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






2. Unit that produces the microwaves






3. Better retention of flavor - texture - and color






4. Islamic/muslim






5. Textured Vegetable Protein; from soybeans






6. To brown






7. United states department of agriculture






8. Salmonella - ecquli - novirus - listeria






9. 1 pint






10. 'no meats on fridays'






11. Gluten free - lactose free (specific disorder)






12. 1/2' pieces






13. To fry food in a small amount of fat






14. 1 lb






15. Bring shiney






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






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






18. Sucrose - maltose - lactose






19. 3 -000






20. Color; carb synthesis






21. Physical - measurements - and equipment






22. To cook in hot fat






23. How heavy






24. Ability to respire - loss of moisture






25. Match like strips






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






27. Food continues to cook after it is out






28. To cook under direct heat






29. Direct from one to another that is contacting






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






31. Crisp tender






32. Garlic - nuts






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






34. 1 kg






35. Microbes or pathogens contaminate food and make you sick






36. 10%






37. Clean - seperate - cook - chill






38. Raw meat - poultry - eggs






39. 1 gallon






40. 1 cup






41. Cook at a temperature just below boiling






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






43. Liquid - unsaturated - vegetable oil






44. Glucose - fructose - galactose






45. Proper for jews to eat






46. Clean smooth and tender inner stalks






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






48. Catalase






49. Added nutrients that were lost






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