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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. Islamic/muslim
saute
driven to the surface during microwaving that makes the surface not crisp
Religious halal
ending - ose

2. 1.6k
common products that contain emulsifiers
difference test
fruit drink
calories for women

3. Flavor and acidity
Nutrigenomics
steam
fry
acids

4. 1 pint
common moist heat prep for fruits
2 cups =
USDA
how do fruits ripen naturally

5. Cook at a temperature just below boiling
difference test
28 g =
simmer
dice

6. Breads - chewing gums - caramels - frozen desserts
magnetron
common products that contain emulsifiers
grape acid
volume

7. Heat transfer - universal solvent - chemical reactions - preservation
volume
grape acid
4 steps in fighting bacteria
Four functions of water

8. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
functional foods
impact of foodbourne illness in U.S.?
Nutrigenomics
cut

9. Food and drug administration
do solutes raise or lower freezing point of water?
FDA
fruit juice
convection

10. Garlic - nuts
Sensory Criteria
whole (unmodified)
chemical tests for food safety
8 oz =

11. By friction; the water molecules are randomly oriented in the food
How microwaves cook food?
ending - ose
Natural Food
moist heat prepping veggies - list tips

12. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
selecting tomatoes
saute
protein functions in foods
4 basic tastes and location on tongue

13. Proper for jews to eat
modified
Most associated foods with foodbourne illness?
Common utensils in microwaves
Religious kosher groups

14. Added nutrients that were never there
3 tsp =
Organic
fortified
difference test

15. 1 tsp
cross contamination
5 g =
4 quarts =
2 common fruit additives

16. 1 Tbs
foodbourne illness
julienne
3 tsp =
saute

17. Bring shiney
julienne
steaming veggies over simmering
selecting peppers
descriptive test

18. 1 gallon
2 types of sensory testing
4 quarts =
Religious kosher groups
parbroil

19. Fructose - glucose - sucrose
3 types of fruits
5 g =
2 types of sensory testing
natural sugars in fruits

20. Microbes or pathogens contaminate food and make you sick
Natural Food
foodbourne illness
selecting broccoli
mince

21. United states department of agriculture
USDA
some polysaccharides
chemical tests for food safety
Religious kosher groups

22. 10%
descriptive test
steaming veggies over simmering
fruit drink
enzyme important for cooking

23. Gentle palm pressure; watery consistency
GMO
selecting tomatoes
microwaves
Types of Objective testing

24. AKA tanins found in apples - avacados - apricots
fruit juice drink
Best microwave food arrangement
shred
phenolic compounds

25. Waves and particles moving outward from their source
induction
attracts microwave energy and can cause the food to cook unevenly
parbroil
julienne

26. 1 cup
pectic
16 Tbs =
tomatoe acid
steam

27. Ability to respire - loss of moisture
grind
what causes veggies to spoil
30 ml =
enzyme important for cooking

28. Liquid bubbles actively
boil
cherry/apple acid
steaming veggies over simmering
do solutes raise or lower freezing point of water?

29. Enzyme
4 basic tastes and location on tongue
How microwaves cook food?
ending - ase
purpose of vitamins and minerals

30. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
30 ml =
mince
Classifications of Vegetables
4 cups =

31. How thick
viscosity
2 cups =
simmer
selecting broccoli

32. To cook in steam generated by boiling water
Nutrigenomics
steam
foodbourne illness
touch

33. PKU
GMO
volume
4 cups =
medical foods

34. Regulate metabolic functions
pectic
GMO
purpose of vitamins and minerals
Four functions of water

35. Irregular pieces
do solutes raise or lower freezing point of water?
tomatoe acid
chop
8 oz =

36. Iodized salt - calcium fortified OJ - energy bars
modified
cross contamination
mince
30 ml =

37. 1 lb
pectic
28 g =
cut
16 oz =

38. Detect specific flavor or texture (flavor profile - texture profile)
pectic
Common utensils in microwaves
Religious halal
descriptive test

39. 7 is neutral (below 7 is acidic) (higher 7 is base)
selecting peppers
28 g =
acid increases
pH and fruit

40. Differentiate between samples (triangle - duo - rank)
30 ml =
difference test
vacuoles
TVP

41. Glucose - fructose - galactose
tomato a fruit or veggie?
saute
how do fruits ripen naturally
some monosaccharides

42. 1/4' pieces
USDA
dice
conduction
fruit juice drink

43. Saltiness
fruit juice
acid increases
Four functions of water
fat

44. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
some disaccharides
3 types of fruits
30 ml =
chemical tests for food safety

45. Moving hot air or liquid currents around food
tomatoe acid
USDA
convection
saute

46. Textured Vegetable Protein; from soybeans
chop
GMO
2.2 lbs =
TVP

47. Circle with middle left empty
Classifications of Vegetables
Best microwave food arrangement
microwaves
fruit juice drink

48. Sugar
attracts microwave energy and can cause the food to cook unevenly
sugar reduces
functional foods
common dry heat prep for fruits

49. Divide food
cut
USDA
common products that contain emulsifiers
3 acceptable ways to defrost food

50. Enzymes soften fruit by breaking down the pectic substances
touch
how do fruits ripen naturally
cherry/apple acid
Religious kosher groups

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Test your basic knowledge |

Food Science And Technology

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