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. 1 cup






2. 1 oz






3. Added nutrients that were lost






4. 1.6k






5. Enzyme






6. Sucrose - maltose - lactose






7. Canned - frozen - dried






8. Raw meat - poultry - eggs






9. Clean - seperate - cook - chill






10. Microbes or pathogens contaminate food and make you sick






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






12. Ability to respire - loss of moisture






13. 50%






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






15. 2.4k






16. Preheat briefly to inactivate enzymes






17. Flavor and acidity






18. Transfer to a neighboring material w/o contact






19. Sight - odor - taste - touch - sound






20. 1 pint






21. Color; carb synthesis






22. How heavy






23. 1 oz






24. Circle with middle left empty






25. 1 Tbs






26. To cook meat or vegetables in an oven uncovered






27. Malic






28. 1 tsp






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






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






31. How thick






32. Added nutrients that were never there






33. 1 quart






34. Reduce by cutting - crushing - or grinding






35. PKU






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






37. Food continues to cook after it is out






38. Stores plant starch and can be digested






39. Handle raw foods with cooked foods






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






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






42. Genetically modified organism






43. 100%






44. Citric






45. Effective- detect difference affective- individual preference






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






47. Bring shiney






48. Glucose - fructose - galactose






49. Texture - consistency - astringency - chemethesis






50. Center for Disease Control and Prevention