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. Canned - frozen - dried






2. 1 oz






3. 1 cup






4. United states department of agriculture






5. Gluten free - lactose free (specific disorder)






6. To simmer for a long time






7. Clusters firmly closed






8. Textured Vegetable Protein; from soybeans






9. To cook meat or vegetables in an oven uncovered






10. Added nutrients that were never there






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






12. Enzymes soften fruit by breaking down the pectic substances






13. 1 kg






14. Flavor and acidity






15. Unit that produces the microwaves






16. Raw meat - poultry - eggs






17. Transfer to a neighboring material w/o contact






18. Sucrose - maltose - lactose






19. Bring shiney






20. 1 lb






21. By friction; the water molecules are randomly oriented in the food






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






23. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)






24. 'no meats on fridays'






25. 1 pint






26. Natural cementing agents in jellies and jams






27. Saltiness






28. To brown






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






30. 2.4k






31. Remove skin






32. Liquid bubbles actively






33. To boil in water until food is partially cooked






34. Sugar






35. Liquid - unsaturated - vegetable oil






36. PKU






37. Lower because it takes longer for the molecules to slow down with the addition






38. Use as little water as possible - dont let them bounce off eachother - leave lid cracked






39. Preheat briefly to inactivate enzymes






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






41. Enzyme






42. Benzoic






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






44. Breads - chewing gums - caramels - frozen desserts






45. 1 oz






46. Better retention of flavor - texture - and color






47. Cook at a temperature just below boiling






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






49. Added nutrients that were lost






50. To cook in steam generated by boiling water