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. Saltiness






2. Transfer to a neighboring material w/o contact






3. Unit that produces the microwaves






4. Proper for jews to eat






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






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






7. Divide food






8. 1 tsp






9. Baking - broiling - frying






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






11. To simmer for a long time






12. To cook in hot fat






13. Circle with middle left empty






14. Enzymes soften fruit by breaking down the pectic substances






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






16. Malic






17. Islamic/muslim






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






19. Sugar






20. Genetically modified organism






21. Cook in hot liquid using precautions to retain shape






22. Gentle palm pressure; watery consistency






23. Garlic - nuts






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






25. Added nutrients that were never there






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






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






28. To cook under direct heat






29. 1/4' pieces






30. 1 in every 6






31. Raw meat - poultry - eggs






32. 1 oz






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






34. Waves and particles moving outward from their source






35. Natural cementing agents in jellies and jams






36. 1 gallon






37. 1 lb






38. AKA tanins found in apples - avacados - apricots






39. Texture - consistency - astringency - chemethesis






40. 10%






41. Microbes or pathogens contaminate food and make you sick






42. Clusters firmly closed






43. United states department of agriculture






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






45. To cook meat or vegetables in an oven uncovered






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






47. 1 oz






48. Added nutrients that were lost






49. 1 quart






50. Ability to respire - loss of moisture