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. Direct from one to another that is contacting






2. Genetically modified organism






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






4. Added nutrients that were lost






5. To boil in water until food is partially cooked






6. Cook at a temperature just below boiling






7. Gentle palm pressure; watery consistency






8. 1 gallon






9. 1.6k






10. 1 kg






11. Circle with middle left empty






12. Food and drug administration






13. Malic






14. Liquid bubbles actively






15. Clean smooth and tender inner stalks






16. Salmonella - ecquli - novirus - listeria






17. Saltiness






18. Irregular pieces






19. 7 is neutral (below 7 is acidic) (higher 7 is base)






20. Raw meat - poultry - eggs






21. 1 tsp






22. Imitations of meat by blending soy and others






23. Digestible and undigestible






24. 3 -000






25. 1 quart






26. Glucose - fructose - galactose






27. 1 oz






28. 1 tsp






29. Cut or tear into strips or pieces






30. PKU






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






32. 50%






33. Cook in hot liquid using precautions to retain shape






34. Saltiness






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






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






37. Reduce by cutting - crushing - or grinding






38. Baking - broiling - frying






39. Cut or chop fine






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






41. Heat transfer - universal solvent - chemical reactions - preservation






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






43. Gluten free - lactose free (specific disorder)






44. Divide food






45. To brown






46. Stewing - poaching






47. Center for Disease Control and Prevention






48. 1 oz






49. To cook meat or vegetables in an oven uncovered






50. 1 oz