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 gallon






2. 1/2' pieces






3. Gluten free - lactose free (specific disorder)






4. Moving hot air or liquid currents around food






5. 1 oz






6. Ability to respire - loss of moisture






7. Added nutrients that were lost






8. Breads - chewing gums - caramels - frozen desserts






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






10. Better retention of flavor - texture - and color






11. PKU






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






13. Added nutrients that were never there






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






15. Polyplenol






16. To cook meat or vegetables in an oven uncovered






17. Sugar






18. Direct from one to another that is contacting






19. Stores water (juiciness)






20. To simmer for a long time






21. Food continues to cook after it is out






22. Benzoic






23. Saltiness






24. Raw meat - poultry - eggs






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






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






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






28. Transfer to a neighboring material w/o contact






29. Effective- detect difference affective- individual preference






30. To boil in water until food is partially cooked






31. Clusters firmly closed






32. Imitations of meat by blending soy and others






33. 3 -000






34. To cook under direct heat






35. Reduce by cutting - crushing - or grinding






36. To brown






37. Sucrose - maltose - lactose






38. Water






39. To fry food in a small amount of fat






40. Match like strips






41. Stores plant starch and can be digested






42. Glucose - fructose - galactose






43. 1 cup






44. 1 oz






45. Garlic - nuts






46. Remove skin






47. AKA tanins found in apples - avacados - apricots






48. 1 kg






49. Canned - frozen - dried






50. 100%