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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. Regulate metabolic functions
Four functions of water
cross contamination
28 g =
purpose of vitamins and minerals
2. To cook meat or vegetables in an oven uncovered
roast
Nutrigenomics
FDA
do solutes raise or lower freezing point of water?
3. Crisp tender
4 quarts =
salt increases
selecting greens
simmer
4. Added nutrients that were never there
fortified
5 g =
cross contamination
cube...
5. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
purpose of vitamins and minerals
saute
moist heat prepping veggies - list tips
16 oz =
6. Effective- detect difference affective- individual preference
calories for women
grape acid
roast
2 types of sensory testing
7. Gentle palm pressure; watery consistency
selecting tomatoes
2 types of sensory testing
descriptive test
fortified
8. Direct from one to another that is contacting
conduction
enzyme important for cooking
3 forms of processed fruits
magnetron
9. Genetically modified organism
GMO
salt increases
fortified
tomato a fruit or veggie?
10. 1 gallon
FDA
Religious kosher groups
common dry heat prep for fruits
4 quarts =
11. Proper for jews to eat
Four functions of water
Religious kosher groups
2 common fruit additives
cranberry acid
12. Water
FDA
chloroplasts
driven to the surface during microwaving that makes the surface not crisp
pare...
13. To cook in hot fat
pectic
2 types of sensory testing
fry
what causes veggies to spoil
14. To brown
purpose of vitamins and minerals
8 oz =
driven to the surface during microwaving that makes the surface not crisp
braise
15. Imitations of meat by blending soy and others
tomatoe acid
Religious halal
meat analogs
julienne
16. Unit that produces the microwaves
oil
3 tsp =
magnetron
4 cups =
17. Preheat briefly to inactivate enzymes
calories for men
ending - ase
blanch
USDA
18. Clean smooth and tender inner stalks
phenolic compounds
selecting celery
4 quarts =
simmer
19. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
impact of foodbourne illness in U.S.?
2 common fruit additives
chemical tests for food safety
oil
20. Baking - broiling - frying
Four functions of water
fortified
common dry heat prep for fruits
Religious vegetarian groups
21. Gluten free - lactose free (specific disorder)
16 Tbs =
some monosaccharides
Nutrigenomics
8 oz =
22. Differentiate between samples (triangle - duo - rank)
mince
shred
CDC
difference test
23. Saltiness
foodbourne illness
acid increases
2 common fruit additives
vacuoles
24. Waves and particles moving outward from their source
Utensils not safe for microwaves
30 ml =
induction
poach
25. 1 in every 6
28 g =
impact of foodbourne illness in U.S.?
2.2 lbs =
steam
26. Raw meat - poultry - eggs
calories for men
4 basic tastes and location on tongue
microwaves
Most associated foods with foodbourne illness?
27. 1 tsp
Nutrigenomics
ending - ase
5 g =
boil
28. 10%
magnetron
fruit drink
Organic
fry
29. Benzoic
salt increases
foodbourne illness
cranberry acid
some monosaccharides
30. Stewing - poaching
steaming veggies over simmering
common moist heat prep for fruits
Sensory Criteria
chop
31. Tartaric
chemethesis
grape acid
28 g =
convection
32. Added nutrients that were lost
boil
ideal emulsifier
enriched
FDA
33. Government has no definition; companies are loose with it
CDC
Natural Food
chloroplasts
chemical tests for food safety
34. Flavor and acidity
do solutes raise or lower freezing point of water?
acids
descriptive test
2 cups =
35. Clean - seperate - cook - chill
4 steps in fighting bacteria
some disaccharides
cube...
pH and fruit
36. Gene alteration; good = eat something you are allergic too / bad = not natural
bioengineering
ending - ase
moist heat prepping veggies - list tips
enzyme important for cooking
37. 1 quart
blanch
calories for women
4 cups =
cube...
38. Cut or chop fine
mince
3 types of fruits
convection
bioengineering
39. Natural cementing agents in jellies and jams
what causes veggies to spoil
Types of Objective testing
Utensils not safe for microwaves
pectic
40. Enzyme
4 basic tastes and location on tongue
fry
attracts microwave energy and can cause the food to cook unevenly
ending - ase
41. Malic
tomato a fruit or veggie?
fat
chemical tests for food safety
cherry/apple acid
42. Catalase
28 g =
GMO
enzyme important for cooking
touch
43. Circle with middle left empty
Best microwave food arrangement
some polysaccharides
FDA
common moist heat prep for fruits
44. Food continues to cook after it is out
4 cups =
pectic
Utensils not safe for microwaves
Standing time
45. Texture - consistency - astringency - chemethesis
conduction
modified
touch
ending - ase
46. Solid - saturated - animal fat
fat
radiant
bioengineering
2 types of sensory testing
47. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
phenolic compounds
3 acceptable ways to defrost food
some monosaccharides
mince
48. By friction; the water molecules are randomly oriented in the food
volume
How microwaves cook food?
some monosaccharides
16 oz =
49. Stores plant starch and can be digested
30 ml =
2 common fruit additives
explain food browning
leucoplasts
50. Sugar
ending - ose
2 common fruit additives
conduction
roast