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. Cook in hot liquid using precautions to retain shape






2. Ability to respire - loss of moisture






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






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






5. Flavor and acidity






6. Textured Vegetable Protein; from soybeans






7. Iodized salt - calcium fortified OJ - energy bars






8. 1 quart






9. 1 Tbs






10. Clusters firmly closed






11. 7 is neutral (below 7 is acidic) (higher 7 is base)






12. Waves and particles moving outward from their source






13. 1 pint






14. Center for Disease Control and Prevention






15. 1 oz






16. Garlic - nuts






17. 3 -000






18. Natural cementing agents in jellies and jams






19. 1 cup






20. Water






21. Remove skin






22. Catalase






23. 1 in every 6






24. Color; carb synthesis






25. Bring shiney






26. Physical - measurements - and equipment






27. To brown






28. 1 oz






29. Saltiness






30. Benzoic






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






32. To simmer for a long time






33. Liquid - unsaturated - vegetable oil






34. Texture - consistency - astringency - chemethesis






35. Regulate metabolic functions






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






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






38. How thick






39. Clean smooth and tender inner stalks






40. 95% w/o synthetic pesticides and no GMO






41. Saltiness






42. 1 oz






43. Salmonella - ecquli - novirus - listeria






44. 1 cup






45. To cook meat or vegetables in an oven uncovered






46. Sight - odor - taste - touch - sound






47. Liquid bubbles actively






48. Effective- detect difference affective- individual preference






49. Divide food






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