender inner stalks
fry
what causes veggies to spoil
chemical tests for food safety
selecting celery

26. To cook in hot fat
FDA
fry
Standing time
16 Tbs =

27. How thick
viscosity
natural sugars in fruits
Common Foodbourne illnesses?
what causes veggies to spoil

28. Sight - odor - taste - touch - sound
foodbourne illness
Sensory Criteria
difference test
approximately how many food additives

29. Ability to respire - loss of moisture
CDC
roast
what causes veggies to spoil
grind

30. 1 cup
chop
difference test
foodbourne illness
8 oz =

31. 3 -000
tomato a fruit or veggie?
common dry heat prep for fruits
approximately how many food additives
modified

32. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
fruit juice
3 acceptable ways to defrost food
phenolic compounds
2 types of sensory testing

33. To brown
how do fruits ripen naturally
grind
meat analogs
braise

34. Canned - frozen - dried
3 forms of processed fruits
whole (unmodified)
TVP
simmer

35. To simmer for a long time
acid increases
foodbourne illness
salt increases
stew

36. Added nutrients that were lost
grind
enriched
julienne
common dry heat prep for fruits

37. To cook in steam generated by boiling water
Types of Objective testing
Standing time
approximately how many food additives
steam

38. Metal pans - pottery with lead glaze - any metal trim
do solutes raise or lower freezing point of water?
pH and fruit
Utensils not safe for microwaves
chemethesis

39. Flavor and acidity
3 acceptable ways to defrost food
microwaves
acids
dice

40. 1 lb
5 g =
roast
16 oz =
Nutrigenomics

41. Glucose - fructose - galactose
braise
Utensils not safe for microwaves
some monosaccharides
fry

42. AKA tanins found in apples - avacados - apricots
dice
common dry heat prep for fruits
phenolic compounds
2 Tbs =

43. Cut or tear into strips or pieces
Standing time
touch
some disaccharides
shred

44. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
Sensory Criteria
4 basic tastes and location on tongue
saute
5 ml =

45. 1/4' pieces
dice
2 types of sensory testing
selecting peppers
5 g =

46. 1 tsp
5 g =
selecting broccoli
enzyme important for cooking
steam

47. Government has no definition; companies are loose with it
some monosaccharides
16 oz =
Natural Food
stew

48. Enzyme
ending - ase
microwaves
modified
explain food browning

49. 1 oz
FDA
30 ml =
julienne
4 basic tastes and location on tongue

50. Raw meat - poultry - eggs
Most associated foods with foodbourne illness?
convection
induction
16 Tbs =