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. Stores plant starch and can be digested






2. How thick






3. Digestible and undigestible






4. To cook under direct heat






5. Color; carb synthesis






6. Clean - seperate - cook - chill






7. 1 in every 6






8. Iodized salt - calcium fortified OJ - energy bars






9. 'no meats on fridays'






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






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






12. Solid - saturated - animal fat






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






14. Stores water (juiciness)






15. Enzyme






16. 1 oz






17. Preheat briefly to inactivate enzymes






18. Texture - consistency - astringency - chemethesis






19. 1/4' pieces






20. Gluten free - lactose free (specific disorder)






21. 10%






22. Clusters firmly closed






23. Garlic - nuts






24. Natural cementing agents in jellies and jams






25. 3 -000






26. Salmonella - ecquli - novirus - listeria






27. Water






28. AKA tanins found in apples - avacados - apricots






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






30. 1 Tbs






31. Effective- detect difference affective- individual preference






32. 95% w/o synthetic pesticides and no GMO






33. To simmer for a long time






34. Sucrose - maltose - lactose






35. 1 pint






36. Center for Disease Control and Prevention






37. Genetically modified organism






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






39. Cut or chop fine






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






41. Irregular pieces






42. 1 cup






43. Sweetness






44. Added nutrients that were lost






45. Handle raw foods with cooked foods






46. Clean smooth and tender inner stalks






47. Canned - frozen - dried






48. 1 gallon






49. Crisp tender






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