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. Color; carb synthesis






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






3. Ability to respire - loss of moisture






4. Baking - broiling - frying






5. Effective- detect difference affective- individual preference






6. Liquid - unsaturated - vegetable oil






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






8. Proper for jews to eat






9. 50%






10. Divide food






11. Salmonella - ecquli - novirus - listeria






12. Natural cementing agents in jellies and jams






13. Garlic - nuts






14. Fructose - glucose - sucrose






15. 1 gallon






16. Glass - plastic - ceramic






17. Genetically modified organism






18. Cook at a temperature just below boiling






19. 1 in every 6






20. Saltiness






21. Has other purposes than just give calories (nutrients - vitamins - antioxidants)






22. Enzymes soften fruit by breaking down the pectic substances






23. Gluten free - lactose free (specific disorder)






24. Imitations of meat by blending soy and others






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






26. Stores water (juiciness)






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






28. Tartaric






29. Match like strips






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






31. Direct from one to another that is contacting






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






33. Citric






34. Preheat briefly to inactivate enzymes






35. 1 oz






36. To brown






37. Cut or tear into strips or pieces






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






39. Microbes or pathogens contaminate food and make you sick






40. To cook under direct heat






41. Budhism - hinuduism - mormons






42. Gentle palm pressure; watery consistency






43. To cook in hot fat






44. Texture - consistency - astringency - chemethesis






45. Breads - chewing gums - caramels - frozen desserts






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






47. Irregular pieces






48. Cook in hot liquid using precautions to retain shape






49. Hydration - denaturation - enzymatic reactions - buffering - browning






50. Unit that produces the microwaves