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. 1 tsp






2. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






3. Differentiate between samples (triangle - duo - rank)






4. Stewing - poaching






5. Cut or chop fine






6. Reduce by cutting - crushing - or grinding






7. Gentle palm pressure; watery consistency






8. Baking - broiling - frying






9. 1 lb






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






11. 2.4k






12. 100%






13. Digestible and undigestible






14. Food and drug administration






15. Liquid bubbles actively






16. Match like strips






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






18. Circle with middle left empty






19. Cook in hot liquid using precautions to retain shape






20. AKA tanins found in apples - avacados - apricots






21. To boil in water until food is partially cooked






22. Physical - measurements - and equipment






23. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






24. Malic






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






26. Iodized salt - calcium fortified OJ - energy bars






27. Direct from one to another that is contacting






28. Stores water (juiciness)






29. Added nutrients that were lost






30. Sucrose - maltose - lactose






31. Polyplenol






32. Crisp tender






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






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






35. 1 Tbs






36. Breads - chewing gums - caramels - frozen desserts






37. 1 in every 6






38. Enzymes soften fruit by breaking down the pectic substances






39. Sweetness






40. To fry food in a small amount of fat






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






42. Microbes or pathogens contaminate food and make you sick






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






44. 1 oz






45. 1 cup






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






47. Ability to respire - loss of moisture






48. 'no meats on fridays'






49. Solid - saturated - animal fat






50. Gluten free - lactose free (specific disorder)