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. 1 quart






2. Islamic/muslim






3. Liquid bubbles actively






4. Enzyme






5. 1 oz






6. Sucrose - maltose - lactose






7. Physical - measurements - and equipment






8. AKA tanins found in apples - avacados - apricots






9. Crisp tender






10. Enzymes soften fruit by breaking down the pectic substances






11. Bring shiney






12. Baking - broiling - frying






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






14. Cook at a temperature just below boiling






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






16. Stores plant starch and can be digested






17. Cook in hot liquid using precautions to retain shape






18. Detect specific flavor or texture (flavor profile - texture profile)






19. Stewing - poaching






20. Added nutrients that were never there






21. Transfer to a neighboring material w/o contact






22. Added nutrients that were lost






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






24. Ability to respire - loss of moisture






25. 100%






26. 1.6k






27. Textured Vegetable Protein; from soybeans






28. 1 tsp






29. 50%






30. Fructose - glucose - sucrose






31. Garlic - nuts






32. Tartaric






33. Remove skin






34. Liquid - unsaturated - vegetable oil






35. Gentle palm pressure; watery consistency






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






37. 2.4k






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






39. Genetically modified organism






40. Benzoic






41. 'no meats on fridays'






42. Texture - consistency - astringency - chemethesis






43. Digestible and undigestible






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






45. 1 lb






46. How heavy






47. Handle raw foods with cooked foods






48. Malic






49. 3 -000






50. To cook meat or vegetables in an oven uncovered