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. 1/2' pieces






3. Salmonella - ecquli - novirus - listeria






4. Imitations of meat by blending soy and others






5. To cook in hot fat






6. 1 cup






7. Effective- detect difference affective- individual preference






8. Cut or tear into strips or pieces






9. Sucrose - maltose - lactose






10. Sugar






11. Moving hot air or liquid currents around food






12. Divide food






13. 1/4' pieces






14. Physical - measurements - and equipment






15. Proper for jews to eat






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






17. Catalase






18. Saltiness






19. Center for Disease Control and Prevention






20. Food and drug administration






21. Stores plant starch and can be digested






22. 3 -000






23. Microbes or pathogens contaminate food and make you sick






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






25. Sight - odor - taste - touch - sound






26. To cook meat or vegetables in an oven uncovered






27. Raw meat - poultry - eggs






28. Natural cementing agents in jellies and jams






29. Cook at a temperature just below boiling






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






31. Circle with middle left empty






32. Gentle palm pressure; watery consistency






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






34. Added nutrients that were never there






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






36. 'no meats on fridays'






37. United states department of agriculture






38. Texture - consistency - astringency - chemethesis






39. Better retention of flavor - texture - and color






40. Benzoic






41. To cook under direct heat






42. Gluten free - lactose free (specific disorder)






43. 1 kg






44. Direct from one to another that is contacting






45. Islamic/muslim






46. Solid - saturated - animal fat






47. 7 is neutral (below 7 is acidic) (higher 7 is base)






48. How heavy






49. PKU






50. Added nutrients that were lost