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. Bring shiney






2. How heavy






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






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






5. Raw meat - poultry - eggs






6. Glucose - fructose - galactose






7. Salmonella - ecquli - novirus - listeria






8. Catalase






9. United states department of agriculture






10. Cook at a temperature just below boiling






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






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






13. Gentle palm pressure; watery consistency






14. 1 tsp






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






16. Baking - broiling - frying






17. 1/2' pieces






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






19. Enzymes soften fruit by breaking down the pectic substances






20. Regulate metabolic functions






21. Saltiness






22. Breads - chewing gums - caramels - frozen desserts






23. Iodized salt - calcium fortified OJ - energy bars






24. Saltiness






25. Cook in hot liquid using precautions to retain shape






26. 1 in every 6






27. Solid - saturated - animal fat






28. To simmer for a long time






29. 1 tsp






30. To cook in hot fat






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






32. Unit that produces the microwaves






33. Sucrose - maltose - lactose






34. Texture - consistency - astringency - chemethesis






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






36. To cook meat or vegetables in an oven uncovered






37. Crisp tender






38. Digestible and undigestible






39. Garlic - nuts






40. To fry food in a small amount of fat






41. 1 kg






42. Water






43. 1 lb






44. Effective- detect difference affective- individual preference






45. Flavor and acidity






46. Physical - measurements - and equipment






47. Fructose - glucose - sucrose






48. Polyplenol






49. 1 Tbs






50. 1 pint