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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. To brown






3. Canned - frozen - dried






4. 1 cup






5. Physical - measurements - and equipment






6. 1.6k






7. 1 lb






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






9. Food and drug administration






10. Water






11. Natural cementing agents in jellies and jams






12. 1 tsp






13. To cook under direct heat






14. 50%






15. Waves and particles moving outward from their source






16. Islamic/muslim






17. To cook in steam generated by boiling water






18. Clean - seperate - cook - chill






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






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






21. To simmer for a long time






22. Better retention of flavor - texture - and color






23. 1 oz






24. Glass - plastic - ceramic






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






26. Flavor and acidity






27. How thick






28. Added nutrients that were never there






29. 3 -000






30. Iodized salt - calcium fortified OJ - energy bars






31. 1 oz






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






33. 100%






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






35. Circle with middle left empty






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






37. 1 oz






38. Cut or chop fine






39. Garlic - nuts






40. 7 is neutral (below 7 is acidic) (higher 7 is base)






41. Color; carb synthesis






42. Saltiness






43. Added nutrients that were lost






44. Sweetness






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






46. Liquid bubbles actively






47. 1 tsp






48. 1 Tbs






49. PKU






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







Sorry!:) No result found.

Can you answer 50 questions in 15 minutes?


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