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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. Center for Disease Control and Prevention
CDC
braise
some polysaccharides
descriptive test

2. Catalase
common dry heat prep for fruits
enzyme important for cooking
3 acceptable ways to defrost food
common products that contain emulsifiers

3. Raw meat - poultry - eggs
Most associated foods with foodbourne illness?
sugar reduces
Natural Food
some polysaccharides

4. 1 in every 6
impact of foodbourne illness in U.S.?
vacuoles
Classifications of Vegetables
chemethesis

5. Enzymes soften fruit by breaking down the pectic substances
calories for men
Most associated foods with foodbourne illness?
descriptive test
how do fruits ripen naturally

6. Irregular pieces
chop
fruit drink
acid increases
chloroplasts

7. 1/4' pieces
USDA
cherry/apple acid
calories for women
dice

8. Polyplenol
cranberry acid
fry
ideal emulsifier
3 forms of processed fruits

9. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
acid increases
3 types of fruits
attracts microwave energy and can cause the food to cook unevenly
fat

10. Baking - broiling - frying
Types of Objective testing
how do fruits ripen naturally
common dry heat prep for fruits
shred

11. Cook at a temperature just below boiling
difference test
4 steps in fighting bacteria
simmer
Religious kosher groups

12. Better retention of flavor - texture - and color
steaming veggies over simmering
3 tsp =
driven to the surface during microwaving that makes the surface not crisp
blanch

13. Glucose - fructose - galactose
some monosaccharides
stew
chemethesis
dice

14. AKA tanins found in apples - avacados - apricots
viscosity
Common Foodbourne illnesses?
convection
phenolic compounds

15. Salmonella - ecquli - novirus - listeria
poach
julienne
selecting greens
Common Foodbourne illnesses?

16. 1 oz
3 tsp =
2 Tbs =
8 oz =
common moist heat prep for fruits

17. 2.4k
calories for men
2 types of sensory testing
2.2 lbs =
USDA

18. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
Classifications of Vegetables
8 oz =
FDA
do solutes raise or lower freezing point of water?

19. Sweetness
salt increases
selecting celery
common products that contain emulsifiers
Religious vegetarian groups

20. 1/2' pieces
Standing time
microwaves
cube...
impact of foodbourne illness in U.S.?

21. Sugar
ending - ose
broil
saute
purpose of vitamins and minerals

22. 1 kg
cross contamination
2.2 lbs =
4 basic tastes and location on tongue
natural sugars in fruits

23. Government has no definition; companies are loose with it
enriched
Religious vegetarian groups
Natural Food
selecting greens

24. Digestible and undigestible
broil
induction
sugar reduces
some polysaccharides

25. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
poach
fat
2 common fruit additives
How microwaves cook food?

26. 50%
grape acid
cut
fruit juice drink
4 basic tastes and location on tongue

27. Remove skin
3 acceptable ways to defrost food
tomatoe acid
2 cups =
pare...

28. Stewing - poaching
Standing time
common moist heat prep for fruits
ideal emulsifier
ending - ase

29. Proper for jews to eat
Religious kosher groups
Nutrigenomics
conduction
4 quarts =

30. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
stew
ending - ase
selecting greens
chemical tests for food safety

31. Water
enzyme important for cooking
steam
modified
driven to the surface during microwaving that makes the surface not crisp

32. To fry food in a small amount of fat
Nutrigenomics
saute
some disaccharides
radiant

33. Color; carb synthesis
vacuoles
steam
chloroplasts
Common Foodbourne illnesses?

34. Benzoic
cranberry acid
stew
enzyme important for cooking
difference test

35. 1 gallon
poach
steam
4 quarts =
difference test

36. By friction; the water molecules are randomly oriented in the food
viscosity
USDA
How microwaves cook food?
do solutes raise or lower freezing point of water?

37. 1 pint
julienne
2 cups =
steam
broil

38. Stores water (juiciness)
vacuoles
enriched
some monosaccharides
Organic

39. PKU
purpose of vitamins and minerals
medical foods
Common Foodbourne illnesses?
modified

40. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
4 basic tastes and location on tongue
dice
chloroplasts
selecting peppers

41. Match like strips
julienne
functional foods
selecting broccoli
fat

42. Stores plant starch and can be digested
leucoplasts
modified
moist heat prepping veggies - list tips
pH and fruit

43. To cook under direct heat
broil
How microwaves cook food?
ending - ose
Sensory Criteria

44. Circle with middle left empty
roast
Best microwave food arrangement
FDA
3 tsp =

45. Lower because it takes longer for the molecules to slow down with the addition
Four functions of water
fortified
natural sugars in fruits
do solutes raise or lower freezing point of water?

46. 7 is neutral (below 7 is acidic) (higher 7 is base)
acids
Religious vegetarian groups
pH and fruit
fortified

47. Differentiate between samples (triangle - duo - rank)
difference test
moist heat prepping veggies - list tips
selecting celery
acid increases

48. Liquid bubbles actively
how do fruits ripen naturally
boil
moist heat prepping veggies - list tips
Organic

49. Microbes or pathogens contaminate food and make you sick
common dry heat prep for fruits
salt increases
steam
foodbourne illness

50. Bring shiney
selecting peppers
sugar reduces
common moist heat prep for fruits
bioengineering