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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.
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. AKA tanins found in apples - avacados - apricots
leucoplasts
selecting peppers
phenolic compounds
4 basic tastes and location on tongue

2. Physical - measurements - and equipment
Types of Objective testing
stew
ideal emulsifier
8 oz =

3. Sugar
16 oz =
fortified
4 steps in fighting bacteria
attracts microwave energy and can cause the food to cook unevenly

4. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
2 common fruit additives
chop
dice
natural sugars in fruits

5. Water
foodbourne illness
driven to the surface during microwaving that makes the surface not crisp
cross contamination
enzyme important for cooking

6. Enzyme
approximately how many food additives
oil
julienne
ending - ase

7. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
steam
GMO
cranberry acid
Classifications of Vegetables

8. 1 Tbs
steaming veggies over simmering
2 cups =
Religious halal
3 tsp =

9. Liquid - unsaturated - vegetable oil
oil
Common Foodbourne illnesses?
julienne
touch

10. Divide food
viscosity
difference test
cut
3 tsp =

11. 100%
what causes veggies to spoil
3 acceptable ways to defrost food
poach
fruit juice

12. Solid - saturated - animal fat
fat
ideal emulsifier
magnetron
braise

13. Food continues to cook after it is out
CDC
pare...
enzyme important for cooking
Standing time

14. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
boil
explain food browning
functional foods
selecting tomatoes

15. Catalase
GMO
enzyme important for cooking
approximately how many food additives
attracts microwave energy and can cause the food to cook unevenly

16. Sugar
How microwaves cook food?
roast
ending - ose
4 steps in fighting bacteria

17. Flavor and acidity
difference test
acids
common dry heat prep for fruits
4 quarts =

18. Gluten free - lactose free (specific disorder)
3 tsp =
3 forms of processed fruits
Sensory Criteria
Nutrigenomics

19. Textured Vegetable Protein; from soybeans
poach
selecting broccoli
pectic
TVP

20. 3 -000
shred
magnetron
approximately how many food additives
pH and fruit

21. Reduce by cutting - crushing - or grinding
grind
3 forms of processed fruits
chloroplasts
volume

22. Added nutrients that were lost
shred
how do fruits ripen naturally
chloroplasts
enriched

23. Match like strips
Religious vegetarian groups
induction
julienne
medical foods

24. Sweetness
do solutes raise or lower freezing point of water?
some polysaccharides
salt increases
modified

25. 1 quart
16 oz =
selecting tomatoes
dice
4 cups =

26. Perceived as hot but not temperature hot (chili peppers)
chemethesis
TVP
fruit juice
2 common fruit additives

27. To cook in hot fat
microwaves
fry
16 Tbs =
enzyme important for cooking

28. Polyplenol
pH and fruit
what causes veggies to spoil
ideal emulsifier
ending - ase

29. 10%
selecting peppers
fruit drink
acid increases
modified

30. To cook meat or vegetables in an oven uncovered
Nutrigenomics
stew
cube...
roast

31. Crisp tender
viscosity
some monosaccharides
selecting greens
ending - ase

32. Transfer to a neighboring material w/o contact
some monosaccharides
Organic
common moist heat prep for fruits
radiant

33. Ability to respire - loss of moisture
common products that contain emulsifiers
phenolic compounds
what causes veggies to spoil
tomatoe acid

34. Regulate metabolic functions
vacuoles
2 Tbs =
purpose of vitamins and minerals
common moist heat prep for fruits

35. To simmer for a long time
vacuoles
microwaves
stew
dice

36. Tartaric
broil
grape acid
enriched
medical foods

37. PKU
induction
Religious halal
4 steps in fighting bacteria
medical foods

38. To cook under direct heat
acid increases
3 tsp =
salt increases
broil

39. Better retention of flavor - texture - and color
saute
steaming veggies over simmering
difference test
microwaves

40. Cut or chop fine
medical foods
Common utensils in microwaves
mince
broil

41. Color; carb synthesis
chloroplasts
fruit juice
grind
radiant

42. Garlic - nuts
whole (unmodified)
chloroplasts
Common Foodbourne illnesses?
4 basic tastes and location on tongue

43. 1 oz
calories for women
meat analogs
30 ml =
Types of Objective testing

44. 1 lb
acids
3 acceptable ways to defrost food
16 oz =
5 ml =

45. Differentiate between samples (triangle - duo - rank)
difference test
steaming veggies over simmering
common moist heat prep for fruits
grape acid

46. Government has no definition; companies are loose with it
impact of foodbourne illness in U.S.?
stew
16 oz =
Natural Food

47. To brown
braise
2 cups =
foodbourne illness
attracts microwave energy and can cause the food to cook unevenly

48. Saltiness
sugar reduces
natural sugars in fruits
Religious catholic groups
braise

49. Lower because it takes longer for the molecules to slow down with the addition
do solutes raise or lower freezing point of water?
steam
4 basic tastes and location on tongue
dice

50. Cut or tear into strips or pieces
pare...
CDC
common moist heat prep for fruits
shred