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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. Polyplenol
driven to the surface during microwaving that makes the surface not crisp
Religious catholic groups
ideal emulsifier
moist heat prepping veggies - list tips

2. Sight - odor - taste - touch - sound
some polysaccharides
USDA
Sensory Criteria
conduction

3. To cook in steam generated by boiling water
5 g =
steam
16 oz =
5 ml =

4. To brown
impact of foodbourne illness in U.S.?
16 oz =
4 basic tastes and location on tongue
braise

5. Textured Vegetable Protein; from soybeans
cube...
TVP
foodbourne illness
2 Tbs =

6. Direct from one to another that is contacting
2 common fruit additives
chemethesis
explain food browning
conduction

7. Digestible and undigestible
grind
touch
tomato a fruit or veggie?
some polysaccharides

8. Stores water (juiciness)
Nutrigenomics
4 cups =
vacuoles
selecting tomatoes

9. Saltiness
sugar reduces
2 cups =
Most associated foods with foodbourne illness?
How microwaves cook food?

10. 1 in every 6
selecting greens
cross contamination
impact of foodbourne illness in U.S.?
cherry/apple acid

11. 100%
Religious halal
fruit juice
chemical tests for food safety
boil

12. To cook in hot fat
fry
Common utensils in microwaves
radiant
selecting greens

13. Sugar
ending - ose
Natural Food
how do fruits ripen naturally
cherry/apple acid

14. Garlic - nuts
common dry heat prep for fruits
parbroil
How microwaves cook food?
whole (unmodified)

15. 1 oz
some disaccharides
Four functions of water
2 Tbs =
Best microwave food arrangement

16. Iodized salt - calcium fortified OJ - energy bars
3 types of fruits
2.2 lbs =
modified
foodbourne illness

17. Regulate metabolic functions
descriptive test
purpose of vitamins and minerals
meat analogs
CDC

18. Sucrose - maltose - lactose
poach
28 g =
some disaccharides
cut

19. 1 cup
Standing time
pectic
cut
16 Tbs =

20. 1 cup
Religious kosher groups
cherry/apple acid
8 oz =
functional foods

21. Irregular pieces
GMO
chop
microwaves
vacuoles

22. Clusters firmly closed
selecting broccoli
steam
Religious halal
ideal emulsifier

23. 1 quart
2.2 lbs =
5 ml =
4 cups =
meat analogs

24. Ability to respire - loss of moisture
bioengineering
volume
4 basic tastes and location on tongue
what causes veggies to spoil

25. Food continues to cook after it is out
calories for women
Standing time
microwaves
enzyme important for cooking

26. Moving hot air or liquid currents around food
julienne
leucoplasts
convection
fry

27. Islamic/muslim
Religious halal
tomatoe acid
Nutrigenomics
meat analogs

28. Glucose - fructose - galactose
microwaves
cut
some monosaccharides
acid increases

29. Preheat briefly to inactivate enzymes
Religious catholic groups
enzyme important for cooking
cube...
blanch

30. 1 tsp
5 g =
how do fruits ripen naturally
fruit juice drink
enzyme important for cooking

31. Match like strips
julienne
Best microwave food arrangement
Religious vegetarian groups
convection

32. Stores plant starch and can be digested
Best microwave food arrangement
leucoplasts
8 oz =
Religious catholic groups

33. Cook at a temperature just below boiling
functional foods
pH and fruit
simmer
some polysaccharides

34. Bring shiney
Common utensils in microwaves
fruit juice drink
selecting peppers
Common Foodbourne illnesses?

35. Microbes or pathogens contaminate food and make you sick
tomatoe acid
3 tsp =
sugar reduces
foodbourne illness

36. 3 -000
3 acceptable ways to defrost food
chloroplasts
approximately how many food additives
enzyme important for cooking

37. Physical - measurements - and equipment
Types of Objective testing
steaming veggies over simmering
chloroplasts
selecting broccoli

38. PKU
medical foods
Nutrigenomics
dice
selecting celery

39. Lower because it takes longer for the molecules to slow down with the addition
Common Foodbourne illnesses?
ending - ase
fry
do solutes raise or lower freezing point of water?

40. Differentiate between samples (triangle - duo - rank)
Classifications of Vegetables
selecting greens
difference test
Standing time

41. Solid - saturated - animal fat
boil
explain food browning
fat
chop

42. To cook under direct heat
selecting broccoli
broil
chop
30 ml =

43. 1/4' pieces
Best microwave food arrangement
foodbourne illness
medical foods
dice

44. Baking - broiling - frying
2 Tbs =
common dry heat prep for fruits
3 acceptable ways to defrost food
fortified

45. 1 lb
moist heat prepping veggies - list tips
16 oz =
Utensils not safe for microwaves
FDA

46. Citric
tomatoe acid
descriptive test
acid increases
conduction

47. 1 pint
modified
2 types of sensory testing
blanch
2 cups =

48. 1 kg
2.2 lbs =
some monosaccharides
induction
do solutes raise or lower freezing point of water?

49. Sugar
dice
attracts microwave energy and can cause the food to cook unevenly
selecting celery
Most associated foods with foodbourne illness?

50. Malic
acids
cherry/apple acid
tomatoe acid
Best microwave food arrangement