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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. Clusters firmly closed
dice
induction
selecting broccoli
5 ml =

2. 2.4k
cross contamination
calories for men
tomato a fruit or veggie?
enriched

3. Salmonella - ecquli - novirus - listeria
Common Foodbourne illnesses?
Classifications of Vegetables
enzyme important for cooking
pectic

4. Metal pans - pottery with lead glaze - any metal trim
purpose of vitamins and minerals
poach
TVP
Utensils not safe for microwaves

5. 1 tsp
selecting peppers
5 g =
convection
Common utensils in microwaves

6. Stores plant starch and can be digested
Four functions of water
leucoplasts
2 cups =
radiant

7. To cook in steam generated by boiling water
parbroil
steaming veggies over simmering
dice
steam

8. Handle raw foods with cooked foods
mince
volume
acids
cross contamination

9. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
phenolic compounds
explain food browning
fortified
2 cups =

10. Flavor and acidity
touch
16 oz =
acids
ending - ase

11. Saltiness
5 ml =
what causes veggies to spoil
viscosity
acid increases

12. Proper for jews to eat
descriptive test
2 common fruit additives
fat
Religious kosher groups

13. Raw meat - poultry - eggs
explain food browning
Most associated foods with foodbourne illness?
magnetron
pH and fruit

14. 1 cup
Sensory Criteria
3 forms of processed fruits
conduction
8 oz =

15. Budhism - hinuduism - mormons
do solutes raise or lower freezing point of water?
Religious vegetarian groups
meat analogs
tomatoe acid

16. 1/2' pieces
fat
some polysaccharides
cube...
2 common fruit additives

17. Genetically modified organism
cube...
28 g =
stew
GMO

18. 3 -000
shred
fruit juice drink
approximately how many food additives
acid increases

19. Regulate metabolic functions
How microwaves cook food?
grind
purpose of vitamins and minerals
2 types of sensory testing

20. Detect specific flavor or texture (flavor profile - texture profile)
descriptive test
GMO
28 g =
chop

21. Sight - odor - taste - touch - sound
pectic
30 ml =
3 forms of processed fruits
Sensory Criteria

22. Islamic/muslim
Classifications of Vegetables
enriched
protein functions in foods
Religious halal

23. Citric
convection
vacuoles
tomatoe acid
protein functions in foods

24. Food and drug administration
4 steps in fighting bacteria
5 ml =
FDA
How microwaves cook food?

25. Clean - seperate - cook - chill
4 basic tastes and location on tongue
fruit juice drink
4 steps in fighting bacteria
impact of foodbourne illness in U.S.?

26. Added nutrients that were never there
parbroil
grind
selecting greens
fortified

27. 10%
some polysaccharides
touch
protein functions in foods
fruit drink

28. Better retention of flavor - texture - and color
CDC
cut
oil
steaming veggies over simmering

29. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
2 common fruit additives
Most associated foods with foodbourne illness?
induction
braise

30. Imitations of meat by blending soy and others
braise
vacuoles
meat analogs
selecting celery

31. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
broil
enriched
Classifications of Vegetables
microwaves

32. Liquid - unsaturated - vegetable oil
pectic
conduction
Religious kosher groups
oil

33. Crisp tender
cranberry acid
selecting greens
common products that contain emulsifiers
shred

34. 1 kg
2.2 lbs =
Standing time
Types of Objective testing
functional foods

35. United states department of agriculture
selecting celery
do solutes raise or lower freezing point of water?
USDA
Sensory Criteria

36. Canned - frozen - dried
stew
2 common fruit additives
chemical tests for food safety
3 forms of processed fruits

37. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
3 acceptable ways to defrost food
do solutes raise or lower freezing point of water?
fortified
what causes veggies to spoil

38. Moving hot air or liquid currents around food
oil
some polysaccharides
fruit drink
convection

39. 1 tsp
Most associated foods with foodbourne illness?
approximately how many food additives
5 ml =
tomatoe acid

40. 1 gallon
4 basic tastes and location on tongue
4 quarts =
3 forms of processed fruits
grind

41. 1.6k
Most associated foods with foodbourne illness?
tomato a fruit or veggie?
calories for women
Religious vegetarian groups

42. Iodized salt - calcium fortified OJ - energy bars
2 types of sensory testing
chemethesis
enriched
modified

43. Remove skin
viscosity
magnetron
2 common fruit additives
pare...

44. By friction; the water molecules are randomly oriented in the food
Utensils not safe for microwaves
sugar reduces
How microwaves cook food?
common products that contain emulsifiers

45. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
4 basic tastes and location on tongue
moist heat prepping veggies - list tips
2 types of sensory testing
steam

46. Microbes or pathogens contaminate food and make you sick
16 oz =
braise
Organic
foodbourne illness

47. To fry food in a small amount of fat
enriched
saute
moist heat prepping veggies - list tips
enzyme important for cooking

48. 1 pint
selecting tomatoes
how do fruits ripen naturally
stew
2 cups =

49. Government has no definition; companies are loose with it
Natural Food
calories for women
blanch
conduction

50. Digestible and undigestible
some polysaccharides
Sensory Criteria
fry
3 tsp =