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. 'no meats on fridays'






2. How thick






3. Refridgerator - cold water - microwaves *NEVER AT ROOM TEMP!






4. 1 kg






5. Cut or chop fine






6. Stewing - poaching






7. Reduce by cutting - crushing - or grinding






8. Ability to respire - loss of moisture






9. 1 pint






10. 1 tsp






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






12. Food and drug administration






13. Cook in hot liquid using precautions to retain shape






14. Saltiness






15. Stores plant starch and can be digested






16. 10%






17. Bring shiney






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






19. To simmer for a long time






20. Garlic - nuts






21. Fructose - glucose - sucrose






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






23. Transfer to a neighboring material w/o contact






24. Sucrose - maltose - lactose






25. Natural cementing agents in jellies and jams






26. 3 -000






27. Stores water (juiciness)






28. Budhism - hinuduism - mormons






29. Added nutrients that were lost






30. Glass - plastic - ceramic






31. 1 gallon






32. 1/2' pieces






33. Gluten free - lactose free (specific disorder)






34. Sugar






35. AKA tanins found in apples - avacados - apricots






36. Clean - seperate - cook - chill






37. Cook at a temperature just below boiling






38. Polyplenol






39. To boil in water until food is partially cooked






40. Handle raw foods with cooked foods






41. Salmonella - ecquli - novirus - listeria






42. Better retention of flavor - texture - and color






43. United states department of agriculture






44. 2.4k






45. Proper for jews to eat






46. Textured Vegetable Protein; from soybeans






47. Waves and particles moving outward from their source






48. Sweetness






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






50. Genetically modified organism