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. Sugar






2. Handle raw foods with cooked foods






3. Saltiness






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






5. Gluten free - lactose free (specific disorder)






6. 10%






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






8. Islamic/muslim






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






10. To boil in water until food is partially cooked






11. Nutrition facts (found on the labels) and contamination (pesticides - allergens)






12. Texture - consistency - astringency - chemethesis






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






14. 1/2' pieces






15. Enzyme






16. Water






17. 1 cup






18. Genetically modified organism






19. 50%






20. Food and drug administration






21. Catalase






22. Benzoic






23. 1 lb






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






25. Better retention of flavor - texture - and color






26. To brown






27. 3 -000






28. Natural cementing agents in jellies and jams






29. 1 oz






30. Malic






31. 1 quart






32. 100%






33. Moving hot air or liquid currents around food






34. To cook in hot fat






35. Unit that produces the microwaves






36. To simmer for a long time






37. Microbes or pathogens contaminate food and make you sick






38. 1 in every 6






39. How thick






40. Imitations of meat by blending soy and others






41. Cut or chop fine






42. Physical - measurements - and equipment






43. Cook at a temperature just below boiling






44. Color; carb synthesis






45. Canned - frozen - dried






46. 'no meats on fridays'






47. Gentle palm pressure; watery consistency






48. Waves and particles moving outward from their source






49. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






50. Proper for jews to eat