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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. Gentle palm pressure; watery consistency
selecting tomatoes
common dry heat prep for fruits
4 cups =
cherry/apple acid

2. 1/4' pieces
FDA
foodbourne illness
dice
sugar reduces

3. By friction; the water molecules are randomly oriented in the food
How microwaves cook food?
blanch
Organic
fortified

4. Handle raw foods with cooked foods
some polysaccharides
selecting peppers
parbroil
cross contamination

5. Moving hot air or liquid currents around food
fruit drink
selecting celery
convection
3 forms of processed fruits

6. Polyplenol
some polysaccharides
ideal emulsifier
How microwaves cook food?
selecting peppers

7. Glass - plastic - ceramic
bioengineering
Standing time
fortified
Common utensils in microwaves

8. 10%
oil
fruit drink
foodbourne illness
grind

9. Unit that produces the microwaves
magnetron
5 g =
medical foods
common dry heat prep for fruits

10. Effective- detect difference affective- individual preference
explain food browning
sugar reduces
medical foods
2 types of sensory testing

11. Breads - chewing gums - caramels - frozen desserts
do solutes raise or lower freezing point of water?
common products that contain emulsifiers
what causes veggies to spoil
driven to the surface during microwaving that makes the surface not crisp

12. Heat up foods by use of high frequency electromagnetic waves
microwaves
fruit drink
2 types of sensory testing
cranberry acid

13. 1 Tbs
2 cups =
Four functions of water
TVP
3 tsp =

14. Garlic - nuts
whole (unmodified)
radiant
driven to the surface during microwaving that makes the surface not crisp
calories for women

15. Proper for jews to eat
16 oz =
cube...
30 ml =
Religious kosher groups

16. Sugar
3 tsp =
descriptive test
attracts microwave energy and can cause the food to cook unevenly
Best microwave food arrangement

17. Perceived as hot but not temperature hot (chili peppers)
chemethesis
2 cups =
descriptive test
30 ml =

18. To cook under direct heat
induction
driven to the surface during microwaving that makes the surface not crisp
broil
purpose of vitamins and minerals

19. 1 pint
fruit juice
2 cups =
salt increases
fry

20. To fry food in a small amount of fat
ending - ose
broil
saute
enzyme important for cooking

21. Texture - consistency - astringency - chemethesis
enriched
descriptive test
Best microwave food arrangement
touch

22. 1 cup
saute
Best microwave food arrangement
vacuoles
16 Tbs =

23. To cook meat or vegetables in an oven uncovered
3 types of fruits
calories for men
roast
FDA

24. Stores plant starch and can be digested
impact of foodbourne illness in U.S.?
acid increases
leucoplasts
Natural Food

25. United states department of agriculture
USDA
ending - ase
Standing time
selecting tomatoes

26. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
Classifications of Vegetables
blanch
Sensory Criteria
cube...

27. Detect specific flavor or texture (flavor profile - texture profile)
descriptive test
pH and fruit
4 quarts =
30 ml =

28. Cook at a temperature just below boiling
chloroplasts
simmer
bioengineering
salt increases

29. 2.4k
some polysaccharides
calories for men
8 oz =
Standing time

30. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
fruit drink
chemical tests for food safety
Religious catholic groups
cranberry acid

31. Water
impact of foodbourne illness in U.S.?
Common Foodbourne illnesses?
Types of Objective testing
driven to the surface during microwaving that makes the surface not crisp

32. Fructose - glucose - sucrose
magnetron
ideal emulsifier
acids
natural sugars in fruits

33. Match like strips
descriptive test
julienne
Classifications of Vegetables
bioengineering

34. To brown
28 g =
8 oz =
braise
how do fruits ripen naturally

35. Budhism - hinuduism - mormons
selecting broccoli
convection
calories for men
Religious vegetarian groups

36. Benzoic
vacuoles
4 basic tastes and location on tongue
4 steps in fighting bacteria
cranberry acid

37. Glucose - fructose - galactose
some monosaccharides
foodbourne illness
8 oz =
Four functions of water

38. Textured Vegetable Protein; from soybeans
foodbourne illness
TVP
28 g =
3 forms of processed fruits

39. Added nutrients that were lost
4 steps in fighting bacteria
enriched
approximately how many food additives
braise

40. Microbes or pathogens contaminate food and make you sick
blanch
some monosaccharides
foodbourne illness
natural sugars in fruits

41. Sucrose - maltose - lactose
4 basic tastes and location on tongue
induction
some disaccharides
Organic

42. Remove skin
selecting tomatoes
3 acceptable ways to defrost food
pare...
moist heat prepping veggies - list tips

43. 1 gallon
modified
4 quarts =
saute
2 types of sensory testing

44. 1/2' pieces
cube...
Common utensils in microwaves
selecting greens
2 cups =

45. 1 quart
USDA
4 cups =
pH and fruit
cherry/apple acid

46. Added nutrients that were never there
fortified
medical foods
4 quarts =
grind

47. Food and drug administration
Religious halal
FDA
acids
descriptive test

48. Genetically modified organism
how do fruits ripen naturally
leucoplasts
GMO
5 g =

49. Raw meat - poultry - eggs
2 types of sensory testing
Most associated foods with foodbourne illness?
Common Foodbourne illnesses?
convection

50. Physical - measurements - and equipment
2 common fruit additives
Types of Objective testing
chemical tests for food safety
enriched