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. How thick






2. Imitations of meat by blending soy and others






3. Citric






4. 'no meats on fridays'






5. Simple(1 flower) - aggregate (many ovaries of 1 flower) - mulitple (several flowers)






6. Physical - measurements - and equipment






7. Transfer to a neighboring material w/o contact






8. Enzyme






9. Solid - saturated - animal fat






10. 7 is neutral (below 7 is acidic) (higher 7 is base)






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






12. Perceived as hot but not temperature hot (chili peppers)






13. Sugar






14. Salmonella - ecquli - novirus - listeria






15. Cook at a temperature just below boiling






16. Handle raw foods with cooked foods






17. 1 oz






18. 1 oz






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






20. Glucose - fructose - galactose






21. 1 gallon






22. Microbes or pathogens contaminate food and make you sick






23. Unit that produces the microwaves






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






25. Baking - broiling - frying






26. Remove skin






27. To boil in water until food is partially cooked






28. Budhism - hinuduism - mormons






29. Sugar






30. 1 lb






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






32. Clean smooth and tender inner stalks






33. Liquid bubbles actively






34. Clean - seperate - cook - chill






35. Cut or chop fine






36. Crisp tender






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






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






39. 1 tsp






40. Clusters firmly closed






41. 50%






42. AKA tanins found in apples - avacados - apricots






43. Better retention of flavor - texture - and color






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






45. Waves and particles moving outward from their source






46. Catalase






47. Cut or tear into strips or pieces






48. 1/2' pieces






49. Iodized salt - calcium fortified OJ - energy bars






50. Proper for jews to eat