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. Salmonella - ecquli - novirus - listeria






2. Ability to respire - loss of moisture






3. Gluten free - lactose free (specific disorder)






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






5. Color; carb synthesis






6. Garlic - nuts






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






8. Transfer to a neighboring material w/o contact






9. 1 oz






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






11. To fry food in a small amount of fat






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






13. To simmer for a long time






14. PKU






15. 1 gallon






16. Cook in hot liquid using precautions to retain shape






17. 1 oz






18. Better retention of flavor - texture - and color






19. 1/4' pieces






20. Benzoic






21. Enzymes soften fruit by breaking down the pectic substances






22. Saltiness






23. Crisp tender






24. 1 pint






25. 2.4k






26. Cut or tear into strips or pieces






27. Food and drug administration






28. To cook in hot fat






29. Moving hot air or liquid currents around food






30. Cook at a temperature just below boiling






31. Texture - consistency - astringency - chemethesis






32. Waves and particles moving outward from their source






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






34. Circle with middle left empty






35. To cook in steam generated by boiling water






36. Catalase






37. United states department of agriculture






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






39. Fructose - glucose - sucrose






40. 95% w/o synthetic pesticides and no GMO






41. 1 cup






42. Stewing - poaching






43. Enzyme






44. To cook meat or vegetables in an oven uncovered






45. Effective- detect difference affective- individual preference






46. Liquid bubbles actively






47. Liquid - unsaturated - vegetable oil






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






49. Malic






50. Fruit because it grows from a plant's flower