Test your basic knowledge |

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. Gentle palm pressure; watery consistency
4 basic tastes and location on tongue
selecting tomatoes
cut
Religious halal

2. Regulate metabolic functions
purpose of vitamins and minerals
natural sugars in fruits
tomatoe acid
FDA

3. Bring shiney
selecting peppers
Standing time
2 types of sensory testing
Common Foodbourne illnesses?

4. To cook in steam generated by boiling water
fruit drink
mince
steam
Four functions of water

5. How heavy
oil
chemical tests for food safety
volume
fry

6. Remove skin
braise
conduction
medical foods
pare...

7. Waves and particles moving outward from their source
induction
2 common fruit additives
viscosity
mince

8. How thick
parbroil
viscosity
moist heat prepping veggies - list tips
Most associated foods with foodbourne illness?

9. 3 -000
approximately how many food additives
2 cups =
oil
4 basic tastes and location on tongue

10. 1/4' pieces
conduction
4 basic tastes and location on tongue
dice
protein functions in foods

11. 1 in every 6
fat
moist heat prepping veggies - list tips
4 steps in fighting bacteria
impact of foodbourne illness in U.S.?

12. 1 tsp
cube...
whole (unmodified)
Nutrigenomics
5 g =

13. Liquid - unsaturated - vegetable oil
selecting peppers
meat analogs
Religious catholic groups
oil

14. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
conduction
2 common fruit additives
16 Tbs =
vacuoles

15. 1 pint
4 basic tastes and location on tongue
2 cups =
steam
julienne

16. 1 tsp
common moist heat prep for fruits
Types of Objective testing
pare...
5 ml =

17. 1 lb
16 oz =
oil
salt increases
Types of Objective testing

18. Moving hot air or liquid currents around food
convection
selecting celery
FDA
30 ml =

19. Flavor and acidity
Sensory Criteria
cherry/apple acid
selecting peppers
acids

20. 1 cup
some polysaccharides
16 Tbs =
USDA
fruit juice

21. Center for Disease Control and Prevention
parbroil
Sensory Criteria
5 g =
CDC

22. 1 gallon
viscosity
4 quarts =
Organic
natural sugars in fruits

23. 1 Tbs
3 tsp =
natural sugars in fruits
16 Tbs =
3 acceptable ways to defrost food

24. Irregular pieces
viscosity
some disaccharides
How microwaves cook food?
chop

25. Nutrition facts (found on the labels) and contamination (pesticides - allergens)
acids
chop
attracts microwave energy and can cause the food to cook unevenly
chemical tests for food safety

26. United states department of agriculture
calories for women
USDA
phenolic compounds
2 common fruit additives

27. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!
common products that contain emulsifiers
3 acceptable ways to defrost food
fat
acid increases

28. 1/2' pieces
cube...
ending - ase
selecting tomatoes
attracts microwave energy and can cause the food to cook unevenly

29. 1 oz
2 Tbs =
FDA
Standing time
calories for women

30. Transfer to a neighboring material w/o contact
4 cups =
Common Foodbourne illnesses?
radiant
FDA

31. Tartaric
grape acid
protein functions in foods
induction
explain food browning

32. Breads - chewing gums - caramels - frozen desserts
julienne
common products that contain emulsifiers
fortified
oil

33. Hydration - denaturation - enzymatic reactions - buffering - browning
GMO
conduction
protein functions in foods
fat

34. Salmonella - ecquli - novirus - listeria
microwaves
sugar reduces
Common Foodbourne illnesses?
shred

35. Clean smooth and tender inner stalks
selecting celery
some disaccharides
stew
foodbourne illness

36. Malic
cherry/apple acid
selecting tomatoes
selecting broccoli
5 g =

37. Digestible and undigestible
ending - ose
some polysaccharides
GMO
vacuoles

38. Cut or tear into strips or pieces
fat
shred
3 forms of processed fruits
calories for women

39. Saltiness
broil
8 oz =
explain food browning
sugar reduces

40. Added nutrients that were lost
some monosaccharides
Natural Food
enriched
cube...

41. AKA tanins found in apples - avacados - apricots
boil
acids
phenolic compounds
2 common fruit additives

42. 1 quart
4 cups =
CDC
5 ml =
induction

43. Lower because it takes longer for the molecules to slow down with the addition
do solutes raise or lower freezing point of water?
5 g =
fruit juice
How microwaves cook food?

44. 1 oz
conduction
volume
Best microwave food arrangement
28 g =

45. 1 oz
steam
TVP
some polysaccharides
30 ml =

46. Budhism - hinuduism - mormons
4 cups =
selecting celery
what causes veggies to spoil
Religious vegetarian groups

47. Clusters firmly closed
selecting broccoli
sugar reduces
3 types of fruits
boil

48. Match like strips
Religious catholic groups
julienne
Best microwave food arrangement
pH and fruit

49. To fry food in a small amount of fat
Religious halal
3 tsp =
saute
Best microwave food arrangement

50. 'no meats on fridays'
chemethesis
tomatoe acid
protein functions in foods
Religious catholic groups