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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
ending - ose
selecting broccoli
fat
selecting peppers

2. Enzyme
5 g =
descriptive test
TVP
ending - ase

3. Budhism - hinuduism - mormons
Religious vegetarian groups
5 g =
4 basic tastes and location on tongue
calories for women

4. Reduce by cutting - crushing - or grinding
protein functions in foods
Religious vegetarian groups
common moist heat prep for fruits
grind

5. Detect specific flavor or texture (flavor profile - texture profile)
fruit drink
selecting broccoli
Best microwave food arrangement
descriptive test

6. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
3 acceptable ways to defrost food
do solutes raise or lower freezing point of water?
some monosaccharides
Four functions of water

7. Natural cementing agents in jellies and jams
pectic
How microwaves cook food?
5 ml =
shred

8. Garlic - nuts
Sensory Criteria
mince
magnetron
whole (unmodified)

9. Circle with middle left empty
Best microwave food arrangement
moist heat prepping veggies - list tips
tomato a fruit or veggie?
Religious vegetarian groups

10. Baking - broiling - frying
descriptive test
common dry heat prep for fruits
Organic
impact of foodbourne illness in U.S.?

11. Enzymes soften fruit by breaking down the pectic substances
explain food browning
how do fruits ripen naturally
some polysaccharides
cranberry acid

12. Cut or tear into strips or pieces
Most associated foods with foodbourne illness?
3 types of fruits
fruit juice
shred

13. Texture - consistency - astringency - chemethesis
touch
4 cups =
chloroplasts
fry

14. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
30 ml =
functional foods
some polysaccharides
approximately how many food additives

15. Clusters firmly closed
pare...
FDA
selecting broccoli
approximately how many food additives

16. Glass - plastic - ceramic
Common utensils in microwaves
16 oz =
acid increases
poach

17. Sugar
acids
attracts microwave energy and can cause the food to cook unevenly
Religious kosher groups
GMO

18. Food continues to cook after it is out
Standing time
how do fruits ripen naturally
Sensory Criteria
simmer

19. United states department of agriculture
moist heat prepping veggies - list tips
radiant
USDA
3 forms of processed fruits

20. Citric
some monosaccharides
magnetron
selecting tomatoes
tomatoe acid

21. Government has no definition; companies are loose with it
natural sugars in fruits
Natural Food
FDA
chloroplasts

22. How thick
selecting greens
ideal emulsifier
viscosity
pare...

23. Glucose - fructose - galactose
enzyme important for cooking
28 g =
some monosaccharides
4 quarts =

24. To cook under direct heat
leucoplasts
broil
Types of Objective testing
difference test

25. Waves and particles moving outward from their source
some monosaccharides
induction
2 common fruit additives
2.2 lbs =

26. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
16 oz =
4 basic tastes and location on tongue
16 Tbs =
3 acceptable ways to defrost food

27. 1 kg
fruit drink
mince
5 g =
2.2 lbs =

28. Heat transfer - universal solvent - chemical reactions - preservation
Four functions of water
meat analogs
Most associated foods with foodbourne illness?
pH and fruit

29. Sight - odor - taste - touch - sound
tomatoe acid
julienne
GMO
Sensory Criteria

30. Benzoic
cube...
ending - ose
induction
cranberry acid

31. Polyplenol
4 cups =
28 g =
ideal emulsifier
microwaves

32. Stores water (juiciness)
do solutes raise or lower freezing point of water?
Common utensils in microwaves
vacuoles
simmer

33. Microbes or pathogens contaminate food and make you sick
touch
Natural Food
foodbourne illness
2 common fruit additives

34. Differentiate between samples (triangle - duo - rank)
sugar reduces
roast
shred
difference test

35. Salmonella - ecquli - novirus - listeria
2 types of sensory testing
16 oz =
some disaccharides
Common Foodbourne illnesses?

36. 1.6k
calories for women
microwaves
convection
pare...

37. Center for Disease Control and Prevention
CDC
Nutrigenomics
salt increases
acids

38. Regulate metabolic functions
modified
bioengineering
how do fruits ripen naturally
purpose of vitamins and minerals

39. Metal pans - pottery with lead glaze - any metal trim
salt increases
mince
Utensils not safe for microwaves
blanch

40. Sweetness
salt increases
4 basic tastes and location on tongue
Religious kosher groups
magnetron

41. Stewing - poaching
driven to the surface during microwaving that makes the surface not crisp
Organic
common moist heat prep for fruits
leucoplasts

42. Imitations of meat by blending soy and others
protein functions in foods
roast
shred
meat analogs

43. 1 pint
steam
whole (unmodified)
acids
2 cups =

44. Gene alteration; good = eat something you are allergic too / bad = not natural
bioengineering
microwaves
How microwaves cook food?
boil

45. Preheat briefly to inactivate enzymes
oil
4 quarts =
selecting celery
blanch

46. Moving hot air or liquid currents around food
convection
selecting greens
cross contamination
pH and fruit

47. Catalase
blanch
enzyme important for cooking
Organic
2 Tbs =

48. Lower because it takes longer for the molecules to slow down with the addition
broil
do solutes raise or lower freezing point of water?
common moist heat prep for fruits
driven to the surface during microwaving that makes the surface not crisp

49. Added nutrients that were lost
enriched
4 basic tastes and location on tongue
ending - ose
vacuoles

50. Tartaric
cross contamination
Utensils not safe for microwaves
grape acid
microwaves

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