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. Canned - frozen - dried






2. Liquid bubbles actively






3. Benzoic






4. Proper for jews to eat






5. Iodized salt - calcium fortified OJ - energy bars






6. 1 in every 6






7. Circle with middle left empty






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






9. Unit that produces the microwaves






10. Crisp tender






11. Waves and particles moving outward from their source






12. Baking - broiling - frying






13. Better retention of flavor - texture - and color






14. AKA tanins found in apples - avacados - apricots






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






16. 1 cup






17. 1 Tbs






18. Center for Disease Control and Prevention






19. Enzyme






20. Irregular pieces






21. Fructose - glucose - sucrose






22. Ability to respire - loss of moisture






23. Garlic - nuts






24. Food continues to cook after it is out






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






26. 1/4' pieces






27. Cut or tear into strips or pieces






28. Stewing - poaching






29. Texture - consistency - astringency - chemethesis






30. 1 oz






31. Clean - seperate - cook - chill






32. Clean smooth and tender inner stalks






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






34. Cut or chop fine






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






36. How thick






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






38. 1.6k






39. Gentle palm pressure; watery consistency






40. To cook in steam generated by boiling water






41. Match like strips






42. Islamic/muslim






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






44. Textured Vegetable Protein; from soybeans






45. Color; carb synthesis






46. Stores water (juiciness)






47. Preheat briefly to inactivate enzymes






48. 1/2' pieces






49. 95% w/o synthetic pesticides and no GMO






50. To simmer for a long time