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






2. Catalase






3. Divide food






4. United states department of agriculture






5. To boil in water until food is partially cooked






6. Gentle palm pressure; watery consistency






7. Iodized salt - calcium fortified OJ - energy bars






8. Enzymes soften fruit by breaking down the pectic substances






9. Circle with middle left empty






10. How thick






11. Better retention of flavor - texture - and color






12. Liquid - unsaturated - vegetable oil






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






14. Waves and particles moving outward from their source






15. 1 kg






16. Imitations of meat by blending soy and others






17. 7 is neutral (below 7 is acidic) (higher 7 is base)






18. Islamic/muslim






19. Sweetness






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






21. To cook meat or vegetables in an oven uncovered






22. Cut or chop fine






23. How heavy






24. 1 pint






25. 1 oz






26. To cook in steam generated by boiling water






27. Genetically modified organism






28. Added nutrients that were lost






29. Benzoic






30. Texture - consistency - astringency - chemethesis






31. Cut or tear into strips or pieces






32. Added nutrients that were never there






33. Direct from one to another that is contacting






34. Clean smooth and tender inner stalks






35. Unit that produces the microwaves






36. 1 tsp






37. Remove skin






38. Sight - odor - taste - touch - sound






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






40. Fructose - glucose - sucrose






41. Physical - measurements - and equipment






42. Raw meat - poultry - eggs






43. Match like strips






44. Use as little water as possible - dont let them bounce off eachother - leave lid cracked






45. Microbes or pathogens contaminate food and make you sick






46. 1 quart






47. Bring shiney






48. 2.4k






49. 1 oz






50. Natural cementing agents in jellies and jams