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. Sugar






2. Enzyme






3. Fructose - glucose - sucrose






4. 1.6k






5. Flavor and acidity






6. To brown






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






8. Transfer to a neighboring material w/o contact






9. Circle with middle left empty






10. Direct from one to another that is contacting






11. Physical - measurements - and equipment






12. Differentiate between samples (triangle - duo - rank)






13. 1 tsp






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






15. 1/4' pieces






16. 'no meats on fridays'






17. PKU






18. To cook under direct heat






19. Saltiness






20. 50%






21. Water






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






23. Handle raw foods with cooked foods






24. Irregular pieces






25. How heavy






26. Malic






27. To fry food in a small amount of fat






28. 1 oz






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






30. Islamic/muslim






31. Crisp tender






32. 1 pint






33. Digestible and undigestible






34. 1 oz






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






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






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






38. Tartaric






39. To simmer for a long time






40. Genetically modified organism






41. 1 gallon






42. Budhism - hinuduism - mormons






43. Regulate metabolic functions






44. Canned - frozen - dried






45. Better retention of flavor - texture - and color






46. Waves and particles moving outward from their source






47. 1 cup






48. Added nutrients that were never there






49. Remove skin






50. 1 kg