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. To cook meat or vegetables in an oven uncovered






2. Flavor and acidity






3. Stewing - poaching






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






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






6. Natural cementing agents in jellies and jams






7. Proper for jews to eat






8. Center for Disease Control and Prevention






9. Ability to respire - loss of moisture






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






11. Glucose - fructose - galactose






12. Malic






13. 1 oz






14. Remove skin






15. AKA tanins found in apples - avacados - apricots






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






17. 3 -000






18. 1 tsp






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






20. Catalase






21. Divide food






22. How thick






23. Saltiness






24. To brown






25. Government has no definition; companies are loose with it






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






27. Tartaric






28. To cook in steam generated by boiling water






29. Bring shiney






30. Liquid bubbles actively






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






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






33. Sight - odor - taste - touch - sound






34. Iodized salt - calcium fortified OJ - energy bars






35. Color; carb synthesis






36. 1.6k






37. Cut or chop fine






38. To cook in hot fat






39. Liquid - unsaturated - vegetable oil






40. Islamic/muslim






41. Salmonella - ecquli - novirus - listeria






42. Food and drug administration






43. Waves and particles moving outward from their source






44. Sugar






45. Texture - consistency - astringency - chemethesis






46. 1 gallon






47. Breads - chewing gums - caramels - frozen desserts






48. Microbes or pathogens contaminate food and make you sick






49. Stores water (juiciness)






50. To simmer for a long time