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. AKA tanins found in apples - avacados - apricots






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






3. 1 gallon






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






5. Bring shiney






6. 1 pint






7. Glucose - fructose - galactose






8. To cook under direct heat






9. Fruit because it grows from a plant's flower






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






11. Better retention of flavor - texture - and color






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






13. Direct from one to another that is contacting






14. How heavy






15. Sucrose - maltose - lactose






16. Benzoic






17. Enzymes soften fruit by breaking down the pectic substances






18. Unit that produces the microwaves






19. Food and drug administration






20. Circle with middle left empty






21. Islamic/muslim






22. Fructose - glucose - sucrose






23. Divide food






24. Malic






25. Handle raw foods with cooked foods






26. Liquid - unsaturated - vegetable oil






27. Cut or tear into strips or pieces






28. 1/2' pieces






29. 1 quart






30. Saltiness






31. Stewing - poaching






32. Budhism - hinuduism - mormons






33. Sweetness






34. 1 tsp






35. Transfer to a neighboring material w/o contact






36. Gluten free - lactose free (specific disorder)






37. Preheat briefly to inactivate enzymes






38. To boil in water until food is partially cooked






39. 1 in every 6






40. 1 cup






41. Sugar






42. Moving hot air or liquid currents around food






43. 1.6k






44. Center for Disease Control and Prevention






45. 95% w/o synthetic pesticides and no GMO






46. 1 tsp






47. 1 oz






48. Cook at a temperature just below boiling






49. Salmonella - ecquli - novirus - listeria






50. Natural cementing agents in jellies and jams