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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. Fructose - glucose - sucrose
pectic
selecting broccoli
natural sugars in fruits
steam

2. Enzymes soften fruit by breaking down the pectic substances
microwaves
chemical tests for food safety
salt increases
how do fruits ripen naturally

3. How heavy
roast
volume
selecting peppers
2 Tbs =

4. 1 Tbs
3 tsp =
stew
mince
3 forms of processed fruits

5. Gene alteration; good = eat something you are allergic too / bad = not natural
calories for men
pare...
impact of foodbourne illness in U.S.?
bioengineering

6. To cook in steam generated by boiling water
Religious halal
steam
impact of foodbourne illness in U.S.?
8 oz =

7. Ability to respire - loss of moisture
viscosity
Religious halal
salt increases
what causes veggies to spoil

8. United states department of agriculture
selecting broccoli
USDA
selecting peppers
Common utensils in microwaves

9. To cook in hot fat
enriched
fry
modified
Types of Objective testing

10. 1 tsp
5 ml =
Utensils not safe for microwaves
impact of foodbourne illness in U.S.?
3 tsp =

11. Sucrose - maltose - lactose
Best microwave food arrangement
some disaccharides
foodbourne illness
FDA

12. Remove skin
chloroplasts
pare...
conduction
3 tsp =

13. By friction; the water molecules are randomly oriented in the food
28 g =
julienne
How microwaves cook food?
2 common fruit additives

14. Raw meat - poultry - eggs
Religious vegetarian groups
Most associated foods with foodbourne illness?
foodbourne illness
steam

15. Government has no definition; companies are loose with it
Natural Food
explain food browning
FDA
selecting celery

16. Iodized salt - calcium fortified OJ - energy bars
stew
driven to the surface during microwaving that makes the surface not crisp
salt increases
modified

17. Gluten free - lactose free (specific disorder)
30 ml =
cross contamination
Nutrigenomics
how do fruits ripen naturally

18. Sugar
ending - ose
do solutes raise or lower freezing point of water?
Most associated foods with foodbourne illness?
ending - ase

19. 2.4k
calories for women
Standing time
roast
calories for men

20. 7 is neutral (below 7 is acidic) (higher 7 is base)
poach
Organic
Nutrigenomics
pH and fruit

21. Stores water (juiciness)
5 ml =
grape acid
cranberry acid
vacuoles

22. Heat transfer - universal solvent - chemical reactions - preservation
Four functions of water
16 oz =
some disaccharides
boil

23. 1 gallon
4 quarts =
whole (unmodified)
approximately how many food additives
3 acceptable ways to defrost food

24. Color; carb synthesis
TVP
chloroplasts
ideal emulsifier
driven to the surface during microwaving that makes the surface not crisp

25. Textured Vegetable Protein; from soybeans
TVP
30 ml =
Common Foodbourne illnesses?
shred

26. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
3 tsp =
chemethesis
FDA
moist heat prepping veggies - list tips

27. 1 cup
16 Tbs =
leucoplasts
How microwaves cook food?
acids

28. 100%
medical foods
common moist heat prep for fruits
fruit juice
2 Tbs =

29. Saltiness
Classifications of Vegetables
sugar reduces
acids
TVP

30. Saltiness
explain food browning
functional foods
selecting celery
acid increases

31. 1.6k
sugar reduces
approximately how many food additives
fruit juice drink
calories for women

32. Sight - odor - taste - touch - sound
roast
USDA
Sensory Criteria
GMO

33. 1 oz
30 ml =
selecting tomatoes
descriptive test
Common Foodbourne illnesses?

34. Stores plant starch and can be digested
leucoplasts
moist heat prepping veggies - list tips
calories for women
mince

35. Flavor and acidity
acids
selecting celery
modified
GMO

36. Differentiate between samples (triangle - duo - rank)
Religious catholic groups
convection
difference test
chemethesis

37. 50%
leucoplasts
fruit juice drink
chemethesis
3 tsp =

38. Glucose - fructose - galactose
some monosaccharides
cross contamination
driven to the surface during microwaving that makes the surface not crisp
protein functions in foods

39. Canned - frozen - dried
5 g =
3 forms of processed fruits
Utensils not safe for microwaves
blanch

40. Clean smooth and tender inner stalks
common moist heat prep for fruits
functional foods
selecting celery
2 cups =

41. Food continues to cook after it is out
difference test
Standing time
parbroil
Organic

42. Transfer to a neighboring material w/o contact
radiant
roast
CDC
fry

43. PKU
medical foods
steaming veggies over simmering
chemical tests for food safety
Types of Objective testing

44. Water
2 Tbs =
driven to the surface during microwaving that makes the surface not crisp
Types of Objective testing
fry

45. 1 cup
8 oz =
Religious catholic groups
4 steps in fighting bacteria
Religious halal

46. To brown
chop
chloroplasts
cranberry acid
braise

47. Better retention of flavor - texture - and color
broil
steaming veggies over simmering
acids
Common Foodbourne illnesses?

48. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
16 oz =
Classifications of Vegetables
modified
boil

49. Direct from one to another that is contacting
dice
conduction
5 ml =
Most associated foods with foodbourne illness?

50. Physical - measurements - and equipment
Types of Objective testing
grind
explain food browning
Natural Food