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. Clusters firmly closed






2. 1 cup






3. Remove skin






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






5. 1 oz






6. Solid - saturated - animal fat






7. Cut or chop fine






8. Islamic/muslim






9. 1 kg






10. 1 oz






11. Stores plant starch and can be digested






12. Waves and particles moving outward from their source






13. Tartaric






14. Digestible and undigestible






15. Better retention of flavor - texture - and color






16. Added nutrients that were lost






17. PKU






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






19. Circle with middle left empty






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






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






22. Catalase






23. Preheat briefly to inactivate enzymes






24. To cook meat or vegetables in an oven uncovered






25. Gluten free - lactose free (specific disorder)






26. Canned - frozen - dried






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






28. 1 tsp






29. Natural cementing agents in jellies and jams






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






31. United states department of agriculture






32. Reduce by cutting - crushing - or grinding






33. Polyplenol






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






35. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






36. Cut or tear into strips or pieces






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






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






39. Regulate metabolic functions






40. Sight - odor - taste - touch - sound






41. Breads - chewing gums - caramels - frozen desserts






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






43. Flavor and acidity






44. Fructose - glucose - sucrose






45. Garlic - nuts






46. Salmonella - ecquli - novirus - listeria






47. Gentle palm pressure; watery consistency






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






49. Sucrose - maltose - lactose






50. Cook in hot liquid using precautions to retain shape