Test your basic knowledge |

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. 1 oz
moist heat prepping veggies - list tips
USDA
selecting tomatoes
30 ml =

2. Liquid bubbles actively
functional foods
chop
selecting greens
boil

3. Fruit because it grows from a plant's flower
5 ml =
cranberry acid
tomato a fruit or veggie?
selecting broccoli

4. 100%
fruit juice
selecting peppers
what causes veggies to spoil
TVP

5. Budhism - hinuduism - mormons
conduction
Organic
Religious vegetarian groups
vacuoles

6. Circle with middle left empty
oil
poach
selecting greens
Best microwave food arrangement

7. Sugar
3 tsp =
tomato a fruit or veggie?
attracts microwave energy and can cause the food to cook unevenly
Common utensils in microwaves

8. 1 kg
2.2 lbs =
selecting greens
4 cups =
FDA

9. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
Best microwave food arrangement
phenolic compounds
3 acceptable ways to defrost food
magnetron

10. Enzymes soften fruit by breaking down the pectic substances
how do fruits ripen naturally
chemical tests for food safety
cherry/apple acid
3 forms of processed fruits

11. 3 -000
salt increases
approximately how many food additives
30 ml =
stew

12. To cook under direct heat
chop
attracts microwave energy and can cause the food to cook unevenly
broil
8 oz =

13. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
common products that contain emulsifiers
natural sugars in fruits
chemical tests for food safety
5 ml =

14. Effective- detect difference affective- individual preference
2 types of sensory testing
poach
natural sugars in fruits
roast

15. Proper for jews to eat
How microwaves cook food?
Religious kosher groups
3 acceptable ways to defrost food
cube...

16. Gene alteration; good = eat something you are allergic too / bad = not natural
3 acceptable ways to defrost food
fry
bioengineering
grape acid

17. Flavor and acidity
16 Tbs =
fortified
stew
acids

18. Government has no definition; companies are loose with it
Natural Food
selecting peppers
microwaves
foodbourne illness

19. Remove skin
pare...
Common utensils in microwaves
GMO
Most associated foods with foodbourne illness?

20. Digestible and undigestible
selecting celery
vacuoles
some polysaccharides
28 g =

21. Match like strips
selecting tomatoes
common dry heat prep for fruits
Classifications of Vegetables
julienne

22. Detect specific flavor or texture (flavor profile - texture profile)
difference test
pectic
descriptive test
FDA

23. Sugar
ending - ose
Religious halal
driven to the surface during microwaving that makes the surface not crisp
fruit drink

24. Better retention of flavor - texture - and color
Religious catholic groups
30 ml =
steaming veggies over simmering
approximately how many food additives

25. Color; carb synthesis
common moist heat prep for fruits
radiant
chloroplasts
selecting peppers

26. Cut or chop fine
Four functions of water
some polysaccharides
parbroil
mince

27. 2.4k
descriptive test
selecting celery
ideal emulsifier
calories for men

28. Tartaric
foodbourne illness
calories for men
28 g =
grape acid

29. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
some disaccharides
sugar reduces
functional foods
Best microwave food arrangement

30. 95% w/o synthetic pesticides and no GMO
4 quarts =
phenolic compounds
selecting tomatoes
Organic

31. Garlic - nuts
whole (unmodified)
5 ml =
do solutes raise or lower freezing point of water?
microwaves

32. Food and drug administration
4 quarts =
FDA
Utensils not safe for microwaves
Nutrigenomics

33. To cook in steam generated by boiling water
Standing time
steam
selecting broccoli
roast

34. 'no meats on fridays'
Types of Objective testing
viscosity
Religious catholic groups
volume

35. Canned - frozen - dried
difference test
Religious kosher groups
3 forms of processed fruits
purpose of vitamins and minerals

36. Irregular pieces
GMO
tomatoe acid
chop
2 cups =

37. 7 is neutral (below 7 is acidic) (higher 7 is base)
CDC
pH and fruit
oil
salt increases

38. Bring shiney
16 Tbs =
FDA
selecting peppers
Religious vegetarian groups

39. 1 lb
4 quarts =
16 oz =
oil
medical foods

40. 1 oz
shred
2 Tbs =
pH and fruit
Classifications of Vegetables

41. Moving hot air or liquid currents around food
convection
julienne
chloroplasts
Best microwave food arrangement

42. Heat transfer - universal solvent - chemical reactions - preservation
selecting broccoli
Four functions of water
fortified
cherry/apple acid

43. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
16 oz =
4 cups =
Utensils not safe for microwaves
Classifications of Vegetables

44. Texture - consistency - astringency - chemethesis
2 types of sensory testing
2 cups =
touch
simmer

45. Islamic/muslim
30 ml =
driven to the surface during microwaving that makes the surface not crisp
Religious halal
FDA

46. Food continues to cook after it is out
how do fruits ripen naturally
common moist heat prep for fruits
chemethesis
Standing time

47. Water
driven to the surface during microwaving that makes the surface not crisp
chloroplasts
fortified
steaming veggies over simmering

48. Stores water (juiciness)
Natural Food
2.2 lbs =
vacuoles
broil

49. Polyplenol
ideal emulsifier
mince
How microwaves cook food?
some disaccharides

50. 1 oz
some monosaccharides
28 g =
5 ml =
pH and fruit