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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. 50%
16 oz =
3 forms of processed fruits
fruit juice drink
ending - ose

2. To cook in hot fat
magnetron
protein functions in foods
chop
fry

3. 1 gallon
4 quarts =
what causes veggies to spoil
cut
2 cups =

4. Flavor and acidity
boil
whole (unmodified)
Common utensils in microwaves
acids

5. Sugar
magnetron
attracts microwave energy and can cause the food to cook unevenly
acid increases
simmer

6. 7 is neutral (below 7 is acidic) (higher 7 is base)
saute
How microwaves cook food?
Sensory Criteria
pH and fruit

7. Baking - broiling - frying
julienne
selecting celery
convection
common dry heat prep for fruits

8. Fruit because it grows from a plant's flower
fry
vacuoles
tomato a fruit or veggie?
5 ml =

9. Textured Vegetable Protein; from soybeans
TVP
enriched
Nutrigenomics
3 types of fruits

10. Metal pans - pottery with lead glaze - any metal trim
8 oz =
Utensils not safe for microwaves
Sensory Criteria
radiant

11. Physical - measurements - and equipment
some polysaccharides
ideal emulsifier
Common Foodbourne illnesses?
Types of Objective testing

12. Match like strips
selecting greens
3 tsp =
julienne
Sensory Criteria

13. Added nutrients that were never there
30 ml =
cranberry acid
2 common fruit additives
fortified

14. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
chop
induction
braise
2 common fruit additives

15. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
functional foods
purpose of vitamins and minerals
driven to the surface during microwaving that makes the surface not crisp
2 types of sensory testing

16. 1 oz
touch
calories for women
acids
2 Tbs =

17. Microbes or pathogens contaminate food and make you sick
steam
pH and fruit
foodbourne illness
Most associated foods with foodbourne illness?

18. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
explain food browning
28 g =
functional foods
selecting celery

19. 1 quart
common dry heat prep for fruits
braise
4 cups =
Common Foodbourne illnesses?

20. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
dice
do solutes raise or lower freezing point of water?
3 types of fruits
4 quarts =

21. 1 tsp
functional foods
impact of foodbourne illness in U.S.?
3 types of fruits
5 ml =

22. How heavy
volume
fruit juice
radiant
approximately how many food additives

23. Canned - frozen - dried
touch
some polysaccharides
3 forms of processed fruits
some disaccharides

24. Sweetness
Sensory Criteria
salt increases
cranberry acid
poach

25. Natural cementing agents in jellies and jams
boil
grind
pectic
julienne

26. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
Classifications of Vegetables
touch
selecting celery
julienne

27. Citric
4 cups =
leucoplasts
tomatoe acid
protein functions in foods

28. To cook meat or vegetables in an oven uncovered
driven to the surface during microwaving that makes the surface not crisp
fruit juice
pH and fruit
roast

29. Stores water (juiciness)
pectic
chemethesis
boil
vacuoles

30. Polyplenol
some disaccharides
ending - ase
ideal emulsifier
16 Tbs =

31. To fry food in a small amount of fat
fruit juice drink
purpose of vitamins and minerals
saute
foodbourne illness

32. Clean - seperate - cook - chill
4 steps in fighting bacteria
4 basic tastes and location on tongue
ending - ose
common products that contain emulsifiers

33. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
2 cups =
modified
moist heat prepping veggies - list tips
calories for women

34. Clusters firmly closed
attracts microwave energy and can cause the food to cook unevenly
selecting broccoli
selecting tomatoes
28 g =

35. Divide food
cut
induction
Common utensils in microwaves
how do fruits ripen naturally

36. 3 -000
approximately how many food additives
2 Tbs =
pH and fruit
16 oz =

37. To brown
Sensory Criteria
braise
parbroil
tomatoe acid

38. Direct from one to another that is contacting
fortified
2.2 lbs =
3 forms of processed fruits
conduction

39. Proper for jews to eat
pare...
some monosaccharides
3 forms of processed fruits
Religious kosher groups

40. Hydration - denaturation - enzymatic reactions - buffering - browning
shred
protein functions in foods
5 ml =
oil

41. Tartaric
tomatoe acid
viscosity
poach
grape acid

42. 1/2' pieces
what causes veggies to spoil
convection
3 forms of processed fruits
cube...

43. Islamic/muslim
attracts microwave energy and can cause the food to cook unevenly
protein functions in foods
how do fruits ripen naturally
Religious halal

44. 1 oz
descriptive test
purpose of vitamins and minerals
16 oz =
30 ml =

45. Food and drug administration
FDA
common products that contain emulsifiers
convection
8 oz =

46. Clean smooth and tender inner stalks
convection
selecting greens
medical foods
selecting celery

47. Circle with middle left empty
oil
pectic
selecting broccoli
Best microwave food arrangement

48. Remove skin
How microwaves cook food?
grape acid
pare...
descriptive test

49. Iodized salt - calcium fortified OJ - energy bars
modified
8 oz =
poach
conduction

50. United states department of agriculture
do solutes raise or lower freezing point of water?
saute
USDA
bioengineering