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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. 2.4k
3 tsp =
calories for men
some monosaccharides
viscosity
2. To brown
braise
shred
8 oz =
fruit drink
3. 1 in every 6
acids
phenolic compounds
impact of foodbourne illness in U.S.?
calories for men
4. 1 kg
Religious catholic groups
2.2 lbs =
whole (unmodified)
grind
5. Budhism - hinuduism - mormons
steam
simmer
Religious vegetarian groups
tomatoe acid
6. 1 pint
touch
Common Foodbourne illnesses?
Most associated foods with foodbourne illness?
2 cups =
7. Stores plant starch and can be digested
leucoplasts
3 forms of processed fruits
Standing time
pH and fruit
8. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)
moist heat prepping veggies - list tips
Classifications of Vegetables
Four functions of water
Common utensils in microwaves
9. Color; carb synthesis
5 g =
cross contamination
chloroplasts
chop
10. Polyplenol
some polysaccharides
ideal emulsifier
moist heat prepping veggies - list tips
3 tsp =
11. 1.6k
Sensory Criteria
ideal emulsifier
induction
calories for women
12. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory
ending - ase
explain food browning
4 basic tastes and location on tongue
fruit drink
13. 7 is neutral (below 7 is acidic) (higher 7 is base)
radiant
pH and fruit
some polysaccharides
4 quarts =
14. Waves and particles moving outward from their source
Natural Food
induction
selecting greens
USDA
15. Better retention of flavor - texture - and color
leucoplasts
steaming veggies over simmering
5 g =
2 common fruit additives
16. Raw meat - poultry - eggs
sugar reduces
Most associated foods with foodbourne illness?
Four functions of water
3 acceptable ways to defrost food
17. 1 oz
28 g =
attracts microwave energy and can cause the food to cook unevenly
ideal emulsifier
natural sugars in fruits
18. 100%
fruit juice
selecting greens
pH and fruit
tomatoe acid
19. Heat up foods by use of high frequency electromagnetic waves
microwaves
3 acceptable ways to defrost food
fruit juice
some monosaccharides
20. Glass - plastic - ceramic
Common utensils in microwaves
some disaccharides
broil
4 quarts =
21. Stores water (juiciness)
5 g =
approximately how many food additives
vacuoles
functional foods
22. Imitations of meat by blending soy and others
mince
meat analogs
some disaccharides
some monosaccharides
23. Physical - measurements - and equipment
ideal emulsifier
Types of Objective testing
julienne
ending - ose
24. Clean smooth and tender inner stalks
ideal emulsifier
what causes veggies to spoil
selecting celery
4 basic tastes and location on tongue
25. Proper for jews to eat
foodbourne illness
Religious kosher groups
broil
bioengineering
26. Match like strips
julienne
touch
attracts microwave energy and can cause the food to cook unevenly
poach
27. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring
30 ml =
explain food browning
some polysaccharides
bioengineering
28. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)
Sensory Criteria
2 common fruit additives
Most associated foods with foodbourne illness?
purpose of vitamins and minerals
29. AKA tanins found in apples - avacados - apricots
Four functions of water
cube...
grind
phenolic compounds
30. Tartaric
GMO
fruit juice
functional foods
grape acid
31. Regulate metabolic functions
tomato a fruit or veggie?
common dry heat prep for fruits
purpose of vitamins and minerals
16 Tbs =
32. Garlic - nuts
whole (unmodified)
How microwaves cook food?
tomato a fruit or veggie?
Religious halal
33. Sugar
enriched
natural sugars in fruits
ending - ose
foodbourne illness
34. By friction; the water molecules are randomly oriented in the food
fruit juice drink
How microwaves cook food?
oil
cube...
35. Texture - consistency - astringency - chemethesis
poach
2 Tbs =
touch
julienne
36. Malic
stew
braise
cherry/apple acid
sugar reduces
37. Sight - odor - taste - touch - sound
3 forms of processed fruits
enzyme important for cooking
chemical tests for food safety
Sensory Criteria
38. Baking - broiling - frying
common dry heat prep for fruits
saute
Common Foodbourne illnesses?
fruit juice
39. Natural cementing agents in jellies and jams
pectic
ending - ase
fat
28 g =
40. Saltiness
8 oz =
TVP
sugar reduces
calories for men
41. Glucose - fructose - galactose
grape acid
medical foods
some monosaccharides
phenolic compounds
42. Liquid - unsaturated - vegetable oil
Common Foodbourne illnesses?
attracts microwave energy and can cause the food to cook unevenly
radiant
oil
43. 1 tsp
5 ml =
mince
Religious vegetarian groups
fruit drink
44. Enzymes soften fruit by breaking down the pectic substances
some polysaccharides
braise
cherry/apple acid
how do fruits ripen naturally
45. 10%
conduction
descriptive test
Classifications of Vegetables
fruit drink
46. 95% w/o synthetic pesticides and no GMO
foodbourne illness
magnetron
broil
Organic
47. Differentiate between samples (triangle - duo - rank)
4 steps in fighting bacteria
common products that contain emulsifiers
functional foods
difference test
48. Citric
parbroil
modified
28 g =
tomatoe acid
49. Food continues to cook after it is out
what causes veggies to spoil
tomato a fruit or veggie?
Standing time
attracts microwave energy and can cause the food to cook unevenly
50. Perceived as hot but not temperature hot (chili peppers)
Classifications of Vegetables
Best microwave food arrangement
USDA
chemethesis