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. Crisp tender






2. Waves and particles moving outward from their source






3. Color; carb synthesis






4. Cut or chop fine






5. Handle raw foods with cooked foods






6. Stores plant starch and can be digested






7. Sucrose - maltose - lactose






8. 1 gallon






9. Stewing - poaching






10. 1 lb






11. 'no meats on fridays'






12. Bring shiney






13. Garlic - nuts






14. 1 quart






15. Direct from one to another that is contacting






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






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






18. 1 oz






19. To boil in water until food is partially cooked






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






21. Effective- detect difference affective- individual preference






22. Perceived as hot but not temperature hot (chili peppers)






23. Food and drug administration






24. To cook in hot fat






25. To fry food in a small amount of fat






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






27. Tartaric






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






29. 1 cup






30. Transfer to a neighboring material w/o contact






31. Benzoic






32. 1/2' pieces






33. Budhism - hinuduism - mormons






34. 1 tsp






35. Sweetness






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






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






38. United states department of agriculture






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






40. Malic






41. 95% w/o synthetic pesticides and no GMO






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






43. Circle with middle left empty






44. Imitations of meat by blending soy and others






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






46. Sugar






47. Regulate metabolic functions






48. Natural cementing agents in jellies and jams






49. Catalase






50. Digestible and undigestible