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. To brown






2. 1.6k






3. Microbes or pathogens contaminate food and make you sick






4. Bring shiney






5. Glass - plastic - ceramic






6. Gentle palm pressure; watery consistency






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






8. Polyplenol






9. Malic






10. Divide food






11. 1 cup






12. Liquid bubbles actively






13. 50%






14. Physical - measurements - and equipment






15. Textured Vegetable Protein; from soybeans






16. Added nutrients that were never there






17. Direct from one to another that is contacting






18. Water






19. 1 in every 6






20. Match like strips






21. Sweetness






22. 95% w/o synthetic pesticides and no GMO






23. Food and drug administration






24. To cook in steam generated by boiling water






25. Transfer to a neighboring material w/o contact






26. 'no meats on fridays'






27. Enzyme






28. Glucose - fructose - galactose






29. Better retention of flavor - texture - and color






30. Sight - odor - taste - touch - sound






31. Sugar






32. Benzoic






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






34. Islamic/muslim






35. 7 is neutral (below 7 is acidic) (higher 7 is base)






36. To cook in hot fat






37. 2.4k






38. Food continues to cook after it is out






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






40. Tartaric






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






42. Imitations of meat by blending soy and others






43. Effective- detect difference affective- individual preference






44. To boil in water until food is partially cooked






45. Ability to respire - loss of moisture






46. Citric






47. Liquid - unsaturated - vegetable oil






48. Stewing - poaching






49. Remove skin






50. Garlic - nuts