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. Sugar






2. Cook in hot liquid using precautions to retain shape






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






4. Liquid bubbles actively






5. Sucrose - maltose - lactose






6. 1 tsp






7. Stores plant starch and can be digested






8. Islamic/muslim






9. Catalase






10. Gentle palm pressure; watery consistency






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






12. To cook under direct heat






13. 7 is neutral (below 7 is acidic) (higher 7 is base)






14. How heavy






15. 1 cup






16. To boil in water until food is partially cooked






17. 1.6k






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






19. Solid - saturated - animal fat






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






21. Saltiness






22. Remove skin






23. 1 oz






24. 1 Tbs






25. Budhism - hinuduism - mormons






26. Iodized salt - calcium fortified OJ - energy bars






27. 50%






28. Cook at a temperature just below boiling






29. 95% w/o synthetic pesticides and no GMO






30. Salmonella - ecquli - novirus - listeria






31. 1 pint






32. Cut or chop fine






33. 3 -000






34. Moving hot air or liquid currents around food






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






36. Benzoic






37. Glucose - fructose - galactose






38. Cut or tear into strips or pieces






39. Preheat briefly to inactivate enzymes






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






41. Flavor and acidity






42. To cook meat or vegetables in an oven uncovered






43. Clean - seperate - cook - chill






44. Genetically modified organism






45. Proper for jews to eat






46. Baking - broiling - frying






47. To cook in hot fat






48. 'no meats on fridays'






49. Waves and particles moving outward from their source






50. Water