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






2. Stores plant starch and can be digested






3. Sugar






4. Physical - measurements - and equipment






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






6. Handle raw foods with cooked foods






7. Flavor and acidity






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






9. Effective- detect difference affective- individual preference






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






11. Crisp tender






12. Transfer to a neighboring material w/o contact






13. Heat transfer - universal solvent - chemical reactions - preservation






14. Benzoic






15. Breads - chewing gums - caramels - frozen desserts






16. Added nutrients that were lost






17. 1 oz






18. Raw meat - poultry - eggs






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






20. 1 Tbs






21. 50%






22. Islamic/muslim






23. Citric






24. Direct from one to another that is contacting






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






26. Enzymes soften fruit by breaking down the pectic substances






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






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






29. To cook under direct heat






30. 1 oz






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






32. Circle with middle left empty






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






34. Natural cementing agents in jellies and jams






35. Sweetness






36. 2.4k






37. United states department of agriculture






38. Polyplenol






39. Sugar






40. Water






41. To cook meat or vegetables in an oven uncovered






42. 1 quart






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






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






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






46. How heavy






47. Irregular pieces






48. To cook in steam generated by boiling water






49. Genetically modified organism






50. Canned - frozen - dried