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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. Better retention of flavor - texture - and color
steaming veggies over simmering
medical foods
bioengineering
what causes veggies to spoil
2. 1 quart
USDA
conduction
4 cups =
28 g =
3. By friction; the water molecules are randomly oriented in the food
How microwaves cook food?
magnetron
4 cups =
approximately how many food additives
4. Government has no definition; companies are loose with it
Natural Food
common dry heat prep for fruits
Sensory Criteria
approximately how many food additives
5. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
Common utensils in microwaves
2 cups =
chemical tests for food safety
julienne
6. Enzyme
volume
ending - ase
GMO
selecting broccoli
7. Center for Disease Control and Prevention
selecting peppers
ideal emulsifier
CDC
chemical tests for food safety
8. How thick
Religious kosher groups
selecting peppers
viscosity
conduction
9. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
3 types of fruits
4 basic tastes and location on tongue
selecting broccoli
boil
10. Gluten free - lactose free (specific disorder)
Nutrigenomics
explain food browning
common dry heat prep for fruits
blanch
11. To cook under direct heat
cross contamination
broil
bioengineering
boil
12. Clusters firmly closed
3 forms of processed fruits
poach
Religious vegetarian groups
selecting broccoli
13. 1 pint
4 cups =
protein functions in foods
2 cups =
tomato a fruit or veggie?
14. 10%
common dry heat prep for fruits
salt increases
fruit drink
meat analogs
15. 1.6k
roast
cube...
3 acceptable ways to defrost food
calories for women
16. Sucrose - maltose - lactose
salt increases
viscosity
blanch
some disaccharides
17. Canned - frozen - dried
ending - ose
phenolic compounds
4 cups =
3 forms of processed fruits
18. Liquid - unsaturated - vegetable oil
tomato a fruit or veggie?
3 forms of processed fruits
bioengineering
oil
19. Textured Vegetable Protein; from soybeans
pare...
3 forms of processed fruits
TVP
vacuoles
20. Clean smooth and tender inner stalks
3 types of fruits
pH and fruit
selecting celery
tomato a fruit or veggie?
21. Garlic - nuts
do solutes raise or lower freezing point of water?
whole (unmodified)
chemical tests for food safety
ending - ose
22. 1 cup
driven to the surface during microwaving that makes the surface not crisp
ending - ose
selecting broccoli
8 oz =
23. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
julienne
5 g =
FDA
explain food browning
24. 1 cup
30 ml =
5 ml =
16 Tbs =
28 g =
25. To cook meat or vegetables in an oven uncovered
roast
difference test
common dry heat prep for fruits
5 g =
26. Fruit because it grows from a plant's flower
4 steps in fighting bacteria
tomato a fruit or veggie?
microwaves
Utensils not safe for microwaves
27. Heat up foods by use of high frequency electromagnetic waves
some polysaccharides
microwaves
pectic
mince
28. Cut or chop fine
blanch
mince
approximately how many food additives
whole (unmodified)
29. PKU
explain food browning
medical foods
common moist heat prep for fruits
radiant
30. Sight - odor - taste - touch - sound
microwaves
TVP
stew
Sensory Criteria
31. Sugar
3 acceptable ways to defrost food
saute
attracts microwave energy and can cause the food to cook unevenly
conduction
32. Heat transfer - universal solvent - chemical reactions - preservation
dice
Four functions of water
phenolic compounds
vacuoles
33. Natural cementing agents in jellies and jams
pectic
GMO
fruit drink
cherry/apple acid
34. Ability to respire - loss of moisture
selecting tomatoes
cherry/apple acid
Sensory Criteria
what causes veggies to spoil
35. Irregular pieces
selecting greens
chop
purpose of vitamins and minerals
Classifications of Vegetables
36. Glucose - fructose - galactose
8 oz =
common dry heat prep for fruits
some monosaccharides
chemethesis
37. Saltiness
pare...
fortified
sugar reduces
Religious catholic groups
38. Proper for jews to eat
How microwaves cook food?
Religious kosher groups
acid increases
sugar reduces
39. Detect specific flavor or texture (flavor profile - texture profile)
induction
CDC
descriptive test
driven to the surface during microwaving that makes the surface not crisp
40. Iodized salt - calcium fortified OJ - energy bars
modified
Common Foodbourne illnesses?
Sensory Criteria
tomatoe acid
41. Islamic/muslim
grape acid
selecting peppers
Religious halal
driven to the surface during microwaving that makes the surface not crisp
42. Crisp tender
selecting greens
magnetron
grind
selecting peppers
43. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
2 common fruit additives
magnetron
cross contamination
microwaves
44. 1 tsp
medical foods
FDA
steaming veggies over simmering
5 g =
45. Match like strips
ideal emulsifier
julienne
ending - ose
oil
46. Waves and particles moving outward from their source
induction
USDA
8 oz =
simmer
47. Bring shiney
selecting peppers
do solutes raise or lower freezing point of water?
cut
purpose of vitamins and minerals
48. How heavy
shred
meat analogs
tomatoe acid
volume
49. Divide food
fruit juice drink
cut
viscosity
chemical tests for food safety
50. Liquid bubbles actively
parbroil
ending - ase
Common utensils in microwaves
boil