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. Clusters firmly closed






2. Metal pans - pottery with lead glaze - any metal trim






3. Textured Vegetable Protein; from soybeans






4. Clean - seperate - cook - chill






5. Heat transfer - universal solvent - chemical reactions - preservation






6. 10%






7. 95% w/o synthetic pesticides and no GMO






8. To cook under direct heat






9. Liquid bubbles actively






10. Stores water (juiciness)






11. 3 -000






12. 7 is neutral (below 7 is acidic) (higher 7 is base)






13. To cook meat or vegetables in an oven uncovered






14. Benzoic






15. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






16. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






17. Salmonella - ecquli - novirus - listeria






18. Enzymes soften fruit by breaking down the pectic substances






19. 1.6k






20. 1 oz






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






22. Moving hot air or liquid currents around food






23. Effective- detect difference affective- individual preference






24. Budhism - hinuduism - mormons






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






26. Gluten free - lactose free (specific disorder)






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






28. 1 Tbs






29. To cook in hot fat






30. Preheat briefly to inactivate enzymes






31. Glass - plastic - ceramic






32. PKU






33. Microbes or pathogens contaminate food and make you sick






34. Proper for jews to eat






35. Divide food






36. 100%






37. AKA tanins found in apples - avacados - apricots






38. Remove skin






39. Citric






40. Sugar






41. Direct from one to another that is contacting






42. Perceived as hot but not temperature hot (chili peppers)






43. Better retention of flavor - texture - and color






44. Breads - chewing gums - caramels - frozen desserts






45. 1 cup






46. 1 oz






47. 1 kg






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






49. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory






50. Texture - consistency - astringency - chemethesis