Food Composition
Sensory Evaluation
Food Safety
Cooking Methods
All about foods
100

This disaccharide is used commonly when baking.

What is sucrose?

100

Olfactory is the word that best describes this sense.

What is the sense of smell?

100

The overall name of illnesses transmitted to humans through food.

What are foodborne illnesses?

100

Heat from an electrical coil or gas flame touches a pan that heats the pan's contents.

What is conduction?

100

Apples and pears, with their seeds contained in a central core, are called____

What are pomes?

200

Fats, carbohydrates, proteins, vitamins, minerals, and water

What are the 6 main components of food (i.e., essential nutrients?

200

Taste, odor, and mouthfeel

What is flavor?

200

When the temperature of perishable foods is between 40 degrees F and 140 degrees F (we call this ____).

What is the "temperature danger zone"?

200

The cooking method where food simmers in a small amount of liquid in a covered pot or casserole dish.

What is braising?

200

Overmixing when using this method of mixing will produce a product that is tough.

What is the muffin method of mixing?

300

The puckering feeling in your mouth caused by tannins.

What is astringency?

300

You might use this physical test to measure the consistency of batters and other viscous foods.

What is a line test?

300

It is the most common foodborne illness and can be found in many food products, such as poultry, vegetable, and beef products.

What is salmonella?

300

This food component functions to transfer heat, as a solvent, and a medium for which chemical reactions take place.

What is water?

300
Carrots, radishes, and beets are classified as this kind of vegetable.

What are root vegetables?

400

Most vegetable oils are a good source of this fatty acid.

What are polyunsaturated fats?

400

Using chemical reactions to extract and quantify specific nutrients from a food sample.

What is the chemical test of nutrient analysis?

400

Foods higher in protein and water 

What are foods that have a higher risk for contributing to foodborne illness?

400

Generating heat via resistance to a magnetic field.

What is induction?

400

These plant pigments act as antioxidants and are susceptible to damage from heat, light, and oxygen.

What are carotenoids?

500

Containing all 9 of the essential amino acids, these proteins are almost exclusively found in animal products.

What are complete proteins?

500

The process by which water splits a larger molecule into two smaller molecules.

What is hydrolysis?

500

The transfer of harmful bacteria or a food allergen to food from other foods, cutting boards, and utensils through improper handling.

What is cross contamination?

500

The transfer of energy via electromagnetic waves.

What is radiation?

500

Soft wheat is best for producing this kind of flour.

What is cake flour?

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