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. Garlic - nuts






2. Regulate metabolic functions






3. Gene alteration; good = eat something you are allergic too / bad = not natural






4. Saltiness






5. 1 oz






6. 1 cup






7. 1 in every 6






8. Stores water (juiciness)






9. 2.4k






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






11. Transfer to a neighboring material w/o contact






12. How heavy






13. Bring shiney






14. 1 oz






15. Center for Disease Control and Prevention






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






17. 1 pint






18. To cook under direct heat






19. Microbes or pathogens contaminate food and make you sick






20. 'no meats on fridays'






21. Cook at a temperature just below boiling






22. Clusters firmly closed






23. Gluten free - lactose free (specific disorder)






24. Crisp tender






25. Islamic/muslim






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






27. Glass - plastic - ceramic






28. 100%






29. 1 tsp






30. Sugar






31. Baking - broiling - frying






32. To cook in hot fat






33. Flavor and acidity






34. Breads - chewing gums - caramels - frozen desserts






35. United states department of agriculture






36. Malic






37. Proper for jews to eat






38. Better retention of flavor - texture - and color






39. Waves and particles moving outward from their source






40. 1/4' pieces






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






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






43. Cut or tear into strips or pieces






44. Polyplenol






45. Textured Vegetable Protein; from soybeans






46. To cook in steam generated by boiling water






47. Liquid bubbles actively






48. Added nutrients that were never there






49. Natural cementing agents in jellies and jams






50. 1 quart