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. Benzoic






2. 50%






3. Catalase






4. Tartaric






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






6. 1 tsp






7. Natural cementing agents in jellies and jams






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






9. How heavy






10. Moving hot air or liquid currents around food






11. Added nutrients that were lost






12. 1 tsp






13. Waves and particles moving outward from their source






14. 1 gallon






15. Glass - plastic - ceramic






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






17. Salmonella - ecquli - novirus - listeria






18. Gentle palm pressure; watery consistency






19. To cook in hot fat






20. Center for Disease Control and Prevention






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






22. Handle raw foods with cooked foods






23. 1/2' pieces






24. Sweet (front) - salty (sides) - bitter (back) - sour (sides)....5th is umami/savory






25. Fructose - glucose - sucrose






26. 95% w/o synthetic pesticides and no GMO






27. To fry food in a small amount of fat






28. AKA tanins found in apples - avacados - apricots






29. Citric






30. Stores plant starch and can be digested






31. Garlic - nuts






32. Circle with middle left empty






33. Clean - seperate - cook - chill






34. Saltiness






35. Digestible and undigestible






36. 'no meats on fridays'






37. 1 in every 6






38. Physical - measurements - and equipment






39. Saltiness






40. PKU






41. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)






42. Direct from one to another that is contacting






43. Liquid - unsaturated - vegetable oil






44. Divide food






45. Color; carb synthesis






46. Sugar






47. Malic






48. Gluten free - lactose free (specific disorder)






49. Food and drug administration






50. Canned - frozen - dried