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. Added nutrients that were never there






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






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






4. 'no meats on fridays'






5. Cook at a temperature just below boiling






6. Clean - seperate - cook - chill






7. Effective- detect difference affective- individual preference






8. 1 Tbs






9. Food and drug administration






10. Stores water (juiciness)






11. 1 pint






12. Divide food






13. Flavor and acidity






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






15. AKA tanins found in apples - avacados - apricots






16. Ability to respire - loss of moisture






17. Breads - chewing gums - caramels - frozen desserts






18. To cook meat or vegetables in an oven uncovered






19. Enzyme






20. Stewing - poaching






21. 1 oz






22. Salmonella - ecquli - novirus - listeria






23. Sucrose - maltose - lactose






24. Transfer to a neighboring material w/o contact






25. Tartaric






26. Clusters firmly closed






27. Better retention of flavor - texture - and color






28. 50%






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






30. Crisp tender






31. Textured Vegetable Protein; from soybeans






32. Budhism - hinuduism - mormons






33. 1/4' pieces






34. Microbes or pathogens contaminate food and make you sick






35. United states department of agriculture






36. 1/2' pieces






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






38. 1 cup






39. 1 tsp






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






41. To cook in hot fat






42. Center for Disease Control and Prevention






43. To fry food in a small amount of fat






44. Sugar






45. How heavy






46. Unit that produces the microwaves






47. Malic






48. Saltiness






49. 1.6k






50. 3 -000