Vocabulary
Which term matches the description:
Tests taste, texture, & aroma
A = Food Preservation // B = Food Microbiology
C = Food Engineering // D = Food Chemistry
E = Sensory Evaluation
E = Sensory Evaluation
True/False: Handwashing should last at least 10 seconds
False-Handwashing should last at least 20 seconds
Food chemistry primarily examines
a) Cooking techniques // b) The chemical composition of food
c) Restaurant management // d) Food packaging
b) The chemical composition of food
Which term matches the description:
Designs equipment & processing
A = Food Preservation // B = Food Microbiology
C = Food Engineering // D = Food Chemistry
E = Sensory Evaluation
C = Food Engineering
Which term matches the description:
Studies microbes in food
A = Food Preservation // B = Food Microbiology
C = Food Engineering // D = Food Chemistry
E = Sensory Evaluation
B = Food Microbiology
Which term matches the description:
Analyzes food components like fats
A = Food Preservation // B = Food Microbiology
C = Food Engineering // D = Food Chemistry
E = Sensory Evaluation
D = Food Chemistry
True/False: Sanitizing removes visible dirt from surfaces
False-cleaning removes dirt; sanitizing kills microbes
Which macromolecule provides long-term energy and takes longer to digest?
a) Simple carbohydrates // b) Complex carbohydrates
c) Proteins // d) Fats
b) Complex carbohydrates
Which term matches the description:
Extends shelf-life of food
A = Food Preservation // B = Food Microbiology
C = Food Engineering // D = Food Chemistry
E = Sensory Evaluation
A = Food Preservation
True/False: Norovirus is a foodborne illness that can spread through contaminated surfaces
True
Which preservation technique removes moisture to prevent microbial growth?
a) Pasteurization // b) Freezing
c) Dehydration // d) Smoking
c) Dehydration
True/False: Hot foods should be kept at 120 degrees F or higher
False-Hot foods should be kept at 140 degrees or higher
What type of surfaces should be used for different food types?
a) Same cutting board for all foods
b) Separate cutting boards for raw meat and vegetables
c) No cutting boards needed
d) Only wooden cutting boards
b) Separate cutting boards for raw meat and vegetables
Which of the following is a BENEFICIAL microorganism?
a) Salmonella // b) E. coli
c) Lactobacillus // d) Listeria
c) Lactobacillus
The process where protein structure changes with heat or acid is called:
a) Fermentation // b) Caramelization
c) Denaturation // d) Carbonization
c) Denaturation
What is cross-contamination in food microbiology?
a) Adding multiple ingredients
b) Transferring harmful microorganisms between foods
c) Cooking food at high temperatures
d) Storing food in different containers
b) Transferring harmful microorganisms between foods
True/False: A paring knife is ideal for cutting bread
False-A serrated knife is best for cutting bread
Which of these is an example of an incomplete protein source?
a = Chicken // b = Eggs
c = Beans // d = Quinoa
c = Beans
Which type of nutrients are needed in large quantities to provide energy?
a = Trace minerals // b = Macronutrients
c = Micronutrients // d = Antioxidants
b = Macronutrients
Which USDA food safety step involves preventing raw meat from touching other foods?
a) Clean // b) Separate
c) Cook // d) Chill
b) Separate
What makes a protein a 'complete protein'?
a = Has more than 20 grams of protein
b = Contains only animal products
c = Contains all 9 essential amino acids
d = Is low in calories
c = Contains all 9 essential amino acids
True/False: Knives should always be washed in a dishwasher to avoid dulling
False-Knives should be hand-washed to preserve their edges
What does vacuum sealing help prevent?
a) Food coloration // b) Oxidation and spoilage
c) Increasing food volume // d) Adding flavor
b) Oxidation and spoilage
Which micronutrient is critical for bone health?
a = Calcium // b = Vitamin C
c = Vitamin D // d = Iron
a = Calcium
HACCP stands for:
a) Hazard Analysis Critical Control Points
b) Healthy Accurate Cooking Preparation
c) High-Altitude Culinary Control Process
d) Hygienic Agricultural Contamination Prevention
a) Hazard Analysis Critical Control Points