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. Government has no definition; companies are loose with it






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






3. To cook under direct heat






4. Genetically modified organism






5. Islamic/muslim






6. Added nutrients that were lost






7. Cook in hot liquid using precautions to retain shape






8. Better retention of flavor - texture - and color






9. Irregular pieces






10. 1 oz






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






12. 1/2' pieces






13. 'no meats on fridays'






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






15. 1 cup






16. Cook at a temperature just below boiling






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






18. 1 oz






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






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






21. Sight - odor - taste - touch - sound






22. Canned - frozen - dried






23. To cook meat or vegetables in an oven uncovered






24. Unit that produces the microwaves






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






26. Saltiness






27. PKU






28. 1/4' pieces






29. 100%






30. 1.6k






31. Stores plant starch and can be digested






32. Ability to respire - loss of moisture






33. Cut or chop fine






34. Baking - broiling - frying






35. Textured Vegetable Protein; from soybeans






36. Gluten free - lactose free (specific disorder)






37. Garlic - nuts






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






39. Microbes or pathogens contaminate food and make you sick






40. Clean - seperate - cook - chill






41. Food and drug administration






42. Physical - measurements - and equipment






43. Regulate metabolic functions






44. Solid - saturated - animal fat






45. Malic






46. 1 pint






47. Crisp tender






48. 2.4k






49. Raw meat - poultry - eggs






50. Moving hot air or liquid currents around food