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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 tsp
5 g =
16 oz =
Religious halal
selecting broccoli
2. Has other purposes than just give calories (nutrients - vitamins - antioxidants)
functional foods
grape acid
Organic
some disaccharides
3. Differentiate between samples (triangle - duo - rank)
3 acceptable ways to defrost food
difference test
cranberry acid
convection
4. Stewing - poaching
tomatoe acid
Utensils not safe for microwaves
30 ml =
common moist heat prep for fruits
5. Cut or chop fine
mince
steaming veggies over simmering
sugar reduces
common products that contain emulsifiers
6. Reduce by cutting - crushing - or grinding
grind
Nutrigenomics
Religious halal
selecting celery
7. Gentle palm pressure; watery consistency
selecting tomatoes
acids
enriched
3 tsp =
8. Baking - broiling - frying
some polysaccharides
common dry heat prep for fruits
common products that contain emulsifiers
touch
9. 1 lb
explain food browning
mince
induction
16 oz =
10. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)
some polysaccharides
fruit drink
chemethesis
3 types of fruits
11. 2.4k
fruit juice drink
USDA
calories for men
sugar reduces
12. 100%
fruit juice
3 types of fruits
Religious kosher groups
common products that contain emulsifiers
13. Digestible and undigestible
Religious catholic groups
some polysaccharides
dice
cross contamination
14. Food and drug administration
bioengineering
selecting broccoli
common products that contain emulsifiers
FDA
15. Liquid bubbles actively
viscosity
boil
volume
8 oz =
16. Match like strips
julienne
Common utensils in microwaves
Four functions of water
cherry/apple acid
17. Gene alteration; good = eat something you are allergic too / bad = not natural
3 forms of processed fruits
bioengineering
blanch
4 quarts =
18. Circle with middle left empty
4 basic tastes and location on tongue
parbroil
Best microwave food arrangement
2.2 lbs =
19. Cook in hot liquid using precautions to retain shape
poach
28 g =
sugar reduces
selecting peppers
20. AKA tanins found in apples - avacados - apricots
functional foods
phenolic compounds
braise
Nutrigenomics
21. To boil in water until food is partially cooked
some polysaccharides
impact of foodbourne illness in U.S.?
parbroil
difference test
22. Physical - measurements - and equipment
Types of Objective testing
4 steps in fighting bacteria
oil
3 tsp =
23. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
simmer
chop
functional foods
3 acceptable ways to defrost food
24. Malic
cherry/apple acid
4 cups =
fruit juice
common moist heat prep for fruits
25. Use as little water as possible - dont let them bounce off eachother - leave lid cracked
moist heat prepping veggies - list tips
mince
touch
3 forms of processed fruits
26. Iodized salt - calcium fortified OJ - energy bars
calories for men
modified
fortified
common products that contain emulsifiers
27. Direct from one to another that is contacting
conduction
chemical tests for food safety
FDA
16 oz =
28. Stores water (juiciness)
vacuoles
julienne
some monosaccharides
16 oz =
29. Added nutrients that were lost
enriched
acid increases
explain food browning
selecting tomatoes
30. Sucrose - maltose - lactose
some disaccharides
5 ml =
explain food browning
selecting celery
31. Polyplenol
moist heat prepping veggies - list tips
ideal emulsifier
selecting peppers
meat analogs
32. Crisp tender
USDA
bioengineering
selecting greens
approximately how many food additives
33. Lower because it takes longer for the molecules to slow down with the addition
8 oz =
do solutes raise or lower freezing point of water?
modified
ending - ase
34. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
steaming veggies over simmering
ending - ase
functional foods
Classifications of Vegetables
35. 1 Tbs
do solutes raise or lower freezing point of water?
blanch
3 tsp =
medical foods
36. Breads - chewing gums - caramels - frozen desserts
common products that contain emulsifiers
natural sugars in fruits
selecting broccoli
purpose of vitamins and minerals
37. 1 in every 6
driven to the surface during microwaving that makes the surface not crisp
impact of foodbourne illness in U.S.?
FDA
How microwaves cook food?
38. Enzymes soften fruit by breaking down the pectic substances
how do fruits ripen naturally
do solutes raise or lower freezing point of water?
grape acid
moist heat prepping veggies - list tips
39. Sweetness
Organic
oil
saute
salt increases
40. To fry food in a small amount of fat
saute
FDA
conduction
simmer
41. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
common products that contain emulsifiers
natural sugars in fruits
2 common fruit additives
CDC
42. Microbes or pathogens contaminate food and make you sick
convection
foodbourne illness
impact of foodbourne illness in U.S.?
selecting celery
43. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
chemical tests for food safety
Standing time
GMO
foodbourne illness
44. 1 oz
4 quarts =
30 ml =
calories for women
leucoplasts
45. 1 cup
Natural Food
16 Tbs =
Utensils not safe for microwaves
3 tsp =
46. Perceived as hot but not temperature hot (chili peppers)
chemethesis
Standing time
common dry heat prep for fruits
do solutes raise or lower freezing point of water?
47. Ability to respire - loss of moisture
phenolic compounds
viscosity
magnetron
what causes veggies to spoil
48. 'no meats on fridays'
Common utensils in microwaves
Religious catholic groups
calories for men
how do fruits ripen naturally
49. Solid - saturated - animal fat
fat
selecting celery
acids
selecting broccoli
50. Gluten free - lactose free (specific disorder)
viscosity
ending - ose
2 cups =
Nutrigenomics