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Food Science And Technology

Instructions:

Answer 50 questions in 15 minutes.
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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. To cook in steam generated by boiling water
steam
induction
28 g =
common products that contain emulsifiers

2. Perceived as hot but not temperature hot (chili peppers)
microwaves
calories for women
chemethesis
induction

3. Heat transfer - universal solvent - chemical reactions - preservation
3 acceptable ways to defrost food
3 forms of processed fruits
sugar reduces
Four functions of water

4. 1 pint
enriched
16 oz =
2 cups =
julienne

5. Cook at a temperature just below boiling
fat
simmer
roast
tomato a fruit or veggie?

6. Better retention of flavor - texture - and color
steaming veggies over simmering
ending - ase
fruit drink
Religious halal

7. Tartaric
phenolic compounds
Religious kosher groups
grape acid
4 quarts =

8. Sweetness
attracts microwave energy and can cause the food to cook unevenly
How microwaves cook food?
salt increases
2 common fruit additives

9. Liquid bubbles actively
broil
explain food browning
boil
tomatoe acid

10. Flavor and acidity
broil
induction
purpose of vitamins and minerals
acids

11. Hydration - denaturation - enzymatic reactions - buffering - browning
GMO
enzyme important for cooking
tomatoe acid
protein functions in foods

12. Water
driven to the surface during microwaving that makes the surface not crisp
chemical tests for food safety
vacuoles
fat

13. 1 Tbs
Organic
calories for men
3 tsp =
Religious halal

14. Stores plant starch and can be digested
ending - ase
leucoplasts
explain food browning
tomato a fruit or veggie?

15. Direct from one to another that is contacting
conduction
Common utensils in microwaves
julienne
induction

16. 1 oz
selecting greens
28 g =
grind
sugar reduces

17. Garlic - nuts
some monosaccharides
whole (unmodified)
pectic
cranberry acid

18. 1/4' pieces
tomatoe acid
meat analogs
Most associated foods with foodbourne illness?
dice

19. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
28 g =
4 cups =
2 common fruit additives
sugar reduces

20. Metal pans - pottery with lead glaze - any metal trim
CDC
Utensils not safe for microwaves
fortified
common dry heat prep for fruits

21. Regulate metabolic functions
salt increases
purpose of vitamins and minerals
what causes veggies to spoil
poach

22. Heat up foods by use of high frequency electromagnetic waves
salt increases
Common Foodbourne illnesses?
microwaves
some monosaccharides

23. Natural cementing agents in jellies and jams
ideal emulsifier
pectic
enzyme important for cooking
calories for men

24. Raw meat - poultry - eggs
Most associated foods with foodbourne illness?
Natural Food
viscosity
Four functions of water

25. Cut or tear into strips or pieces
shred
radiant
calories for women
Utensils not safe for microwaves

26. 1 in every 6
vacuoles
Natural Food
impact of foodbourne illness in U.S.?
driven to the surface during microwaving that makes the surface not crisp

27. Glucose - fructose - galactose
some monosaccharides
common dry heat prep for fruits
roast
Standing time

28. Ability to respire - loss of moisture
16 Tbs =
what causes veggies to spoil
Types of Objective testing
4 quarts =

29. Canned - frozen - dried
some monosaccharides
3 forms of processed fruits
broil
braise

30. Islamic/muslim
Most associated foods with foodbourne illness?
steaming veggies over simmering
Religious halal
what causes veggies to spoil

31. Fructose - glucose - sucrose
TVP
2 cups =
natural sugars in fruits
selecting peppers

32. Enzyme
dice
acid increases
ending - ase
shred

33. Transfer to a neighboring material w/o contact
sugar reduces
30 ml =
attracts microwave energy and can cause the food to cook unevenly
radiant

34. Moving hot air or liquid currents around food
saute
convection
phenolic compounds
approximately how many food additives

35. Imitations of meat by blending soy and others
USDA
fruit juice drink
meat analogs
moist heat prepping veggies - list tips

36. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
fat
purpose of vitamins and minerals
volume
Classifications of Vegetables

37. Glass - plastic - ceramic
common dry heat prep for fruits
Common utensils in microwaves
3 acceptable ways to defrost food
foodbourne illness

38. Saltiness
medical foods
meat analogs
cranberry acid
acid increases

39. Food and drug administration
cube...
30 ml =
5 g =
FDA

40. Iodized salt - calcium fortified OJ - energy bars
Nutrigenomics
induction
modified
chemethesis

41. Remove skin
4 cups =
pare...
chop
meat analogs

42. Gentle palm pressure; watery consistency
USDA
moist heat prepping veggies - list tips
common dry heat prep for fruits
selecting tomatoes

43. Center for Disease Control and Prevention
CDC
common products that contain emulsifiers
8 oz =
saute

44. 3 -000
5 ml =
selecting celery
chemethesis
approximately how many food additives

45. 1 oz
difference test
fruit drink
3 tsp =
30 ml =

46. 1 oz
2 Tbs =
selecting celery
cranberry acid
4 basic tastes and location on tongue

47. PKU
medical foods
5 g =
16 oz =
explain food browning

48. Effective- detect difference affective- individual preference
2 types of sensory testing
roast
tomato a fruit or veggie?
fat

49. To cook under direct heat
broil
chemical tests for food safety
Common Foodbourne illnesses?
Religious catholic groups

50. Liquid - unsaturated - vegetable oil
acid increases
steam
Utensils not safe for microwaves
oil