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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. 1 oz
bioengineering
2 Tbs =
calories for men
selecting celery

2. Clusters firmly closed
broil
mince
selecting broccoli
28 g =

3. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
steaming veggies over simmering
enriched
4 basic tastes and location on tongue
enzyme important for cooking

4. 10%
viscosity
30 ml =
fruit drink
convection

5. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
2 Tbs =
stew
3 types of fruits
3 forms of processed fruits

6. Better retention of flavor - texture - and color
sugar reduces
2.2 lbs =
pH and fruit
steaming veggies over simmering

7. Cook at a temperature just below boiling
8 oz =
how do fruits ripen naturally
simmer
common dry heat prep for fruits

8. Regulate metabolic functions
braise
Religious catholic groups
phenolic compounds
purpose of vitamins and minerals

9. To cook under direct heat
calories for men
GMO
Nutrigenomics
broil

10. Breads - chewing gums - caramels - frozen desserts
4 steps in fighting bacteria
GMO
common products that contain emulsifiers
purpose of vitamins and minerals

11. Food and drug administration
FDA
selecting peppers
pH and fruit
2 types of sensory testing

12. How heavy
volume
induction
4 steps in fighting bacteria
Types of Objective testing

13. 1 cup
Most associated foods with foodbourne illness?
16 Tbs =
tomato a fruit or veggie?
some disaccharides

14. Baking - broiling - frying
common dry heat prep for fruits
magnetron
purpose of vitamins and minerals
selecting celery

15. Gluten free - lactose free (specific disorder)
cherry/apple acid
4 steps in fighting bacteria
Nutrigenomics
medical foods

16. Iodized salt - calcium fortified OJ - energy bars
Standing time
whole (unmodified)
modified
impact of foodbourne illness in U.S.?

17. 1.6k
common moist heat prep for fruits
ideal emulsifier
salt increases
calories for women

18. Perceived as hot but not temperature hot (chili peppers)
chemethesis
stew
Classifications of Vegetables
Natural Food

19. AKA tanins found in apples - avacados - apricots
phenolic compounds
Standing time
fat
difference test

20. Saltiness
medical foods
sugar reduces
tomato a fruit or veggie?
pare...

21. Islamic/muslim
fat
2 types of sensory testing
5 g =
Religious halal

22. Genetically modified organism
GMO
How microwaves cook food?
stew
fruit juice drink

23. Direct from one to another that is contacting
conduction
GMO
sugar reduces
foodbourne illness

24. Stores water (juiciness)
Nutrigenomics
selecting tomatoes
whole (unmodified)
vacuoles

25. 1 tsp
poach
5 ml =
fat
explain food browning

26. Lower because it takes longer for the molecules to slow down with the addition
attracts microwave energy and can cause the food to cook unevenly
4 steps in fighting bacteria
bioengineering
do solutes raise or lower freezing point of water?

27. Water
common products that contain emulsifiers
3 forms of processed fruits
driven to the surface during microwaving that makes the surface not crisp
4 cups =

28. Sweetness
pH and fruit
salt increases
some monosaccharides
Four functions of water

29. Digestible and undigestible
viscosity
some polysaccharides
Natural Food
cross contamination

30. 1 tsp
5 g =
Religious halal
cut
fat

31. 7 is neutral (below 7 is acidic) (higher 7 is base)
pH and fruit
explain food browning
salt increases
leucoplasts

32. 1 oz
poach
fry
fruit juice
28 g =

33. Government has no definition; companies are loose with it
Natural Food
common moist heat prep for fruits
tomatoe acid
salt increases

34. Heat up foods by use of high frequency electromagnetic waves
Types of Objective testing
CDC
pare...
microwaves

35. Added nutrients that were lost
FDA
fruit drink
TVP
enriched

36. To brown
braise
fruit drink
approximately how many food additives
Sensory Criteria

37. Reduce by cutting - crushing - or grinding
28 g =
some polysaccharides
grind
selecting greens

38. Physical - measurements - and equipment
Types of Objective testing
cut
moist heat prepping veggies - list tips
2 cups =

39. Cut or chop fine
salt increases
mince
explain food browning
Nutrigenomics

40. 50%
enzyme important for cooking
moist heat prepping veggies - list tips
fruit juice drink
descriptive test

41. Added nutrients that were never there
30 ml =
fortified
explain food browning
common moist heat prep for fruits

42. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
chemical tests for food safety
selecting greens
2 common fruit additives
fortified

43. By friction; the water molecules are randomly oriented in the food
selecting greens
How microwaves cook food?
shred
steam

44. Clean smooth and tender inner stalks
selecting celery
approximately how many food additives
enzyme important for cooking
3 forms of processed fruits

45. 1 kg
dice
2.2 lbs =
cube...
Utensils not safe for microwaves

46. To fry food in a small amount of fat
blanch
saute
2 Tbs =
pectic

47. Divide food
convection
cut
GMO
Four functions of water

48. Citric
touch
tomatoe acid
2.2 lbs =
8 oz =

49. Stewing - poaching
enzyme important for cooking
leucoplasts
common moist heat prep for fruits
fry

50. Canned - frozen - dried
Religious catholic groups
Most associated foods with foodbourne illness?
3 forms of processed fruits
30 ml =