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 oz






2. 1 quart






3. Food continues to cook after it is out






4. Stewing - poaching






5. Gluten free - lactose free (specific disorder)






6. Sucrose - maltose - lactose






7. Polyplenol






8. 1 kg






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






10. Enzyme






11. Saltiness






12. Direct from one to another that is contacting






13. Catalase






14. Moving hot air or liquid currents around food






15. 100%






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






17. 10%






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






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






20. Effective- detect difference affective- individual preference






21. Stores water (juiciness)






22. To cook in steam generated by boiling water






23. 1 in every 6






24. Proper for jews to eat






25. Circle with middle left empty






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






27. Enzymes soften fruit by breaking down the pectic substances






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






29. 1 lb






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






31. Solid - saturated - animal fat






32. Sugar






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






34. Transfer to a neighboring material w/o contact






35. Glucose - fructose - galactose






36. 50%






37. 2.4k






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






39. Ability to respire - loss of moisture






40. Cook in hot liquid using precautions to retain shape






41. To cook meat or vegetables in an oven uncovered






42. Digestible and undigestible






43. 1.6k






44. 95% w/o synthetic pesticides and no GMO






45. 1/4' pieces






46. Texture - consistency - astringency - chemethesis






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






48. Color; carb synthesis






49. Irregular pieces






50. Glass - plastic - ceramic