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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. To cook in steam generated by boiling water
fruit juice drink
steam
some disaccharides
touch

2. Color; carb synthesis
braise
cross contamination
chloroplasts
steam

3. Saltiness
Standing time
sugar reduces
descriptive test
meat analogs

4. 2.4k
Most associated foods with foodbourne illness?
calories for men
2 cups =
convection

5. Differentiate between samples (triangle - duo - rank)
foodbourne illness
difference test
purpose of vitamins and minerals
Religious catholic groups

6. 1 oz
30 ml =
Four functions of water
sugar reduces
shred

7. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
volume
3 acceptable ways to defrost food
do solutes raise or lower freezing point of water?
driven to the surface during microwaving that makes the surface not crisp

8. Stores water (juiciness)
roast
julienne
leucoplasts
vacuoles

9. To cook meat or vegetables in an oven uncovered
roast
30 ml =
common moist heat prep for fruits
acids

10. 1/4' pieces
Religious catholic groups
pare...
natural sugars in fruits
dice

11. Tartaric
Utensils not safe for microwaves
grape acid
selecting broccoli
do solutes raise or lower freezing point of water?

12. Gluten free - lactose free (specific disorder)
common products that contain emulsifiers
Nutrigenomics
attracts microwave energy and can cause the food to cook unevenly
chop

13. Cook at a temperature just below boiling
how do fruits ripen naturally
Religious catholic groups
simmer
protein functions in foods

14. Match like strips
julienne
4 steps in fighting bacteria
selecting celery
fry

15. Irregular pieces
chop
selecting tomatoes
grind
purpose of vitamins and minerals

16. 1 gallon
selecting greens
tomatoe acid
4 quarts =
Classifications of Vegetables

17. Water
driven to the surface during microwaving that makes the surface not crisp
common moist heat prep for fruits
Utensils not safe for microwaves
8 oz =

18. Stewing - poaching
common moist heat prep for fruits
modified
volume
what causes veggies to spoil

19. Bring shiney
5 ml =
selecting peppers
3 acceptable ways to defrost food
Religious halal

20. 3 -000
Religious kosher groups
foodbourne illness
selecting peppers
approximately how many food additives

21. Divide food
Natural Food
5 g =
cut
2 common fruit additives

22. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
5 g =
3 types of fruits
blanch
natural sugars in fruits

23. Better retention of flavor - texture - and color
descriptive test
steaming veggies over simmering
Utensils not safe for microwaves
approximately how many food additives

24. 1 lb
attracts microwave energy and can cause the food to cook unevenly
2 cups =
16 oz =
induction

25. 1 tsp
purpose of vitamins and minerals
salt increases
2 Tbs =
5 ml =

26. Reduce by cutting - crushing - or grinding
modified
fry
fruit juice
grind

27. Heat up foods by use of high frequency electromagnetic waves
grind
CDC
enriched
microwaves

28. Raw meat - poultry - eggs
Most associated foods with foodbourne illness?
microwaves
How microwaves cook food?
foodbourne illness

29. AKA tanins found in apples - avacados - apricots
3 acceptable ways to defrost food
chloroplasts
difference test
phenolic compounds

30. How thick
purpose of vitamins and minerals
viscosity
3 acceptable ways to defrost food
whole (unmodified)

31. Imitations of meat by blending soy and others
meat analogs
ending - ase
CDC
grape acid

32. Waves and particles moving outward from their source
2.2 lbs =
vacuoles
induction
chop

33. Government has no definition; companies are loose with it
Natural Food
volume
selecting celery
some disaccharides

34. Gentle palm pressure; watery consistency
selecting tomatoes
cranberry acid
fortified
sugar reduces

35. 100%
do solutes raise or lower freezing point of water?
fruit juice
braise
4 steps in fighting bacteria

36. Clean - seperate - cook - chill
ending - ase
4 steps in fighting bacteria
how do fruits ripen naturally
saute

37. Unit that produces the microwaves
magnetron
approximately how many food additives
touch
USDA

38. Sight - odor - taste - touch - sound
boil
grind
Sensory Criteria
Religious vegetarian groups

39. Liquid bubbles actively
boil
acid increases
foodbourne illness
tomato a fruit or veggie?

40. 1 kg
Classifications of Vegetables
phenolic compounds
2.2 lbs =
fry

41. Salmonella - ecquli - novirus - listeria
volume
Common Foodbourne illnesses?
Common utensils in microwaves
Classifications of Vegetables

42. 1 cup
radiant
tomato a fruit or veggie?
16 oz =
16 Tbs =

43. Iodized salt - calcium fortified OJ - energy bars
CDC
Utensils not safe for microwaves
chemical tests for food safety
modified

44. Heat transfer - universal solvent - chemical reactions - preservation
selecting celery
Four functions of water
braise
fruit juice

45. 1 oz
Common utensils in microwaves
whole (unmodified)
protein functions in foods
28 g =

46. 10%
volume
how do fruits ripen naturally
cranberry acid
fruit drink

47. Preheat briefly to inactivate enzymes
blanch
steaming veggies over simmering
ending - ase
cranberry acid

48. Saltiness
purpose of vitamins and minerals
acid increases
how do fruits ripen naturally
Religious kosher groups

49. Transfer to a neighboring material w/o contact
conduction
2 cups =
chemethesis
radiant

50. Fruit because it grows from a plant's flower
5 g =
tomato a fruit or veggie?
Standing time
8 oz =