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






2. Physical - measurements - and equipment






3. Sugar






4. Liquid bubbles actively






5. 7 is neutral (below 7 is acidic) (higher 7 is base)






6. Food and drug administration






7. Tartaric






8. 1 kg






9. Sight - odor - taste - touch - sound






10. 'no meats on fridays'






11. Divide food






12. Iodized salt - calcium fortified OJ - energy bars






13. AKA tanins found in apples - avacados - apricots






14. 1/2' pieces






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






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






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






18. Malic






19. 1 lb






20. Added nutrients that were lost






21. Clean smooth and tender inner stalks






22. 1 oz






23. Crisp tender






24. Gluten free - lactose free (specific disorder)






25. Sucrose - maltose - lactose






26. 1/4' pieces






27. Citric






28. To boil in water until food is partially cooked






29. Detect specific flavor or texture (flavor profile - texture profile)






30. Direct from one to another that is contacting






31. Microbes or pathogens contaminate food and make you sick






32. Salmonella - ecquli - novirus - listeria






33. Cook in hot liquid using precautions to retain shape






34. 1.6k






35. Imitations of meat by blending soy and others






36. Fructose - glucose - sucrose






37. Sugar






38. 1 cup






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






40. Unit that produces the microwaves






41. 1 pint






42. Clean - seperate - cook - chill






43. How thick






44. Breads - chewing gums - caramels - frozen desserts






45. Stores water (juiciness)






46. Canned - frozen - dried






47. Food continues to cook after it is out






48. To cook under direct heat






49. Flavor and acidity






50. 1 tsp