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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. Color; carb synthesis
conduction
chloroplasts
Standing time
common moist heat prep for fruits

2. 1/2' pieces
8 oz =
cube...
bioengineering
some disaccharides

3. Salmonella - ecquli - novirus - listeria
Common Foodbourne illnesses?
convection
do solutes raise or lower freezing point of water?
grape acid

4. Imitations of meat by blending soy and others
meat analogs
chloroplasts
fry
convection

5. To cook in hot fat
2.2 lbs =
fry
grind
2 common fruit additives

6. 1 cup
calories for women
16 Tbs =
volume
4 basic tastes and location on tongue

7. Effective- detect difference affective- individual preference
shred
2 types of sensory testing
blanch
selecting tomatoes

8. Cut or tear into strips or pieces
radiant
shred
CDC
3 forms of processed fruits

9. Sucrose - maltose - lactose
broil
2 common fruit additives
some disaccharides
Most associated foods with foodbourne illness?

10. Sugar
fortified
Religious catholic groups
attracts microwave energy and can cause the food to cook unevenly
conduction

11. Moving hot air or liquid currents around food
roast
dice
viscosity
convection

12. Divide food
cut
cross contamination
2 Tbs =
salt increases

13. 1/4' pieces
shred
protein functions in foods
natural sugars in fruits
dice

14. Physical - measurements - and equipment
radiant
some monosaccharides
magnetron
Types of Objective testing

15. Proper for jews to eat
induction
meat analogs
vacuoles
Religious kosher groups

16. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
Common Foodbourne illnesses?
selecting greens
Types of Objective testing
chemical tests for food safety

17. Catalase
4 basic tastes and location on tongue
Best microwave food arrangement
enzyme important for cooking
cube...

18. Saltiness
impact of foodbourne illness in U.S.?
acid increases
volume
simmer

19. Center for Disease Control and Prevention
16 Tbs =
parbroil
2 common fruit additives
CDC

20. Food and drug administration
shred
grape acid
FDA
Four functions of water

21. Stores plant starch and can be digested
leucoplasts
Religious vegetarian groups
calories for men
fruit juice

22. 3 -000
approximately how many food additives
descriptive test
cube...
pectic

23. Microbes or pathogens contaminate food and make you sick
foodbourne illness
Standing time
16 Tbs =
calories for men

24. Detect specific flavor or texture (flavor profile - texture profile)
descriptive test
blanch
protein functions in foods
pare...

25. Sight - odor - taste - touch - sound
2 common fruit additives
Sensory Criteria
3 acceptable ways to defrost food
sugar reduces

26. To cook meat or vegetables in an oven uncovered
driven to the surface during microwaving that makes the surface not crisp
roast
fruit drink
common products that contain emulsifiers

27. Raw meat - poultry - eggs
Most associated foods with foodbourne illness?
difference test
2 Tbs =
steam

28. Natural cementing agents in jellies and jams
How microwaves cook food?
pectic
Sensory Criteria
fruit juice

29. Cook at a temperature just below boiling
simmer
oil
impact of foodbourne illness in U.S.?
functional foods

30. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
3 acceptable ways to defrost food
convection
4 steps in fighting bacteria
functional foods

31. Circle with middle left empty
Best microwave food arrangement
selecting greens
8 oz =
medical foods

32. Gentle palm pressure; watery consistency
cranberry acid
4 cups =
selecting tomatoes
Religious kosher groups

33. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
fat
do solutes raise or lower freezing point of water?
acids
Classifications of Vegetables

34. Added nutrients that were never there
bioengineering
fortified
GMO
FDA

35. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
GMO
Utensils not safe for microwaves
moist heat prepping veggies - list tips
poach

36. 'no meats on fridays'
5 g =
Religious catholic groups
explain food browning
simmer

37. United states department of agriculture
USDA
3 types of fruits
cranberry acid
vacuoles

38. Texture - consistency - astringency - chemethesis
touch
pectic
sugar reduces
dice

39. Better retention of flavor - texture - and color
fat
3 types of fruits
steaming veggies over simmering
grind

40. Benzoic
modified
common moist heat prep for fruits
How microwaves cook food?
cranberry acid

41. To cook under direct heat
chop
Religious catholic groups
roast
broil

42. Gluten free - lactose free (specific disorder)
Nutrigenomics
fat
selecting celery
fry

43. 1 kg
2.2 lbs =
selecting greens
How microwaves cook food?
Best microwave food arrangement

44. Direct from one to another that is contacting
common products that contain emulsifiers
pare...
fruit drink
conduction

45. Islamic/muslim
Religious halal
microwaves
viscosity
4 cups =

46. Solid - saturated - animal fat
driven to the surface during microwaving that makes the surface not crisp
2 types of sensory testing
natural sugars in fruits
fat

47. 7 is neutral (below 7 is acidic) (higher 7 is base)
induction
approximately how many food additives
pH and fruit
fortified

48. How heavy
volume
difference test
Religious halal
steaming veggies over simmering

49. PKU
radiant
medical foods
natural sugars in fruits
3 tsp =

50. Added nutrients that were lost
pectic
braise
enriched
cranberry acid