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. Transfer to a neighboring material w/o contact






2. 1 kg






3. Enzymes soften fruit by breaking down the pectic substances






4. Cook in hot liquid using precautions to retain shape






5. Fructose - glucose - sucrose






6. Gluten free - lactose free (specific disorder)






7. 100%






8. To brown






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






10. Direct from one to another that is contacting






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






12. Handle raw foods with cooked foods






13. Clean - seperate - cook - chill






14. Glucose - fructose - galactose






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






16. 50%






17. Center for Disease Control and Prevention






18. Proper for jews to eat






19. Stores plant starch and can be digested






20. Microbes or pathogens contaminate food and make you sick






21. Tartaric






22. Sucrose - maltose - lactose






23. Salmonella - ecquli - novirus - listeria






24. Moving hot air or liquid currents around food






25. Unit that produces the microwaves






26. United states department of agriculture






27. Reduce by cutting - crushing - or grinding






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






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






30. How thick






31. Saltiness






32. 2.4k






33. Glass - plastic - ceramic






34. To cook in hot fat






35. 1 lb






36. 1 cup






37. Natural cementing agents in jellies and jams






38. Added nutrients that were lost






39. To simmer for a long time






40. 1 cup






41. Stores water (juiciness)






42. Fruits (avacado) - flowers (artichoke) - seeds (beans) - leaves (lettuce) - Tubers (potatoes) - roots (carrot) - Bulbs (garlic)






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






44. Remove skin






45. Flavor and acidity






46. Differentiate between samples (triangle - duo - rank)






47. Benzoic






48. Textured Vegetable Protein; from soybeans






49. Sugar






50. Match like strips