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. Heat transfer - universal solvent - chemical reactions - preservation






2. 1 gallon






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






4. Natural cementing agents in jellies and jams






5. 'no meats on fridays'






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






7. Proper for jews to eat






8. Raw meat - poultry - eggs






9. Transfer to a neighboring material w/o contact






10. United states department of agriculture






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






12. How thick






13. 1/4' pieces






14. Regulate metabolic functions






15. 1 oz






16. Canned - frozen - dried






17. Breads - chewing gums - caramels - frozen desserts






18. Enzyme






19. AKA tanins found in apples - avacados - apricots






20. To cook in hot fat






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






22. Budhism - hinuduism - mormons






23. 1 in every 6






24. Water






25. Clusters firmly closed






26. Sugar






27. Flavor and acidity






28. Malic






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






30. Solid - saturated - animal fat






31. 95% w/o synthetic pesticides and no GMO






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






33. Cut or tear into strips or pieces






34. Glucose - fructose - galactose






35. Gluten free - lactose free (specific disorder)






36. Genetically modified organism






37. 1 quart






38. Sucrose - maltose - lactose






39. Food continues to cook after it is out






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






41. Fruit because it grows from a plant's flower






42. 1 cup






43. Fructose - glucose - sucrose






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






45. Clean smooth and tender inner stalks






46. How heavy






47. Remove skin






48. Stores water (juiciness)






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






50. Tartaric