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. Fructose - glucose - sucrose






2. Handle raw foods with cooked foods






3. Raw meat - poultry - eggs






4. Baking - broiling - frying






5. Cut or chop fine






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






7. Bring shiney






8. Unit that produces the microwaves






9. Imitations of meat by blending soy and others






10. Liquid bubbles actively






11. To boil in water until food is partially cooked






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






13. Transfer to a neighboring material w/o contact






14. Heat up foods by use of high frequency electromagnetic waves






15. Saltiness






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






17. Canned - frozen - dried






18. Gluten free - lactose free (specific disorder)






19. Gentle palm pressure; watery consistency






20. 1 kg






21. Cut or tear into strips or pieces






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






23. 1 cup






24. Breads - chewing gums - caramels - frozen desserts






25. Direct from one to another that is contacting






26. 1 in every 6






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






28. Better retention of flavor - texture - and color






29. 1 oz






30. To cook meat or vegetables in an oven uncovered






31. 100%






32. To simmer for a long time






33. Moving hot air or liquid currents around food






34. Polyplenol






35. Water






36. 10%






37. Genetically modified organism






38. Added nutrients that were lost






39. Sugar






40. 1 gallon






41. Reduce by cutting - crushing - or grinding






42. Cook in hot liquid using precautions to retain shape






43. Stewing - poaching






44. Sweetness






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






46. 1 cup






47. Ability to respire - loss of moisture






48. Effective- detect difference affective- individual preference






49. Citric






50. To fry food in a small amount of fat