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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
roast
attracts microwave energy and can cause the food to cook unevenly
fruit juice drink
driven to the surface during microwaving that makes the surface not crisp

2. Budhism - hinuduism - mormons
How microwaves cook food?
Common utensils in microwaves
Religious vegetarian groups
cube...

3. Clean - seperate - cook - chill
touch
16 Tbs =
4 steps in fighting bacteria
ending - ase

4. Textured Vegetable Protein; from soybeans
selecting celery
chloroplasts
acid increases
TVP

5. Saltiness
volume
acid increases
3 forms of processed fruits
protein functions in foods

6. 1/2' pieces
conduction
cube...
cross contamination
Natural Food

7. 1 oz
28 g =
modified
impact of foodbourne illness in U.S.?
whole (unmodified)

8. Cook in hot liquid using precautions to retain shape
Religious kosher groups
selecting broccoli
poach
salt increases

9. Sight - odor - taste - touch - sound
functional foods
Sensory Criteria
grape acid
Four functions of water

10. To simmer for a long time
4 quarts =
stew
blanch
braise

11. 1 oz
2 Tbs =
impact of foodbourne illness in U.S.?
roast
4 steps in fighting bacteria

12. Moving hot air or liquid currents around food
conduction
convection
impact of foodbourne illness in U.S.?
chemethesis

13. Microbes or pathogens contaminate food and make you sick
ending - ose
fruit drink
foodbourne illness
magnetron

14. Waves and particles moving outward from their source
Natural Food
induction
CDC
cranberry acid

15. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
vacuoles
2 common fruit additives
pH and fruit
selecting tomatoes

16. Islamic/muslim
Religious halal
5 g =
4 basic tastes and location on tongue
difference test

17. Lower because it takes longer for the molecules to slow down with the addition
do solutes raise or lower freezing point of water?
2 common fruit additives
magnetron
Common utensils in microwaves

18. Cut or tear into strips or pieces
selecting broccoli
cube...
shred
oil

19. Tartaric
selecting celery
fruit drink
grape acid
2 types of sensory testing

20. 1 Tbs
descriptive test
Common Foodbourne illnesses?
3 tsp =
Religious vegetarian groups

21. Detect specific flavor or texture (flavor profile - texture profile)
FDA
descriptive test
whole (unmodified)
4 steps in fighting bacteria

22. Metal pans - pottery with lead glaze - any metal trim
purpose of vitamins and minerals
Utensils not safe for microwaves
cross contamination
2 types of sensory testing

23. Saltiness
sugar reduces
enzyme important for cooking
Best microwave food arrangement
leucoplasts

24. Stores water (juiciness)
Classifications of Vegetables
impact of foodbourne illness in U.S.?
2 cups =
vacuoles

25. Remove skin
pare...
chloroplasts
functional foods
acid increases

26. Direct from one to another that is contacting
touch
pectic
conduction
30 ml =

27. 'no meats on fridays'
Religious catholic groups
Religious vegetarian groups
How microwaves cook food?
saute

28. 1 gallon
braise
ending - ose
3 forms of processed fruits
4 quarts =

29. 3 -000
poach
shred
approximately how many food additives
Natural Food

30. By friction; the water molecules are randomly oriented in the food
steam
3 types of fruits
How microwaves cook food?
ideal emulsifier

31. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
TVP
calories for men
3 acceptable ways to defrost food
dice

32. Gentle palm pressure; watery consistency
Sensory Criteria
selecting tomatoes
fat
3 types of fruits

33. United states department of agriculture
protein functions in foods
mince
USDA
Classifications of Vegetables

34. Clean smooth and tender inner stalks
selecting celery
Common Foodbourne illnesses?
pH and fruit
what causes veggies to spoil

35. Circle with middle left empty
common products that contain emulsifiers
common moist heat prep for fruits
Best microwave food arrangement
8 oz =

36. Malic
how do fruits ripen naturally
cherry/apple acid
Most associated foods with foodbourne illness?
difference test

37. Breads - chewing gums - caramels - frozen desserts
do solutes raise or lower freezing point of water?
fat
5 ml =
common products that contain emulsifiers

38. 1 tsp
5 g =
braise
pH and fruit
Religious kosher groups

39. Irregular pieces
8 oz =
selecting celery
chop
Religious vegetarian groups

40. 1 pint
chop
2 Tbs =
bioengineering
2 cups =

41. 10%
fruit drink
julienne
whole (unmodified)
tomato a fruit or veggie?

42. Polyplenol
some disaccharides
do solutes raise or lower freezing point of water?
ideal emulsifier
vacuoles

43. 1 cup
16 Tbs =
ideal emulsifier
selecting broccoli
Religious halal

44. To cook meat or vegetables in an oven uncovered
4 cups =
roast
Common Foodbourne illnesses?
TVP

45. Effective- detect difference affective- individual preference
fat
bioengineering
2 types of sensory testing
boil

46. Physical - measurements - and equipment
radiant
8 oz =
Types of Objective testing
28 g =

47. Sugar
pare...
ending - ose
Natural Food
julienne

48. Catalase
convection
enzyme important for cooking
fat
attracts microwave energy and can cause the food to cook unevenly

49. Garlic - nuts
whole (unmodified)
TVP
roast
4 cups =

50. Enzymes soften fruit by breaking down the pectic substances
how do fruits ripen naturally
Classifications of Vegetables
convection
leucoplasts