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. Regulate metabolic functions






2. Flavor and acidity






3. 10%






4. 100%






5. Solid - saturated - animal fat






6. To brown






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






8. 1 kg






9. 1 pint






10. Irregular pieces






11. 1 oz






12. Textured Vegetable Protein; from soybeans






13. Stewing - poaching






14. Liquid - unsaturated - vegetable oil






15. Added nutrients that were never there






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






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






18. Glucose - fructose - galactose






19. Stores plant starch and can be digested






20. Water






21. Natural cementing agents in jellies and jams






22. 1 oz






23. Match like strips






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






25. Handle raw foods with cooked foods






26. 7 is neutral (below 7 is acidic) (higher 7 is base)






27. Food continues to cook after it is out






28. 1 lb






29. Food and drug administration






30. To fry food in a small amount of fat






31. Digestible and undigestible






32. Liquid bubbles actively






33. Center for Disease Control and Prevention






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






35. Better retention of flavor - texture - and color






36. United states department of agriculture






37. 1 in every 6






38. 1/4' pieces






39. 2.4k






40. Texture - consistency - astringency - chemethesis






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






42. AKA tanins found in apples - avacados - apricots






43. 1 tsp






44. How thick






45. Ability to respire - loss of moisture






46. 1 cup






47. Benzoic






48. Sucrose - maltose - lactose






49. Gluten free - lactose free (specific disorder)






50. Breads - chewing gums - caramels - frozen desserts