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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. Benzoic
Utensils not safe for microwaves
protein functions in foods
Common Foodbourne illnesses?
cranberry acid
2. 50%
selecting broccoli
2 types of sensory testing
fruit juice drink
descriptive test
3. Catalase
selecting greens
enzyme important for cooking
Four functions of water
Sensory Criteria
4. Tartaric
Nutrigenomics
grape acid
FDA
grind
5. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
cut
3 types of fruits
Religious halal
saute
6. 1 tsp
selecting greens
common products that contain emulsifiers
5 ml =
tomato a fruit or veggie?
7. Natural cementing agents in jellies and jams
3 tsp =
calories for men
pectic
Natural Food
8. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
fruit juice drink
chemical tests for food safety
Religious kosher groups
Natural Food
9. How heavy
Common Foodbourne illnesses?
volume
convection
modified
10. Moving hot air or liquid currents around food
fat
enriched
selecting celery
convection
11. Added nutrients that were lost
volume
enriched
chloroplasts
5 g =
12. 1 tsp
some polysaccharides
fruit juice
5 g =
3 types of fruits
13. Waves and particles moving outward from their source
induction
modified
shred
magnetron
14. 1 gallon
enriched
how do fruits ripen naturally
4 quarts =
2 Tbs =
15. Glass - plastic - ceramic
do solutes raise or lower freezing point of water?
5 ml =
common dry heat prep for fruits
Common utensils in microwaves
16. By friction; the water molecules are randomly oriented in the food
Standing time
How microwaves cook food?
Religious catholic groups
16 Tbs =
17. Salmonella - ecquli - novirus - listeria
meat analogs
Classifications of Vegetables
Common Foodbourne illnesses?
cranberry acid
18. Gentle palm pressure; watery consistency
Religious kosher groups
simmer
Religious catholic groups
selecting tomatoes
19. To cook in hot fat
selecting broccoli
Utensils not safe for microwaves
roast
fry
20. Center for Disease Control and Prevention
CDC
blanch
2.2 lbs =
cross contamination
21. Gene alteration; good = eat something you are allergic too / bad = not natural
difference test
explain food browning
5 g =
bioengineering
22. Handle raw foods with cooked foods
cross contamination
fruit juice
Religious kosher groups
2 Tbs =
23. 1/2' pieces
sugar reduces
tomatoe acid
fat
cube...
24. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
fruit drink
16 Tbs =
3 acceptable ways to defrost food
4 basic tastes and location on tongue
25. Fructose - glucose - sucrose
tomatoe acid
natural sugars in fruits
Common Foodbourne illnesses?
functional foods
26. 95% w/o synthetic pesticides and no GMO
Organic
cherry/apple acid
sugar reduces
protein functions in foods
27. To fry food in a small amount of fat
CDC
fruit drink
radiant
saute
28. AKA tanins found in apples - avacados - apricots
phenolic compounds
meat analogs
volume
induction
29. Citric
2 cups =
pH and fruit
Utensils not safe for microwaves
tomatoe acid
30. Stores plant starch and can be digested
mince
5 ml =
common dry heat prep for fruits
leucoplasts
31. Garlic - nuts
foodbourne illness
some monosaccharides
whole (unmodified)
microwaves
32. Circle with middle left empty
sugar reduces
Best microwave food arrangement
dice
common dry heat prep for fruits
33. Clean - seperate - cook - chill
selecting celery
saute
4 steps in fighting bacteria
16 Tbs =
34. Saltiness
3 tsp =
acid increases
fry
simmer
35. Digestible and undigestible
some polysaccharides
ending - ase
USDA
common dry heat prep for fruits
36. 'no meats on fridays'
Religious catholic groups
5 g =
phenolic compounds
descriptive test
37. 1 in every 6
volume
impact of foodbourne illness in U.S.?
2 cups =
4 basic tastes and location on tongue
38. Physical - measurements - and equipment
3 forms of processed fruits
How microwaves cook food?
vacuoles
Types of Objective testing
39. Saltiness
sugar reduces
enriched
foodbourne illness
cross contamination
40. PKU
how do fruits ripen naturally
medical foods
tomatoe acid
3 acceptable ways to defrost food
41. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
some disaccharides
Classifications of Vegetables
4 steps in fighting bacteria
Religious vegetarian groups
42. Direct from one to another that is contacting
bioengineering
Standing time
Religious kosher groups
conduction
43. Liquid - unsaturated - vegetable oil
viscosity
oil
functional foods
tomatoe acid
44. Divide food
3 forms of processed fruits
roast
pare...
cut
45. Color; carb synthesis
GMO
chloroplasts
4 quarts =
Nutrigenomics
46. Sugar
Four functions of water
3 tsp =
difference test
attracts microwave energy and can cause the food to cook unevenly
47. Malic
conduction
cherry/apple acid
fat
foodbourne illness
48. Gluten free - lactose free (specific disorder)
Nutrigenomics
selecting broccoli
braise
grind
49. Food and drug administration
USDA
FDA
fruit drink
descriptive test
50. Canned - frozen - dried
do solutes raise or lower freezing point of water?
some polysaccharides
3 forms of processed fruits
salt increases