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






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






3. 2.4k






4. Water






5. Sugar






6. 95% w/o synthetic pesticides and no GMO






7. Cut or tear into strips or pieces






8. How heavy






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






10. Unit that produces the microwaves






11. 1 oz






12. PKU






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






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






15. Iodized salt - calcium fortified OJ - energy bars






16. Citric






17. 3 -000






18. Food and drug administration






19. Garlic - nuts






20. Added nutrients that were lost






21. 1 tsp






22. Gluten free - lactose free (specific disorder)






23. Glucose - fructose - galactose






24. Stewing - poaching






25. Texture - consistency - astringency - chemethesis






26. 100%






27. Baking - broiling - frying






28. Cook in hot liquid using precautions to retain shape






29. Benzoic






30. Enzyme






31. 10%






32. Saltiness






33. Waves and particles moving outward from their source






34. Breads - chewing gums - caramels - frozen desserts






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






36. Match like strips






37. United states department of agriculture






38. Genetically modified organism






39. Sight - odor - taste - touch - sound






40. Solid - saturated - animal fat






41. Sugar






42. Clean smooth and tender inner stalks






43. Physical - measurements - and equipment






44. Liquid - unsaturated - vegetable oil






45. 1 oz






46. To simmer for a long time






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






48. Cut or chop fine






49. Crisp tender






50. Color; carb synthesis