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. Unit that produces the microwaves






2. Enzyme






3. 1 cup






4. Sugar






5. Cut or tear into strips or pieces






6. Color; carb synthesis






7. Transfer to a neighboring material w/o contact






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






9. 1 oz






10. PKU






11. 1 oz






12. Clean - seperate - cook - chill






13. To cook meat or vegetables in an oven uncovered






14. Cut or chop fine






15. To cook in steam generated by boiling water






16. 1 cup






17. Catalase






18. Cook at a temperature just below boiling






19. Salmonella - ecquli - novirus - listeria






20. 'no meats on fridays'






21. Breads - chewing gums - caramels - frozen desserts






22. 100%






23. Added nutrients that were never there






24. Ability to respire - loss of moisture






25. Cook in hot liquid using precautions to retain shape






26. Gluten free - lactose free (specific disorder)






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






28. To cook under direct heat






29. Preheat briefly to inactivate enzymes






30. 1/4' pieces






31. Gentle palm pressure; watery consistency






32. How heavy






33. Stewing - poaching






34. Natural cementing agents in jellies and jams






35. 1 gallon






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






37. 1 lb






38. 7 is neutral (below 7 is acidic) (higher 7 is base)






39. Textured Vegetable Protein; from soybeans






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






41. Garlic - nuts






42. Baking - broiling - frying






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






44. 1 tsp






45. 1/2' pieces






46. Digestible and undigestible






47. Liquid bubbles actively






48. To brown






49. Liquid - unsaturated - vegetable oil






50. Fructose - glucose - sucrose