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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.
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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. Circle with middle left empty
common products that contain emulsifiers
purpose of vitamins and minerals
Best microwave food arrangement
dice

2. Microbes or pathogens contaminate food and make you sick
foodbourne illness
common products that contain emulsifiers
Organic
volume

3. 3 -000
3 tsp =
Best microwave food arrangement
approximately how many food additives
meat analogs

4. Waves and particles moving outward from their source
stew
induction
some monosaccharides
2 types of sensory testing

5. Bring shiney
selecting peppers
TVP
Religious kosher groups
enriched

6. How heavy
volume
touch
How microwaves cook food?
broil

7. Solid - saturated - animal fat
cut
whole (unmodified)
stew
fat

8. 1 kg
moist heat prepping veggies - list tips
28 g =
2.2 lbs =
shred

9. Citric
induction
ending - ose
selecting tomatoes
tomatoe acid

10. Government has no definition; companies are loose with it
Natural Food
4 steps in fighting bacteria
do solutes raise or lower freezing point of water?
Standing time

11. Saltiness
functional foods
sugar reduces
ending - ose
enzyme important for cooking

12. 50%
4 quarts =
grape acid
fruit juice drink
common moist heat prep for fruits

13. Color; carb synthesis
foodbourne illness
common moist heat prep for fruits
chloroplasts
3 forms of processed fruits

14. 1.6k
pH and fruit
meat analogs
calories for women
2 Tbs =

15. Digestible and undigestible
some polysaccharides
acid increases
GMO
oil

16. To brown
3 acceptable ways to defrost food
viscosity
braise
cherry/apple acid

17. Better retention of flavor - texture - and color
volume
fortified
steaming veggies over simmering
protein functions in foods

18. Divide food
cut
dice
enzyme important for cooking
calories for men

19. Cut or tear into strips or pieces
shred
moist heat prepping veggies - list tips
Four functions of water
3 tsp =

20. Sugar
Religious vegetarian groups
Religious catholic groups
medical foods
attracts microwave energy and can cause the food to cook unevenly

21. Canned - frozen - dried
natural sugars in fruits
2 types of sensory testing
3 forms of processed fruits
Types of Objective testing

22. Food continues to cook after it is out
fry
Standing time
calories for men
Religious vegetarian groups

23. 1/4' pieces
16 Tbs =
dice
chemethesis
Nutrigenomics

24. 1/2' pieces
Common utensils in microwaves
Classifications of Vegetables
steam
cube...

25. AKA tanins found in apples - avacados - apricots
phenolic compounds
Classifications of Vegetables
Nutrigenomics
fry

26. 1 tsp
2 types of sensory testing
5 g =
steaming veggies over simmering
chop

27. Stewing - poaching
dice
common moist heat prep for fruits
leucoplasts
modified

28. Stores water (juiciness)
vacuoles
2 Tbs =
attracts microwave energy and can cause the food to cook unevenly
enriched

29. Effective- detect difference affective- individual preference
Four functions of water
2 types of sensory testing
induction
meat analogs

30. Added nutrients that were lost
30 ml =
braise
acid increases
enriched

31. Clean - seperate - cook - chill
4 steps in fighting bacteria
Nutrigenomics
calories for men
volume

32. 'no meats on fridays'
difference test
common moist heat prep for fruits
Religious catholic groups
viscosity

33. To cook under direct heat
broil
difference test
roast
chop

34. Direct from one to another that is contacting
conduction
poach
volume
fruit juice

35. 1 oz
poach
30 ml =
chemical tests for food safety
ending - ase

36. Liquid bubbles actively
Four functions of water
2 Tbs =
4 cups =
boil

37. 2.4k
chemical tests for food safety
calories for men
8 oz =
convection

38. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
simmer
2 common fruit additives
phenolic compounds
Classifications of Vegetables

39. Breads - chewing gums - caramels - frozen desserts
convection
common products that contain emulsifiers
steaming veggies over simmering
cranberry acid

40. To fry food in a small amount of fat
steam
approximately how many food additives
volume
saute

41. Glass - plastic - ceramic
descriptive test
impact of foodbourne illness in U.S.?
simmer
Common utensils in microwaves

42. Gentle palm pressure; watery consistency
explain food browning
Natural Food
selecting tomatoes
protein functions in foods

43. PKU
enriched
2.2 lbs =
moist heat prepping veggies - list tips
medical foods

44. Transfer to a neighboring material w/o contact
cross contamination
radiant
28 g =
Common Foodbourne illnesses?

45. Center for Disease Control and Prevention
purpose of vitamins and minerals
2 Tbs =
CDC
convection

46. Glucose - fructose - galactose
cut
ending - ose
vacuoles
some monosaccharides

47. 1 in every 6
foodbourne illness
Religious catholic groups
chop
impact of foodbourne illness in U.S.?

48. 7 is neutral (below 7 is acidic) (higher 7 is base)
pH and fruit
fry
attracts microwave energy and can cause the food to cook unevenly
common dry heat prep for fruits

49. 1 gallon
enzyme important for cooking
steam
4 quarts =
Best microwave food arrangement

50. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
calories for women
shred
moist heat prepping veggies - list tips
oil