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. 1 oz






2. Textured Vegetable Protein; from soybeans






3. 'no meats on fridays'






4. 95% w/o synthetic pesticides and no GMO






5. Enzymes soften fruit by breaking down the pectic substances






6. Cut or chop fine






7. Texture - consistency - astringency - chemethesis






8. Fructose - glucose - sucrose






9. 1 lb






10. 1/4' pieces






11. Food continues to cook after it is out






12. Proper for jews to eat






13. Breads - chewing gums - caramels - frozen desserts






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






15. Added nutrients that were never there






16. United states department of agriculture






17. Match like strips






18. Sight - odor - taste - touch - sound






19. Imitations of meat by blending soy and others






20. To fry food in a small amount of fat






21. 50%






22. 1 quart






23. Malic






24. 1 Tbs






25. Handle raw foods with cooked foods






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






27. Cook at a temperature just below boiling






28. Saltiness






29. Color; carb synthesis






30. Glucose - fructose - galactose






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






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






33. Center for Disease Control and Prevention






34. Natural cementing agents in jellies and jams






35. Irregular pieces






36. Cut or tear into strips or pieces






37. To cook meat or vegetables in an oven uncovered






38. Polyplenol






39. Effective- detect difference affective- individual preference






40. Canned - frozen - dried






41. Baking - broiling - frying






42. Garlic - nuts






43. 1 cup






44. Catalase






45. 10%






46. Raw meat - poultry - eggs






47. Enzyme






48. 2.4k






49. Stores plant starch and can be digested






50. Cook in hot liquid using precautions to retain shape