P.E 3-4 UNITS

Question 1

What is the process of heating milk to kill harmful bacteria without affecting its nutritive value called?

Answer 1

Pasteurization.

Best for diary foods.

Question 2

What is the best way to prevent enzymes from spoiling foods?

Answer 2

Cooking.

Question 3

What are natural proteins found in plant cells called?

Answer 3

Enzymes

Question 4

Are all microorganisms and enzymes harmful?

Answer 4

Nah bro!

Question 5

How long should food leftovers be refrigerated after cooking, and how long can food be left out before discarding it?

Answer 5

2 hours.

Question 6

What is the term used to describe a disease you get from consuming food or beverage contaminated with a pathogen?

Answer 6

Foodborne illness

Question 7

What is the bacterium that is sometimes present in undercooked poultry, raw vegetables, untreated water, and unpasteurized milk can cause foodborne illness?

Answer 7

Campylobacter

kam–puh–low–bak–ter

Question 8

What bacteria is often associated with foodborne illness and causes symptoms such as diarrhea, nausea, vomiting, and headache and be found in gravies?

Answer 8

C. perfringens

Question 9

What is the bacterium that is particularly dangerous because it can grow at low temperatures?

Answer 9

Listeria infection.

Question 10

What illness do you get when you don’t process canned foods properly?

Answer 10

Botulism

Question 11

What is the name of the parasite that may be found in undercooked meat?

Answer 11

Toxoplasma Gondii.

Question 12

What is the second most common virus?

Answer 12

Stomach flu.

Question 13

What is the term for the time it takes for a pathogen to grow?

Answer 13

Incubation stage

Question 14

What nutrients is activated when cooking foods at high temperatures?

Answer 14

Lycopene(a type of carotenoid)

Lie–koh–peen

Question 15

Which cooking method is similar to boiling but keeps the cooking liquid just below the boiling point?

Answer 15

Simmering.

Question 16

Which cooking method cooks foods in a liquid at a temperature lower than both boiling and simmering?

Answer 16

poaching

Question 17

What is the cooking method that involves briefly cooking fruits and vegetables in boiling water to loosen their skins, and then rapidly cooling them in ice-cold water to stop the cooking process?

Answer 17

Blanching.

Question 18

What is the cooking method that involves steaming foods in a covered container to trap the steam, and is known for minimially losing nutrients?

Answer 18

Steaming.

Question 19

______ involves cooking large pieces of meat or chicken partially covered in liquid, while _____ uses smaller pieces of meat totally immersed in liquid.

Answer 19

Braising and stewing

Question 20

Who is the person responsible for planning, preparing, and serving meals?

Answer 20

Meal manager.

Question 21

What are the benefits of preparing meals in bulk for the week?

Answer 21

Saves time, money, and effort.

Question 22

What is the term used to describe the ability to do two or three activities at the same time?

Answer 22

Dovetailing

Question 23

What is the name of the ingredient added to foods to provide the texture of fat without adding actual fat?

Answer 23

Olestra

Question 24

What are the chemicals used in powdered foods to prevent lumps, caking, and moisture absorption?

Answer 24

Anti-caking agents.

Question 25

What are the substances added to foods that prevent them from browning or turning rancid?

Answer 25

Antioxidants.

Question 26

What are the substances added to food to prevent separation between different ingredients?

Answer 26

Emulsifiers.

Question 27

What is used in food to enhance or mimic the natural color of certain foods?

Answer 27

Synthetic colors.

Question 28

What are the substitute ingredients used in low fat foods to mimic the texture and mouthfeel of foods that are high in fat

Answer 28

Fat replacers.

Question 29

What are the substances that retain moisture in food?

Answer 29

Humectants.

Question 30

What substances are added to food in order to speed up the aging process, improve the quality of baked goods, and lighten the color of foods?

Answer 30

Maturing and bleaching agents.

Question 31

What is the addition of nutrients that were lost during processing?

Answer 31

Enriched foods

Question 32

What are foods that have had extra nutrients added to them to boost the food's nutritional value?

Answer 32

Fortified foods.

Question 33

What is the term used for sterilizing food through a combination of heat and time?

Answer 33

Thermal processing.

Question 34

What is thermal processing, and how is it used to sterilize food?

Answer 34

A food preservation method that uses heat and time to sterilize food.

Question 35

What does sterilize mean?

Answer 35

make (something) free from bacteria or other living microorganisms.

Question 36

What is the food sterilization process where food is exposed to high temperatures for a short time?

Answer 36

Aseptic process.

Question 37

What is the process of heating foods (like milk) to a specific temperature for a set of period, followed by cooling to eliminate pathogens?

Answer 37

Pasteurization.

Question 38

What process involves drying or salting food to preserve it?

Answer 38

Curing preservation.

Question 39

What process involves placing food in a brine or vinegar solution in order to preserve it?

Answer 39

Pickling.

Question 40

What process involves the exposure of food to smoke for preservation?

Answer 40

Smoking.

Question 41

What is the food preservation method that uses heat and airtight sealing to preserve food?

Answer 41

Canning

Question 42

What is the food preservation method that removes moisture from food to preserve it?

Answer 42

Dehydration.

Question 43

What is the food preservation method that exposes food to radiation?

Answer 43

Irradiation.

Question 44

What is the food preservation method that involves the use of healthy microbes to break down into simpler substances?

Answer 44

Fermentation. For example, the fermentation process for making bread involves bacterial yeast.

Question 45

What is the food preservation that is a slow process to remove moisture from food?

Answer 45

Drying.

Question 46

What type of packaging material is made from water, soluble polymer, and clay, and is thinner in width than a human hair?

Answer 46

Micro packaging.

Question 47

What type of packaging dissolves if placed in water?

Answer 47

Water-soluble packaging. (tide pods)

Question 48

What type of packaging protects food from bacteria?

Answer 48

Antimicrobial packaging.

Question 49

What type of packaging is a clay nano particles that protects against moisture and gas exposure?

Answer 49

Durethan durr--eethan

Question 50

What is a cooking method that uses controlled temperatures?

Answer 50

Sous-vide. Soo--veed

Question 51

What food technology controls acidity and alkalinity?

Answer 51

pH control agents.

Question 52

What are the food technologies that give food a uniform texture?

Answer 52

Stabilizers, thickeners, and texturizers.

Question 53

What is the term used for a series of classes or courses taken to complete a specific major or area of study?

Answer 53

Program of study.

Question 54

What is a small group of occupations within a career cluster?

Answer 54

Career pathway.

Question 55

What is a career cluster?

Answer 55

a group of occupations that require similar knowledge and skills

Question 56

What are the principles and values that an individual considers important in life?

Answer 56

Ethics.

Question 57

What is the best way to foster positive interpersonal skills?

Answer 57

Respect your colleagues. Foster:Encourage

Question 58

What does the letters in SMART goal stand for?

Answer 58

Specific Measurable Achievable Realistic Time-based