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. Heat transfer - universal solvent - chemical reactions - preservation






3. PKU






4. Moving hot air or liquid currents around food






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






6. Salmonella - ecquli - novirus - listeria






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






8. 1 kg






9. 1 lb






10. Bring shiney






11. Cut or tear into strips or pieces






12. 1 pint






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






14. Cook at a temperature just below boiling






15. Natural cementing agents in jellies and jams






16. Iodized salt - calcium fortified OJ - energy bars






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






18. To cook under direct heat






19. 1 Tbs






20. Added nutrients that were never there






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






22. Gentle palm pressure; watery consistency






23. To boil in water until food is partially cooked






24. Handle raw foods with cooked foods






25. Garlic - nuts






26. 1 oz






27. Microbes or pathogens contaminate food and make you sick






28. 1 oz






29. 10%






30. Water






31. Ability to respire - loss of moisture






32. To cook meat or vegetables in an oven uncovered






33. Sweetness






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






35. Islamic/muslim






36. 100%






37. Added nutrients that were lost






38. 2.4k






39. Enzymes soften fruit by breaking down the pectic substances






40. Food continues to cook after it is out






41. 1 tsp






42. Citric






43. To brown






44. Effective- detect difference affective- individual preference






45. Baking - broiling - frying






46. 1/2' pieces






47. Benzoic






48. 1/4' pieces






49. How heavy






50. Stores plant starch and can be digested