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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. 'no meats on fridays'
Utensils not safe for microwaves
Religious catholic groups
Natural Food
2.2 lbs =

2. 50%
3 tsp =
pectic
fruit juice drink
sugar reduces

3. Gene alteration; good = eat something you are allergic too / bad = not natural
induction
bioengineering
chloroplasts
4 steps in fighting bacteria

4. 1 gallon
modified
4 quarts =
TVP
Religious halal

5. To boil in water until food is partially cooked
tomatoe acid
parbroil
Standing time
cube...

6. Unit that produces the microwaves
magnetron
grind
5 g =
viscosity

7. Genetically modified organism
Standing time
How microwaves cook food?
GMO
do solutes raise or lower freezing point of water?

8. PKU
enzyme important for cooking
functional foods
selecting broccoli
medical foods

9. Budhism - hinuduism - mormons
Religious vegetarian groups
chop
induction
2 types of sensory testing

10. Food continues to cook after it is out
28 g =
Standing time
chemical tests for food safety
2 common fruit additives

11. 1 quart
Best microwave food arrangement
4 cups =
Standing time
4 basic tastes and location on tongue

12. Added nutrients that were never there
braise
roast
viscosity
fortified

13. Glass - plastic - ceramic
steam
Common utensils in microwaves
do solutes raise or lower freezing point of water?
4 basic tastes and location on tongue

14. Natural cementing agents in jellies and jams
Types of Objective testing
Sensory Criteria
stew
pectic

15. Direct from one to another that is contacting
conduction
meat analogs
selecting celery
how do fruits ripen naturally

16. 1 pint
chop
2 cups =
roast
fruit drink

17. To fry food in a small amount of fat
selecting peppers
cube...
ending - ase
saute

18. Saltiness
acid increases
pectic
Standing time
Utensils not safe for microwaves

19. 1 cup
chemethesis
Classifications of Vegetables
16 Tbs =
pare...

20. 1 cup
descriptive test
8 oz =
some polysaccharides
3 types of fruits

21. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
what causes veggies to spoil
microwaves
cranberry acid
3 acceptable ways to defrost food

22. Better retention of flavor - texture - and color
grind
do solutes raise or lower freezing point of water?
steaming veggies over simmering
2 Tbs =

23. 100%
Religious halal
steaming veggies over simmering
sugar reduces
fruit juice

24. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
chemical tests for food safety
dice
28 g =
fruit juice drink

25. Preheat briefly to inactivate enzymes
poach
28 g =
blanch
simmer

26. Enzyme
ending - ase
grape acid
Nutrigenomics
CDC

27. 95% w/o synthetic pesticides and no GMO
phenolic compounds
GMO
Organic
Classifications of Vegetables

28. 1 oz
pare...
impact of foodbourne illness in U.S.?
28 g =
acid increases

29. 1 tsp
28 g =
GMO
what causes veggies to spoil
5 ml =

30. Breads - chewing gums - caramels - frozen desserts
roast
cherry/apple acid
common products that contain emulsifiers
difference test

31. 2.4k
do solutes raise or lower freezing point of water?
calories for men
saute
attracts microwave energy and can cause the food to cook unevenly

32. Sucrose - maltose - lactose
enriched
Natural Food
some disaccharides
chop

33. Ability to respire - loss of moisture
what causes veggies to spoil
steam
protein functions in foods
acids

34. Glucose - fructose - galactose
grind
Religious vegetarian groups
2 types of sensory testing
some monosaccharides

35. Added nutrients that were lost
enriched
Religious kosher groups
4 steps in fighting bacteria
broil

36. To simmer for a long time
functional foods
stew
2 types of sensory testing
natural sugars in fruits

37. To brown
selecting peppers
braise
broil
fat

38. 1 oz
common moist heat prep for fruits
magnetron
30 ml =
8 oz =

39. United states department of agriculture
USDA
ending - ase
Sensory Criteria
2 Tbs =

40. Remove skin
vacuoles
common dry heat prep for fruits
pare...
dice

41. Reduce by cutting - crushing - or grinding
attracts microwave energy and can cause the food to cook unevenly
grind
steam
Natural Food

42. Baking - broiling - frying
julienne
descriptive test
CDC
common dry heat prep for fruits

43. Liquid - unsaturated - vegetable oil
Best microwave food arrangement
common products that contain emulsifiers
oil
Natural Food

44. Liquid bubbles actively
parbroil
16 oz =
cross contamination
boil

45. Digestible and undigestible
some polysaccharides
2 Tbs =
cut
steam

46. Islamic/muslim
Religious halal
whole (unmodified)
3 types of fruits
Classifications of Vegetables

47. Sweetness
salt increases
approximately how many food additives
moist heat prepping veggies - list tips
chloroplasts

48. Citric
Types of Objective testing
tomato a fruit or veggie?
tomatoe acid
Best microwave food arrangement

49. Solid - saturated - animal fat
fat
3 acceptable ways to defrost food
foodbourne illness
Religious vegetarian groups

50. Regulate metabolic functions
some monosaccharides
enzyme important for cooking
sugar reduces
purpose of vitamins and minerals