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. 1/4' pieces






2. Solid - saturated - animal fat






3. Preheat briefly to inactivate enzymes






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






5. Irregular pieces






6. 1 tsp






7. By friction; the water molecules are randomly oriented in the food






8. 1 cup






9. Islamic/muslim






10. Reduce by cutting - crushing - or grinding






11. 1 cup






12. Citric






13. 1 kg






14. Differentiate between samples (triangle - duo - rank)






15. 100%






16. Saltiness






17. Flavor and acidity






18. Cut or chop fine






19. Transfer to a neighboring material w/o contact






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






21. Budhism - hinuduism - mormons






22. Effective- detect difference affective- individual preference






23. Center for Disease Control and Prevention






24. Imitations of meat by blending soy and others






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






26. Enzymes soften fruit by breaking down the pectic substances






27. Ability to respire - loss of moisture






28. Textured Vegetable Protein; from soybeans






29. Genetically modified organism






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






31. Salmonella - ecquli - novirus - listeria






32. Clusters firmly closed






33. 1 tsp






34. Added nutrients that were lost






35. 1 Tbs






36. Digestible and undigestible






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






38. 1.6k






39. To cook in hot fat






40. Benzoic






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






42. PKU






43. Enzyme






44. Iodized salt - calcium fortified OJ - energy bars






45. To fry food in a small amount of fat






46. Breads - chewing gums - caramels - frozen desserts






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






48. Handle raw foods with cooked foods






49. Tartaric






50. Canned - frozen - dried