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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
approximately how many food additives
Four functions of water
Nutrigenomics
selecting broccoli

2. Proper for jews to eat
3 forms of processed fruits
Religious kosher groups
chloroplasts
pare...

3. Cut or tear into strips or pieces
difference test
shred
boil
Natural Food

4. Match like strips
tomato a fruit or veggie?
julienne
Religious halal
CDC

5. To simmer for a long time
GMO
2.2 lbs =
broil
stew

6. How heavy
shred
enzyme important for cooking
descriptive test
volume

7. Physical - measurements - and equipment
calories for men
driven to the surface during microwaving that makes the surface not crisp
boil
Types of Objective testing

8. Solid - saturated - animal fat
Four functions of water
fat
Common Foodbourne illnesses?
steaming veggies over simmering

9. 1 tsp
5 ml =
functional foods
8 oz =
Common utensils in microwaves

10. 1 oz
2 Tbs =
modified
blanch
chloroplasts

11. How thick
enzyme important for cooking
descriptive test
viscosity
3 forms of processed fruits

12. 50%
4 steps in fighting bacteria
4 basic tastes and location on tongue
How microwaves cook food?
fruit juice drink

13. Fruit because it grows from a plant's flower
FDA
volume
tomato a fruit or veggie?
grape acid

14. Added nutrients that were never there
do solutes raise or lower freezing point of water?
Religious kosher groups
fortified
microwaves

15. Clean - seperate - cook - chill
4 steps in fighting bacteria
chop
ending - ase
cranberry acid

16. 1 gallon
8 oz =
moist heat prepping veggies - list tips
TVP
4 quarts =

17. To cook in hot fat
functional foods
roast
fry
Standing time

18. Polyplenol
ideal emulsifier
FDA
Utensils not safe for microwaves
Classifications of Vegetables

19. Unit that produces the microwaves
some monosaccharides
magnetron
5 ml =
steaming veggies over simmering

20. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
3 acceptable ways to defrost food
fat
Common utensils in microwaves
Natural Food

21. To cook meat or vegetables in an oven uncovered
broil
Four functions of water
roast
magnetron

22. Salmonella - ecquli - novirus - listeria
Common Foodbourne illnesses?
3 tsp =
saute
30 ml =

23. Malic
common dry heat prep for fruits
whole (unmodified)
foodbourne illness
cherry/apple acid

24. 1/4' pieces
16 oz =
Most associated foods with foodbourne illness?
dice
enzyme important for cooking

25. Divide food
cut
dice
16 Tbs =
3 forms of processed fruits

26. 1 lb
16 oz =
natural sugars in fruits
Religious kosher groups
fruit juice

27. Government has no definition; companies are loose with it
common moist heat prep for fruits
stew
grind
Natural Food

28. Glucose - fructose - galactose
do solutes raise or lower freezing point of water?
chop
selecting tomatoes
some monosaccharides

29. 1 oz
difference test
foodbourne illness
natural sugars in fruits
30 ml =

30. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
4 basic tastes and location on tongue
5 ml =
fruit drink
poach

31. Metal pans - pottery with lead glaze - any metal trim
boil
do solutes raise or lower freezing point of water?
Utensils not safe for microwaves
grape acid

32. Budhism - hinuduism - mormons
convection
3 acceptable ways to defrost food
tomatoe acid
Religious vegetarian groups

33. Stores water (juiciness)
Religious vegetarian groups
radiant
USDA
vacuoles

34. Irregular pieces
chop
fruit juice
chemethesis
3 tsp =

35. Sight - odor - taste - touch - sound
enzyme important for cooking
Sensory Criteria
tomatoe acid
Four functions of water

36. Moving hot air or liquid currents around food
natural sugars in fruits
selecting broccoli
common moist heat prep for fruits
convection

37. To fry food in a small amount of fat
saute
Types of Objective testing
microwaves
chop

38. By friction; the water molecules are randomly oriented in the food
GMO
3 types of fruits
How microwaves cook food?
30 ml =

39. Catalase
protein functions in foods
Sensory Criteria
meat analogs
enzyme important for cooking

40. Remove skin
Nutrigenomics
selecting broccoli
pare...
volume

41. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
Utensils not safe for microwaves
explain food browning
selecting celery
how do fruits ripen naturally

42. AKA tanins found in apples - avacados - apricots
phenolic compounds
cut
selecting peppers
impact of foodbourne illness in U.S.?

43. To boil in water until food is partially cooked
Common Foodbourne illnesses?
Religious vegetarian groups
parbroil
fruit juice

44. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
what causes veggies to spoil
simmer
16 oz =
chemical tests for food safety

45. 2.4k
calories for men
tomato a fruit or veggie?
braise
induction

46. 1 Tbs
3 tsp =
fruit juice drink
modified
saute

47. Texture - consistency - astringency - chemethesis
touch
driven to the surface during microwaving that makes the surface not crisp
common moist heat prep for fruits
cranberry acid

48. Handle raw foods with cooked foods
CDC
cross contamination
chop
roast

49. Liquid bubbles actively
radiant
2 cups =
descriptive test
boil

50. 7 is neutral (below 7 is acidic) (higher 7 is base)
difference test
foodbourne illness
pH and fruit
saute