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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. Crisp tender
broil
selecting greens
Nutrigenomics
Religious halal
2. How heavy
induction
volume
8 oz =
tomatoe acid
3. 10%
difference test
foodbourne illness
fry
fruit drink
4. 1 oz
28 g =
How microwaves cook food?
some disaccharides
pare...
5. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
touch
some polysaccharides
cross contamination
Classifications of Vegetables
6. 100%
USDA
fruit juice
viscosity
selecting peppers
7. To boil in water until food is partially cooked
parbroil
impact of foodbourne illness in U.S.?
selecting greens
cross contamination
8. Clean - seperate - cook - chill
induction
4 steps in fighting bacteria
radiant
phenolic compounds
9. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
fortified
4 cups =
USDA
2 common fruit additives
10. Irregular pieces
functional foods
acids
chop
16 oz =
11. Hydration - denaturation - enzymatic reactions - buffering - browning
convection
protein functions in foods
boil
4 basic tastes and location on tongue
12. Salmonella - ecquli - novirus - listeria
fat
approximately how many food additives
Common Foodbourne illnesses?
3 tsp =
13. Polyplenol
4 cups =
16 Tbs =
ideal emulsifier
magnetron
14. 1 quart
modified
4 cups =
protein functions in foods
how do fruits ripen naturally
15. Saltiness
attracts microwave energy and can cause the food to cook unevenly
30 ml =
acid increases
cube...
16. Citric
Nutrigenomics
tomatoe acid
stew
cranberry acid
17. Malic
cherry/apple acid
shred
Best microwave food arrangement
calories for women
18. Cook at a temperature just below boiling
common moist heat prep for fruits
impact of foodbourne illness in U.S.?
attracts microwave energy and can cause the food to cook unevenly
simmer
19. 'no meats on fridays'
Religious catholic groups
2 types of sensory testing
selecting celery
shred
20. Fruit because it grows from a plant's flower
pH and fruit
whole (unmodified)
tomato a fruit or veggie?
2 types of sensory testing
21. 1 pint
magnetron
pH and fruit
2 cups =
28 g =
22. Physical - measurements - and equipment
fry
chemethesis
enriched
Types of Objective testing
23. To cook in hot fat
acids
fry
bioengineering
how do fruits ripen naturally
24. Flavor and acidity
blanch
Religious kosher groups
acids
tomato a fruit or veggie?
25. 1 oz
Types of Objective testing
chemical tests for food safety
cut
30 ml =
26. Digestible and undigestible
blanch
pare...
some polysaccharides
Nutrigenomics
27. Textured Vegetable Protein; from soybeans
CDC
TVP
Sensory Criteria
3 tsp =
28. Stewing - poaching
viscosity
4 basic tastes and location on tongue
parbroil
common moist heat prep for fruits
29. Transfer to a neighboring material w/o contact
Religious kosher groups
selecting tomatoes
radiant
3 tsp =
30. To simmer for a long time
stew
parbroil
grind
cube...
31. To brown
3 tsp =
steaming veggies over simmering
braise
viscosity
32. 50%
chemethesis
chop
fruit juice drink
3 types of fruits
33. Tartaric
grape acid
Organic
calories for men
4 basic tastes and location on tongue
34. Heat transfer - universal solvent - chemical reactions - preservation
GMO
2 Tbs =
Four functions of water
phenolic compounds
35. Sugar
ending - ose
driven to the surface during microwaving that makes the surface not crisp
3 types of fruits
ideal emulsifier
36. Water
driven to the surface during microwaving that makes the surface not crisp
5 ml =
shred
do solutes raise or lower freezing point of water?
37. Budhism - hinuduism - mormons
tomatoe acid
Religious vegetarian groups
How microwaves cook food?
steam
38. Cut or chop fine
parbroil
cube...
2 common fruit additives
mince
39. 1 tsp
Common utensils in microwaves
calories for women
5 ml =
5 g =
40. 1 lb
descriptive test
4 quarts =
16 oz =
selecting peppers
41. Detect specific flavor or texture (flavor profile - texture profile)
saute
descriptive test
cut
some disaccharides
42. Effective- detect difference affective- individual preference
Classifications of Vegetables
2 types of sensory testing
phenolic compounds
chloroplasts
43. 1/2' pieces
microwaves
grind
whole (unmodified)
cube...
44. Remove skin
pare...
selecting broccoli
microwaves
5 g =
45. Center for Disease Control and Prevention
CDC
magnetron
Natural Food
steaming veggies over simmering
46. Unit that produces the microwaves
fortified
magnetron
Most associated foods with foodbourne illness?
conduction
47. Microbes or pathogens contaminate food and make you sick
foodbourne illness
simmer
GMO
3 forms of processed fruits
48. Enzymes soften fruit by breaking down the pectic substances
simmer
medical foods
how do fruits ripen naturally
blanch
49. By friction; the water molecules are randomly oriented in the food
stew
16 Tbs =
vacuoles
How microwaves cook food?
50. AKA tanins found in apples - avacados - apricots
Utensils not safe for microwaves
phenolic compounds
saute
cross contamination