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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. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
ideal emulsifier
3 types of fruits
modified
descriptive test
2. 1 tsp
5 g =
moist heat prepping veggies - list tips
Religious kosher groups
Utensils not safe for microwaves
3. Fruit because it grows from a plant's flower
tomato a fruit or veggie?
explain food browning
Organic
4 steps in fighting bacteria
4. 1 lb
braise
moist heat prepping veggies - list tips
16 Tbs =
16 oz =
5. Citric
tomatoe acid
8 oz =
foodbourne illness
acid increases
6. Microbes or pathogens contaminate food and make you sick
purpose of vitamins and minerals
Religious kosher groups
foodbourne illness
vacuoles
7. Better retention of flavor - texture - and color
4 quarts =
steaming veggies over simmering
common moist heat prep for fruits
selecting broccoli
8. Texture - consistency - astringency - chemethesis
touch
chemethesis
chop
Common Foodbourne illnesses?
9. Crisp tender
modified
calories for men
selecting greens
3 forms of processed fruits
10. Imitations of meat by blending soy and others
2.2 lbs =
2 common fruit additives
meat analogs
3 acceptable ways to defrost food
11. Glucose - fructose - galactose
roast
boil
some monosaccharides
julienne
12. Liquid bubbles actively
Best microwave food arrangement
3 acceptable ways to defrost food
some disaccharides
boil
13. Divide food
saute
enzyme important for cooking
2 types of sensory testing
cut
14. Cook at a temperature just below boiling
pare...
simmer
Common Foodbourne illnesses?
boil
15. Flavor and acidity
30 ml =
ideal emulsifier
acids
cranberry acid
16. To brown
tomatoe acid
viscosity
acids
braise
17. Fructose - glucose - sucrose
natural sugars in fruits
fruit drink
approximately how many food additives
16 Tbs =
18. Bring shiney
calories for women
selecting peppers
approximately how many food additives
functional foods
19. 1 Tbs
selecting greens
cranberry acid
3 tsp =
saute
20. 1 oz
calories for women
5 ml =
dice
30 ml =
21. To cook in hot fat
Natural Food
fry
roast
driven to the surface during microwaving that makes the surface not crisp
22. Saltiness
sugar reduces
pare...
16 Tbs =
cross contamination
23. Malic
explain food browning
cube...
cherry/apple acid
roast
24. United states department of agriculture
USDA
roast
steaming veggies over simmering
Most associated foods with foodbourne illness?
25. Islamic/muslim
Religious halal
impact of foodbourne illness in U.S.?
fruit juice
Utensils not safe for microwaves
26. Clusters firmly closed
phenolic compounds
Classifications of Vegetables
selecting broccoli
Organic
27. 1/2' pieces
impact of foodbourne illness in U.S.?
cube...
steaming veggies over simmering
shred
28. Heat transfer - universal solvent - chemical reactions - preservation
Four functions of water
fortified
whole (unmodified)
Natural Food
29. 50%
chemethesis
bioengineering
2 common fruit additives
fruit juice drink
30. To cook under direct heat
broil
chop
Religious halal
pectic
31. Reduce by cutting - crushing - or grinding
enriched
2.2 lbs =
grind
phenolic compounds
32. 100%
fruit juice
induction
grape acid
common dry heat prep for fruits
33. Handle raw foods with cooked foods
Religious catholic groups
cross contamination
Common utensils in microwaves
saute
34. Metal pans - pottery with lead glaze - any metal trim
tomato a fruit or veggie?
some disaccharides
Utensils not safe for microwaves
fortified
35. Sweetness
salt increases
dice
explain food browning
ending - ose
36. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
GMO
4 basic tastes and location on tongue
2 types of sensory testing
2.2 lbs =
37. 3 -000
fortified
cranberry acid
approximately how many food additives
tomato a fruit or veggie?
38. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
Classifications of Vegetables
explain food browning
4 quarts =
Religious catholic groups
39. Enzyme
pectic
common products that contain emulsifiers
ending - ase
Religious vegetarian groups
40. Circle with middle left empty
Best microwave food arrangement
8 oz =
salt increases
what causes veggies to spoil
41. Waves and particles moving outward from their source
CDC
Most associated foods with foodbourne illness?
common products that contain emulsifiers
induction
42. Physical - measurements - and equipment
protein functions in foods
Types of Objective testing
4 steps in fighting bacteria
stew
43. 1 in every 6
Common Foodbourne illnesses?
impact of foodbourne illness in U.S.?
conduction
16 Tbs =
44. Color; carb synthesis
calories for men
FDA
pectic
chloroplasts
45. Irregular pieces
fat
chop
Classifications of Vegetables
magnetron
46. 1 gallon
boil
CDC
Natural Food
4 quarts =
47. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
Religious kosher groups
selecting greens
3 forms of processed fruits
2 common fruit additives
48. Salmonella - ecquli - novirus - listeria
chloroplasts
boil
Common Foodbourne illnesses?
some polysaccharides
49. Center for Disease Control and Prevention
CDC
pH and fruit
mince
radiant
50. Gentle palm pressure; watery consistency
grind
phenolic compounds
selecting tomatoes
Religious vegetarian groups