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 tsp
5 g =
4 basic tastes and location on tongue
simmer
attracts microwave energy and can cause the food to cook unevenly


2. Differentiate between samples (triangle - duo - rank)
3 tsp =
conduction
difference test
ideal emulsifier


3. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
FDA
descriptive test
Classifications of Vegetables
chemical tests for food safety


4. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
common moist heat prep for fruits
Classifications of Vegetables
3 tsp =
Religious vegetarian groups


5. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
ideal emulsifier
viscosity
broil
3 types of fruits


6. Glucose - fructose - galactose
some monosaccharides
4 basic tastes and location on tongue
driven to the surface during microwaving that makes the surface not crisp
parbroil


7. Detect specific flavor or texture (flavor profile - texture profile)
Natural Food
fat
descriptive test
braise


8. 1 in every 6
Religious halal
conduction
braise
impact of foodbourne illness in U.S.?


9. Fructose - glucose - sucrose
Best microwave food arrangement
enzyme important for cooking
natural sugars in fruits
Common Foodbourne illnesses?


10. Saltiness
acid increases
selecting greens
boil
How microwaves cook food?


11. Cook at a temperature just below boiling
simmer
selecting celery
blanch
16 Tbs =


12. Microbes or pathogens contaminate food and make you sick
foodbourne illness
dice
USDA
steam


13. To cook in hot fat
tomatoe acid
blanch
fry
foodbourne illness


14. 1 tsp
tomato a fruit or veggie?
enzyme important for cooking
5 ml =
Nutrigenomics


15. To fry food in a small amount of fat
saute
chloroplasts
Religious catholic groups
simmer


16. Liquid bubbles actively
boil
cut
meat analogs
calories for men


17. Clean smooth and tender inner stalks
5 g =
selecting celery
4 cups =
USDA


18. Hydration - denaturation - enzymatic reactions - buffering - browning
fruit juice
selecting greens
salt increases
protein functions in foods


19. Gene alteration; good = eat something you are allergic too / bad = not natural
4 cups =
16 oz =
bioengineering
radiant


20. 1 gallon
selecting celery
protein functions in foods
convection
4 quarts =


21. Sweetness
chemethesis
grape acid
cranberry acid
salt increases


22. Tartaric
3 acceptable ways to defrost food
grape acid
2.2 lbs =
explain food browning


23. Benzoic
sugar reduces
volume
cranberry acid
chloroplasts


24. Heat up foods by use of high frequency electromagnetic waves
microwaves
protein functions in foods
Organic
ending - ose


25. Government has no definition; companies are loose with it
Natural Food
pectic
approximately how many food additives
cherry/apple acid


26. Ability to respire - loss of moisture
what causes veggies to spoil
ending - ose
induction
Organic


27. Fruit because it grows from a plant's flower
fortified
selecting tomatoes
tomato a fruit or veggie?
fruit drink


28. Heat transfer - universal solvent - chemical reactions - preservation
Classifications of Vegetables
grape acid
Four functions of water
attracts microwave energy and can cause the food to cook unevenly


29. 10%
fruit drink
acids
2.2 lbs =
cherry/apple acid


30. Catalase
driven to the surface during microwaving that makes the surface not crisp
protein functions in foods
induction
enzyme important for cooking


31. 1 oz
30 ml =
braise
steam
3 types of fruits


32. Match like strips
julienne
Religious kosher groups
selecting tomatoes
2 common fruit additives


33. Food and drug administration
calories for women
some disaccharides
FDA
GMO


34. 1 lb
fruit juice
4 basic tastes and location on tongue
16 oz =
cube...


35. 3 -000
approximately how many food additives
4 quarts =
roast
acid increases


36. Islamic/muslim
Organic
cut
Religious halal
purpose of vitamins and minerals


37. Stores plant starch and can be digested
impact of foodbourne illness in U.S.?
leucoplasts
GMO
Utensils not safe for microwaves


38. 1 cup
8 oz =
cross contamination
approximately how many food additives
foodbourne illness


39. By friction; the water molecules are randomly oriented in the food
approximately how many food additives
viscosity
Religious kosher groups
How microwaves cook food?


40. Textured Vegetable Protein; from soybeans
Classifications of Vegetables
leucoplasts
5 ml =
TVP


41. Water
calories for women
julienne
medical foods
driven to the surface during microwaving that makes the surface not crisp


42. 1 pint
fruit drink
2 cups =
approximately how many food additives
Religious kosher groups


43. To cook under direct heat
cranberry acid
chemical tests for food safety
broil
vacuoles


44. Cut or chop fine
3 types of fruits
8 oz =
cranberry acid
mince


45. Imitations of meat by blending soy and others
GMO
2 common fruit additives
selecting broccoli
meat analogs


46. Divide food
ending - ase
Utensils not safe for microwaves
stew
cut


47. 7 is neutral (below 7 is acidic) (higher 7 is base)
common moist heat prep for fruits
USDA
pH and fruit
16 Tbs =


48. Enzymes soften fruit by breaking down the pectic substances
descriptive test
how do fruits ripen naturally
sugar reduces
vacuoles


49. To brown
fruit drink
braise
cranberry acid
sugar reduces


50. Added nutrients that were lost
enriched
Common Foodbourne illnesses?
16 oz =
functional foods