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Test your basic knowledge |
Food Science And Technology
Start Test
Study First
Subject
:
engineering
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
cranberry acid
Religious kosher groups
Sensory Criteria
attracts microwave energy and can cause the food to cook unevenly
2. Ability to respire - loss of moisture
what causes veggies to spoil
cherry/apple acid
selecting celery
blanch
3. Iodized salt - calcium fortified OJ - energy bars
chop
driven to the surface during microwaving that makes the surface not crisp
modified
Utensils not safe for microwaves
4. Enzyme
microwaves
CDC
ending - ase
3 tsp =
5. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
8 oz =
Sensory Criteria
Classifications of Vegetables
purpose of vitamins and minerals
6. 1 tsp
do solutes raise or lower freezing point of water?
3 types of fruits
common products that contain emulsifiers
5 ml =
7. Saltiness
acid increases
what causes veggies to spoil
steaming veggies over simmering
purpose of vitamins and minerals
8. Glass - plastic - ceramic
ending - ose
radiant
Common utensils in microwaves
3 acceptable ways to defrost food
9. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
functional foods
fry
moist heat prepping veggies - list tips
2 common fruit additives
10. Textured Vegetable Protein; from soybeans
steaming veggies over simmering
TVP
whole (unmodified)
3 tsp =
11. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
functional foods
mince
chemical tests for food safety
TVP
12. To simmer for a long time
Religious kosher groups
stew
common moist heat prep for fruits
purpose of vitamins and minerals
13. Texture - consistency - astringency - chemethesis
descriptive test
FDA
fruit juice drink
touch
14. Waves and particles moving outward from their source
induction
selecting tomatoes
radiant
TVP
15. 1 oz
do solutes raise or lower freezing point of water?
touch
30 ml =
natural sugars in fruits
16. 100%
fruit juice
grape acid
CDC
Organic
17. Sweetness
salt increases
stew
pH and fruit
common moist heat prep for fruits
18. Baking - broiling - frying
braise
descriptive test
common dry heat prep for fruits
blanch
19. Tartaric
grape acid
cube...
parbroil
what causes veggies to spoil
20. Handle raw foods with cooked foods
cross contamination
4 quarts =
do solutes raise or lower freezing point of water?
chop
21. AKA tanins found in apples - avacados - apricots
phenolic compounds
modified
2 Tbs =
3 tsp =
22. Moving hot air or liquid currents around food
convection
3 forms of processed fruits
16 oz =
touch
23. Water
driven to the surface during microwaving that makes the surface not crisp
whole (unmodified)
Religious kosher groups
volume
24. Gentle palm pressure; watery consistency
3 tsp =
selecting tomatoes
3 types of fruits
radiant
25. Hydration - denaturation - enzymatic reactions - buffering - browning
enriched
fry
broil
protein functions in foods
26. Catalase
what causes veggies to spoil
leucoplasts
attracts microwave energy and can cause the food to cook unevenly
enzyme important for cooking
27. Stores plant starch and can be digested
explain food browning
cherry/apple acid
calories for women
leucoplasts
28. Raw meat - poultry - eggs
what causes veggies to spoil
Most associated foods with foodbourne illness?
selecting peppers
approximately how many food additives
29. Citric
tomatoe acid
sugar reduces
3 tsp =
radiant
30. 1 Tbs
How microwaves cook food?
3 tsp =
tomatoe acid
cut
31. To cook under direct heat
induction
broil
2 common fruit additives
convection
32. 50%
foodbourne illness
fruit juice drink
modified
selecting celery
33. 2.4k
vacuoles
calories for men
impact of foodbourne illness in U.S.?
do solutes raise or lower freezing point of water?
34. Breads - chewing gums - caramels - frozen desserts
common products that contain emulsifiers
4 quarts =
blanch
difference test
35. Cut or chop fine
mince
16 oz =
cranberry acid
touch
36. 1 oz
3 tsp =
28 g =
selecting tomatoes
2.2 lbs =
37. Detect specific flavor or texture (flavor profile - texture profile)
descriptive test
fortified
TVP
modified
38. Clusters firmly closed
braise
selecting broccoli
enzyme important for cooking
difference test
39. Solid - saturated - animal fat
induction
fat
how do fruits ripen naturally
magnetron
40. 1 quart
some monosaccharides
28 g =
Standing time
4 cups =
41. Effective- detect difference affective- individual preference
4 basic tastes and location on tongue
selecting broccoli
4 quarts =
2 types of sensory testing
42. Heat transfer - universal solvent - chemical reactions - preservation
selecting greens
FDA
broil
Four functions of water
43. 1 cup
acids
whole (unmodified)
broil
16 Tbs =
44. To cook in hot fat
whole (unmodified)
fry
broil
natural sugars in fruits
45. 1/4' pieces
selecting celery
2.2 lbs =
dice
5 ml =
46. Gene alteration; good = eat something you are allergic too / bad = not natural
bioengineering
steaming veggies over simmering
5 g =
Religious vegetarian groups
47. Budhism - hinuduism - mormons
Religious vegetarian groups
calories for men
magnetron
protein functions in foods
48. Enzymes soften fruit by breaking down the pectic substances
microwaves
approximately how many food additives
Common Foodbourne illnesses?
how do fruits ripen naturally
49. Lower because it takes longer for the molecules to slow down with the addition
Common utensils in microwaves
do solutes raise or lower freezing point of water?
selecting celery
enriched
50. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
4 quarts =
3 types of fruits
leucoplasts
Utensils not safe for microwaves