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. Liquid bubbles actively






3. 7 is neutral (below 7 is acidic) (higher 7 is base)






4. How thick






5. 1 cup






6. Malic






7. To cook meat or vegetables in an oven uncovered






8. 10%






9. 3 -000






10. 1 Tbs






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






12. To brown






13. Flavor and acidity






14. 1/4' pieces






15. Heat transfer - universal solvent - chemical reactions - preservation






16. Divide food






17. Circle with middle left empty






18. Breads - chewing gums - caramels - frozen desserts






19. Water






20. Irregular pieces






21. Baking - broiling - frying






22. 95% w/o synthetic pesticides and no GMO






23. Stores plant starch and can be digested






24. 1 in every 6






25. Match like strips






26. Digestible and undigestible






27. Salmonella - ecquli - novirus - listeria






28. Gentle palm pressure; watery consistency






29. Proper for jews to eat






30. Enzymes soften fruit by breaking down the pectic substances






31. 1 pint






32. Imitations of meat by blending soy and others






33. Natural cementing agents in jellies and jams






34. 1 tsp






35. To cook under direct heat






36. Fructose - glucose - sucrose






37. Genetically modified organism






38. PKU






39. Regulate metabolic functions






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






41. Unit that produces the microwaves






42. Sight - odor - taste - touch - sound






43. Canned - frozen - dried






44. Microbes or pathogens contaminate food and make you sick






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






46. 1 kg






47. Ability to respire - loss of moisture






48. Added nutrients that were lost






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






50. Clusters firmly closed