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. 100%






2. 1 cup






3. 3 -000






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






5. Malic






6. Textured Vegetable Protein; from soybeans






7. 1 kg






8. Flavor and acidity






9. Genetically modified organism






10. Sweetness






11. 1 pint






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






13. Preheat briefly to inactivate enzymes






14. 1 lb






15. Cook in hot liquid using precautions to retain shape






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






17. Ability to respire - loss of moisture






18. Perceived as hot but not temperature hot (chili peppers)






19. Microbes or pathogens contaminate food and make you sick






20. To brown






21. Center for Disease Control and Prevention






22. 1 Tbs






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






24. 50%






25. Digestible and undigestible






26. Sugar






27. Clean smooth and tender inner stalks






28. To cook in steam generated by boiling water






29. Moving hot air or liquid currents around food






30. Breads - chewing gums - caramels - frozen desserts






31. To fry food in a small amount of fat






32. To boil in water until food is partially cooked






33. 1 cup






34. Cook at a temperature just below boiling






35. Salmonella - ecquli - novirus - listeria






36. Saltiness






37. 1 in every 6






38. 1 gallon






39. Food continues to cook after it is out






40. Physical - measurements - and equipment






41. Crisp tender






42. To simmer for a long time






43. Canned - frozen - dried






44. Better retention of flavor - texture - and color






45. Liquid - unsaturated - vegetable oil






46. Remove skin






47. Islamic/muslim






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






49. Natural cementing agents in jellies and jams






50. Food and drug administration