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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. 1 oz






2. Salmonella - ecquli - novirus - listeria






3. Polyplenol






4. Waves and particles moving outward from their source






5. Cut or tear into strips or pieces






6. 1 gallon






7. Lower because it takes longer for the molecules to slow down with the addition






8. 100%






9. To cook meat or vegetables in an oven uncovered






10. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






11. 3 -000






12. Solid - saturated - animal fat






13. 1 in every 6






14. 1/2' pieces






15. To cook in steam generated by boiling water






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






17. AKA tanins found in apples - avacados - apricots






18. Effective- detect difference affective- individual preference






19. Water






20. Preheat briefly to inactivate enzymes






21. 1 lb






22. How thick






23. Physical - measurements - and equipment






24. 7 is neutral (below 7 is acidic) (higher 7 is base)






25. Regulate metabolic functions






26. Malic






27. 10%






28. Irregular pieces






29. Canned - frozen - dried






30. Stewing - poaching






31. Stores water (juiciness)






32. 'no meats on fridays'






33. To boil in water until food is partially cooked






34. Food continues to cook after it is out






35. Crisp tender






36. Handle raw foods with cooked foods






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






38. Sight - odor - taste - touch - sound






39. Clusters firmly closed






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






41. How heavy






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






43. Match like strips






44. Cook in hot liquid using precautions to retain shape






45. 1 oz






46. Cook at a temperature just below boiling






47. Center for Disease Control and Prevention






48. Food and drug administration






49. Liquid bubbles actively






50. Unit that produces the microwaves







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Can you answer 50 questions in 15 minutes?


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