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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. 2.4k
3 acceptable ways to defrost food
calories for men
braise
do solutes raise or lower freezing point of water?

2. Bring shiney
selecting peppers
moist heat prepping veggies - list tips
TVP
cranberry acid

3. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
common dry heat prep for fruits
16 oz =
explain food browning
2.2 lbs =

4. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
steam
8 oz =
2 cups =
3 types of fruits

5. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
sugar reduces
Religious vegetarian groups
3 acceptable ways to defrost food
dice

6. Microbes or pathogens contaminate food and make you sick
foodbourne illness
30 ml =
impact of foodbourne illness in U.S.?
tomato a fruit or veggie?

7. 1.6k
parbroil
Sensory Criteria
calories for women
moist heat prepping veggies - list tips

8. Crisp tender
3 acceptable ways to defrost food
selecting greens
3 types of fruits
fortified

9. Tartaric
Types of Objective testing
how do fruits ripen naturally
Common Foodbourne illnesses?
grape acid

10. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
julienne
shred
functional foods
2 cups =

11. Glass - plastic - ceramic
Common utensils in microwaves
pectic
acids
some monosaccharides

12. Color; carb synthesis
chloroplasts
ending - ose
do solutes raise or lower freezing point of water?
calories for men

13. 7 is neutral (below 7 is acidic) (higher 7 is base)
USDA
pH and fruit
roast
cherry/apple acid

14. Sight - odor - taste - touch - sound
Sensory Criteria
driven to the surface during microwaving that makes the surface not crisp
chemical tests for food safety
Religious catholic groups

15. By friction; the water molecules are randomly oriented in the food
Standing time
How microwaves cook food?
bioengineering
grind

16. To simmer for a long time
oil
stew
2.2 lbs =
approximately how many food additives

17. Added nutrients that were never there
fortified
tomato a fruit or veggie?
salt increases
28 g =

18. Liquid bubbles actively
Sensory Criteria
5 g =
braise
boil

19. Cook at a temperature just below boiling
Nutrigenomics
fortified
simmer
enriched

20. Stores plant starch and can be digested
difference test
leucoplasts
3 types of fruits
boil

21. Gene alteration; good = eat something you are allergic too / bad = not natural
2 common fruit additives
chloroplasts
TVP
bioengineering

22. To brown
Classifications of Vegetables
Religious kosher groups
braise
chloroplasts

23. 1 cup
5 ml =
how do fruits ripen naturally
16 Tbs =
ending - ase

24. Garlic - nuts
3 forms of processed fruits
volume
Common Foodbourne illnesses?
whole (unmodified)

25. Food continues to cook after it is out
Standing time
induction
3 forms of processed fruits
salt increases

26. Budhism - hinuduism - mormons
Religious vegetarian groups
GMO
blanch
whole (unmodified)

27. Better retention of flavor - texture - and color
microwaves
steaming veggies over simmering
16 Tbs =
Common Foodbourne illnesses?

28. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
Types of Objective testing
grind
Classifications of Vegetables
whole (unmodified)

29. 100%
5 g =
fruit juice
enriched
Most associated foods with foodbourne illness?

30. Match like strips
touch
julienne
protein functions in foods
3 types of fruits

31. Sugar
steam
some disaccharides
attracts microwave energy and can cause the food to cook unevenly
How microwaves cook food?

32. Remove skin
calories for women
selecting greens
how do fruits ripen naturally
pare...

33. Added nutrients that were lost
enriched
ending - ose
microwaves
some disaccharides

34. Imitations of meat by blending soy and others
pH and fruit
fat
meat analogs
8 oz =

35. 1 pint
chemical tests for food safety
2 cups =
fry
TVP

36. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
selecting greens
2 common fruit additives
16 Tbs =
2 cups =

37. To cook under direct heat
chloroplasts
pare...
broil
steaming veggies over simmering

38. Catalase
bioengineering
chloroplasts
enzyme important for cooking
GMO

39. Cut or tear into strips or pieces
shred
3 forms of processed fruits
16 oz =
attracts microwave energy and can cause the food to cook unevenly

40. Breads - chewing gums - caramels - frozen desserts
poach
tomatoe acid
common products that contain emulsifiers
How microwaves cook food?

41. Salmonella - ecquli - novirus - listeria
Most associated foods with foodbourne illness?
Common Foodbourne illnesses?
2 Tbs =
some polysaccharides

42. Waves and particles moving outward from their source
purpose of vitamins and minerals
radiant
vacuoles
induction

43. Moving hot air or liquid currents around food
28 g =
calories for women
oil
convection

44. Raw meat - poultry - eggs
pectic
Most associated foods with foodbourne illness?
30 ml =
pH and fruit

45. Texture - consistency - astringency - chemethesis
28 g =
touch
ideal emulsifier
meat analogs

46. Divide food
Classifications of Vegetables
descriptive test
cut
steaming veggies over simmering

47. Clusters firmly closed
Religious catholic groups
selecting broccoli
4 quarts =
selecting greens

48. United states department of agriculture
leucoplasts
difference test
USDA
2 common fruit additives

49. Fructose - glucose - sucrose
cut
natural sugars in fruits
grind
Classifications of Vegetables

50. Textured Vegetable Protein; from soybeans
3 types of fruits
Religious kosher groups
Utensils not safe for microwaves
TVP