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. Clean - seperate - cook - chill






2. Enzyme






3. 'no meats on fridays'






4. Waves and particles moving outward from their source






5. 1/4' pieces






6. Microbes or pathogens contaminate food and make you sick






7. Divide food






8. 95% w/o synthetic pesticides and no GMO






9. Unit that produces the microwaves






10. How thick






11. Saltiness






12. United states department of agriculture






13. Stewing - poaching






14. 1 in every 6






15. Budhism - hinuduism - mormons






16. 1 oz






17. Sorbic (antifungal) - bonzoic (present in dried fruits and jams)






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






19. Enzymes soften fruit by breaking down the pectic substances






20. Malic






21. Ability to respire - loss of moisture






22. Gentle palm pressure; watery consistency






23. 1/2' pieces






24. Physical - measurements - and equipment






25. Canned - frozen - dried






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






27. 1 oz






28. To cook under direct heat






29. 1 quart






30. To fry food in a small amount of fat






31. 1 lb






32. 1.6k






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






34. 7 is neutral (below 7 is acidic) (higher 7 is base)






35. Center for Disease Control and Prevention






36. Circle with middle left empty






37. Raw meat - poultry - eggs






38. Added nutrients that were never there






39. Phenolic compounds - oxidaze enzymes - and oxygen enter the cells when the food is cut or bruised and cause the brown coloring






40. Color; carb synthesis






41. Solid - saturated - animal fat






42. Added nutrients that were lost






43. Catalase






44. 1 oz






45. Salmonella - ecquli - novirus - listeria






46. Government has no definition; companies are loose with it






47. Sucrose - maltose - lactose






48. To cook in steam generated by boiling water






49. Food and drug administration






50. Imitations of meat by blending soy and others