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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. 1 oz
mince
oil
28 g =
chemical tests for food safety
2. Polyplenol
calories for men
approximately how many food additives
protein functions in foods
ideal emulsifier
3. Saltiness
cube...
Common Foodbourne illnesses?
medical foods
sugar reduces
4. Government has no definition; companies are loose with it
Natural Food
Classifications of Vegetables
selecting greens
acid increases
5. Proper for jews to eat
Nutrigenomics
broil
Religious kosher groups
how do fruits ripen naturally
6. Added nutrients that were lost
calories for men
fruit drink
enriched
roast
7. Perceived as hot but not temperature hot (chili peppers)
Natural Food
selecting tomatoes
how do fruits ripen naturally
chemethesis
8. Catalase
viscosity
enzyme important for cooking
Utensils not safe for microwaves
Religious catholic groups
9. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
2 common fruit additives
4 quarts =
conduction
cut
10. Salmonella - ecquli - novirus - listeria
30 ml =
pH and fruit
pectic
Common Foodbourne illnesses?
11. Food and drug administration
16 oz =
FDA
meat analogs
Best microwave food arrangement
12. Sight - odor - taste - touch - sound
Common Foodbourne illnesses?
fry
GMO
Sensory Criteria
13. Sugar
microwaves
Organic
explain food browning
ending - ose
14. Metal pans - pottery with lead glaze - any metal trim
salt increases
Utensils not safe for microwaves
moist heat prepping veggies - list tips
medical foods
15. Flavor and acidity
enzyme important for cooking
explain food browning
purpose of vitamins and minerals
acids
16. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
boil
Standing time
chemical tests for food safety
How microwaves cook food?
17. 1 Tbs
Four functions of water
3 tsp =
28 g =
5 g =
18. Direct from one to another that is contacting
how do fruits ripen naturally
radiant
approximately how many food additives
conduction
19. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
2 cups =
3 acceptable ways to defrost food
do solutes raise or lower freezing point of water?
selecting celery
20. 1 tsp
boil
5 g =
whole (unmodified)
cut
21. To cook meat or vegetables in an oven uncovered
chloroplasts
braise
roast
5 g =
22. Clusters firmly closed
4 cups =
simmer
Religious vegetarian groups
selecting broccoli
23. Clean - seperate - cook - chill
volume
pare...
selecting broccoli
4 steps in fighting bacteria
24. Handle raw foods with cooked foods
2 cups =
poach
cross contamination
volume
25. Hydration - denaturation - enzymatic reactions - buffering - browning
purpose of vitamins and minerals
cross contamination
some polysaccharides
protein functions in foods
26. Center for Disease Control and Prevention
CDC
natural sugars in fruits
driven to the surface during microwaving that makes the surface not crisp
some disaccharides
27. Enzyme
stew
enriched
selecting peppers
ending - ase
28. Differentiate between samples (triangle - duo - rank)
grind
Four functions of water
difference test
poach
29. Sweetness
fruit juice drink
radiant
salt increases
fruit juice
30. Garlic - nuts
Types of Objective testing
acids
oil
whole (unmodified)
31. By friction; the water molecules are randomly oriented in the food
How microwaves cook food?
Organic
parbroil
leucoplasts
32. Breads - chewing gums - caramels - frozen desserts
16 Tbs =
shred
common products that contain emulsifiers
tomato a fruit or veggie?
33. Circle with middle left empty
do solutes raise or lower freezing point of water?
4 steps in fighting bacteria
induction
Best microwave food arrangement
34. Raw meat - poultry - eggs
touch
Most associated foods with foodbourne illness?
2 types of sensory testing
5 ml =
35. Liquid - unsaturated - vegetable oil
selecting greens
oil
touch
convection
36. 1 pint
3 tsp =
2 cups =
grape acid
vacuoles
37. Moving hot air or liquid currents around food
some disaccharides
3 tsp =
convection
pare...
38. Match like strips
chemethesis
julienne
grind
impact of foodbourne illness in U.S.?
39. To simmer for a long time
chemical tests for food safety
protein functions in foods
stew
How microwaves cook food?
40. Tartaric
fruit juice drink
Religious vegetarian groups
radiant
grape acid
41. 'no meats on fridays'
Religious catholic groups
3 types of fruits
viscosity
simmer
42. Detect specific flavor or texture (flavor profile - texture profile)
descriptive test
How microwaves cook food?
2 common fruit additives
FDA
43. Reduce by cutting - crushing - or grinding
magnetron
grind
3 types of fruits
2 types of sensory testing
44. Waves and particles moving outward from their source
functional foods
fat
induction
Classifications of Vegetables
45. 1 oz
Common utensils in microwaves
enzyme important for cooking
moist heat prepping veggies - list tips
30 ml =
46. To brown
2.2 lbs =
poach
oil
braise
47. 7 is neutral (below 7 is acidic) (higher 7 is base)
some polysaccharides
convection
pH and fruit
common moist heat prep for fruits
48. Bring shiney
selecting peppers
cranberry acid
Types of Objective testing
functional foods
49. Ability to respire - loss of moisture
Types of Objective testing
4 cups =
natural sugars in fruits
what causes veggies to spoil
50. Better retention of flavor - texture - and color
pH and fruit
3 acceptable ways to defrost food
foodbourne illness
steaming veggies over simmering