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. To cook under direct heat






2. Stores water (juiciness)






3. Breads - chewing gums - caramels - frozen desserts






4. 1 oz






5. Sight - odor - taste - touch - sound






6. 1/2' pieces






7. Preheat briefly to inactivate enzymes






8. Textured Vegetable Protein; from soybeans






9. Effective- detect difference affective- individual preference






10. Ability to respire - loss of moisture






11. Solid - saturated - animal fat






12. Raw meat - poultry - eggs






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






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






15. 100%






16. Color; carb synthesis






17. Islamic/muslim






18. 2.4k






19. To cook meat or vegetables in an oven uncovered






20. United states department of agriculture






21. Salmonella - ecquli - novirus - listeria






22. Enzymes soften fruit by breaking down the pectic substances






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






24. 1 tsp






25. Crisp tender






26. 95% w/o synthetic pesticides and no GMO






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






28. 1.6k






29. Imitations of meat by blending soy and others






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






31. Saltiness






32. 1 cup






33. Stores plant starch and can be digested






34. Sweetness






35. Glucose - fructose - galactose






36. Polyplenol






37. Texture - consistency - astringency - chemethesis






38. 1 quart






39. Liquid bubbles actively






40. Clean - seperate - cook - chill






41. Iodized salt - calcium fortified OJ - energy bars






42. 10%






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






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






45. Added nutrients that were lost






46. 1 lb






47. Match like strips






48. 1/4' pieces






49. 7 is neutral (below 7 is acidic) (higher 7 is base)






50. 50%