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. Fructose - glucose - sucrose






2. Solid - saturated - animal fat






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






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






5. Digestible and undigestible






6. Iodized salt - calcium fortified OJ - energy bars






7. Center for Disease Control and Prevention






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






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






10. Glass - plastic - ceramic






11. Sugar






12. 1 Tbs






13. How heavy






14. Sight - odor - taste - touch - sound






15. Clusters firmly closed






16. Gentle palm pressure; watery consistency






17. Clean - seperate - cook - chill






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






19. Microbes or pathogens contaminate food and make you sick






20. 1 lb






21. Salmonella - ecquli - novirus - listeria






22. 2.4k






23. Unit that produces the microwaves






24. To fry food in a small amount of fat






25. 1 cup






26. 1 cup






27. Natural cementing agents in jellies and jams






28. Baking - broiling - frying






29. Tartaric






30. Enzyme






31. Malic






32. Proper for jews to eat






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






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






35. Match like strips






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






37. Catalase






38. Handle raw foods with cooked foods






39. To cook in hot fat






40. Crisp tender






41. PKU






42. How thick






43. Clean smooth and tender inner stalks






44. Polyplenol






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






46. Liquid bubbles actively






47. Effective- detect difference affective- individual preference






48. 1/4' pieces






49. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






50. Water