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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. 1/2' pieces
fruit juice drink
tomato a fruit or veggie?
some monosaccharides
cube...

2. 50%
fruit juice drink
4 quarts =
grind
shred

3. Perceived as hot but not temperature hot (chili peppers)
chemethesis
5 g =
Standing time
Best microwave food arrangement

4. Sweetness
Religious halal
broil
salt increases
chloroplasts

5. AKA tanins found in apples - avacados - apricots
Common Foodbourne illnesses?
Religious kosher groups
phenolic compounds
shred

6. Iodized salt - calcium fortified OJ - energy bars
Common utensils in microwaves
modified
How microwaves cook food?
oil

7. Sight - odor - taste - touch - sound
Sensory Criteria
roast
enzyme important for cooking
Religious catholic groups

8. Sugar
ending - ose
driven to the surface during microwaving that makes the surface not crisp
How microwaves cook food?
5 ml =

9. Differentiate between samples (triangle - duo - rank)
5 ml =
difference test
selecting celery
broil

10. Cook in hot liquid using precautions to retain shape
approximately how many food additives
driven to the surface during microwaving that makes the surface not crisp
poach
explain food browning

11. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
chloroplasts
explain food browning
enriched
Best microwave food arrangement

12. Circle with middle left empty
2 types of sensory testing
Types of Objective testing
do solutes raise or lower freezing point of water?
Best microwave food arrangement

13. Sugar
shred
selecting greens
attracts microwave energy and can cause the food to cook unevenly
Natural Food

14. Food and drug administration
acids
pH and fruit
FDA
steaming veggies over simmering

15. Clean - seperate - cook - chill
5 ml =
moist heat prepping veggies - list tips
4 steps in fighting bacteria
driven to the surface during microwaving that makes the surface not crisp

16. 100%
explain food browning
convection
fruit juice
roast

17. Physical - measurements - and equipment
Religious halal
2 types of sensory testing
Types of Objective testing
protein functions in foods

18. 1 kg
tomatoe acid
boil
2.2 lbs =
Utensils not safe for microwaves

19. Clusters firmly closed
tomato a fruit or veggie?
cranberry acid
selecting broccoli
Classifications of Vegetables

20. Hydration - denaturation - enzymatic reactions - buffering - browning
fat
vacuoles
protein functions in foods
poach

21. Sucrose - maltose - lactose
some disaccharides
convection
approximately how many food additives
acid increases

22. How thick
common moist heat prep for fruits
salt increases
purpose of vitamins and minerals
viscosity

23. Bring shiney
5 g =
3 acceptable ways to defrost food
leucoplasts
selecting peppers

24. Catalase
pectic
enzyme important for cooking
shred
whole (unmodified)

25. Microbes or pathogens contaminate food and make you sick
tomatoe acid
modified
Religious vegetarian groups
foodbourne illness

26. Center for Disease Control and Prevention
30 ml =
CDC
chloroplasts
cranberry acid

27. Textured Vegetable Protein; from soybeans
TVP
ending - ase
5 g =
phenolic compounds

28. Enzyme
selecting tomatoes
modified
ending - ase
3 types of fruits

29. Added nutrients that were never there
impact of foodbourne illness in U.S.?
fortified
4 quarts =
Religious catholic groups

30. Gene alteration; good = eat something you are allergic too / bad = not natural
cross contamination
acid increases
parbroil
bioengineering

31. By friction; the water molecules are randomly oriented in the food
some monosaccharides
calories for women
fruit drink
How microwaves cook food?

32. To cook in hot fat
parbroil
salt increases
stew
fry

33. Texture - consistency - astringency - chemethesis
3 forms of processed fruits
steaming veggies over simmering
touch
chemethesis

34. To cook under direct heat
cross contamination
natural sugars in fruits
16 Tbs =
broil

35. Raw meat - poultry - eggs
common dry heat prep for fruits
Most associated foods with foodbourne illness?
cranberry acid
How microwaves cook food?

36. Natural cementing agents in jellies and jams
fruit drink
pectic
calories for women
selecting celery

37. Food continues to cook after it is out
pH and fruit
Standing time
5 ml =
Organic

38. Solid - saturated - animal fat
simmer
How microwaves cook food?
foodbourne illness
fat

39. Color; carb synthesis
fat
chloroplasts
chemical tests for food safety
3 acceptable ways to defrost food

40. 1 oz
driven to the surface during microwaving that makes the surface not crisp
enriched
protein functions in foods
2 Tbs =

41. How heavy
volume
salt increases
boil
selecting tomatoes

42. To fry food in a small amount of fat
saute
ending - ase
calories for women
common products that contain emulsifiers

43. Stewing - poaching
tomato a fruit or veggie?
4 quarts =
common moist heat prep for fruits
oil

44. Divide food
attracts microwave energy and can cause the food to cook unevenly
acid increases
cut
5 g =

45. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
how do fruits ripen naturally
functional foods
4 steps in fighting bacteria
whole (unmodified)

46. 1 in every 6
3 acceptable ways to defrost food
impact of foodbourne illness in U.S.?
Sensory Criteria
Types of Objective testing

47. 2.4k
oil
enzyme important for cooking
fat
calories for men

48. Effective- detect difference affective- individual preference
approximately how many food additives
Classifications of Vegetables
fry
2 types of sensory testing

49. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
2 common fruit additives
cross contamination
16 oz =
Religious vegetarian groups

50. 1 pint
Religious kosher groups
2 cups =
Religious vegetarian groups
Nutrigenomics