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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. 'no meats on fridays'
descriptive test
5 g =
2 types of sensory testing
Religious catholic groups
2. How thick
chloroplasts
5 ml =
attracts microwave energy and can cause the food to cook unevenly
viscosity
3. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
Religious halal
3 acceptable ways to defrost food
4 cups =
chloroplasts
4. 1 kg
volume
2.2 lbs =
magnetron
enzyme important for cooking
5. Cut or chop fine
mince
acids
Utensils not safe for microwaves
volume
6. Stewing - poaching
purpose of vitamins and minerals
common moist heat prep for fruits
Classifications of Vegetables
How microwaves cook food?
7. Reduce by cutting - crushing - or grinding
selecting tomatoes
2 common fruit additives
grind
common dry heat prep for fruits
8. Ability to respire - loss of moisture
How microwaves cook food?
impact of foodbourne illness in U.S.?
enriched
what causes veggies to spoil
9. 1 pint
fry
2 cups =
5 g =
descriptive test
10. 1 tsp
fortified
5 ml =
TVP
Four functions of water
11. Gene alteration; good = eat something you are allergic too / bad = not natural
saute
Utensils not safe for microwaves
selecting celery
bioengineering
12. Food and drug administration
difference test
moist heat prepping veggies - list tips
FDA
leucoplasts
13. Cook in hot liquid using precautions to retain shape
purpose of vitamins and minerals
some polysaccharides
poach
Religious kosher groups
14. Saltiness
oil
4 steps in fighting bacteria
sugar reduces
cut
15. Stores plant starch and can be digested
calories for men
fortified
leucoplasts
how do fruits ripen naturally
16. 10%
fruit drink
TVP
selecting peppers
volume
17. Bring shiney
selecting peppers
3 types of fruits
2 types of sensory testing
Four functions of water
18. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
chemical tests for food safety
some monosaccharides
Religious kosher groups
pectic
19. To simmer for a long time
4 steps in fighting bacteria
explain food browning
USDA
stew
20. Garlic - nuts
viscosity
induction
whole (unmodified)
30 ml =
21. Fructose - glucose - sucrose
saute
2 types of sensory testing
natural sugars in fruits
2 Tbs =
22. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
phenolic compounds
moist heat prepping veggies - list tips
cross contamination
Sensory Criteria
23. Transfer to a neighboring material w/o contact
fruit juice drink
CDC
Religious kosher groups
radiant
24. Sucrose - maltose - lactose
some disaccharides
selecting celery
USDA
selecting peppers
25. Natural cementing agents in jellies and jams
common dry heat prep for fruits
calories for women
dice
pectic
26. 3 -000
GMO
fortified
approximately how many food additives
blanch
27. Stores water (juiciness)
difference test
acids
vacuoles
conduction
28. Budhism - hinuduism - mormons
CDC
28 g =
oil
Religious vegetarian groups
29. Added nutrients that were lost
moist heat prepping veggies - list tips
Types of Objective testing
sugar reduces
enriched
30. Glass - plastic - ceramic
Common utensils in microwaves
common moist heat prep for fruits
steam
4 basic tastes and location on tongue
31. 1 gallon
ideal emulsifier
CDC
3 forms of processed fruits
4 quarts =
32. 1/2' pieces
cube...
Nutrigenomics
roast
5 ml =
33. Gluten free - lactose free (specific disorder)
Four functions of water
Nutrigenomics
Utensils not safe for microwaves
phenolic compounds
34. Sugar
2 types of sensory testing
moist heat prepping veggies - list tips
ending - ose
braise
35. AKA tanins found in apples - avacados - apricots
enzyme important for cooking
enriched
Common Foodbourne illnesses?
phenolic compounds
36. Clean - seperate - cook - chill
approximately how many food additives
5 ml =
GMO
4 steps in fighting bacteria
37. Cook at a temperature just below boiling
simmer
grape acid
16 Tbs =
selecting tomatoes
38. Polyplenol
touch
ending - ase
ideal emulsifier
selecting tomatoes
39. To boil in water until food is partially cooked
Types of Objective testing
parbroil
selecting tomatoes
fortified
40. Handle raw foods with cooked foods
2 cups =
fat
functional foods
cross contamination
41. Salmonella - ecquli - novirus - listeria
cherry/apple acid
16 Tbs =
ideal emulsifier
Common Foodbourne illnesses?
42. Better retention of flavor - texture - and color
2 cups =
fruit drink
Best microwave food arrangement
steaming veggies over simmering
43. United states department of agriculture
pectic
Best microwave food arrangement
parbroil
USDA
44. 2.4k
purpose of vitamins and minerals
selecting tomatoes
medical foods
calories for men
45. Proper for jews to eat
Religious kosher groups
volume
do solutes raise or lower freezing point of water?
Four functions of water
46. Textured Vegetable Protein; from soybeans
chemethesis
TVP
convection
calories for women
47. Waves and particles moving outward from their source
Natural Food
induction
selecting tomatoes
4 basic tastes and location on tongue
48. Sweetness
Utensils not safe for microwaves
some monosaccharides
salt increases
Types of Objective testing
49. Detect specific flavor or texture (flavor profile - texture profile)
chemethesis
cross contamination
descriptive test
FDA
50. Genetically modified organism
chemical tests for food safety
3 forms of processed fruits
fruit drink
GMO