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. Crisp tender






2. Cut or chop fine






3. 95% w/o synthetic pesticides and no GMO






4. 7 is neutral (below 7 is acidic) (higher 7 is base)






5. 1 oz






6. Effective- detect difference affective- individual preference






7. 1 tsp






8. Circle with middle left empty






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






10. Better retention of flavor - texture - and color






11. Stewing - poaching






12. Clean smooth and tender inner stalks






13. 1 tsp






14. How thick






15. Solid - saturated - animal fat






16. Enzymes soften fruit by breaking down the pectic substances






17. Sugar






18. 1 lb






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






20. Breads - chewing gums - caramels - frozen desserts






21. Budhism - hinuduism - mormons






22. How heavy






23. 1 quart






24. Direct from one to another that is contacting






25. Proper for jews to eat






26. Raw meat - poultry - eggs






27. Microbes or pathogens contaminate food and make you sick






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






29. 2.4k






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






31. Irregular pieces






32. 1 Tbs






33. To boil in water until food is partially cooked






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






35. Sucrose - maltose - lactose






36. 1.6k






37. Baking - broiling - frying






38. Stores plant starch and can be digested






39. United states department of agriculture






40. Cook in hot liquid using precautions to retain shape






41. Polyplenol






42. 3 -000






43. Benzoic






44. Sugar






45. Saltiness






46. To cook in steam generated by boiling water






47. Color; carb synthesis






48. Fructose - glucose - sucrose






49. Malic






50. 1 cup