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. Liquid bubbles actively






2. Gentle palm pressure; watery consistency






3. Cut or chop fine






4. 95% w/o synthetic pesticides and no GMO






5. 10%






6. To cook meat or vegetables in an oven uncovered






7. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)






8. Food and drug administration






9. Polyplenol






10. Better retention of flavor - texture - and color






11. 50%






12. Crisp tender






13. To boil in water until food is partially cooked






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






15. Irregular pieces






16. Water






17. United states department of agriculture






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






19. Liquid - unsaturated - vegetable oil






20. Proper for jews to eat






21. 100%






22. 1 cup






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






24. Tartaric






25. Texture - consistency - astringency - chemethesis






26. Benzoic






27. Stores water (juiciness)






28. 1 cup






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






30. Divide food






31. Malic






32. How heavy






33. Islamic/muslim






34. Cook in hot liquid using precautions to retain shape






35. Transfer to a neighboring material w/o contact






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






37. Microbes or pathogens contaminate food and make you sick






38. 1 lb






39. AKA tanins found in apples - avacados - apricots






40. Citric






41. 7 is neutral (below 7 is acidic) (higher 7 is base)






42. Flavor and acidity






43. 1/2' pieces






44. Cut or tear into strips or pieces






45. Unit that produces the microwaves






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






47. Salmonella - ecquli - novirus - listeria






48. Effective- detect difference affective- individual preference






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






50. Breads - chewing gums - caramels - frozen desserts