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. Clean - seperate - cook - chill






2. Remove skin






3. To simmer for a long time






4. 1 quart






5. Stores water (juiciness)






6. Benzoic






7. Physical - measurements - and equipment






8. To brown






9. Cut or chop fine






10. Clusters firmly closed






11. Government has no definition; companies are loose with it






12. Glass - plastic - ceramic






13. Enzyme






14. Iodized salt - calcium fortified OJ - energy bars






15. Color; carb synthesis






16. How thick






17. Better retention of flavor - texture - and color






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






19. 100%






20. Bring shiney






21. Raw meat - poultry - eggs






22. Crisp tender






23. 1 oz






24. Food continues to cook after it is out






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






26. Solid - saturated - animal fat






27. Sweetness






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






29. Digestible and undigestible






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






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






32. Center for Disease Control and Prevention






33. How heavy






34. Gentle palm pressure; watery consistency






35. Match like strips






36. Divide food






37. Waves and particles moving outward from their source






38. Saltiness






39. Irregular pieces






40. 1 kg






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






42. Stewing - poaching






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






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






45. 'no meats on fridays'






46. 7 is neutral (below 7 is acidic) (higher 7 is base)






47. Imitations of meat by blending soy and others






48. Circle with middle left empty






49. Malic






50. Reduce by cutting - crushing - or grinding