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. Breads - chewing gums - caramels - frozen desserts






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






3. United states department of agriculture






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






5. Cut or chop fine






6. Added nutrients that were never there






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






8. 2.4k






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






10. 1 pint






11. Color; carb synthesis






12. AKA tanins found in apples - avacados - apricots






13. Cut or tear into strips or pieces






14. Tartaric






15. To cook in hot fat






16. Fructose - glucose - sucrose






17. 1 oz






18. 1 kg






19. To boil in water until food is partially cooked






20. 1 oz






21. Regulate metabolic functions






22. Clean - seperate - cook - chill






23. 'no meats on fridays'






24. Direct from one to another that is contacting






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






26. Sugar






27. Bring shiney






28. To cook meat or vegetables in an oven uncovered






29. Gentle palm pressure; watery consistency






30. Raw meat - poultry - eggs






31. Ability to respire - loss of moisture






32. 1 tsp






33. 1/4' pieces






34. Preheat briefly to inactivate enzymes






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






36. Center for Disease Control and Prevention






37. Crisp tender






38. 1 gallon






39. Natural cementing agents in jellies and jams






40. Reduce by cutting - crushing - or grinding






41. Baking - broiling - frying






42. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






43. 1 quart






44. Divide food






45. 1 cup






46. To cook under direct heat






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






48. Cook in hot liquid using precautions to retain shape






49. Budhism - hinuduism - mormons






50. Moving hot air or liquid currents around food