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. Better retention of flavor - texture - and color






3. 1 tsp






4. 7 is neutral (below 7 is acidic) (higher 7 is base)






5. Food continues to cook after it is out






6. 1 kg






7. Islamic/muslim






8. Food and drug administration






9. Metal pans - pottery with lead glaze - any metal trim






10. Sucrose - maltose - lactose






11. Color; carb synthesis






12. 1 in every 6






13. 1 quart






14. Heat up foods by use of high frequency electromagnetic waves






15. Cook in hot liquid using precautions to retain shape






16. Clusters firmly closed






17. To simmer for a long time






18. Ability to respire - loss of moisture






19. 1 gallon






20. Saltiness






21. Benzoic






22. Liquid - unsaturated - vegetable oil






23. 1 oz






24. To fry food in a small amount of fat






25. Microbes or pathogens contaminate food and make you sick






26. Breads - chewing gums - caramels - frozen desserts






27. Glass - plastic - ceramic






28. Tartaric






29. 1.6k






30. Water






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






32. To cook meat or vegetables in an oven uncovered






33. Garlic - nuts






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






35. Gentle palm pressure; watery consistency






36. Remove skin






37. Polyplenol






38. Glucose - fructose - galactose






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






40. Saltiness






41. Regulate metabolic functions






42. 50%






43. Preheat briefly to inactivate enzymes






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






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






46. Enzyme






47. Malic






48. 10%






49. 3 -000






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