SUBJECTS
|
BROWSE
|
CAREER CENTER
|
POPULAR
|
JOIN
|
LOGIN
Business Skills
|
Soft Skills
|
Basic Literacy
|
Certifications
About
|
Help
|
Privacy
|
Terms
|
Email
Search
Test your basic knowledge |
Food Science And Technology
Start Test
Study First
Subject
:
engineering
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. Clusters firmly closed
selecting broccoli
Sensory Criteria
dice
common moist heat prep for fruits
2. 1 cup
8 oz =
Common utensils in microwaves
stew
convection
3. Remove skin
microwaves
pare...
broil
blanch
4. Perceived as hot but not temperature hot (chili peppers)
bioengineering
tomato a fruit or veggie?
chemethesis
descriptive test
5. 1 oz
Most associated foods with foodbourne illness?
cut
30 ml =
3 forms of processed fruits
6. Solid - saturated - animal fat
mince
acid increases
viscosity
fat
7. Cut or chop fine
mince
calories for men
volume
impact of foodbourne illness in U.S.?
8. Islamic/muslim
16 oz =
julienne
enzyme important for cooking
Religious halal
9. 1 kg
chemethesis
how do fruits ripen naturally
2.2 lbs =
difference test
10. 1 oz
GMO
common products that contain emulsifiers
2 Tbs =
Natural Food
11. Stores plant starch and can be digested
medical foods
leucoplasts
meat analogs
stew
12. Waves and particles moving outward from their source
induction
poach
ending - ose
4 steps in fighting bacteria
13. Tartaric
grape acid
Natural Food
fruit juice drink
2.2 lbs =
14. Digestible and undigestible
chloroplasts
sugar reduces
some polysaccharides
2.2 lbs =
15. Better retention of flavor - texture - and color
steaming veggies over simmering
grind
sugar reduces
TVP
16. Added nutrients that were lost
enriched
cranberry acid
what causes veggies to spoil
4 steps in fighting bacteria
17. PKU
medical foods
braise
2 Tbs =
steaming veggies over simmering
18. Fruit because it grows from a plant's flower
2 types of sensory testing
tomatoe acid
mince
tomato a fruit or veggie?
19. Circle with middle left empty
5 g =
4 quarts =
Best microwave food arrangement
convection
20. Heat up foods by use of high frequency electromagnetic waves
microwaves
2 cups =
fruit drink
Common Foodbourne illnesses?
21. Differentiate between samples (triangle - duo - rank)
pectic
difference test
calories for women
bioengineering
22. Catalase
enzyme important for cooking
30 ml =
functional foods
Organic
23. Preheat briefly to inactivate enzymes
acids
blanch
calories for women
dice
24. To cook meat or vegetables in an oven uncovered
pectic
Common Foodbourne illnesses?
roast
3 tsp =
25. Gluten free - lactose free (specific disorder)
volume
common dry heat prep for fruits
roast
Nutrigenomics
26. Canned - frozen - dried
pectic
foodbourne illness
3 forms of processed fruits
broil
27. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
leucoplasts
explain food browning
sugar reduces
some disaccharides
28. 1 tsp
5 g =
FDA
2 Tbs =
some monosaccharides
29. Natural cementing agents in jellies and jams
boil
pectic
induction
saute
30. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
poach
grind
Classifications of Vegetables
radiant
31. United states department of agriculture
USDA
CDC
poach
driven to the surface during microwaving that makes the surface not crisp
32. Reduce by cutting - crushing - or grinding
grind
impact of foodbourne illness in U.S.?
3 forms of processed fruits
induction
33. Polyplenol
3 forms of processed fruits
natural sugars in fruits
ideal emulsifier
28 g =
34. Lower because it takes longer for the molecules to slow down with the addition
grape acid
acids
do solutes raise or lower freezing point of water?
cube...
35. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
convection
Most associated foods with foodbourne illness?
functional foods
Common Foodbourne illnesses?
36. Cut or tear into strips or pieces
2 Tbs =
ideal emulsifier
shred
sugar reduces
37. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
cherry/apple acid
4 basic tastes and location on tongue
stew
foodbourne illness
38. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
sugar reduces
moist heat prepping veggies - list tips
descriptive test
28 g =
39. Regulate metabolic functions
purpose of vitamins and minerals
cranberry acid
explain food browning
phenolic compounds
40. Sight - odor - taste - touch - sound
calories for men
impact of foodbourne illness in U.S.?
poach
Sensory Criteria
41. Breads - chewing gums - caramels - frozen desserts
common products that contain emulsifiers
2 cups =
Natural Food
enriched
42. By friction; the water molecules are randomly oriented in the food
parbroil
leucoplasts
How microwaves cook food?
selecting tomatoes
43. Flavor and acidity
Nutrigenomics
acids
30 ml =
2.2 lbs =
44. Fructose - glucose - sucrose
ending - ase
natural sugars in fruits
common products that contain emulsifiers
fat
45. Garlic - nuts
whole (unmodified)
conduction
meat analogs
selecting broccoli
46. Salmonella - ecquli - novirus - listeria
selecting broccoli
16 oz =
Common Foodbourne illnesses?
leucoplasts
47. Gentle palm pressure; watery consistency
2.2 lbs =
ending - ase
cranberry acid
selecting tomatoes
48. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
functional foods
3 types of fruits
selecting broccoli
attracts microwave energy and can cause the food to cook unevenly
49. Sucrose - maltose - lactose
braise
parbroil
some disaccharides
FDA
50. Cook in hot liquid using precautions to retain shape
28 g =
poach
30 ml =
cube...