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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. Sugar
oil
attracts microwave energy and can cause the food to cook unevenly
viscosity
common products that contain emulsifiers

2. Citric
julienne
functional foods
roast
tomatoe acid

3. Ability to respire - loss of moisture
what causes veggies to spoil
common moist heat prep for fruits
broil
microwaves

4. Cook at a temperature just below boiling
Religious catholic groups
broil
3 types of fruits
simmer

5. 1 quart
sugar reduces
shred
Organic
4 cups =

6. Transfer to a neighboring material w/o contact
cut
oil
cranberry acid
radiant

7. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
cube...
Classifications of Vegetables
cranberry acid
3 types of fruits

8. Circle with middle left empty
ideal emulsifier
Best microwave food arrangement
driven to the surface during microwaving that makes the surface not crisp
Common utensils in microwaves

9. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
3 tsp =
cherry/apple acid
explain food browning
tomato a fruit or veggie?

10. Sucrose - maltose - lactose
some disaccharides
fat
foodbourne illness
5 ml =

11. Reduce by cutting - crushing - or grinding
some monosaccharides
2.2 lbs =
grind
8 oz =

12. Added nutrients that were never there
blanch
fortified
pH and fruit
descriptive test

13. Islamic/muslim
TVP
Religious halal
tomatoe acid
moist heat prepping veggies - list tips

14. 1 pint
2 cups =
oil
chemethesis
calories for men

15. Moving hot air or liquid currents around food
common moist heat prep for fruits
convection
16 Tbs =
purpose of vitamins and minerals

16. Differentiate between samples (triangle - duo - rank)
difference test
4 quarts =
fortified
2 cups =

17. Better retention of flavor - texture - and color
driven to the surface during microwaving that makes the surface not crisp
steaming veggies over simmering
8 oz =
dice

18. Water
conduction
fruit juice drink
driven to the surface during microwaving that makes the surface not crisp
4 basic tastes and location on tongue

19. Digestible and undigestible
some polysaccharides
bioengineering
protein functions in foods
5 ml =

20. Polyplenol
ideal emulsifier
purpose of vitamins and minerals
fortified
USDA

21. To fry food in a small amount of fat
common moist heat prep for fruits
saute
selecting tomatoes
3 tsp =

22. 100%
fruit juice
acid increases
4 cups =
2 common fruit additives

23. 95% w/o synthetic pesticides and no GMO
stew
Organic
do solutes raise or lower freezing point of water?
Religious kosher groups

24. 1.6k
calories for women
impact of foodbourne illness in U.S.?
some polysaccharides
phenolic compounds

25. Gluten free - lactose free (specific disorder)
Religious catholic groups
Sensory Criteria
Best microwave food arrangement
Nutrigenomics

26. Proper for jews to eat
what causes veggies to spoil
5 g =
Religious kosher groups
Religious vegetarian groups

27. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
4 basic tastes and location on tongue
Types of Objective testing
FDA
saute

28. Iodized salt - calcium fortified OJ - energy bars
modified
Religious kosher groups
2 types of sensory testing
3 acceptable ways to defrost food

29. Crisp tender
shred
selecting greens
volume
acids

30. 1 oz
attracts microwave energy and can cause the food to cook unevenly
28 g =
some disaccharides
whole (unmodified)

31. By friction; the water molecules are randomly oriented in the food
fat
foodbourne illness
Types of Objective testing
How microwaves cook food?

32. Flavor and acidity
acids
sugar reduces
chemethesis
fruit drink

33. Irregular pieces
calories for men
common moist heat prep for fruits
chop
Nutrigenomics

34. Catalase
Religious vegetarian groups
induction
enzyme important for cooking
Natural Food

35. Saltiness
TVP
mince
sugar reduces
How microwaves cook food?

36. Regulate metabolic functions
purpose of vitamins and minerals
CDC
4 cups =
acids

37. 1 lb
cranberry acid
common products that contain emulsifiers
16 oz =
shred

38. Microbes or pathogens contaminate food and make you sick
foodbourne illness
boil
tomato a fruit or veggie?
purpose of vitamins and minerals

39. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
phenolic compounds
stew
3 acceptable ways to defrost food
protein functions in foods

40. To cook under direct heat
how do fruits ripen naturally
broil
2 Tbs =
steam

41. 1 oz
dice
30 ml =
Common utensils in microwaves
FDA

42. Bring shiney
julienne
braise
fruit juice
selecting peppers

43. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
chemical tests for food safety
foodbourne illness
simmer
FDA

44. Garlic - nuts
3 acceptable ways to defrost food
saute
whole (unmodified)
oil

45. Waves and particles moving outward from their source
induction
selecting broccoli
microwaves
bioengineering

46. Cut or tear into strips or pieces
touch
shred
ending - ose
impact of foodbourne illness in U.S.?

47. Natural cementing agents in jellies and jams
FDA
enzyme important for cooking
pectic
How microwaves cook food?

48. Remove skin
how do fruits ripen naturally
steam
pare...
bioengineering

49. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
oil
tomato a fruit or veggie?
2 common fruit additives
4 cups =

50. Direct from one to another that is contacting
3 tsp =
3 acceptable ways to defrost food
TVP
conduction