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






2. 1 pint






3. Circle with middle left empty






4. Texture - consistency - astringency - chemethesis






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






6. United states department of agriculture






7. Sugar






8. Sucrose - maltose - lactose






9. Moving hot air or liquid currents around food






10. Clean smooth and tender inner stalks






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






12. Gene alteration; good = eat something you are allergic too / bad = not natural






13. Polyplenol






14. 100%






15. Digestible and undigestible






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






17. Unit that produces the microwaves






18. Match like strips






19. 1 cup






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






21. Microbes or pathogens contaminate food and make you sick






22. Physical - measurements - and equipment






23. To cook in hot fat






24. Cook at a temperature just below boiling






25. Sweetness






26. Cut or tear into strips or pieces






27. Benzoic






28. Food continues to cook after it is out






29. 1 oz






30. Gentle palm pressure; watery consistency






31. Ability to respire - loss of moisture






32. 1 oz






33. Stewing - poaching






34. Better retention of flavor - texture - and color






35. Salmonella - ecquli - novirus - listeria






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






37. To cook in steam generated by boiling water






38. Handle raw foods with cooked foods






39. Imitations of meat by blending soy and others






40. 95% w/o synthetic pesticides and no GMO






41. Regulate metabolic functions






42. 1.6k






43. Reduce by cutting - crushing - or grinding






44. Color; carb synthesis






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






46. Cook in hot liquid using precautions to retain shape






47. Crisp tender






48. Budhism - hinuduism - mormons






49. Food and drug administration






50. Raw meat - poultry - eggs