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. Polyplenol






2. Iodized salt - calcium fortified OJ - energy bars






3. 1 lb






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






5. Center for Disease Control and Prevention






6. Glucose - fructose - galactose






7. Reduce by cutting - crushing - or grinding






8. Bring shiney






9. Salmonella - ecquli - novirus - listeria






10. To cook in steam generated by boiling water






11. Malic






12. Flavor and acidity






13. Ability to respire - loss of moisture






14. Saltiness






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






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






17. Baking - broiling - frying






18. Divide food






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






20. 1 oz






21. 1 oz






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






23. Sugar






24. To simmer for a long time






25. Match like strips






26. Sucrose - maltose - lactose






27. Canned - frozen - dried






28. How thick






29. Better retention of flavor - texture - and color






30. To brown






31. Cut or chop fine






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






33. 1 gallon






34. Genetically modified organism






35. Food continues to cook after it is out






36. Handle raw foods with cooked foods






37. 1 kg






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






39. Budhism - hinuduism - mormons






40. Clean smooth and tender inner stalks






41. Effective- detect difference affective- individual preference






42. 3 -000






43. Textured Vegetable Protein; from soybeans






44. Islamic/muslim






45. AKA tanins found in apples - avacados - apricots






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






47. Enzymes soften fruit by breaking down the pectic substances






48. Remove skin






49. Texture - consistency - astringency - chemethesis






50. Gentle palm pressure; watery consistency