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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. 1/4' pieces
grind
boil
some disaccharides
dice
2. Solid - saturated - animal fat
fat
cherry/apple acid
leucoplasts
TVP
3. Preheat briefly to inactivate enzymes
braise
3 acceptable ways to defrost food
blanch
Four functions of water
4. Perceived as hot but not temperature hot (chili peppers)
difference test
cherry/apple acid
oil
chemethesis
5. Irregular pieces
Standing time
chop
descriptive test
chemical tests for food safety
6. 1 tsp
pectic
descriptive test
Most associated foods with foodbourne illness?
5 g =
7. By friction; the water molecules are randomly oriented in the food
ending - ase
How microwaves cook food?
poach
acids
8. 1 cup
grind
8 oz =
cherry/apple acid
cranberry acid
9. Islamic/muslim
fortified
Religious halal
fruit drink
16 Tbs =
10. Reduce by cutting - crushing - or grinding
grind
some polysaccharides
enzyme important for cooking
cranberry acid
11. 1 cup
16 Tbs =
selecting greens
touch
whole (unmodified)
12. Citric
tomatoe acid
cross contamination
conduction
Common utensils in microwaves
13. 1 kg
30 ml =
2.2 lbs =
some disaccharides
saute
14. Differentiate between samples (triangle - duo - rank)
difference test
volume
pare...
cut
15. 100%
fruit juice
cranberry acid
3 forms of processed fruits
ending - ose
16. Saltiness
pare...
sugar reduces
what causes veggies to spoil
fruit juice
17. Flavor and acidity
Common utensils in microwaves
descriptive test
acids
common moist heat prep for fruits
18. Cut or chop fine
USDA
mince
common dry heat prep for fruits
attracts microwave energy and can cause the food to cook unevenly
19. Transfer to a neighboring material w/o contact
do solutes raise or lower freezing point of water?
radiant
tomatoe acid
2 Tbs =
20. Hydration - denaturation - enzymatic reactions - buffering - browning
protein functions in foods
8 oz =
viscosity
boil
21. Budhism - hinuduism - mormons
Religious vegetarian groups
vacuoles
mince
protein functions in foods
22. Effective- detect difference affective- individual preference
boil
Nutrigenomics
2 types of sensory testing
chloroplasts
23. Center for Disease Control and Prevention
braise
USDA
CDC
2 types of sensory testing
24. Imitations of meat by blending soy and others
meat analogs
8 oz =
calories for men
phenolic compounds
25. Government has no definition; companies are loose with it
whole (unmodified)
cranberry acid
Natural Food
driven to the surface during microwaving that makes the surface not crisp
26. Enzymes soften fruit by breaking down the pectic substances
how do fruits ripen naturally
convection
Religious catholic groups
broil
27. Ability to respire - loss of moisture
cranberry acid
some polysaccharides
how do fruits ripen naturally
what causes veggies to spoil
28. Textured Vegetable Protein; from soybeans
microwaves
ideal emulsifier
TVP
calories for men
29. Genetically modified organism
some disaccharides
Religious halal
foodbourne illness
GMO
30. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
purpose of vitamins and minerals
what causes veggies to spoil
moist heat prepping veggies - list tips
touch
31. Salmonella - ecquli - novirus - listeria
Common Foodbourne illnesses?
vacuoles
grind
broil
32. Clusters firmly closed
Religious halal
Religious kosher groups
driven to the surface during microwaving that makes the surface not crisp
selecting broccoli
33. 1 tsp
How microwaves cook food?
fry
5 ml =
grind
34. Added nutrients that were lost
Standing time
enriched
cross contamination
modified
35. 1 Tbs
3 tsp =
fry
4 steps in fighting bacteria
Religious halal
36. Digestible and undigestible
volume
some polysaccharides
4 quarts =
dice
37. Heat transfer - universal solvent - chemical reactions - preservation
poach
Four functions of water
phenolic compounds
some polysaccharides
38. 1.6k
fat
TVP
Standing time
calories for women
39. To cook in hot fat
fry
Religious catholic groups
boil
2 types of sensory testing
40. Benzoic
cranberry acid
USDA
Classifications of Vegetables
Organic
41. Detect specific flavor or texture (flavor profile - texture profile)
pare...
Nutrigenomics
some polysaccharides
descriptive test
42. PKU
medical foods
selecting greens
4 basic tastes and location on tongue
cranberry acid
43. Enzyme
simmer
ending - ase
Common Foodbourne illnesses?
shred
44. Iodized salt - calcium fortified OJ - energy bars
approximately how many food additives
modified
2 cups =
4 quarts =
45. To fry food in a small amount of fat
saute
2 Tbs =
5 ml =
4 quarts =
46. Breads - chewing gums - caramels - frozen desserts
common products that contain emulsifiers
Religious vegetarian groups
grind
selecting peppers
47. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
broil
enzyme important for cooking
chemical tests for food safety
approximately how many food additives
48. Handle raw foods with cooked foods
cross contamination
explain food browning
Classifications of Vegetables
mince
49. Tartaric
salt increases
ending - ase
foodbourne illness
grape acid
50. Canned - frozen - dried
poach
2 Tbs =
meat analogs
3 forms of processed fruits