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. Effective- detect difference affective- individual preference






2. To boil in water until food is partially cooked






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






4. Clean smooth and tender inner stalks






5. Glucose - fructose - galactose






6. Garlic - nuts






7. Ability to respire - loss of moisture






8. 1 cup






9. 1 tsp






10. Flavor and acidity






11. Water






12. 1 oz






13. Unit that produces the microwaves






14. Raw meat - poultry - eggs






15. Enzymes soften fruit by breaking down the pectic substances






16. Circle with middle left empty






17. Genetically modified organism






18. 1/4' pieces






19. 1 gallon






20. Liquid bubbles actively






21. Clean - seperate - cook - chill






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






23. Liquid - unsaturated - vegetable oil






24. Fructose - glucose - sucrose






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






26. Better retention of flavor - texture - and color






27. Proper for jews to eat






28. Match like strips






29. Clusters firmly closed






30. Color; carb synthesis






31. 7 is neutral (below 7 is acidic) (higher 7 is base)






32. Sweetness






33. 95% w/o synthetic pesticides and no GMO






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






35. Stores plant starch and can be digested






36. 1/2' pieces






37. Remove skin






38. 1 kg






39. 1 Tbs






40. PKU






41. Stewing - poaching






42. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)






43. Handle raw foods with cooked foods






44. 1 oz






45. Added nutrients that were lost






46. Stores water (juiciness)






47. Regulate metabolic functions






48. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






49. Metal pans - pottery with lead glaze - any metal trim






50. 'no meats on fridays'