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Food Science Test

Enter the letter for the matching Definition
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1.
spoiled
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2.
cream
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3.
food labeling
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4.
dehydration
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5.
fermentation
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6.
sanitizer
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7.
Vitamin
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8.
clean
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9.
drying
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10.
carcass
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11.
fire safety
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12.
microorganism
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13.
wholesaler
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14.
packer
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15.
medium risk foods
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16.
Curd
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17.
Protein
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18.
sanitize
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19.
sanitation
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20.
singe
A.
Proteins are large biological molecules, or macromolecules, consisting of one or more long chains of amino acid residues.
B.
the thick white or pale yellow fatty liquid that rises to the top when milk is left to stand and that can be eaten as an accompaniment to desserts or used as a cooking ingredient.
C.
your body does not have as much water and fluids as it should
D.
being so constructed or protected as to be safe from destruction by fire
E.
microbe is an organism that is so small that it is microscopic
F.
metabolic process that converts sugar to acids, gases, and/or alcohol.
G.
a sanitizing agent especially for use in connection with food.
H.
an intermediary entity in the distribution channel that buys in bulk and sells to re sellers rather than to consumers.
I.
a person or machine that packs something, especially someone who prepares and packs food for transportation and sale.
J.
the dead body of an animal.
K.
the hygienic means of promoting health through prevention of human contact with the hazards of wastes as well as the treatment and proper disposal of sewage or wastewater.
L.
become dry
M.
Foods found to contain up to about 8mg phytanic acid in a normal serving
N.
burn (something) superficially or lightly.
O.
free from pollution or other dangerous substances
P.
diminish or destroy the value or quality of.
Q.
A panel found on a package of food which contains a variety of information about the nutritional value of the food item
R.
make clean and hygienic
S.
A vitamin is an organic compound and a vital nutrient that an organism requires in limited amounts
T.
Curds are a dairy product obtained by curdling milk
Type the Term that corresponds to the displayed Definition.
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21.
the killing of animals for food
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22.
the process or fact of irradiating or being irradiated.
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23.
The temperature range in which food-borne bacteria can grow
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24.
an agency of the U.S. federal government that collected import tariffs and performed other selected border security duties
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25.
An exchange-traded fund that invests in food and beverage companies, with the objective of matching the investment performance of an underlying index
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26.
removal of viscera (internal organs, especially those in the abdominal cavity)
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27.
the thymus gland (or, rarely, the pancreas) of an animal, especially as used for food
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28.
primary connecting link in all manner of rigging systems, from boats and ships to industrial crane rigging, as they allow different rigging subsets to be connected or disconnected quickly
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29.
gram-positive coccal bacterium that is a member of the Firmicutes, and is frequently found in the human respiratory tract and on the skin
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30.
Edible muscle from cattle, which is commonly consumed throughout the world except where it is taboo

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