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Food Science And Technology

Instructions:

Answer 50 questions in 15 minutes.
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Match each statement with the correct term.
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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 cup
roast
approximately how many food additives
Nutrigenomics
8 oz =

2. 1.6k
blanch
leucoplasts
5 ml =
calories for women

3. Clean smooth and tender inner stalks
leucoplasts
28 g =
calories for women
selecting celery

4. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
ending - ase
4 basic tastes and location on tongue
ideal emulsifier
oil

5. 1 tsp
Organic
roast
shred
5 ml =

6. Crisp tender
chloroplasts
selecting greens
5 ml =
conduction

7. Sugar
2 common fruit additives
Common utensils in microwaves
how do fruits ripen naturally
attracts microwave energy and can cause the food to cook unevenly

8. To cook in hot fat
fry
pare...
common products that contain emulsifiers
16 oz =

9. United states department of agriculture
cube...
USDA
microwaves
Religious vegetarian groups

10. Liquid - unsaturated - vegetable oil
oil
moist heat prepping veggies - list tips
28 g =
grind

11. Sweetness
3 tsp =
Sensory Criteria
salt increases
stew

12. 10%
driven to the surface during microwaving that makes the surface not crisp
calories for men
fruit drink
2 Tbs =

13. Unit that produces the microwaves
salt increases
magnetron
grind
what causes veggies to spoil

14. Heat transfer - universal solvent - chemical reactions - preservation
saute
cranberry acid
Natural Food
Four functions of water

15. To cook meat or vegetables in an oven uncovered
mince
cube...
roast
Organic

16. 1 tsp
5 g =
fruit juice
phenolic compounds
cherry/apple acid

17. Detect specific flavor or texture (flavor profile - texture profile)
USDA
Religious halal
chop
descriptive test

18. Flavor and acidity
acids
sugar reduces
explain food browning
4 basic tastes and location on tongue

19. Bring shiney
calories for men
braise
fat
selecting peppers

20. Cook at a temperature just below boiling
ideal emulsifier
simmer
pectic
4 quarts =

21. 1 Tbs
3 tsp =
30 ml =
explain food browning
blanch

22. Moving hot air or liquid currents around food
3 types of fruits
convection
Sensory Criteria
selecting tomatoes

23. Budhism - hinuduism - mormons
saute
GMO
Religious vegetarian groups
attracts microwave energy and can cause the food to cook unevenly

24. Citric
explain food browning
FDA
attracts microwave energy and can cause the food to cook unevenly
tomatoe acid

25. Baking - broiling - frying
viscosity
Religious vegetarian groups
julienne
common dry heat prep for fruits

26. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
explain food browning
salt increases
blanch
8 oz =

27. Polyplenol
ideal emulsifier
cut
volume
fruit drink

28. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
common products that contain emulsifiers
simmer
moist heat prepping veggies - list tips
2 common fruit additives

29. Malic
Types of Objective testing
cherry/apple acid
chloroplasts
leucoplasts

30. Differentiate between samples (triangle - duo - rank)
salt increases
cut
difference test
3 acceptable ways to defrost food

31. Benzoic
roast
julienne
cranberry acid
chop

32. Natural cementing agents in jellies and jams
2 types of sensory testing
pectic
protein functions in foods
phenolic compounds

33. Catalase
enzyme important for cooking
some disaccharides
what causes veggies to spoil
3 forms of processed fruits

34. 1 in every 6
common dry heat prep for fruits
mince
Four functions of water
impact of foodbourne illness in U.S.?

35. Saltiness
acid increases
2 cups =
fruit drink
braise

36. Added nutrients that were never there
fortified
modified
braise
5 g =

37. Sugar
convection
selecting greens
Classifications of Vegetables
ending - ose

38. Sight - odor - taste - touch - sound
saute
tomato a fruit or veggie?
Sensory Criteria
boil

39. Raw meat - poultry - eggs
5 ml =
difference test
roast
Most associated foods with foodbourne illness?

40. 1 kg
2.2 lbs =
pH and fruit
Types of Objective testing
poach

41. Canned - frozen - dried
3 forms of processed fruits
impact of foodbourne illness in U.S.?
cross contamination
Standing time

42. Lower because it takes longer for the molecules to slow down with the addition
Common Foodbourne illnesses?
do solutes raise or lower freezing point of water?
selecting broccoli
roast

43. PKU
Common utensils in microwaves
FDA
medical foods
2.2 lbs =

44. 1 oz
Religious catholic groups
3 types of fruits
2 Tbs =
dice

45. Saltiness
poach
sugar reduces
Classifications of Vegetables
Religious vegetarian groups

46. Preheat briefly to inactivate enzymes
blanch
chloroplasts
steaming veggies over simmering
radiant

47. Ability to respire - loss of moisture
Best microwave food arrangement
shred
chloroplasts
what causes veggies to spoil

48. 2.4k
phenolic compounds
Most associated foods with foodbourne illness?
3 tsp =
calories for men

49. Iodized salt - calcium fortified OJ - energy bars
modified
cross contamination
purpose of vitamins and minerals
TVP

50. Digestible and undigestible
fruit drink
How microwaves cook food?
some polysaccharides
do solutes raise or lower freezing point of water?