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. Budhism - hinuduism - mormons






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






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






4. How thick






5. Islamic/muslim






6. Cook at a temperature just below boiling






7. Match like strips






8. Cut or tear into strips or pieces






9. Flavor and acidity






10. Glass - plastic - ceramic






11. 10%






12. Benzoic






13. 1 quart






14. Garlic - nuts






15. Genetically modified organism






16. To brown






17. Polyplenol






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






19. Clusters firmly closed






20. Moving hot air or liquid currents around food






21. Natural cementing agents in jellies and jams






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






23. PKU






24. Liquid bubbles actively






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






26. Color; carb synthesis






27. Malic






28. Cook in hot liquid using precautions to retain shape






29. Reduce by cutting - crushing - or grinding






30. Center for Disease Control and Prevention






31. Catalase






32. Cut or chop fine






33. United states department of agriculture






34. Baking - broiling - frying






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






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






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






38. Proper for jews to eat






39. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






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






41. Added nutrients that were lost






42. Ability to respire - loss of moisture






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






44. How heavy






45. Gluten free - lactose free (specific disorder)






46. Preheat briefly to inactivate enzymes






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






48. 1 gallon






49. Heat up foods by use of high frequency electromagnetic waves






50. Citric