Test your basic knowledge |

Food Science And Technology

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. Stewing - poaching






2. Solid - saturated - animal fat






3. Preheat briefly to inactivate enzymes






4. Flavor and acidity






5. 100%






6. 50%






7. Textured Vegetable Protein; from soybeans






8. Natural cementing agents in jellies and jams






9. Clean smooth and tender inner stalks






10. 1 cup






11. 10%






12. Catalase






13. Saltiness






14. How heavy






15. Added nutrients that were lost






16. Glucose - fructose - galactose






17. To boil in water until food is partially cooked






18. Sucrose - maltose - lactose






19. 1.6k






20. Better retention of flavor - texture - and color






21. Detect specific flavor or texture (flavor profile - texture profile)






22. 1 lb






23. Heat up foods by use of high frequency electromagnetic waves






24. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)






25. Government has no definition; companies are loose with it






26. Microbes or pathogens contaminate food and make you sick






27. To cook in steam generated by boiling water






28. To cook meat or vegetables in an oven uncovered






29. Texture - consistency - astringency - chemethesis






30. Remove skin






31. 3 -000






32. Fruit because it grows from a plant's flower






33. Clean - seperate - cook - chill






34. Hydration - denaturation - enzymatic reactions - buffering - browning






35. Divide food






36. 1/2' pieces






37. Gene alteration; good = eat something you are allergic too / bad = not natural






38. Baking - broiling - frying






39. 1 kg






40. 2.4k






41. United states department of agriculture






42. Direct from one to another that is contacting






43. Digestible and undigestible






44. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring






45. 1 tsp






46. Sugar






47. Sight - odor - taste - touch - sound






48. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






49. Glass - plastic - ceramic






50. Benzoic







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


Let me suggest you:

Browse all subjects

Browse all tests

Most popular tests



Major Subjects

Tests & Exams


AP
CLEP
DSST
GRE
SAT
GMAT

Browse all subjects

Browse all tests

Most popular tests