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






2. To fry food in a small amount of fat






3. Irregular pieces






4. Flavor and acidity






5. 1 oz






6. Genetically modified organism






7. Regulate metabolic functions






8. Microbes or pathogens contaminate food and make you sick






9. Clean - seperate - cook - chill






10. Sugar






11. Liquid bubbles actively






12. Cook in hot liquid using precautions to retain shape






13. AKA tanins found in apples - avacados - apricots






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






15. Water






16. Sight - odor - taste - touch - sound






17. Islamic/muslim






18. 1 oz






19. 1.6k






20. 1 kg






21. Glucose - fructose - galactose






22. Sweetness






23. Clean smooth and tender inner stalks






24. 95% w/o synthetic pesticides and no GMO






25. Stewing - poaching






26. Gluten free - lactose free (specific disorder)






27. Textured Vegetable Protein; from soybeans






28. Cut or chop fine






29. United states department of agriculture






30. Physical - measurements - and equipment






31. Catalase






32. How thick






33. Baking - broiling - frying






34. 1 lb






35. Waves and particles moving outward from their source






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






37. Color; carb synthesis






38. Moving hot air or liquid currents around food






39. Cook at a temperature just below boiling






40. Match like strips






41. Food continues to cook after it is out






42. To brown






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






44. Enzyme






45. 50%






46. 2.4k






47. To boil in water until food is partially cooked






48. How heavy






49. Proper for jews to eat






50. 100%