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. Water
driven to the surface during microwaving that makes the surface not crisp
some polysaccharides
whole (unmodified)
USDA
2. Transfer to a neighboring material w/o contact
GMO
radiant
microwaves
2 cups =
3. Crisp tender
Four functions of water
julienne
selecting greens
chop
4. To brown
braise
chemical tests for food safety
common products that contain emulsifiers
parbroil
5. PKU
medical foods
calories for men
fry
fruit drink
6. Food continues to cook after it is out
Religious vegetarian groups
Standing time
chloroplasts
driven to the surface during microwaving that makes the surface not crisp
7. 1 in every 6
3 acceptable ways to defrost food
impact of foodbourne illness in U.S.?
TVP
3 tsp =
8. 1/2' pieces
purpose of vitamins and minerals
Common Foodbourne illnesses?
28 g =
cube...
9. How heavy
volume
Utensils not safe for microwaves
fry
attracts microwave energy and can cause the food to cook unevenly
10. 1 tsp
oil
5 g =
dice
some polysaccharides
11. 95% w/o synthetic pesticides and no GMO
Organic
2 Tbs =
common moist heat prep for fruits
acid increases
12. Malic
cherry/apple acid
2 Tbs =
16 oz =
cut
13. Cut or chop fine
touch
Religious halal
FDA
mince
14. Budhism - hinuduism - mormons
functional foods
driven to the surface during microwaving that makes the surface not crisp
Religious vegetarian groups
FDA
15. Direct from one to another that is contacting
conduction
acid increases
acids
calories for men
16. Sugar
shred
Utensils not safe for microwaves
ending - ose
foodbourne illness
17. Benzoic
foodbourne illness
driven to the surface during microwaving that makes the surface not crisp
fruit drink
cranberry acid
18. Clean - seperate - cook - chill
4 steps in fighting bacteria
Four functions of water
sugar reduces
Religious halal
19. Physical - measurements - and equipment
induction
selecting greens
saute
Types of Objective testing
20. Heat up foods by use of high frequency electromagnetic waves
microwaves
cross contamination
bioengineering
fruit drink
21. Proper for jews to eat
braise
Religious kosher groups
enriched
conduction
22. Sucrose - maltose - lactose
Religious halal
some disaccharides
3 acceptable ways to defrost food
selecting tomatoes
23. Flavor and acidity
acids
16 Tbs =
Religious halal
ideal emulsifier
24. Cut or tear into strips or pieces
meat analogs
shred
explain food browning
Common utensils in microwaves
25. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
Common Foodbourne illnesses?
functional foods
cherry/apple acid
saute
26. Ability to respire - loss of moisture
enriched
5 ml =
what causes veggies to spoil
Utensils not safe for microwaves
27. Color; carb synthesis
2 types of sensory testing
16 Tbs =
chloroplasts
Common utensils in microwaves
28. To boil in water until food is partially cooked
cross contamination
parbroil
calories for men
touch
29. 1 cup
4 cups =
8 oz =
convection
sugar reduces
30. 1 tsp
5 ml =
Most associated foods with foodbourne illness?
oil
CDC
31. Fructose - glucose - sucrose
steaming veggies over simmering
common dry heat prep for fruits
natural sugars in fruits
selecting peppers
32. Reduce by cutting - crushing - or grinding
cross contamination
grind
cranberry acid
cube...
33. 'no meats on fridays'
Religious catholic groups
fruit drink
Religious vegetarian groups
Organic
34. Iodized salt - calcium fortified OJ - energy bars
blanch
poach
simmer
modified
35. Digestible and undigestible
3 forms of processed fruits
GMO
natural sugars in fruits
some polysaccharides
36. Heat transfer - universal solvent - chemical reactions - preservation
Best microwave food arrangement
medical foods
protein functions in foods
Four functions of water
37. Effective- detect difference affective- individual preference
2 types of sensory testing
protein functions in foods
4 quarts =
3 forms of processed fruits
38. 7 is neutral (below 7 is acidic) (higher 7 is base)
tomatoe acid
conduction
blanch
pH and fruit
39. Solid - saturated - animal fat
functional foods
ideal emulsifier
fruit juice drink
fat
40. 1/4' pieces
shred
dice
volume
roast
41. Stewing - poaching
common moist heat prep for fruits
purpose of vitamins and minerals
3 acceptable ways to defrost food
ending - ose
42. 100%
fruit juice
calories for women
selecting peppers
Best microwave food arrangement
43. To cook in steam generated by boiling water
Religious catholic groups
steam
mince
5 ml =
44. To cook under direct heat
grape acid
selecting greens
broil
selecting tomatoes
45. 1 kg
functional foods
2.2 lbs =
Utensils not safe for microwaves
parbroil
46. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
touch
do solutes raise or lower freezing point of water?
whole (unmodified)
3 types of fruits
47. Sugar
attracts microwave energy and can cause the food to cook unevenly
braise
do solutes raise or lower freezing point of water?
Utensils not safe for microwaves
48. Moving hot air or liquid currents around food
30 ml =
leucoplasts
convection
shred
49. Imitations of meat by blending soy and others
tomato a fruit or veggie?
meat analogs
selecting peppers
fruit juice drink
50. 1 lb
how do fruits ripen naturally
selecting tomatoes
3 acceptable ways to defrost food
16 oz =