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. Reduce by cutting - crushing - or grinding






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






3. Crisp tender






4. Genetically modified organism






5. To simmer for a long time






6. 100%






7. Sugar






8. Gluten free - lactose free (specific disorder)






9. Cook at a temperature just below boiling






10. Liquid bubbles actively






11. Citric






12. To brown






13. Salmonella - ecquli - novirus - listeria






14. 2.4k






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






16. Waves and particles moving outward from their source






17. Flavor and acidity






18. To cook meat or vegetables in an oven uncovered






19. Physical - measurements - and equipment






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






21. 1/4' pieces






22. 10%






23. Cut or tear into strips or pieces






24. Food continues to cook after it is out






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






26. Stewing - poaching






27. Direct from one to another that is contacting






28. 1 tsp






29. 1 cup






30. Circle with middle left empty






31. Polyplenol






32. How thick






33. Enzyme






34. Liquid - unsaturated - vegetable oil






35. To fry food in a small amount of fat






36. Stores plant starch and can be digested






37. Digestible and undigestible






38. To cook under direct heat






39. 1 kg






40. Sugar






41. Center for Disease Control and Prevention






42. Match like strips






43. Transfer to a neighboring material w/o contact






44. Imitations of meat by blending soy and others






45. 1 oz






46. Better retention of flavor - texture - and color






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






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






49. Regulate metabolic functions






50. Food and drug administration